Garlic mashed potatoes, how do I love thee? Let me count the ways. One forkful, two forkfuls, three forkfuls... sorry, none left for you!
(Just kidding!) Growing up in a family of six kids, we are all rather competitive eaters. Basically, whoever finishes first gets seconds. And you're going to want to have seconds of these garlic mashed potatoes.
How to Make the Best Garlic Mashed Potatoes
- Use Yukon Gold potatoes, which will make the mashed potatoes extra creamy, beyond what you get from the recipe's butter and cream. Yukon Golds are simply the best potato for creamy mashed potatoes.
- Roast the garlic first. Even though we are using an entire head of garlic, we are roasting the garlic first, so you get all the flavor without it seeping through your pores.
The Best Potatoes for Mashed Potatoes
As Elise has mentioned, Yukon Golds make some pretty spectacular mashed potatoes, since they are naturally buttery and dense. But what if you can't find those at your friendly neighborhood market? You can substitute russets (a.k.a. Idaho potatoes) in place of Yukon Gold potatoes, but know that russets are higher in starch and make fluffier and lighter mashed potatoes. Because their starch breaks down when cooked, it's easier for your to over mash them. So, be sure to use a lighter hand with russet potatoes, or you can make them gluey.
You can also make a sweet potato mash, but they will be, well, sweeter, of course!
Tips for Making the Perfect Mashed Potatoes
How do you make the perfect mashed potatoes? Whether you're making them as a holiday side or for a regular weeknight meal, it's easy to get the perfect mashed potatoes using our guide.
- Start with the best potatoes. We recommend Yukon Golds, of course, for that buttery texture, but russets will work just fine. Try to avoid waxy varieties, like red potatoes.
- Warm the butter and cream beforehand, otherwise you'll be whipping in cold cream and cooling down the potatoes.
- Don't over mix! You don't want your potatoes to be gummy. Your mashed potatoes will be light and fluffy, if they are cooked properly.
- Start with cold water. Potatoes cook best when boiled gently and not vigorously. So, you may want to keep the lid off the pot to monitor the boiling.
- Avoid lumpy mashed potatoes by making sure your taters aren't long enough. So, be sure to use the fork test and make sure, they're soft.
- Cut the potatoes into even sizes, so they cook uniformly.
- To avoid soggy potatoes, drain all of the water from the potatoes before mashing.
Tools for Making Mashed Potatoes
What tools help you make the best mashed potatoes?
- A potato masher is the best option.
- But you can also use a potato ricer.
- A food mill
- A hand mixer
- Or just some elbow grease and a fork.
- Do not use a blender or food processor, since you'll just end up with gummy mashed potatoes!
Substitutions and Variations
- Instead of heavy cream, you can use half and half or whole milk to make it a little lighter in calories and flavor.
- For a dairy-free version, substitute the butter with more olive oil, and replace the cream with chicken or vegetable broth.
- For a completely vegan mashed potato, use vegan butter and any other unsweetened non-dairy milk (like soy milk) in place of the cream.
Toppings for Mashed Potatoes
Sure these garlicky mashed potatoes already have garlic in them. But why not make them extra special by adding more toppings? Here are some suggestions for jazzing up your garlic mashed potatoes:
- Chopped chives or scallions
- Crumbled bacon bits
- Crispy onions
- Fresh herbs, like sage, parsley or thyme
- Your favorite hard cheese, like Parmesan Romano, cheddar, etc.
More Delicious Mashed Potato Recipes to Try!
- Slow Cooker Mashed Potatoes
- Perfect Mashed Potatoes
- Instant Pot Mashed Potatoes
- Make Ahead Mashed Potatoes
- Mashed Potatoes and Parsnips With Parsley and Chives
Garlic Mashed Potatoes
1 head garlic
1 tablespoon extra virgin olive oil
2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
1 teaspoon salt (plus more to taste)
3 tablespoons butter
Roast the garlic:
Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact.
Using a paring knife, slice off the tops (1/4-inch to 1/2-inch) of the garlic cloves so they are all exposed. Place the garlic heads on a piece of aluminum foil. Drizzle olive oil over the garlic heads, salt lightly, and wrap the foil lightly around the garlic.
Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. (See our Roasted Garlic recipe). Remove from the oven and let cool.
Boil the potatoes:
While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water.
Bring the pot to a boil, reduce to a simmer, and simmer potatoes until tender when pierced with a fork, about 15 minutes.
Warm the cream and melt the butter:
Either in a small pan on the stovetop or in a bowl in the microwave, combine the cream and butter. Cook over low heat until the butter is melted and the cream is warmed through.
Mash potatoes with garlic, cream, butter:
Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot.
Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork.
Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or the potatoes will become gummy.
Taste for salt and add some more, if needed.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 3g||12%|
|Total Sugars 2g|
|Vitamin C 16mg||81%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|