Garlic Mashed Potatoes
Creamy and flavorful mashed potatoes infused with garlic, perfect for any meal.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
- 4 pounds about 8-10 large potatoes Yukon Gold or russet variety, peeled and quartered
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 stick 4 tablespoons butter
- 4-6 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley optional, for garnish
Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over medium-high heat. Reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are tender and easily pierced with a fork.
Prepare the Garlic Cream Mixture: While the potatoes are boiling, heat the milk, heavy cream, and butter in a small saucepan over low heat until the butter is melted and the mixture is warm. Add the minced garlic to the saucepan and let it simmer gently for 2-3 minutes to infuse the flavors.
Drain the Potatoes: Once the potatoes are tender, drain them thoroughly and return them to the pot.
Mash the Potatoes: Add the garlic cream mixture to the potatoes. Using a potato masher, mash the potatoes until smooth and creamy. Season with salt and black pepper to taste.
Garnish and Serve: Transfer the mashed potatoes to a serving dish. Garnish with chopped fresh parsley, if desired. Serve hot.
- Ensure the potatoes are fully cooked and tender before mashing for the best texture.
- You can adjust the amount of garlic to suit your taste preferences.
- For a lighter version, use low-fat milk and reduce the amount of butter.
Keyword Garlic Mashed Potatoes