Garlic and heavy cream give these classic mashed potatoes a new twist and make them the perfect side dish for dinnertime.
Table of Contents
There are different thoughts on when mashed potatoes originated, and it may have been as early as the 1600s. It’s no surprise since potatoes have long been one of the most economical and useful foods. Bake them, fry them, or mash them, and you’ve got a meal or an easy side dish that goes well with multiple dishes.
According to the Idaho Potato Commission, mashed potatoes top the list for America’s favorite way to eat potatoes. I concur. Mashed potatoes were one of the first dishes I felt comfortable winging when I began cooking. They are like a blank canvas that you can easily play with to create new flavors and textures. And the best part is that you would be hard-pressed to ruin a dish of mashed potatoes.
There are a few reasons to fall in love with this garlic mashed potatoes recipe: garlic, butter, and heavy cream. I rest my case. Show me any dish that contains those three ingredients, and I promise you it’ll be delicious. The butter and cream are warmed together with the garlic and other seasonings, melding the flavors. The result is the creamiest, tastiest mashed potatoes.
If flavor and texture aren’t enough of a reason to make these potatoes, consider your grocery budget. Potatoes are one of the most budget-friendly options at the store. Skip the box of instant potatoes and grab a bag of all-natural, affordable potatoes.
Are Garlic Mashed Potatoes Healthy?
Potatoes are loaded with vitamins, minerals, and fiber, making them an excellent choice at mealtime. Garlic is also a healthy choice, full of powerful antioxidants. Still, it’s important to consider that this garlic mashed potatoes recipe does contain dairy and some fat from the heavy cream and butter. In small doses, that’s okay; however, if you would like a low-fat version or dairy-free garlic mashed potatoes, try the following methods.
For low-fat mashed potatoes, skip the butter and use broth (chicken or vegetable) to moisten and flavor the potatoes, or use low-fat Greek yogurt in place of the butter and cream. Dairy-free mashed potatoes can be achieved in the same way, using broth, or you could also try dairy-free milk (such as almond milk) and butter.
What are Yukon gold potatoes?
Yukon gold potatoes have lovely yellow flesh and thin skin that makes peeling easy and fast. I like the rich golden shade of my mashed potatoes when using Yukon gold. Some people feel the Yukon gold has a buttery texture, different than a traditional russet potato. You can use either russet or Yukon gold with this recipe and get great results. It’s more of a personal preference.
INGREDIENTS
- 3 pounds Russet or Yukon Gold potatoes
- 3/4 cup heavy cream
- 1/2 cup unsalted butter
- 4 cloves garlic minced
- 1 teaspoon salt
- Pepper to taste
INSTRUCTIONS
Prep
Peel and chop the potatoes, then boil them in salted water until tender.
Infuse
Warm cream with butter, garlic, and seasonings to infuse flavors.
Mash
Drain potatoes and mash with the infused cream for a smooth texture.
Serve
Plate the mashed potatoes with a touch of butter on top.
Enjoy
Savor your homemade garlic mashed potatoes and DEVOUR!
Devour!
FAQs & Tips
To store leftover mashed potatoes, put them in a container with a lid and put them in the refrigerator. They will keep for about five days. You can also freeze mashed potatoes for up to six months in the freezer after placing cooled potatoes in a freezer-safe container.
Mashed potatoes reheat well in the oven, on the stovetop, or in the microwave. Heat the oven to 350 degrees Fahrenheit, place the leftover potatoes in a covered oven-safe dish, and warm them until they reach the desired temperature (at least 165 degrees Fahrenheit). On the stovetop, warm the potatoes in a pot until thoroughly warm, stirring often, and in the microwave, heat the potatoes at 50% power, two minutes at a time, stirring in between. Add some liquid (broth, cream, or milk) for each method before heating.
You can use red potatoes in any mashed potato recipe; however, you will have to include the skin since red potatoes have very thin skin and are often so small that they are tough to peel. Boil the potatoes as usual, then mash them, skin and all.
Everyone has their preference for mashing. You can use a handheld potato masher (my preference) or put the soft potatoes into a food processor or blender to help with the mashing. Keep in mind the food processor or blender will quickly whip the potatoes into a thin texture if you aren’t careful.
Don’t cut the potatoes any smaller than about an inch and a half. If the potato chunks are too small, they absorb too much water, resulting in runny mashed potatoes. If your potatoes are on the smaller side, to begin with, you can even boil them whole.
Serving Suggestions
Get ready to hear your tummy rumble. Garlic mashed potatoes are the perfect companion to many delicious dishes. The first one to come to mind is steak. Steak and potatoes are among the most iconic meals, and garlic mashed potatoes are a perfect choice. I also love garlic mashed potatoes with boneless pork chops and a side of cornbread with applesauce.
Mashed potatoes aren’t only for serving with meat. Although I don’t recommend serving them alongside a pasta dish, garlic mashed potatoes are a hearty meal in themselves, especially when accompanied by a Caprese salad or a cucumber and tomato salad.
Ingredients
- 3 pounds Russet or Yukon Gold potatoes
- 3/4 cup heavy cream
- 1/2 cup unsalted butter
- 4 cloves garlic minced
- 1 teaspoon salt
- Pepper to taste
Instructions
- Peel the potatoes and cut them into even chunks. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender.
- In a small saucepan, combine the heavy cream, butter, minced garlic, salt, and pepper. Warm over low heat.
- Once the potatoes are cooked, drain well and return to the pot. Gradually add the warm cream mixture, mashing the potatoes until smooth and have absorbed the liquid. Do not to overwork.
- Serve hot, with a bit of butter on top.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment