Creamy Garlic Mashed Potatoes – In only 30 minutes, you can have perfectly easy and traditional creamy Garlic Mashed Potatoes made with red bliss potatoes, garlic, milk, and butter. This is the ideal side dish for any occasion. With plenty of butter, whole milk, and, of course, a long roasting of whole garlic, these roasted garlic mashed potatoes elevate a plain potato to the next level. The key to this mash, however, is SOUR CREAM, not an excess of butter! Half butter, a generous quantity of sour cream, and HOT MILK combine to produce the finest texture! This recipe is the quintessential comfort meal. Our creamy mashed potatoes are the ideal partner to the greatest dishes your table has ever seen, thanks to the flavor powerhouse that is handmade roasted garlic. I had friends who attempted to prepare garlic mashed potatoes for our yearly Friendsgiving feast.
Creamy Garlic mashed potatoes Recipe:
Perfect for any occasion, whether it’s after a long day at work or for a celebratory feast such as Easter, Christmas, or Thanksgiving! With only five essential ingredients, you’ll enjoy them as much as we do!
These creamy mashed potatoes have been a family favorite for many years. We don’t typically measure anything, so image how difficult it was to add things while measuring them at the same time to ensure that I could serve you the BEST potatoes you’ve ever had.
What qualities do we want in our mashed potatoes?
The finest garlic mashed potatoes start with the best homemade mashed potato recipe, of course.
- Fluffy. Never thick or sticky, but always airy, whipped, and light.
- Ultra-creamy. Thank you, butter.
- Seasoned to perfection. It’s not too salty, and it’s not too bland.
How To Make Creamy Garlic Mashed Potatoes?
- To guarantee that your potatoes cook uniformly and at the same time, cut them into the same size pieces.
- Boil the potatoes in salted water until they are about fork-tender. Try not to overcook them since they can become sticky or gluey if overdone.
- Garlic should be sautéed in butter until aromatic.
- Drain the potatoes and combine them with the heated milk, sautéed garlic, remaining butter, and sour cream.
- Using a potato masher, mash the potatoes until smooth, adding a little additional milk if necessary. To get a smoother consistency, use electric hand mixer beaters. Beat just enough to smooth them out, taking careful not to overbeat or they may get gluggy.
Mashed Potatoes with Roasted Garlic:
Something to keep in mind if you’re preparing roasted garlic mashed potatoes is that your garlic should not be cooked because the tastes have already been subdued by roasting. You don’t want to wash away all of the flavor and garlic because boiling water will dissolve it. Instead, mash the roasted garlic to a paste before combining it with the drained and cooked potato pieces, butter, milk, salt, and pepper.
By adding some shaved parmesan, you can transform them into Garlic Parmesan Mashed Potatoes. I wouldn’t use the grated variety found in a shaker since it will give your mashed potatoes a gritty feel.
Do you want to shake things up? Replace the milk with heavy cream (richer but….higher in calories! ), and add extra cream cheese or sour cream if you like it tangier and creamier. More cheese, of various types, should be added.
What Are the Best Mashable Potatoes?
We like to use russet potatoes for creamy, mashed potatoes. Because they are starchier than waxed potato types, they are our preferred type of potato for mashing (like Yukon Golds). This results in fluffier potatoes (as long as they aren’t overdone!).
The Best Way to Keep Mashed Potatoes Warm:
We recommend using a double boiler to keep your mashed potatoes warm before serving (or to reheat if you’ve cooked them ahead of time). Warming your potatoes in this manner can help keep them from drying out or getting overworked. What if you don’t have a double boiler? No need to be concerned! Simply boil water in a saucepan and place potatoes in a heat-resistant dish over the pot. Stir periodically until the roasted garlic mashed potatoes are thoroughly warmed.
How many potatoes do you use for mashed potatoes per person?
Because potatoes are heavier than they appear, allow for half a pound of raw potatoes per person/serving when calculating how much mashed potatoes you’ll need. Red potatoes are often sold in 3lb. bags, whereas russet potatoes are offered in 5 and 10 pound bags. Remember that red potatoes will not be peeled, therefore you will not lose weight, but russet potatoes will lose at least 5-10% of their weight during preparation.
How Long Should Potatoes Boil for Mashed Potatoes:
- Boiling russet potatoes for mashed potatoes is an art form in and of itself. Here’s how to accomplish it quickly and easily:
- Peel your potatoes and chop them into small, two-inch pieces to ensure that they cook fast and evenly.
- Bring a big saucepan of salted water to a boil over high heat.
- Boil the potatoes for about 20 minutes, or until they are just fork-tender. Be careful not to overcook them. If you cook them for too long, all of the delightful starch we love about the russet potato will run crazy, and you’ll be left with potato paste.
- Return the potatoes to the saucepan after draining.
- Allow the potatoes to dry thoroughly on the lowest heat setting. Dry potatoes absorb more of the luscious milk and butter.
What else can you put in mashed potatoes?
You can put virtually anything in them and they will taste fantastic! Optional components include:
- Green onions, shallots, and red onions are all varieties of onions (again, add to the water with the potatoes and cook together).
- Fresh herbs such as thyme, parsley, and rosemary
- sour cream
What should you serve with garlic mashed potatoes?
- Meat or chicken, my favorites being this incredible Perfect, Easy Ribeye Steak or BBQ Pulled Chicken.
- Vegetables, such as Oven Roasted Brussels Sprouts or Rainbow Roasted Vegetables (this will make you feel less bad about the butter and carbs).
Tips And Tricks:
This is a simple side dish in and of itself, but a little more know-how will guarantee that your potatoes come out perfectly:
- Ricing your potatoes before adding your heated dairy helps to smooth them out without over processing them.
- When it comes to heated dairy, don’t use it directly from the fridge. The cold fat’s shock will change the texture of your potatoes.
- Using an electric mixer may be challenging. If you choose this method, be cautious not to overmix or the starches may activate, leaving you with a sticky paste.
- If you’re feeling very daring, try substituting half of the milk with heavy cream.
- Don’t be shy about seasoning your mashed potatoes. Salt is the greatest buddy of this homemade roasted garlic mashed potato dish. Season with salt, then taste and season again if required.
MORE DELICIOIUS RECIPES HERE:
- 1 kilogram potatoes (Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale)
- 1 teaspoon sea salt
- 1/2 cup hot milk
- 1/3 cup softened unsalted butter
- 6-8 cloves freshly chopped fresh garlic
- 1/4 cup sour cream
- Optional: 1/4 cup fresh shredded parmesan cheese
- Season with salt and pepper to taste.
- 1 tablespoon fresh chopped parsley for garnish
Peel the potatoes and cut them into halves lengthwise. Remove any blemishes, lumps, or knots.
In a large (6-quart) saucepan, cover potatoes with cold, salted water by an inch. Bring to a boil, then lower to a medium-low heat and leave to simmer until fork soft (about 15-20 minutes).
When the potatoes are nearly done (fork-tender), melt 1 tablespoon of the butter in a small saucepan over medium-high heat. 1 minute later, the garlic should be aromatic. Remove from the oven and set aside to keep warm.
Drain the potatoes and combine them with the remaining butter, sautéed garlic, hot milk, and sour cream.
Using a potato masher, mash the potatoes until smooth, adding a little additional milk if necessary. (OPTIONAL: Beat with a sturdy wooden spoon OR electric beaters until smooth.) If you overbeat them, they will get gluey.)
Combine the parmesan cheese and the olive oil in a mixing bowl. Season to taste with salt and pepper.
Nutrition InformationServing Size 1
Amount Per Serving Calories 445Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 55mgSodium 747mgCarbohydrates 58gFiber 7gSugar 4gProtein 10g