Garlic Mashed Potatoes

48min prep 5min cook 43min  |  Created by: Emily Wilson

Classic mashed potatoes at their best. After you try this recipe, add any of your favorite flavors like blue cheese, caramelized onions, horseradish or truffle butter!

Ingredients

  • Garlic (6 Cloves)

  • Russet or Baking Potatoes (2 Pounds)

  • Butter, Unsalted (8 Tablespoons)

  • Heavy Cream (1/2 Cup)

  • Black Pepper

  • Kosher Salt

Equipment

  • Microwave

  • Stove Top

  • Chef's Knife

  • Colander

  • Cutting Board

  • Measuring Cups

  • Microwave-Safe Bowl, Medium

  • Peeler

  • Pot, Large (4-6 QT)

  • Potato Masher or Potato Ricer

Notes

  1. Full disclosure: these potatoes are decadent! Drying them before adding the butter and cream in small batches helps them absorb so much more of that rich creaminess. Cut the butter and cream in half if you prefer a less caloric meal.
     

Prep Steps

  • 1

    Peel the potatoes and cut into 1/2 inch cubes. Place in a large pot. Fill the pot with cold water to cover the potatoes by about 1 inch. Place on the stove.
    Russet or Baking Potatoes

  • 2

    Smash the garlic under the side of your chef's knife to remove the peel. Place the smashed cloves in the pot with the potatoes.
    Garlic

Cook Steps

  • 3

    Turn the heat on high under the pot of potatoes. Proceed with next step as water comes to a boil.
    Russet or Baking Potatoes

  • 4

    Once water is boiling, cook the potatoes until tender and easily fall apart when pierced with a fork, about [10-15 minutes].
    Russet or Baking Potatoes

  • 5

    Cut the butter in cubes and place in a medium microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
    Heavy CreamButter, Unsalted

  • 6

    Once butter is melted, stir in heavy cream and microwave again in short increments until mixture is warm.
    Heavy CreamButter, Unsalted

  • 7

    Place the strained potatoes back in the pot and place the pot over medium heat. Cook out excess moisture, stirring often for about 3-5 minutes.
    Kosher SaltHeavy CreamButter, UnsaltedBlack PepperRusset or Baking Potatoes

  • 8

    Once potatoes are dried out, remove from heat and use a potato masher or a potato ricer to mash the potatoes until smooth.
    Kosher SaltHeavy CreamButter, UnsaltedBlack PepperRusset or Baking Potatoes

  • 9

    Once the potatoes are smooth, place back over low heat and pour in about 1/3 of the melted butter and cream mixture. Stir until the liquid is absorbed, then pour in another 1/3 of the mixture. Continue this process until all the butter and cream mixture is absorbed into the potatoes.
    Kosher SaltHeavy CreamButter, UnsaltedBlack PepperRusset or Baking Potatoes

  • 10

    Season the potatoes with salt and pepper to taste. Remove from heat. Cover until ready to serve.
    Kosher SaltHeavy CreamButter, UnsaltedBlack PepperRusset or Baking Potatoes

  • 11

    Transfer the garlic mashed potatoes to a serving bowl or dinner plates. Serve warm!

Produce

  • Garlic (6 Cloves)

  • Russet or Baking Potatoes (2 Pounds)

Dairy & Eggs

  • Butter, Unsalted (8 Tablespoons)

  • Heavy Cream (1/2 Cup)

Spice & Baking

  • Black Pepper

  • Kosher Salt

Appliances

  • Microwave

  • Stove Top

Cooking Equipment

  • Chef's Knife

  • Colander

  • Cutting Board

  • Measuring Cups

  • Microwave-Safe Bowl, Medium

  • Peeler

  • Pot, Large (4-6 QT)

  • Potato Masher or Potato Ricer

Prep Steps

  • 1

    Peel the potatoes and cut into 1/2 inch cubes. Place in a large pot. Fill the pot with cold water to cover the potatoes by about 1 inch. Place on the stove.
    Russet or Baking Potatoes

  • 2

    Smash the garlic under the side of your chef's knife to remove the peel. Place the smashed cloves in the pot with the potatoes.
    Garlic

Cook Steps

  • 3

    Turn the heat on high under the pot of potatoes. Proceed with next step as water comes to a boil.
    Russet or Baking Potatoes

  • 4

    Once water is boiling, cook the potatoes until tender and easily fall apart when pierced with a fork, about [10-15 minutes].
    Russet or Baking Potatoes

  • 5

    Cut the butter in cubes and place in a medium microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
    Heavy CreamButter, Unsalted

  • 6

    Once butter is melted, stir in heavy cream and microwave again in short increments until mixture is warm.
    Heavy CreamButter, Unsalted

  • 7

    Place the strained potatoes back in the pot and place the pot over medium heat. Cook out excess moisture, stirring often for about 3-5 minutes.
    Kosher SaltHeavy CreamButter, UnsaltedBlack PepperRusset or Baking Potatoes

  • 8

    Once potatoes are dried out, remove from heat and use a potato masher or a potato ricer to mash the potatoes until smooth.
    Kosher SaltHeavy CreamButter, UnsaltedBlack PepperRusset or Baking Potatoes

  • 9

    Once the potatoes are smooth, place back over low heat and pour in about 1/3 of the melted butter and cream mixture. Stir until the liquid is absorbed, then pour in another 1/3 of the mixture. Continue this process until all the butter and cream mixture is absorbed into the potatoes.
    Kosher SaltHeavy CreamButter, UnsaltedBlack PepperRusset or Baking Potatoes

  • 10

    Season the potatoes with salt and pepper to taste. Remove from heat. Cover until ready to serve.
    Kosher SaltHeavy CreamButter, UnsaltedBlack PepperRusset or Baking Potatoes

  • 11

    Transfer the garlic mashed potatoes to a serving bowl or dinner plates. Serve warm!

Garlic Mashed Potatoes

48min prep: 5min cook: 43min

Classic mashed potatoes at their best. After you try this recipe, add any of your favorite flavors like blue cheese, caramelized onions, horseradish or truffle butter!

Notes:
  1. Full disclosure: these potatoes are decadent! Drying them before adding the butter and cream in small batches helps them absorb so much more of that rich creaminess. Cut the butter and cream in half if you prefer a less caloric meal.
     

Ingredients

Produce

  • Garlic (6 Cloves)
  • Russet or Baking Potatoes (2 Pounds)

Dairy & Eggs

  • Butter, Unsalted (8 Tablespoons)
  • Heavy Cream (1/2 Cup)

Spice & Baking

  • Black Pepper
  • Kosher Salt

Equipment

Appliances

  • Microwave
  • Stove Top

Cooking Equipment

  • Chef's Knife
  • Colander
  • Cutting Board
  • Measuring Cups
  • Microwave-Safe Bowl, Medium
  • Peeler
  • Pot, Large (4-6 QT)
  • Potato Masher or Potato Ricer

Prep Steps

  1. Peel the potatoes and cut into 1/2 inch cubes. Place in a large pot. Fill the pot with cold water to cover the potatoes by about 1 inch. Place on the stove.

  2. Smash the garlic under the side of your chef's knife to remove the peel. Place the smashed cloves in the pot with the potatoes.


Cook Steps

  1. Turn the heat on high under the pot of potatoes. Proceed with next step as water comes to a boil.

  2. Once water is boiling, cook the potatoes until tender and easily fall apart when pierced with a fork, about [10-15 minutes].

  3. Cut the butter in cubes and place in a medium microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.

  4. Once butter is melted, stir in heavy cream and microwave again in short increments until mixture is warm.

  5. Place the strained potatoes back in the pot and place the pot over medium heat. Cook out excess moisture, stirring often for about 3-5 minutes.

  6. Once potatoes are dried out, remove from heat and use a potato masher or a potato ricer to mash the potatoes until smooth.

  7. Once the potatoes are smooth, place back over low heat and pour in about 1/3 of the melted butter and cream mixture. Stir until the liquid is absorbed, then pour in another 1/3 of the mixture. Continue this process until all the butter and cream mixture is absorbed into the potatoes.

  8. Season the potatoes with salt and pepper to taste. Remove from heat. Cover until ready to serve.

  9. Transfer the garlic mashed potatoes to a serving bowl or dinner plates. Serve warm!

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