Garlic Mashed Potatoes

My EASY garlic mashed potatoes are made with a garlic infused butter instead of roasted garlic (which can be time consuming and messy). So fast and flavorful!

Course Dinner, Side Dish

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 277kcal

Author Sam Merritt

Equipment

Potato peeler
Large pot or Dutch oven
Potato masher and/or ricer

Ingredients

3 lb (1.36 kg) gold potatoes
½ cup (113 g) salted butter
8 large cloves garlic peeled and smashed (see note)
½ cup (118 ml) heavy cream
⅓ cup (80 ml) whole milk
1 teaspoon table salt
¼ teaspoon ground black pepper
Chopped chives for topping optional

Instructions

Wash and scrub potatoes, peel, then cut into 1 ½” (4cm) pieces (make sure the pieces are all similar in size, that way they cook evenly). Place in a strainer and run under cold water for at least a minute. Place in a large pot, cover with at least an inch (2.5cm) of cool water and salt generously.
3 lb gold potatoes
Transfer pot to stovetop and bring to a boil over medium/high heat, stirring occasionally. Cook until potatoes are tender and easily pierced with a fork. Meanwhile, prepare your garlic butter:
Garlic butter: While the potatoes are boiling, melt butter in a small or medium saucepan over low heat. Once melted, add the garlic cloves and cook, stirring occasionally, for at least 10 minutes (I just let them cook while the potatoes boil). After at least 10 minutes of cooking (garlic should be super fragrant) remove the garlic cloves from the butter and discard.
½ cup salted butter, 8 large cloves garlic
Slowly pour milk and cream into the garlic butter and stir, cooking until warmed.
⅓ cup whole milk, ½ cup heavy cream
Once potatoes are tender, drain well, return to the pot and let sit for 3-5 minutes (to let excess water evaporate).
Pour the warmed butter/milk/cream mixture evenly over the potatoes and add salt and pepper. Mash well and run through a ricer if desired. Taste-test and add more salt/pepper if needed.
1 teaspoon table salt, ¼ teaspoon ground black pepper
Serve warm, topped with fresh chopped chives if desired.
Chopped chives for topping

Notes

Potatoes

Yukon golds or yellow potatoes are my preference but russet potatoes will work here, too.

Garlic

To prep the garlic, use a large knife to cut the bottom of the clove off and place the garlic on a cutting board. Place the flat side of the knife blade over the garlic and firmly smash it to crush/flatten the garlic. Remove the peel after smashing. I use large cloves of garlic, if yours are smaller use a few extra cloves!

Milk/cream (and substitutes)

You can substitute half and half for both the milk and cream. For a non-dairy milk, you may substitute a nut milk for both the milk and cream, but you may find you need a bit more and the potatoes won’t be quite as creamy.

If you want the potatoes a bit creamier, you can add an extra splash of cream or milk (I do this straight from the fridge if I’m adding just a bit more).

Storing

Store in an airtight container in the refrigerator for up to 5 days.

Making in Advance/Reheating

I reheat these in a large saucepan on the stovetop over medium/low heat, stirring occasionally. The potatoes can dry out a bit as they sit in the fridge, so you may find you need to add a splash more milk/cream and in turn may need a bit more salt/pepper as well (always taste-test before serving).

Nutrition