Garlic Mashed Potatoes Recipe
While mashed potatoes date back to the 18th century, garlic mashed potatoes likely came about as a result of blending traditional mashed potato recipes with garlic, a common ingredient in Mediterranean and European cuisine.
Equipment
- Large pot
- Colander
- Potato masher or electric mixer
- Measuring cups and spoons
- Large mixing bowl
Ingredients
- 2 pounds (about 900g) of russet or Yukon gold potatoes
- 4-5 garlic cloves, peeled
- 1/2 cup (120ml) of heavy cream
- 1/4 cup (60g) of butter
- Salt and pepper to taste
- Optional: Fresh parsley or chives for garnish
Instructions
- Begin by peeling and chopping your potatoes into even chunks, about 1-2 inches in size. This ensures they cook evenly. Place the potatoes in a large pot and add enough water to cover them.
- Add the peeled garlic cloves to the pot along with the potatoes. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes and garlic cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Once the potatoes and garlic are cooked, drain them using a colander. Transfer the drained potatoes and garlic to a large mixing bowl. Using a potato masher, mash the potatoes and garlic together until smooth. If you prefer a creamier texture, you can use an electric mixer on low speed.
- In a small saucepan, heat the butter and heavy cream together over low heat until the butter melts. Slowly pour the mixture over the mashed potatoes, stirring continuously until the potatoes are smooth and creamy.
- Add salt and pepper to taste. If you prefer a little more garlic flavor, you can stir in some garlic powder or minced fresh garlic at this stage.
- Transfer the mashed potatoes to a serving dish. Garnish with fresh parsley or chives if desired. Serve hot alongside your favorite main dishes.