Garlic Mashed Potatoes

Garlic Mashed Potatoes

Creamy russet potatoes mashed with roasted garlic and butter for a rich, savory side.

Total 45 min Makes 6 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

These mashed potatoes get their deep flavor from garlic cloves simmered right in with the potatoes, then mashed together with butter and warm cream. The result is a smooth, savory side dish that pairs well with roasted meats, holiday dinners, or weeknight comfort meals.

Ingredients

  • 3 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 8 cloves garlic, peeled
  • 1/2 cup unsalted butter, cut into pieces
  • 3/4 cup whole milk, warmed
  • 1/4 cup heavy cream, warmed
  • 2 teaspoons kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons chives, finely chopped, for garnish

Method

  1. Place the potato chunks and garlic cloves in a 6-quart saucepan and cover with cold water by 2 inches.

  2. Add 1 teaspoon of the salt to the water, bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender.

  3. Drain the potatoes and garlic well in a colander and return them to the warm saucepan.

  4. Add the butter to the hot potatoes and garlic, and mash with a potato masher until mostly smooth.

  5. Pour in the warm milk and cream gradually, stirring with a spatula or wooden spoon until the mashed potatoes reach your desired consistency.

  6. Season with the remaining 1 teaspoon salt and the black pepper, adjusting to taste.

  7. Transfer to a serving bowl and garnish with chopped chives before serving.

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    Garlic Mashed Potatoes

    These mashed potatoes get their deep flavor from garlic cloves simmered right in with the potatoes, then mashed together with butter and warm cream. The result is a smooth, savory side dish that pairs well with roasted meats, holiday dinners, or weeknight comfort meals.

    45 min 6 servings 320 cal

    Ingredients

    • 3 pounds russet potatoes, peeled and cut into 1-inch chunks
    • 8 cloves garlic, peeled
    • 1/2 cup unsalted butter, cut into pieces
    • 3/4 cup whole milk, warmed
    • 1/4 cup heavy cream, warmed
    • 2 teaspoons kosher salt, plus more to taste
    • 1/4 teaspoon black pepper
    • 2 tablespoons chives, finely chopped, for garnish

    Method

    1. 1

      Place the potato chunks and garlic cloves in a 6-quart saucepan and cover with cold water by 2 inches.

    2. 2

      Add 1 teaspoon of the salt to the water, bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender.

    3. 3

      Drain the potatoes and garlic well in a colander and return them to the warm saucepan.

    4. 4

      Add the butter to the hot potatoes and garlic, and mash with a potato masher until mostly smooth.

    5. 5

      Pour in the warm milk and cream gradually, stirring with a spatula or wooden spoon until the mashed potatoes reach your desired consistency.

    6. 6

      Season with the remaining 1 teaspoon salt and the black pepper, adjusting to taste.

    7. 7

      Transfer to a serving bowl and garnish with chopped chives before serving.