Recipe: Creamy Garlic Mashed Potatoes
Pin It
facebook 
twitter 
stumbleupon 
email 
Have you ever had really good garlic mashed potatoes? I mean REALLY good. I have had some amazing garlic mashed potatoes at a few steakhouses in my lifetime. It’s the kind of food where I close my eyes as I chew – all the while making the MMMMMMMMM sound. If they are good they are amazing; if they are not good, they’re disgusting. That’s been my experience. Well I found a recipe for garlic mashed potatoes that are so delicious. They are NOT healthy, so do not pay attention to how much fat is in these. That, of course, is what makes them taste so dang good. They are not only delicious, but they are creamy too. They stay creamy even a day or 2 later. It’s a beautiful thing. You must make these at some point in your life. They are too good not to make them. They are the epitome of comfort food! Let me walk you through step by step on how to make them.
<Scroll all the way to the bottom for a standard printable recipe>
Here are the ingredients: potatoes, garlic cloves, kosher salt, butter, half & half (I used low fat, it’s all about balance), more kosher salt, and ground black or white pepper.
Now take all the garlic cloves and carefully place your knife over a clove. Take the palm of your hand and push down on the clove, pressing your weight into the clove to smash it. (Note: smashing the garlic helps to release much more flavor than just adding whole garlic cloves).
Your clove will look something like the image on the left. Now you can peel the skin off easily. Repeat with the remaining 9 cloves of garlic.
Add smashed, peeled cloves of garlic to a pot of water with 1 tablespoon kosher salt.
Now it’s time to peel the potatoes. I hate peeling potatoes. It must be the memories as a kid having to peel potatoes for a family of 5. Not fun!
You may notice in the image above that I am wearing a steel glove. That’s because inevitably I cut my fingers with the peeler. Really never fails. And if I wear the steel glove it makes peeling potatoes a much faster job. Faster and no cuts is always a good thing.
Take each peeled potato and cut it into about 1 inch cubes. The smaller the cubes, the faster they will cook. The catch is, they need to be relatively the same size so they cook in the same amount of time.
Add the cut potatoes to the salted water with the garlic.
Over medium-high heat, bring the potatoes to a boil. Then reduce the heat and simmer until potatoes are easily pierced with a fork. This can take around a half hour.
These are ready and time to drain them. If you are making gravy, reserve the water. It helps to add flavor and the starch helps to thicken the gravy naturally.
After you’ve drained them, add everything back into the pot for 1-2 minutes to allow the remaining water to evaporate and dry the potatoes and garlic a bit.
While the potatoes and garlic are drying out a bit, add the butter and half and half to a small sauce pan and gently melt the butter and warm through the half & half.
Mash the potatoes and garlic well.
Add a little more than half of the butter and half & half mixture to the potatoes and garlic you started to mash. Mix the butter and half & half in and mash some more.
Add a bit more of the reserved the butter and half & half mixture and mash again (add 2 or 3 tablespoons at a time – so you don’t get soupy potatoes).
Oh, what the heck, if your potatoes can stand it, add the remainder of the butter and half & half mixture. You be the judge. My potatoes needed it (LOL!)
Add in salt and pepper to taste – I used 1 teaspoon kosher salt and about 1/8 – 1/4 teaspoon ground black pepper. Feel free to use white pepper here too so it doesn’t show up in the. I didn’t have any on hand.
Look at how creamy these mashed potatoes are? Seriously…look at them! It’s difficult how to describe how delectable these were. I had a midnight snack last night with some of the leftovers and they were almost as good as fresh. These were still creamy, and still…AMAZING.
I enjoyed them with a pre-Thanksgiving turkey, gravy, Easy Homemade Cranberry Sauce, Fresh Cranberry Sauce, and Garlic Cloverleaf Dinner Rolls.
These Creamy Garlic Mashed Potatoes would be fantastic with a steak, with pork chops, with chicken, dang – with anything (or nothing else). I really hope you try these. If you do, please share any COMMENTS below.
Enjoy the comfort of food!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Printable Recipe:
Recipe URL: https://recipesingoodtaste.com/?recipe=recipe-creamy-garlic-mashed-potatoesCreamy Garlic Mashed Potatoes
Serves
6
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
Allergy
Milk Allergy (Dairy)
Dietary
Gluten Free, Vegetarian
Meal type
Side Dish
Misc
Child Friendly, Gourmet, Pre-preparable, Serve Hot
Occasion
Thanksgiving
Website
Martha Stewart
Ingredients
Note
Directions
Step 1
Peel the potatoes and cut into ½ inch pieces.
Step 2
In medium pot, combine potatoes, garlic cloves, and salt.
Step 3
Cover with water by one inch.
Step 4
Bring potatoes and garlic to a boil and then reduce heat and simmer until potatoes are easily pierced with a fork. This can be about a half hour or so.
Step 5
Drain potatoes and garlic and return to the pot.
Step 6
Over medium-high heat, allow potatoes and garlic to dry out a bit - 1 to 2 minutes. Remove from heat and set aside.
Step 7
In a saucepan, melt butter and warm through the half & half.
Step 8
Pour butter/half & half mixture over potatoes. Add about 1 teaspoon of salt and ¼ teaspoon of pepper, if desired (white pepper will show less).
Step 9
Mash the potatoes until they are smooth and creamy.
Step 10
Serve warm.
Step 11
Place any uneaten potatoes in an airtight container for 2-3 days (if they last that long).
Print recipe++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!
