These Garlic Mashed Potatoes are a classic side dish taken up a notch! This recipe makes smooth, creamy, buttery, garlicky mashed potatoes that are ready in just 30 minutes!
Place into a large pot and just cover with cold water. Add 1 teaspoon salt.
Bring to a boil over high heat, then reduce to medium and continue simmering until tender, about 8 minutes.
Meanwhile, combine half and half, butter, garlic cloves and dried parsley in a small skillet. Bring to a low simmer over medium heat (do not boil!) and let simmer until potatoes are cooked, stirring occasionally. If it appears separated, it is fine.
When potatoes are cooked, drain and add half and half to potatoes in pot. Mash until smooth (or desired smoothness). Taste and adjust seasonings to your preferences.
Notes
Notes:
Use real butter. You just can't beat the flavor of real butter.
Mash by hand. I definitely recommend using a hand masher to mash the potatoes. An electric mixer or food processor can work, but will likely result in a thicker, more gluey texture.
To add even more flavor, try boiling the potatoes in chicken broth instead of water.
If you love garlic, simply bump up the number of garlic cloves!
Storage:Leftover mashed potatoes can be stored in an airtight container in the fridge for 3-5 days or in the freezer for 5-6 months.To reheat, thaw in the fridge if frozen, then microwave or reheat on low heat on the stove with a splash of half-and-half to thin.