Garlic Mashed Potatoes recipe

square overhead image of garlic mashed potatoes with melted butter

Garlic Mashed Potatoes recipe

Course: Side Dish

Cuisine: American, canadian

Diet: Gluten Free

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 295cal

Author: Ashley Fehr

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!

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US Customary - Metric

Ingredients

2 pounds russet potatoes (peeled and cut into 1" cubes)
1 teaspoon salt
¾ cup half and half
½ cup salted butter
5-6 cloves garlic, peeled and sliced
½ teaspoon dried parsley
salt and pepper to taste

Instructions

Place the potatoes into a large pot and cover with cold water. Add the salt.
Bring to a boil over high heat, then reduce the heat to medium and continue simmering about 8 minutes, until tender.
Meanwhile, in a small skillet, combine the half-and-half, butter, garlic, and parsley. Bring to a low simmer over medium heat and let simmer (don’t boil!) until the potatoes are cooked, stirring occasionally. (If it appears separated, it is fine.)
When the potatoes are cooked, drain them and add the half-and-half mixture to the potatoes in the pot. Mash until smooth. Taste and add salt and pepper 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.

Nutrition