Description
Creamy garlic mashed potatoes made with butter, cream, and roasted garlic for a rich and comforting side dish. Perfectly fluffy and flavorful, they pair well with any main course.
Ingredients
- 2 pounds Yukon gold or russet potatoes, peeled and cut into chunks
- 6 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons sour cream (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until fork-tender.
- While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
- Drain the cooked potatoes thoroughly and return them to the hot pot. Allow them to sit for 2-3 minutes to release excess moisture.
- Mash the potatoes using a potato masher or hand mixer until smooth.
- Stir in the garlic butter mixture, heavy cream, milk, salt, and pepper. Mix until creamy and well combined.
- Fold in sour cream if using, and adjust seasoning to taste.
- Serve warm, garnished with chopped parsley if desired.
Notes
- For extra flavor, roast the garlic instead of sautéing for a sweeter, deeper taste.
- Warm the cream and milk before adding to keep the potatoes hot.
- Avoid overmixing to prevent a gummy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
