You won’t believe how easy it is to infuse mashed potatoes with aromatic garlic. This creamy one-pot Garlic Mashed Potatoes recipe has a buttery richness with a hint of garlic that sets it apart from regular mashed potatoes. Serve it on special occasions or any weeknight dinner and make your family happy.
Ingredients For Garlic Mashed Potatoes
- Yukon gold potatoes
- Garlic
- Salt and pepper
- Butter
- Heavy cream
- Milk
- Grated parmesan cheese
- Dried parsley
How To Make Creamy Garlic Mashed Potatoes
- Peel and cut the potatoes into 1-inch dice. Place them in a large pot along with the smashed garlic cloves. Top with water, add salt, and boil until fork tender.
- Drain the potatoes and return them to the pot along with the cooked garlic cloves. Mash them using a potato masher or fork.
Mix in the butter, heavy cream, milk, grated parmesan cheese, and dried parsley until smooth and creamy. Check the seasoning and add more salt and pepper if needed.
Can I Freeze Garlic Mashed Potatoes?
Yes, you can. If you’re making a large batch divide it into individual portions place in freezer bags (once cooled down completely), and freeze for up to 3 months. Thaw them out in the fridge overnight before reheating.
How Can I Make My Mashed Potatoes Creamier?
Add a bit more heavy cream and butter to make them creamier, but remember this will add on more calories.
Easy One-Pot Garlic Mashed Potatoes
Equipment
- Large pot
- Potato masher or fork
- Measuring cups
Ingredients
- 2 lb Yukon gold potatoes (about 8 potatoes)
- 4 large garlic cloves, smashed
- ½ stick unsalted butter cut into pieces
- ½ cup milk
- ¼ cup heavy cream
- ¼ cup grated parmesan cheese
- 1 tbsp dried parsley
- Salt and pepper to taste
Instructions
- Peel and cut the potatoes into 1-inch dice. Place them in a large pot along with the smashed garlic cloves. Top with water, add two tsp of salt, and boil until fork tender.
- Drain the potatoes and return them to the pot along with the cooked garlic cloves. Mash them using a potato masher or fork.
- Mix in the butter, heavy cream, milk, grated parmesan cheese, and dried parsley until smooth and creamy. Check the seasoning and add more salt and pepper if needed.
Nutrition
Frequently Asked Questions about Garlic Mashed Potatoes
1. Can I Use Any Type Of Potato?
Yes, you can. The most commonly used are russets and Yukon gold, but any potato works!
2. How Do I Avoid Lumpy Mashed Potatoes?
Cook them until very tender and use a potato masher for best results. Mash them until you get the decided consistency.
3. Can I Make Garlic Mashed Potatoes Ahead Of Time?
You can. Let them cool down completely and store them in an airtight container in the fridge for up 4 days.
4. How Do I Prevent My Mashed Potatoes From Being Too Watery?
Make sure you drain them well, and return them to the same pot you boiled them in. The heat in the pot will help evaporate any excess water. When adding the cream and milk, do it gradually until the desired consistency.
5. How Can I Add More Flavor To My Mashed Potatoes?
You can add chopped chives or green onions, a touch of sour cream, or chicken bouillon powder.
