Description
Deliciously creamy and flavorful garlic mashed potatoes made with Yukon Gold or Russet potatoes, enriched with butter, cream, and fresh herbs. Perfect as a comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 5 pounds Yukon Gold or Russet potatoes, peeled and cut into large even-sized pieces
Dairy and Fats
- 1/2 cup whole milk (substitute with oat milk if necessary)
- 1/2 cup heavy cream
- 8 tablespoons (1 stick) salted butter (unsalted butter can be used)
- 1/2 cup Parmesan cheese (optional)
Flavors and Seasoning
- 2 tablespoons minced garlic
- 1 tablespoon fresh herbs, chopped fine (rosemary, parsley)
- Salt to taste (start with 1 teaspoon and adjust)
- 1 teaspoon freshly ground black pepper
Instructions
- Boil the Potatoes: Add the peeled and cut potatoes to a large pot and cover fully with water. Bring the water to a gentle boil over medium-high heat, then continue to cook for 10 to 12 minutes, or until potatoes are tender when pierced with a fork. Avoid overcooking to prevent waterlogging.
- Prepare Garlic Butter Mixture: While potatoes cook, combine butter, heavy cream, milk, and minced garlic in a small saucepan. Heat over medium heat, stirring frequently until the butter is fully melted and the mixture is warm. This step infuses the liquid with garlic flavor and ensures warmth to aid in mashing.
- Drain and Dry Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Place pot on low heat and stir vigorously to evaporate any excess moisture from the potatoes. Then turn off the heat.
- Mash and Mix: Slowly mash the potatoes with a potato masher, gradually adding the warm garlic butter mixture. Continue mashing and pouring until all liquid is incorporated and the potatoes reach a creamy, smooth consistency.
- Season and Finish: Stir in the chopped fresh herbs, salt, black pepper, and Parmesan cheese if using. Mix well to evenly distribute the flavors. Serve hot, optionally garnished with additional parsley or scallions.
Notes
- Storage: Keep leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in the oven or microwave until warmed through, stirring occasionally for even heating.
- Butter Choice: Salted butter adds more flavor, but unsalted butter can be used with additional salt adjustment.
- Milk Substitute: Oat milk works well as a dairy-free alternative for creaminess.
- Herbs: Feel free to vary herbs according to preference, such as thyme or chives.
Nutrition
- Serving Size: 1/10th of recipe (approx. 150g)
- Calories: 230
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
