Description
Blow-Your-Mind Creamy Garlic Mashed Potatoes are the ultimate comfort food side dish. Made with Yukon Gold potatoes, garlic-infused cream, and plenty of butter, this rich and velvety recipe is perfect for holidays or weeknight dinners. Silky smooth or rustic mashed potatoes – you choose!
Ingredients
3 pounds Yukon Gold potatoes, diced into 2-inch pieces
Kosher salt and ground black pepper, to season
1 ½ cups heavy cream
2 heads garlic, halved crosswise
2 sprigs fresh rosemary
8 sprigs fresh thyme
2 bay leaves
1 tablespoon whole peppercorns
1 cup unsalted butter, diced into tablespoons
Instructions
- Place diced potatoes in a large Dutch oven, cover with cold water by 2 inches, and season with salt. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until fork-tender. Drain and return to pot.
- Meanwhile, in a saucepan, simmer heavy cream with garlic, rosemary, thyme, bay leaves, and peppercorns. Remove from heat and let steep.
- Pass potatoes through a potato ricer (or mash with a masher). Halfway through, strain the infused cream into the potatoes and add butter. Continue mashing until creamy.
- Season with salt and pepper to taste. Stir gently to combine.
- Serve hot, topped with cracked black pepper and snipped chives if desired.
Notes
- Yukon Gold potatoes give a naturally buttery flavor, but Russets can be used for a fluffier mash.
- Use a potato ricer for silky potatoes or a masher for rustic texture.
- Store leftovers in an airtight container for up to 3 days or freeze for 1 month.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Boiling & Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 365
- Sugar: 2g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
