Creamy Garlic Mashed Potatoes
Creamy Garlic Mashed Potatoes
Ingredients
- 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 4 garlic cloves, minced
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream, warmed
- 1/4 cup milk, warmed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Place the peeled and cubed Russet potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat.
⏱️ 5 min
- 2
Once boiling, reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes. While potatoes are cooking, gently warm the heavy cream and milk in a small saucepan over low heat; do not boil.
⏱️ 15 min
- 3
Drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty hot pot over low heat for 1-2 minutes to evaporate any excess moisture. This helps prevent watery mashed potatoes.
⏱️ 3 min
- 4
Remove the pot from the heat. Add the softened unsalted butter, minced garlic, warmed heavy cream, and warmed milk to the potatoes. Using a potato masher or a fork, mash the potatoes until smooth and creamy. Be careful not to over-mash, as this can make them gummy.
⏱️ 5 min
- 5
Season the mashed potatoes with salt and freshly ground black pepper to taste. Stir well to combine. Serve hot, garnished with fresh chopped chives.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Mashed Potatoes
Ingredients
- 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 4 garlic cloves, minced
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream, warmed
- 1/4 cup milk, warmed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Place the peeled and cubed Russet potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat.
⏱️ 5 min - 2
Once boiling, reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes. While potatoes are cooking, gently warm the heavy cream and milk in a small saucepan over low heat; do not boil.
⏱️ 15 min - 3
Drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty hot pot over low heat for 1-2 minutes to evaporate any excess moisture. This helps prevent watery mashed potatoes.
⏱️ 3 min - 4
Remove the pot from the heat. Add the softened unsalted butter, minced garlic, warmed heavy cream, and warmed milk to the potatoes. Using a potato masher or a fork, mash the potatoes until smooth and creamy. Be careful not to over-mash, as this can make them gummy.
⏱️ 5 min - 5
Season the mashed potatoes with salt and freshly ground black pepper to taste. Stir well to combine. Serve hot, garnished with fresh chopped chives.
⏱️ 2 min