Creamy Garlic Mashed Potatoes
Creamy Garlic Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 4 garlic cloves, minced
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream, warmed
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the peeled and quartered Yukon Gold potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water.
⏱️ 2 min
- 2
Bring the water to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 3
While the potatoes are cooking, in a small saucepan, gently warm the heavy cream and minced garlic over low heat for about 5 minutes. Do not boil. Remove from heat and set aside.
⏱️ 5 min
- 4
Once the potatoes are tender, drain them thoroughly in a colander. Return the drained potatoes to the empty pot.
⏱️ 2 min
- 5
Add the softened unsalted butter to the hot potatoes. Mash the potatoes with a potato masher until mostly smooth.
⏱️ 3 min
- 6
Gradually pour in the warmed heavy cream and garlic mixture, continuing to mash until the potatoes reach your desired creamy consistency. Stir in the grated Parmesan cheese, fresh chives, and fresh parsley.
⏱️ 5 min
- 7
Season with additional salt and freshly ground black pepper to taste. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 4 garlic cloves, minced
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream, warmed
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the peeled and quartered Yukon Gold potatoes in a large pot. Cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water.
⏱️ 2 min - 2
Bring the water to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 3
While the potatoes are cooking, in a small saucepan, gently warm the heavy cream and minced garlic over low heat for about 5 minutes. Do not boil. Remove from heat and set aside.
⏱️ 5 min - 4
Once the potatoes are tender, drain them thoroughly in a colander. Return the drained potatoes to the empty pot.
⏱️ 2 min - 5
Add the softened unsalted butter to the hot potatoes. Mash the potatoes with a potato masher until mostly smooth.
⏱️ 3 min - 6
Gradually pour in the warmed heavy cream and garlic mixture, continuing to mash until the potatoes reach your desired creamy consistency. Stir in the grated Parmesan cheese, fresh chives, and fresh parsley.
⏱️ 5 min - 7
Season with additional salt and freshly ground black pepper to taste. Serve immediately.
⏱️ 1 min