Creamy Garlic Mashed Potatoes

These creamy garlic mashed potatoes are the perfect comfort food side dish.

These garlic mashed potatoes go perfectly with steak, roast, and chicken dinners. 

Be sure to make plenty because everyone will want seconds. 

Ingredients for Garlic Mashed Potatoes:

Russet potatoes - You will need four pounds. 

Unsalted butter - You will need 1 1/2 sticks/12 tablespoons.

Garlic - 20 cloves, minced.

Sugar - Just a small amount to bring out the sweet flavor of roasted garlic without taking the extra time. 

Half and half - Rather than boiling the potatoes in water and then draining them, you cook them in a mixture of half and half and water until the potatoes absorb most of the liquid. 

Salt and pepper to taste.

Tips for Making These Garlic Mashed Potatoes:

First, cut the potatoes into 1/2 inch pieces and rinse them well to remove any excess starch. 

Next, cook the minced garlic in butter and a little sugar. This takes a lot less time than roasting garlic, and the sugar helps mimic the flavor of long-roasted garlic. 

After that, add the potatoes to the garlic butter mixture and then add the half and half (with a little held back for adding later), plus a little bit of water along with some salt, and simmer the potatoes until most of the liquid is absorbed. 

With the pan removed from the heat, add the rest of the butter and mash the potatoes. 

Finally, add the rest of the half and half and add salt and pepper to taste. You can garnish with chives or scallions if you like, and even add an extra dollop of salted butter on top. 

What makes these garlic mashed potatoes so amazing?

Instead of taking an hour to roast the garlic, the garlic is sauteed in butter with a little bit of sugar to develop flavor. Plus, the potatoes are cooked in the half and half and garlic along with a small amount of water and are never drained. 

The result is creamy mashed potatoes infused with a wonderfully developed garlic flavor. Plus, there is lots and lots of butter, making these potatoes extra rich and creamy. 

Tips for Leftover Mashed Potatoes:

While mashed potatoes are best served right away, you can reheat individual servings in the microwave for a few seconds, until heated through. 

One of my favorite things to make with leftover mashed potatoes is potato cakes or leftover mashed potato and stuffing pancakes (perfect for after Thanksgiving). 

You can also use them to make salmon croquettes, papas rellenas, and shrimp stuffed Cuban potato balls. 

Mashed potatoes are also fabulous added to bread dough such as oat and potato bread, potato dinner rolls, and potato rosemary bread. 

More Mashed Potato Recipes:

Instant Pot Mashed Potatoes

Irish Champ

Colcannon

Italian Potato Cake

Mashed Potato Casserole

Happy National Garlic Day! Our host is Jolene's Recipe Journal. We are featuring lots of recipes showcasing garlic! 

Creamy Garlic Mashed Potatoes by Karen's Kitchen Stories

Garlic and Pineapple Glazed Ham by A Day in the Life on the Farm

Garlic Shrimp Burgers by Cindy's Recipes and Writings

Parmesan Garlic Roasted Chicken Legs by Palatable Pastime

Roasted Garlic Kale Hummus by The Spiffy Cookie

Skillet Potatoes with Bell Peppers and Garlic by Jolene's Recipe Journal

Spicy Garlic Pickle by Magical Ingredients

Creamy Garlic Mashed Potatoes

Yield: 10 servings

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

These creamy garlic mashed potatoes are the perfect comfort food side dish.

Ingredients

• 4 pounds of russet potatoes
• 1 1/2 sticks unsalted butter, sliced
• 20 garlic cloves, minced
• 1 tsp sugar
• 1 1/2 C half and half
• 1/2 C water
• 1 tsp salt
• salt and pepper to taste

Instructions

1. Scrub and peel the potatoes and cut them into 1/2 inch cubes. Rinse the potatoes under cold running water until the water runs clear.
2. Melt 4 Tablespoons of the butter in an eight quart Dutch oven (metal or enameled cast iron) over medium heat.
3. Add the garlic and sugar and cook until the garlic is lightly browned, about four minutes.
4. Add the potatoes, 1 1/4 cups of the half and half, water, and 1 teaspoon of salt.
5. Stir and bring to a boil, reduce heat to low, and cover to simmer. Stir occasionally and cook for about 25 to 30 minutes, until most of the liquid is absorbed by the potatoes and the potatoes are tender and mashable.
6. Remove the pan from the heat and add the rest of the butter and mash the potatoes with a masher until they are smooth.
7. Fold in the rest of the half and half with a rubber spatula. Add salt and pepper to taste.

Nutrition Facts

Calories

322.97

Fat (grams)

18.09

Sat. Fat (grams)

11.32

Carbs (grams)

36.77

Fiber (grams)

2.49

Net carbs

34.28

Sugar (grams)

3.12

Protein (grams)

5.54

Sodium (milligrams)

286.62

Cholesterol (grams)

49.14

https://www.karenskitchenstories.com/2012/12/garlic-mashed-potatoes.html

Karen's Kitchen Stories

potatoes,garlic

side dishes

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Updated April, 2022

Adapted from the October/November, 2008 issue of Cooks Country.