A garlicky twist on classic mashed potatoes—these are a must-have side for just about any meal!
As a vegetarian, I’m often asked what my favorite vegetable is. And while I really haven’t met a veggie that I don’t love, I’d have to say that potatoes rank at the absolute top of my list. They’re hearty and filling in the same way that a meat dish can be, and yet also remarkably fluffy and creamy. Of all the myriad ways you can prepare potatoes, there’s nothing I love more than garlic mashed potatoes. Whenever I’m at a loss for what side dish to serve at dinner parties, or any meal for that matter, this is my go-to recipe. I can always count on it being super delicious, and I know everyone will love it.
Seriously, with their luscious velvety texture and ultrarich buttery taste, what’s not to love? Infusing the cream with minced garlic gives the milky flavor the perfect savory kick. I love to garnish my garlic mashed potatoes with a few extra pats of butter that melt gloriously over the top and sprinkle them with a bit of fresh parsley to make all the flavors pop.
As if flavor and texture weren’t enough of a reason to love these potatoes, they also happen to be a great budget-friendly option if you’re trying to cut down on your grocery bill. Indeed, a bag of potatoes is one of the most affordable items per serving you’ll find at the store. Though with all the buttery, garlicky goodness that elevates this dish, no one would ever know just how little they cost to make!
Are These Garlic Mashed Potatoes Healthy?
Potatoes are a source of vitamins, minerals, and fiber, making them an excellent choice at mealtime. Garlic is also a healthy ingredient that’s rich in antioxidants. Still, it’s important to consider that garlic mashed potatoes are high in carbs and contain fat from the heavy cream and butter. In moderation, that’s okay; however, for a lower-fat version, you could skip the butter and use broth (chicken or vegetable) to moisten and flavor the potatoes. You could also use low-fat Greek yogurt in place of the butter and cream. To make them dairy-free, use an unsweetened plant milk instead of cream and a plant-based butter substitute.
What Are The Best Potatoes To Use?
Yukon Gold potatoes have a lovely yellow flesh and thin skin that makes peeling fast and easy. They also give your mashed potatoes a rich golden shade. Some people feel that Yukon Gold potatoes have more of a buttery texture compared to starchier russet potatoes. However, you can use either of these potato types (or even a mixture of both) for this recipe and get great results.
How Do I Store Leftovers?
To store leftover mashed potatoes, allow them to cool completely, and then put them in an airtight container in the refrigerator. They will keep for up to 4 days. You can also freeze mashed potatoes for up to 6 months in a freezer-safe container. Allow them to thaw in the fridge overnight before reheating. The preferred method for reheating them is to put them in a baking dish with a splash of milk or cream, cover it with foil, and heat in a 350°F oven until warmed through. You can also reheat them in the microwave in 2-minute increments, stirring in between, until warm. Reheating them on the stove is the least preferred method, as they can easily burn on the bottom of the pan.
Serving Suggestions
Garlic mashed potatoes are the perfect companion to many delicious dishes. Steak and potatoes are among the most iconic meals, so I like to serve them alongside Bacon-Wrapped Steak or Coffee-Rubbed Steak and round out the meal with Crispy Asparagus. These potatoes also go really well with Broiled Pork Chops along with a side of Roasted Carrots.
Of course, as a vegetarian, I know all too well that mashed potatoes aren’t only for serving with meat. While garlic mashed potatoes can be a hearty meal unto themselves, they’d also be delicious accompanied by a Caprese Salad, a Black Bean Burger, or a Cucumber And Tomato Salad With Onions.
Recipe
Ingredients
- 3 pounds russet or Yukon Gold potatoes
- 3/4 cup heavy cream
- 1/2 cup unsalted butter
- 4 cloves garlic minced
- 1 teaspoon salt
- Pepper to taste to taste
Instructions
- Peel the potatoes and cut them into even chunks. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender.
- In a small saucepan, combine the heavy cream, butter, minced garlic, salt, and pepper. Warm over low heat.
- Once the potatoes are cooked, drain well and return to the pot. Gradually add the warm cream mixture, mashing the potatoes until they're smooth and have absorbed the liquid. Do not overwork.
- Serve hot, with a bit of butter on top.
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