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Creamy Garlic Mashed Potatoes - Comforting, Smooth, and Rich

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Russet or Yukon Gold potatoes (2 pounds): Russets give the fluffiest texture; Yukon Golds bring a naturally buttery taste and creaminess.
  • Garlic (6–8 cloves): Use more or less depending on how garlicky you like it.
  • Unsalted butter (6–8 tablespoons): Adjust to richness preference; more butter equals silkier mash.
  • Heavy cream (3/4–1 cup): Swap part or all with whole milk or half-and-half for a lighter result.
  • Salt (1–1 1/2 teaspoons), plus more to taste: Salting the water matters, too.
  • Freshly ground black pepper: For balance and warmth.
  • Optional add-ins: Sour cream (2–3 tablespoons), cream cheese (2 ounces), chives, or grated Parmesan.

Method
 

  1. Choose and prep potatoes: Go with Russet for fluff or Yukon Gold for creamy, buttery texture. Peel them and cut into even chunks, about 1 1/2 inches, so they cook at the same rate.
  2. Start in cold, salted water: Place the potato chunks in a large pot and cover by about an inch with cold water. Add 1–2 tablespoons of salt to the water. Starting cold helps the potatoes cook evenly and prevents a raw center.
  3. Cook until tender: Bring to a gentle boil, then reduce to a lively simmer. Cook 12–18 minutes, until a fork slides in easily without resistance. Don’t overcook to the point they crumble apart in the water.
  4. Prep the garlic: While the potatoes cook, gently simmer the peeled garlic cloves in the cream (or milk/half-and-half) over low heat for 8–10 minutes, until soft and fragrant. Keep it hot, not boiling. This infuses the dairy and sweetens the garlic.
  5. Warm the butter and dairy: Melt the butter into the warm cream-garlic mixture. Warm dairy blends better and keeps the mash smooth. Keep it on the lowest heat.
  6. Drain and dry the potatoes: Drain the potatoes well, then return them to the hot pot over low heat for 1–2 minutes, shaking gently to steam off excess moisture. Dryer potatoes absorb butter and cream better.
  7. Mash while hot: Use a potato ricer for the silkiest texture, or a masher for a rustic mash. Avoid a food processor or blender, which can make the potatoes gluey.
  8. Add the garlic cream gradually: Mash in half the warm garlic-butter-cream mixture. Taste and add more until you reach your ideal texture. Don’t overwork—stop as soon as it’s smooth.
  9. Season and finish: Add salt and black pepper to taste. For extra richness, fold in sour cream or a bit of cream cheese. Garnish with chives if you like.
  10. Serve hot: Keep warm over a very low heat or in a warm oven (covered) until serving. If holding for more than 30 minutes, consider a double boiler to prevent drying.