Creamy Garlic Mashed Potatoes
Indulge in these buttery and flavorful mashed potatoes with a hint of garlic, perfect for any meal.
Ingredients
Main ingredients
- 2 pounds russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- ½ cup unsalted butter
- ½ cup heavy cream (or milk if preferred)
- to taste Salt and pepper
- for garnish Fresh parsley (optional)
Instructions
Preparation
- Start by peeling and cubing the russet potatoes into uniform chunks.
- Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
- While the potatoes are cooking, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for about 2-3 minutes until fragrant.
- Once the potatoes are tender, drain them well in a colander and return them to the pot. Using a potato masher or ricer, mash the potatoes until smooth and creamy.
- Pour in the melted butter with garlic and heavy cream. Mix well, then season with salt and pepper to taste.
- Transfer the creamy garlic mashed potatoes to a serving dish, garnish with fresh parsley if desired, and serve warm.
Notes
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for 3-5 days. To reheat, stir occasionally in a saucepan over low heat, adding a splash of milk or cream if needed. Can be frozen for up to 2 months.