Side

Garlic Mashed Potatoes

... from Aunt Sandy's Kitchen

• Serves: 6-8 people
• Prep Time: 10 minutes
• Cooking: 20 minutes

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Discover how to make creamy, fluffy Garlic Mashed Potatoes, a comforting homemade classic made with real butter, warm cream, and tender potatoes simmered to perfection. This easy holiday side is perfect for Thanksgiving dinner or any family meal, delivering rich flavor with a hint of garlic and smooth, velvety texture.

Ingredients

• 4 pounds potatoes (Yukon Golds or Russets potatoes have a higher starch content - fluffier. Reds will work if that is all you got.), cubed
• 3-6 cloves garlic
• 6-8 tbsp melted salted butter
• 1+ cup cream or milk or mixture of the 2
• salt and pepper to taste

Directions

1. Wash the potatoes and peel them with a peeler or a knife. Cut the potatoes into uniform 1 -inch cubes.
2. Place potatoe cubes in a pot of cold salted water.
3. Add garlic (optional) & bring to a gentle boil, cook uncovered till fork-tender. Drain well.
4. Heat cream (or milk) on the stove top (or in the microwave) until warm.
5. Add butter to potatoes and begin mashing with a potato masher. Pour in heated milk a little at a time to reach your desired consistency—creamy, fluffy, and smooth, but not watery or gluey.
6. Season with salt and pepper. Serve hot with optional: garnished with fresh chives.

Enjoy!

Recipe Notes for the Best Creamy Garlic Mashed Potatoes

• Drain well for fluffy mashed potatoes: After boiling, let the potatoes rest in the colander for about 5 minutes, or return them to the warm pot. Letting the extra water steam off helps prevent soggy potatoes and gives you a light, fluffy texture.
• Mash gently for a creamy finish: For smooth, creamy garlic mashed potatoes, use a hand masher or a potato ricer. Try to avoid electric mixers—overmixing can activate the starch and turn your mashed potatoes gummy.
• Add plenty of butter for rich mashed potatoes: Butter is where the flavor and creaminess come from, so don’t skimp. Whether you use salted or unsalted butter, it’s the secret to rich, restaurant-style mashed potatoes right at home.
• Warm the cream for better absorption: Heat your cream or milk before adding it to the potatoes. Warm liquid blends in more smoothly, keeps your mashed potatoes nice and hot, and helps you reach that silky, spoonable consistency when you add it slowly.