Mashed potatoes are one of my favorite things. Garlic is one of my favorite things. Mashing them together to create a big beautiful bowl of buttery, garlickly mashed potatoes - there's just nothing better.
I have a little last minute trick that I like to do with my mashed potatoes to make them extra, extra creamy. Keep reading to find out what it is!
Gather all of your ingredients for the potatoes, you'll need:
- 6-8 Medium Sized Russet Potatoes
- 2 Cups of Whole Milk
- 1 Cup Heavy Whipping Cream
- ½ Cup Unsalted Butter, divided
- 6 Cloves of Garlic, peeled and gently smashed
- Fresh Parsley
- Kosher Salt/Ground Black Pepper
I recommend whole milk for this recipe rather than 2% or skim milk. Let yourself live a little!
Let's get mashing!
- Start by adding 2 cups of whole milk, 1 cup of heavy cream, 6 tablespoons of butter (I know, sinful!), and all of the garlic cloves to a pot. Bring this to a boil, reduce the heat and let it simmer while you skin all of the potatoes.
- Peel all of the potatoes and quarter them, they should all be cut into similar sizes for even cooking.
- Remove the softened garlic cloves from the cream and discard.
- Gently skim off any milk solids that may have risen to the top of the cream. They just look like murky, extra foamy sections, you may not have any.
- Add the potatoes to the cream and bring back to a boil.
- Boil uncovered for 20 minutes.
- Strain the potatoes in a colander with a heat resistant bowl underneath. Reserve the cream! Place the potatoes in the bowl of your stand mixer.
- Add the cream back to the pot, and keep warm on the stove.
- Turn your mixer up to medium speed to break the potatoes up and release a bit of the steam by mixing the potatoes for about a minute.
- Once the potatoes have completely broken up start add a little salt (to taste), then start adding the cream.
- While the mixer is running, pour the cream in ½ a cup at a time. Once the potatoes are creamed to your liking, stop, taste, and season with salt and pepper. (You will most likely not need all of the cream, I usually only use about a cup and a half. Discard the rest.)
- Remove potatoes from the mixer and place them in a serving bowl. Top with additional melted butter, fresh parsley, and fresh cracked black pepper.
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Garlic Butter Mashed Potatoes
u003cpu003eCreamy, buttery, garlicky mashed potatoes perfect for any dinner table! Extra sinful! u003c/pu003e
Ingredients
- 6-8 Medium Sized Russet Potatoes skinned and quartered
- 2 cups Whole Milk
- 1 cup Heavy Whipping Cream
- ½ cup Unsalted Butter divided
- 6 Garlic Cloves peeled and gently smashed
- Fresh Parsley chopped
- Kosher Salt/Fresh Cracked Black Pepper to taste
Instructions
- Start by adding the whole milk, heavy cream, 6 tablespoons of butter, and all of the garlic cloves to the base of a heavy bottomed pot.
- Bring to a boil, reduce the heat to a simmer while you peel all of the potatoes.
- Peel all of the potatoes and quarter them, they should all be cut into similar sizes for even cooking.
- Remove the softened garlic cloves from the cream and discard.
- Skim off any milk solids that may have risen to the top of the cream.
- Add the potatoes to the cream and bring back to a boil.
- Boil uncovered for 20 minutes.
- Strain the potatoes in a colander with a heat resistant bowl underneath. Reserve the cream!
- Add the cream back to the pot, and keep warm on the stove.
- Place the softened potatoes in the bowl of your stand mixer and turn it on to medium speed. Break the potatoes up to release a bit of the steam by mixing the potatoes for about a minute.
- Once the potatoes have completely broken up, start to add a little salt (to taste), then start adding the cream.
- While the mixer is running, pour the cream in ½ a cup at a time. Once the potatoes are creamed to your liking - stop, taste, and season with salt and pepper. Discard any unused cream.
- Remove the potatoes from the mixer and place them in a serving bowl. Top with additional melted butter, fresh parsley, and fresh cracked black pepper.
Tried this recipe?Let us know how it was in the comments!
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