The Best Mashed Potatoes Recipe
My Garlic Mashed Potatoes obsession started when I was just a young thing and I practically lived off of “whipped potatoes” as we adoringly called them. “Whipped Potatoes with Sauce” was one of my favorite meals and one of my mom’s go-to dinners. Saute some bite size chicken, toss it in a creamy sauce with veggies and serve it over potatoes. My fav.
Garlic Mashed Potatoes ingredients
russet potatoes butter heavy cream sour cream Parmesan cheese fresh chives garlic powder salt pepper
What potatoes are best for Mashed Potatoes?
Russet and Yukon potatoes are the best for creamy mashed potatoes, my personal favorite being Russets. They render the fluffiest, smoothest mashed potatoes with less chance of becoming gummy or turning into “potato paste” which can occur from over mashing. Waxy potatoes such as red potatoes have a low starch content and require more elbow grease to mash which means they are more likely to result in overworked, pasty, potatoes. Waxy potatoes also will never become as fluffy or creamy as Russet potatoes because they don’t absorb dairy well. For this Garlic Mashed Potato Recipe, I highly recommend Russet potatoes. I have NEVER had a problem with them becoming gummy, only fluffy, creamy perfection.
HOW MANY POTATOES SHOULD YOU MAKE PER PERSON FOR MASHED POTATOES?
When mashed potatoes are served as a side dish, you can safely plan on ½ pound of potatoes per person. That means this recipe for Garlic Mashed Potatoes which calls for 3 pounds will safely serve 6 people. You can scale the recipe up from there to meet your serving needs.
How to make Garlic Mashed Potatoes
These breathtakingly delectable, Garlic Mashed Potatoes are super easy to whip up. Step 1 – Prep Potatoes: Start by first peeling your russet potatoes. I like to pick the largest potatoes because this means less surface area to peel. After you peel your potatoes, chop them into 1 1/2″ cubes. Don’t worry about being exact here, just cut them so they are generally the same size so they will cook evenly. Typically, I cut my potatoes in half, then slice each half in thirds lengthwise, then cut 1 1/2″ slices in the opposite direction. MAKE AHEAD TIP! You can do all of your potato peeling a day ahead of time as long as you keep them in a bowl/pot filled with water in the refrigerator to keep them from browning. This makes whipping these babies up extra fast!
Step 2 – Boil Potatoes: Next, you add your potatoes to cold water in a large skillet and add salt (NEVER start with hot water). By bringing the potatoes to a boil with the water, they cook more evenly and you aren’t left with overcooked mushy outsides and under cooked insides, but instead achieve the perfect melt in your mouth consistency. By adding salt to the boiling water, you are instantly infusing your potatoes with flavor from the inside out that simply isn’t achievable any other way. You can also add garlic cloves and any other aromatics to the water, just another way to add flavor. Simmer your potatoes for about 10-15 minutes, being aware that it’s better to overcook the potatoes than undercook them so they will mix easily without hard pockets. Step 3 – Drain Potatoes: Drain your potatoes thoroughly otherwise you will end up with watery Garlic Mashed Potatoes instead of ideal maximum fluffiness. Step 4 – Mash Potatoes: Next its mashing time! I am all about mixing my mashed potatoes with a hand held electric mixer. It creates fluffier, smoother potatoes that can’t be achieved any other way – and its effortless. Instead of just adding heavy cream or milk to our potatoes, we heat butter, heavy cream and milk together in the microwave for 1 ½ minutes. Next, slowly stream the butter/cream mixture into potatoes while beating on LOW until combined. The hot mixture will keep the potatoes warm and the melted butter will envelop every cranny of the mashed potatoes from the inside out. Step 5 – Parmesan: Next we beat in Parmesan, sour cream, chives, salt, pepper and garlic powder just until combined. That’s right, Garlic Mashed Potatoes with butter, heavy cream, sour cream and Parmesan! I can’t get tired of saying those ingredients together. Because, Homemade Mashed Potato heaven! The Parmesan is subtle but adds a depth of YUM while the chives, garlic powder, salt and pepper add enough flavor you will be licking the bowl clean but keep the potatoes neutral enough that you can still top with gravy or serve alongside any of your favorite dishes. If you are feeling extra foodie flirty, feel free to mix up the flavor profile and add more cheese or different cheese to create cheesy mashed potatoes or experiment with with the endless variations of herbs. But for classic Company Garlic Mashed Potatoes, this recipe is it. You will be left with the most addicting, flavorful, indulgent creamy and simply the Best Mashed Potatoes EVER in my humble, whipped potato loving opinion. Where’s my spoon?
CAN MASHED POTATOES BE MADE AHEAD OF TIME?
Yes! You can prepare your Garlic Mashed Potatoes ahead of time and either cover and place in a warm oven or transfer to your slow cooker on the warm setting until ready to serve. Another reason to love mashed potatoes.
WHAT SHOULD I SERVE WITH GARLIC MASHED POTATOES?
Chicken Divan Beef Tips and Gravy Nashville Hot Chicken Oven “Fried” Chicken Slow Cooker Barbecue Ribs Slow Cooker Beef Brisket Beef Brisket Sandwiches Mississippi Pot Roast Mom’s Famous Pot Roast Thanksgiving Turkey Brown Sugar Glazed Ham Baked Ham with Cider Maple Glaze
How to store the Best Mashed Potatoes
Can I freeze Mashed Potatoes?
Yes and no. I personally am a mashed potato critic so I do not like frozen mashed potatoes because the texture changes when thawed. The potatoes can be doctored with additional butter, etc., but this doesn’t cut it for me. If you are not a texture critic, or the mashed potatoes are going to be blanketed in gravy or sauce, then feel free to freeze them. If freezing potatoes, make sure you don’t skimp on any of the butter or cream in my Garlic Mashed Potato recipe, because the extra fat will make them more freezer friendly. You can even add additional butter for a better thawed result.
To Freeze Mashed Potatoes:
TO FREEZE INDIVIDUAL MASHED POTATO SERVINGS: TO FREEZE BATCH MASHED POTATOES:
Want to try this mashed potato recipe?
PIN IT TO YOUR SIDES, HOLIDAY OR SPECIAL OCCASIONS BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!
©Carlsbad Cravings by CarlsbadCravings.com ©Carlsbad Cravings Original Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You!
