Creamy Garlic Mashed Potato Recipe
Buttery, creamy and garlicky, this Garlic Mashed Potatoes Recipe is super simple to make (ready in under 30 minutes) and just absolutely incredible. These are the kind of potatoes that don't even need gravy!
Servings 8 servings
- 3 lbs. Yukon gold potatoes cubed
- 1 head garlic peeled
- 4 tbsp. unsalted butter room temperature
- 1/2 cup heavy whipping cream room temperature
- 1/4 cup sour cream room temperature
- 1 tsp. pepper
- 1/8 cup salt (for boiling water)
- 1 tsp. salt (for seasoning)
Add the 1/8 cup of sea salt to a 6 quart pot of water and bring to a boil.
Add the cubed potatoes and peeled garlic to the water and simmer for 20-25 minutes, or until the potatoes can be easily pierced with a fork.
Drain them thoroughly (see notes below) and place in a large bowl.
Add the room temperature butter, sour cream, salt and whipping cream. Add additional salt to taste if desired.
Mash all ingredient together with a potato masher, being careful not to over mash or the potatoes will become gluey.
Serve with additional butter and/or gravy.
- If you prefer not to have the potato skin, you can peel the potatoes before boiling;
- Pop your drained potatoes in a 350 degree oven for 5-10 minutes to dry them out. Or place them back in the pot on the stove and cook over medium heat for 5-10 minutes, until they are dried out. This prevent the potatoes from getting watery;
- Make sure the sour cream and cream are room temperature, or even slightly warmed in the microwave, so they don't bring down the temperature of the mashed potatoes;
- Use a potato masher or ricer to mash the potatoes, being careful not to over mix. Food processors, blender and mixers tend to over mix resulting in gummy mashed potatoes;
Serving: 0.5cup | Calories: 224kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 269mg | Potassium: 746mg | Fiber: 4g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 6mg