Smooth & Creamy Garlic Mashed Potatoes
This recipe is for the most decadent, creamy garlic mashed potatoes! The secret to the absolute smoothest potatoes? Using a ricer or foley mill. Trust us, we’ve tried every possible variation on mashed potatoes, and while we totally adore smashed potatoes (you know the kind that are lumpy and have the skin on), this recipe reigns supreme.
Here’s why we love them so much:
- The texture! We’ll say it again — literally nothing better than fluffy mashed potatoes with lots of butter and cream.
- Taste! The heavy cream and milk mixture is infused with garlic and fresh herbs, but it’s strained before being mixed into the hot potatoes. You get all the flavor, without sacrificing the smooth texture.
- Can be made ahead! Yep, that’s right! Instructions included below.
- They go with just about everything! Name one dish that can’t be improved upon with mashed potatoes!
Thanksgiving, please hurry up! While this recipe can 100% be enjoyed year round, they are our holiday potato side dish of choice, and totally benefit from a big splash of gravy, and all the fixin’s!
Looking for a non-potato alternative for Turkey day? Check out our Parsnip Puree, it’s so smooth and creamy!
Ingredients For Garlic Mashed Potatoes
- Russet baking potatoes, peeled and cut into 2″ cubes
- Heavy cream: Along with the milk, this is steeped with garlic and herbs, and adds a creaminess to the potatoes.
- Whole milk: Same as the heavy cream.
- Unsalted butter: Adds fat to the potatoes, which is absorbed and contributes to their texture and flavor.
- Fresh herbs: We use a combination of thyme, rosemary, and sage to flavor and infuse the liquid.
- Garlic: To infuse the creamy and milk.
- Kosher salt: To season the potatoes. This makes a huge quantity — make sure to taste and season before serving!
- Freshly ground black pepper: To season the potatoes.
You’ll also need a large pot (big enough to cover the potatoes completely with water), a medium saucepan, and either a foley mill or a potato ricer.
What are the best potatoes to use for mashed potatoes?
We prefer Idaho russet potatoes or Yukon gold potatoes, both of which are starchy, fluffy, and absorb liquid well.
How To Make Garlic Mashed Potatoes Like A Pro!
- Steep the cream. Combine 1 ¼ cups heavy cream, 1 ¼ cups whole milk, 2 sticks of unsalted butter, 3 cloves smashed garlic, and fresh herbs (any combination of thyme, sage, and rosemary) in a medium saucepan. Bring to a simmer, just until the butter has melted. Turn off the heat, then let the liquid infuse and steep for 15 minutes.
- Cook the potatoes. Place the peeled, cubed potatoes in a large pot, then cover with water and bring to a rapid boil. Add a teaspoon of Kosher salt, then cook until fork tender, about 20 minutes. Drain the potatoes, return to the hot pan for 5 minutes, just to help evaporate any excess liquid. Working in batches, pass the potatoes through a foley mill (fitted with attachment with the smallest holes) or a ricer into a large mixing bowl.
- Strain the cream. Strain the infused cream mixture right into the bowl of riced potatoes. Season with 2 tsp of Kosher salt and a ¼ tsp freshly ground black pepper, then stir until thoroughly mixed. Taste and adjust seasoning, as needed.
- Broil the potatoes. Heat the broiler and position a rack directly underneath it. Transfer the potatoes into a large baking dish (the size doesn’t really matter, just something large enough to hold them all). Use a spoon or spatula to swirl the top however you like. Broil for about 10-12 minutes, checking the potatoes every few minutes to ensure they brown evenly and rotating the pan as needed. Serve immediately!
Totally optional, but these are great (as all potatoes are) topped with fresh chives – yum!
Tips For The Best Homemade Mashed Potatoes
- Peel the potatoes! There is absolutely a time and a place for smashed potatoes or lumpy potatoes, but this ain’t it. We’re going for ultra smooth, no lumps, and a very delicate texture. For that, you need to peel the potatoes.
- Place peeled potatoes in water immediately! Once the potatoes are peeled, cover them with water in a large bowl until you’re ready to boil them. This will prevent them from oxidizing and turning brown. You can keep them in the large pan you intend to cook them in, then just store on the stovetop until ready to boil.
- Rice the potatoes while still hot! The potatoes will be easier to push through the foley mill or ricer if you pass them through while still hot.
- Add the liquid while potatoes are still hot! Stir the butter and cream mixture into the potatoes as soon as they pass through the potato ricer. They will better absorb the liquid while hot.
- Season generously! Be sure to season both the water the potatoes cook in, as well as the actual mashed potatoes. This is a lot of potatoes, and it needs a good amount of salt to give them flavor.
Can Mashed Potatoes Be Made Ahead Of Time?
Yes! We love serving these straight from the oven — that crispy crust on top from the broiler is so delicious!! — but if you want to make these ahead of time, say for Thanksgiving dinner, you totally can.
- Follow the first three steps of the instructions, pouring the creamy mashed potatoes into a baking dish. Cover tightly with plastic wrap and aluminum foil to keep out as much air as possible. Can be made up to 2 days in advance. When ready to serve, bring the potatoes up to room temperature (they’ll need to sit out for about 2 hours) — or heat through in a preheated oven — then broil, as directed, until golden brown on top.
How To Freeze Mashed Potatoes
We absolutely recommend enjoying these garlic mashed potatoes either the day they’re made or within 2-3 days for best texture, however, you can absolutely freeze the leftovers.
To freeze, allow potatoes to cool down completely to room temperature. To freeze in smaller or individual sized portions, either transfer mashed potatoes to pint containers, filling to the very top so there’s as little air circulating as possible, or use large cookie scoops to portion out about ~1 cup mashed potatoes at a time onto a parchment-lined baking sheet. Freeze in a single layer until solid (1-2 hours), then transfer to a storage bag. It’ll be easier to grab small portions if they’re frozen this way.
Use potatoes within 1 month of freezing! There’s too much fat (butter and cream) in these potatoes for them to last much longer. The fat will crystalize and create freezer burn.
What’s The Best Way To Reheat Mashed Potatoes?
Allow the frozen potatoes to thaw overnight in a refrigerator. Alternatively, you can heat them in a microwave safe dish for a few minutes, stirring every minute or so. If potatoes aren’t the as creamy as they were fresh, simply stir in a little butter or heavy cream to bring them back to life.
Our Favorite Entrées To Serve With Mashed Potatoes
Gosh, this list could be endless! Garlic mashed potatoes are perfection on a plate and go well with practically everything, but particularly braises, stews, and roasts. Here are a few other classic pairings that are complimented by creamy mashed ‘taters!
- Chicken: chicken florentine (pictured below), Chicken Patties, Chicken Puttanesca, Dinner Party Chicken, Chicken Provencal, or just a simple store-bought rotisserie chicken.
- Beef: Beef Tenderloin With Parmesan Cream Sauce, Skirt Steak with Cilantro Chimichurri, Braised Beef Short Ribs, and duh, meatloaf!!
- Meatballs: Greek Turkey Meatballs, Homemade Meatballs, Sheet Pan Chicken Meatballs, Lamb Meatballs
- Pork: Stuffed Pork Tenderloin, Sheet Pan Pork Chops, (Slow Roasted Pork Shoulder)
- Duck: Pan Seared Duck Breast
No matter how you serve then, consider topping them with crispy shallots! We love the creamy texture of the potatoes with crunchy, salty shallots!
If you love garlic mashed potatoes, you’ll definitely want to check out these other varities!
- Red Skin Mashed Potatoes
- Mashed Potatoes with Sour Cream
- Mushroom Polenta (polenta has a similar creamy texture to mashed potatoes, but is made from corn meal instead — it’s a great substitute!!)
The herb and garlic flavor is so pronounced! And let me tell you, if you are a garlic lover like us, you will be hooked after one bite.
Don’t forget, if you make this Garlic Mashed Potatoes recipe, please let us know by leaving a review and rating below!
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For more potato recipes, check out the following:
- Fried Potatoes and Onions
- Sweet Potato Fries with Chipotle Aioli
- Duck Fat Potatoes
- Potato Galette
- Sweet Potato Fritters
- Indian Stuffed Sweet Potatoes
- Roasted Potato Wedges with Chimichurri
Garlic Mashed Potatoes Recipe
Equipment
Ingredients
- 1 ¼ cups heavy cream
- 1 ¼ cups whole milk
- 16 Tbsp unsalted butter
- 4-6 sprigs of thyme, sage, and/or rosemary
- 4 garlic cloves peeled and smashed
- 5 lbs potatoes peeled and cut into 2-inch pieces, either Russet or Yukon gold potatoes
- Kosher salt
- Freshly ground black pepper
Instructions
- Steep the cream. Combine 1 ¼ cups heavy cream, 1 ¼ cups whole milk, 2 sticks of unsalted butter, 3 cloves smashed garlic, and fresh herbs (any combination of thyme, sage, and rosemary) in a medium saucepan. Bring to a simmer, just until the butter has melted. Turn off the heat, then let the liquid infuse and steep for 15 minutes.
- Cook the potatoes. Place the peeled, cubed potatoes in a large pot, then cover with water and bring to a rapid boil. Add a teaspoon of Kosher salt, then cook until tender, about 20 minutes. Drain the potatoes, return to the hot pan for 5 minutes, just to help evaporate any excess liquid. Working in batches, pass the potatoes through a foley mill (fitted with attachment with the smallest holes) or a ricer into a large mixing bowl.
- Strain the cream. Strain the infused cream mixture right into the bowl of riced potatoes. Season with 2 tsp of Kosher salt and a ¼ tsp freshly ground black pepper, then stir until thoroughly mixed. Taste and adjust seasoning, as needed.
- Broil the potatoes. Heat the broiler and position a rack directly underneath it. Transfer the potatoes into a large baking dish (the size doesn't really matter, just something large enough to hold them all). Use a spoon or spatula to swirl the top however you like. Broil for about 10-12 minutes, checking the potatoes every few minutes to ensure they brown evenly and rotating the pan as needed. Serve immediately!
Notes
- Cook time is entirely dependent on the strength of your broiler, so keep an eye on the potatoes and don’t walk away!
- To make ahead: follow the first 3 steps of the instructions, pouring the creamy mashed potatoes into a baking dish. Cover tightly with plastic wrap and aluminum foil to keep out as much air as possible. Can be made up to 2 days in advance. When ready to serve, bring the potatoes up to room temperature (they’ll need to sit out for about 2 hours) — or heat through in a preheated oven — then broil, as directed, until golden brown on top.
Nutrition
Recipe adapted from Food & Wine.
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