We took our favorite mashed potatoes and gave them a punch of garlic. This might be the only way you eat them from now on.
Who doesn’t love mashed potatoes?! Our Classic Mashed Potatoes are popular but these garlic mashed potatoes are next level. And lucky for you, I’m sharing my tips and tricks on how to make the best Garlic Mashed Potatoes you’ll ever eat.
Choose your potatoes.
The best potatoes I’ve found to use are Yukon gold potatoes. You’ll want to rinse and peel the skins off the potatoes to add to the creaminess of the finished product. If you aren’t sure what the best method is, we have this handy dandy guide to how to peel potatoes the best way.
Skip the water.
Instead of boiling your potatoes in plain old water, use chicken broth. The chicken broth adds a wonderful flavor to the potatoes and the broth soaks up into the potatoes while boiling.
Make the smoothest mashed potatoes ever.
My tip to making these potatoes the smoothest potatoes you’ll ever have? A potato ricer (like this one). Once the potatoes are cooked and you drain the liquid away, use a potato ricer instead of a potato mashed or hand mixer. Now, if you don’t have a potato ricer, mash them that way you usually do.
Add the garlic.
My last tip to make these garlic potatoes have the best garlicky flavor is to cook the garlic cloves with the potatoes. Then, the garlic cloves will be soft enough and they mash right in with the potatoes giving them a smooth garlic flavor.
Let’s get to cooking.
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Garlic Mashed Potatoes
We took our favorite mashed potatoes and gave them a punch of garlic. This might be the only way you eat them from now on.
- Prep Time: 15 mimnutes
- Cook Time: 25 minutes
- Total Time: 8 minute
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 3 lb. Yukon gold potatoes, washed, peeled and diced
- 4 cups low sodium chicken stock
- 8 cloves garlic
- ½ cup half and half
- ½ cup whole milk
- ¼ cup unsalted butter, softened
- 1 and ½ tsp. salt
- Fresh chives (optional)
Instructions
- Place the diced potatoes and garlic cloves in a large pot over medium high heat and pour the chicken broth over the potatoes. The broth should cover the potatoes. If not, add a little water until potatoes are covered about 1 inch.
- Bring the potatoes to a boil, and then reduce to a simmer until the potatoes are cooked through. You should be able to easily stick a fork through the potatoes.
- Drain the potatoes using a colander and and transfer the potatoes and garlic to a bowl.
- Mash the potatoes and garlic then add in the half and half, milk, butter and salt. Mix together then taste and adjust according to your preference.
- Enjoy with fresh chives on top for garnish.
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