Garlic Mashed Potatoes Recipe
Once you try these Garlic Mashed Potatoes with garlic confit, butter, and cream, there’s no going back—creamy with the perfect garlic flavor.
Ingredients
- 3 pounds peeled and thickly sliced Yukon gold potatoes
- 8-10 garlic cloves
- 6 to 10 garlic confit cloves
- ½ cup melted unsalted butter
- 1 to 1 ½ cups heavy whipping cream
- ½ cup sour cream
- salt and ground white pepper to taste
Instructions
- Bring a large pot of water to a boil.
- In the meantime, peel the potatoes and cut them into large chunks. Keep them in cold water if there’s a long gap between cutting and cooking.
- Season the boiling water with salt, add the potatoes and garlic cloves (not the confit cloves), and cook for 12 to 15 minutes or just until tender. Do not under- or overcook.
- In the meantime, add the cream and butter to a separate pot and cook over low heat until the butter is melted and the mixture is hot.
- Once the potatoes are cooked, drain them and return them to the pot.
- Add in the garlic confit cloves and mash them using electric hand beaters or through a food mill.
- Fold in the hot cream and butter, along with sour cream, salt, and white pepper.
- Adjust the seasonings and serve with additional melted butter over top.
Notes
I know these potatoes are all about the garlic, but a chef once told me that any great mash should be 50% potatoes and 50% fat for the best flavor—so don’t skimp on the butter, cream, or sour cream, because that’s what makes this side dish truly mouthwatering.
Add more flavor: When I'm feeling creative, I’ll fold fresh chopped chives, grated parmesan, or crumbled goat cheese into the mash.
Soak the potatoes: If I’m prepping these a few hours before a big dinner, I will keep the peeled potato chunks submerged in a bowl of cold water to prevent browning.
Don’t overboil: I boil the potatoes only until a knife slides through a piece with no resistance. Overboiling will cause them to absorb too much water and turn soggy.
Best mashing techniques: I prefer to mash potatoes with a food mill or potato ricer, but a hand masher or electric hand beaters on a low setting work, too. Just be careful not to overmash the potatoes, or else they’ll turn to glue.
Warm the dairy: You’ll never catch me pouring cold cream and butter into mashed potatoes. Warming them in advance creates an emulsion in the potatoes, making them silky-smooth.
Make-Ahead: You can make these mashed potatoes up to 1 hour ahead—just keep them covered and warm over very low heat. They can also be made up to 1 day in advance and stored, covered, in the refrigerator, which helps the garlic flavor develop further.
How to Store: Store the mashed potatoes in an airtight container in the refrigerator for 4 days. They can also be frozen and covered for up to 2 months. Thaw overnight in the fridge, then gently reheat before serving.
How to Reheat: The best way to reheat cold mashed potatoes is in a saucepan over low heat with a splash of warm milk or a pat of butter. Stir occasionally until they’re warmed through.
Nutrition
Calories: 561kcalCarbohydrates: 45gProtein: 7gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 119mgSodium: 158mgPotassium: 1068mgFiber: 5gSugar: 4gVitamin A: 1472IUVitamin C: 47mgCalcium: 103mgIron: 2mg