garlic mashed potatoes

This garlic smashed potatoes recipe is all about the technique, but the flavor profile is infinitely adaptable. Try bacon and cheddar, ranch seasoning, or BRIE. Here are some answers to help guide you in the right direction.

Garlic Smashed Potatoes

baby Yukon Gold potatoes

Kosher salt

tbsp. butter

garlic,

thyme leaves

black pepper

c. Parmesan

Made these tonight. I used olive oil instead of butter and added some rosemary. They were amazing! I will definitely make again!

Love these - only change I make is a little squeeze of fresh lemon just before serving:)

So easy to make and just the B E S T !  I loved it, probably my favorite potato recipe!

This is what I call a keeper. I prepared everything in advance and placed in oven when ready to cook. I’m guessing I cooked for approximately 45 minutes. Perfect combo of creamy and crunchy potatoes.

Very helpful recipe. I am making them with my mom!!!😛😛

Incredibly yummy my wife and I at the whole thing.

Made three times and every time they come out better so tasty

My go-to recipe for new potatoes - fantastic! Easy and absolutely delicious!

https://streaming.hearstdigitalstudios.com/7f83d745-24ce-4533-8e54-ca689a6670c7/video_rover_16x9_1080p_hd_1538777374_36417.mp4

Garlic Smashed Potatoes Are Insanely Addictive

These garlic mashed potatoes are the perfect side dish for your Thanksgiving dinner. Here's how to make it with roasted garlic so it's extra creamy.

Garlic Mashed Potatoes

Extra-virgin olive oil, for drizzling

head garlic, top sliced off

lb. Red Bliss potatoes, peeled and chopped

kosher salt

butter,

c. heavy cream, warmed

tbsp. balsamic vinegar

tbsp. Chopped fresh parsley,

Absolutely delicious with the balsamic vinegar. I've made mashed potatoes quite a few times and this was the best. I used about 1T more of vinegar and a little less than a stick of butter and 3 heads of garlic. delicious.

https://streaming.hearstdigitalstudios.com/manual_upload/5a0a31e4e694aa426ae9935d/mp4/Roasted_Garlic_Mashed_Potatoes_FINAL_FRONT_1510617591_4000_hd_v3.mp4

These Roasted Garlic Mashed Potatoes Might Just Be The Perfect Potato

These mashed potatoes have a delightfully creamy texture and are full of subtle garlic flavor, thanks to the cream, reserved garlic oil, and a little of the potato cooking water.

c. garlic cloves

c. extra-virgin olive oil

lb. Yukon gold potatoes

c. heavy cream, half-and-half, or crème fraîche

These Instant Pot Garlic Mashed Potatoes are so incredibly flavorful and easy to make! You don't even need to peel the potatoes first!

INSTANT POT GARLIC MASHED POTATOES

(32 oz) carton chicken broth

lbs little potatoes (baby potatoes)

(1 stick) salted butter

block (4 oz) cream cheese

milk

tsp minced garlic

salt and pepper, (to taste)

tbsp dried chives, (optional)

Pour all of the chicken broth into the bottom of a 6-quart Instant Pot (electric pressure cooker).

Add in potatoes. Season with a pinch of salt and pepper.

Cook on the steam setting for 12 minutes. Carefully turn the valve to "Venting" and quickly release the steam. Using oven mitts, remove the insert and drain the broth.&nbsp;

Place potatoes back into the pot. Add in the butter, cream cheese, milk and garlic. Season generously with salt and pepper. Using a potato masher, mash the potatoes and combine all the ingredients.

If you need to thin out the potatoes a bit more to your liking, just add in a little milk at a time and stir.

Then dig in!

Creamy Garlic Mashed Potatoes are the ultimate side dish paired with Roast Turkey and Gravy. This simple side dish is easy to prepare and it&#39;s the most flavorful garlic mashed potato recipe.

Garlic and Chive Mashed Potatoes

lb Yukon potatoes (10 potatoes, peeled and quartered)

garlic

Tbsp unsalted butter (softened)

sour cream

tsp fine sea salt

Tbsp chives (finely chopped, for garnish)

Place potato chunks into a pot and cover with cold water. Bring to a boil then reduce heat to a simmer, partially cover, and cook for 15-18 minutes or until potatoes are easily pierced with a fork.  

Meanwhile, in a small saucepan, heat 1 1/3 milk with 6 crushed garlic cloves until just steaming then remove from heat and set aside. 

Drain the potatoes, keep them in the pot, then place over very low heat and mash with a potato masher or use an electric hand mixer (mash right away while potatoes are hot so they don’t turn gummy). 

Drizzle in hot milk to reach your desired texture. Cut butter into chunks and mash them into the potatoes until well incorporated. Add 1/4 cup sour cream and 1 to 1 1/2 tsp salt or add salt to taste. 

Serve warm drizzled with more butter if desired and garnished with fresh chives.

https://www.youtube.com/watch?v=g9pWsxEtiAg

Creamy Garlic Mashed Potatoes are the ultimate side dish for Thanksgiving dinner, paired with Roast Turkey and Gravy. This simple side dish is easy to prepare and it's one of the tastiest mashed potato recipes we've tried.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

MASHED POTATO INGREDIENTS:
►4 lbs Yukon potatoes, peeled and quartered
►1 1/3 cups whole milk (or half and half)
►6 cloves garlic, crushed or minced
►1 1/2 tsp salt, or to taste
►8 Tbsp unsalted butter, softened, plus more to serve
►1/4 cup sour cream, optional
►2 Tbsp chives, to garnish

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/garlic-and-chive-mashed-potatoes/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:37 Peeling and cutting potatoes
1:34 How to cook potatoes
2:05 Prepping milk and garlic
2:53 How to mash potatoes
3:23 Adding garlic/milk mixture
5:21 Potato garnish
6:27 Taste test

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Garlic Mashed Potatoes Recipe

Creamy and buttery mashed potatoes are made only better by a handful of fresh herbs and some roasted garlic.

Herb and Garlic Mashed Potatoes

potatoes, medium

salt

milk,

100 grams/1/2 cup unsalted butter

parsley

dill

Preheat the oven to 200C/400F. Cut the top off the head of garlic to expose the cloves, wrap in aluminium foil and bake for 45-50 minutes until the cloves are very soft. Cool.

Boil the peeled and quartered potatoes in salted water until very tender. While the potatoes are cooking, squeeze the garlic cloves out of their peels, they should pop out easily and mash them with a fork in a small bowl. Set aside.

Drain the potatoes and steam dry them to get rid of the excess of water.  Return them to the pot and add hot milk, start mashing with a potato masher until mostly smooth, then add butter and keep mashing.  Start by stirring in 1/2 of the mashed roasted garlic, slowly increase the garlic quantity according to taste, then mash until smooth and most lumps are broken, season with salt to taste. Add the fresh herbs and fold in with a spatula.  Serve piping hot with a bit more butter if desired.

https://www.youtube.com/watch?v=CeYVFUQQ0zQ

Creamy and buttery mashed potatoes are made only better by a handful of fresh herbs and some roasted garlic. This is the recipe you will come back to over and over again! 

I'm sold on the idea that the most basic recipes can still be made memorable. In this video, I give some advice on how to choose the right potato and techniques that will make sure your mashed potatoes are luxuriously creamy every time. 

And with a few simple but stunning additions, you can make even humble mashed potatoes an exciting addition to your dinner table!

INGREDIENTS
1 head garlic, small
6 potatoes, medium
salt to taste
50ml/1/4 cup whole milk, hot
100g/1/2 cup unsalted butter
1-2 tbsp parsley
1-2 tbsp dill

TIMESTAMPS
0:00 Intro
0:30 Choosing the right potatoes
1:15 Other ingredients
1:53 How to roast garlic
2:50 Cooking the potatoes
3:39 Preparing the herbs
4:25 Mashing the potatoes
5:16 Combining ingredients
7:19 Taste test!

Print out this recipe at https://vikalinka.com/garlic-mashed-potatoes/#recipe

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Herb and Garlic Mashed Potatoes!

Ultra creamy, fluffy, and buttery mashed Yukon gold potatoes made with lots of fresh garlic make the perfect Thanksgiving and everyday dinner side dish. These are the best garlic mashed potatoes you&#039;ve ever had and will be requested again and again!

Creamy Garlic Mashed Potatoes

potatoes

unsalted butter (divided, room temperature)

heavy cream (or milk)

Salt and black pepper (to taste)

parsley or chives (for garnish, optional)

Place the potatoes in a medium stock pot and add enough water to cover the potatoes by about one inch. Salt the water and boil the potatoes until they are easily pierced with a fork, about 20 to 25 minutes.

While the potatoes are cooking, melt one tablespoon of butter in a small saucepan over medium-low heat. Add the garlic and cook for 1-2 minutes until the garlic is fragrant. Add the heavy cream to the pan with the garlic and heat just until it begins to simmer then remove the pan from the heat.

Drain the potatoes using a colander and transfer them to a large mixing bowl. Pour the garlic and cream over the potatoes and use the beaters of a hand mixer, with the mixer turned off, to break the potatoes apart. Add the butter, one tablespoon at a time, and beat until mixed into the potatoes.

Add sour cream, salt, and pepper. Continue to beat the mashed potatoes until all of the ingredients are combined and the potatoes are smooth.

Transfer the mashed potatoes to a serving bowl and garnish with fresh chopped parsley or chives. Enjoy!

These garlic mashed potatoes are creamy, rich, and flavorful! Made with just 5 ingredients, they&#39;re an easy, delicious side dish for the holidays or any meal.

Extra virgin olive oil (for drizzling)

Sea salt

Yukon gold or butterball potatoes (peeled)

sea salt (divided)

olive oil

Butter (optional for serving)

chives rosemary

Preheat the oven to 350°F.

Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender. Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.

Make the mashed potatoes: Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.

Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, rosemary, and chives, if desired.

These garlic mashed potatoes are quick &amp; easy to make and are made extra creamy with cream cheese.

Garlic Cream Cheese Mashed Potatoes

Yukon gold potatoes (see note

table salt

unsalted butter

garlic (about 6-7 cloves; adjust to taste)

whole milk (adjust to taste)

cream cheese

Parmesan

chives (for topping)

Wash potatoes and remove any debris. Remove the skin if desired (I leave the skin on with Yukon gold). Cut into one-inch pieces. Place in a 6 quart pot or Dutch oven. Add 1/4 cup table salt and enough cold water to cover the potatoes by 1 inch. Bring to a boil over high heat. Cook uncovered for 10-15 minutes, until fork tender. Drain water and set cooked potatoes aside.

Place the empty Dutch oven or pot over medium heat. Add two tablespoons butter. Once melted, add minced garlic. Saute, stirring frequently, until golden and aromatic, about 2 minutes.

Return potatoes to the pot. Over medium-low heat, add 1/2 cup milk, cream cheese, 1/2 teaspoon kosher salt, and freshly ground black pepper. Use a potato masher to mash until mostly softened. I like to leave a few small chunks for texture.

Stir in the Parmesan. Add additional 1/4 to 1/2 cup of milk to further thin the potatoes, as desired. Keep over medium-low heat, stirring occasionally. until warmed through.

Taste for salt and pepper. Serve topped with thinly sliced chives and mushroom gravy. Enjoy!

There's a vast difference between the garlic mashed potatoes that you would eat a whole bowl of for dinner, and the ones that you leave untouched...

The Simplest Garlic Mashed Potatoes Recipe

1⁄2 pounds Yukon gold potatoes

Yukon golds

with their smooth

buttery taste and texture

make

Tbsp butter

Salt and black pepper

Place the potatoes in a large pot of salted water and bring to a boil. Cook until a knife inserted into the flesh meets no resistance, about 25 minutes. Drain. While the potatoes boil, combine the milk, butter, and garlic in a small saucepan and heat until the butter is melted. Keep warm. Use a potato masher or a large wooden spoon to break up the large chunks of potatoes in a rough purée. (If you have a potato ricer, use it—nothing yields smoother mashed potatoes.) Slowly add the hot milk mixture to the potatoes, using a wooden spoon to beat continuously. Season with salt and black pepper.

These garlic mashed potatoes are creamy, garlicky, and the perfect side for Thanksgiving and Christmas! It&#039;s made with soft fluffy potatoes, garlic infused heavy cream, and finished with a drizzle of sauteed garlic butter for extra garlic flavor!

Garlic Mashed Potatoes with Garlic Butter

lbs potatoes (Yukon gold, creamer, russet potatoes)

heavy cream (start with less, adjust to your liking)

herbs (chives, green onions,

salt & pepper (to taste)

Tablespoons butter

vegetable oil

garlic (finely minced)

Prep potatoes

Prep and boil potatoes: Wash and peel the potatoes then cut them into 1 inch pieces. Cover with water and boil until soft and fork tender, about 10 minutes. Drain very well and place back into the hot pot to remove excess water. Mash the potatoes using a potato ricer, potato masher, or other tool. See Note 2.

Make garlic butter and cream

Make garlic butter and cream: Heat a sauce pan over medium low heat and add the garlic, butter, and vegetable oil. Saute until garlic is soft and fragrant, about 1½ to 2 minutes. Reserve a tablespoon of garlic butter for later. Add the heavy cream to the sauce pan and heat until cream is warm and infused with garlic flavor. Do not boil the cream.

Mash potatoes

Add remaining ingredients: Add the garlic cream to the potatoes and mix until smooth and creamy. Taste and season with salt and pepper. Note: Start with ⅔ of the amount of cream and add more if you want a smoother consistency. See Note 3 for more details.

Serve

Serve: Spoon mashed potatoes into a serving bowl and drizzle with the reserved garlic butter. Garnish with herbs and serve immediately. Enjoy!

These mashed potatoes were so creamy. I served it as a side dish alongside roasted chicken, and it was a hit with my guests!

What is there not to love! Rich in flavor, and the garlic with the butter are just amazing. Truly a hit with my family, who has asked me to make your garlic mashed potatoes with every meal. Thank you.

This was out of this world good!  The garlic butter seriously put it over the top!

We are a garlic-loving family and these mashed potatoes did not disappoint! Definitely making potatoes this was more often now - thanks!

This is one of my kid's favorite dishes. It is super easy to make and delicious! 
Perfect paired with steak!

I loved them, I wanted them a little softer so I added more cream and my family loved them. I served them with a steak and it was perfect. The garlic really made a difference.

I always say no such thing as too much garlic! These were so good! We ended up using a mix of fresh and roasted garlic and it gave the mashed potatoes the most delicious flavor.

This is such a classic side dish! A must-make for Easter dinner. :) My entire family loves this.

Wow! These were some of the best mashed potatoes I have ever had! Thanks for another great recipe.

These mashed potatoes are so creamy and rich. They are perfect with a Sunday roast and a real treat for my family!

These potatoes are a hit every time I make them. Thanks for a great recipe!

We literally can not get enough garlic in our recipes here, so these garlic masked potatoes with garlic butter were the perfect side to our holiday dinner - such a great recipe!

Such a great mashed potato recipe! The garlic flavor was just perfect, and they were nice and creamy.

A classic for sure. The heavy cream makes these potatoes so good and rich! The garlic touch was nice for a little change ;)

Even though we love garlic, I've never added it to mashed potatoes before. Goodness how good. The garlic butter really makes these mashed potatoes special!

Easy and super tasty. Burst of garlic flavors. Love the combination of Butter and garlic. Perfect for Thanksgiving and Christmas!

I am getting a start on my holiday menu, and am very pleased to have found your blog, as I have worked out all of my side dishes! These delicious potatoes and your mac and cheese will be featuring on our table this year :) And judging from my family's response to dinner over the weekend, I suspect we will be enjoying them many times otherwise too. The cream really makes these potatoes so delicious, and we all loved the garlic butter!

This is the recipe I chose for Thanksgiving and it was so good! I'm making double for Christmas because we'll have relatives over this year. Very good and garlicky. Amazing!

This was a perfect side dish for our Nut loaf, it was packed with flavour and super garlicky, which we really enjoyed!

I found your recipe just in time for Thanksgiving dinner and everyone loved these mashed potatoes so much, I'll be making them again at Christmas. My family is already requesting them!

Garlic Mashed Potatoes made with freshly roasted garlic have so much flavor! Delicious mashed potatoes recipe that yields soft and creamy potatoes every time.

golden potatoes (about 7-8 medium potatoes)

Water (enough to cover the potatoes

butter (softened)

Parsley (finely chopped,

Preheat the oven to 400℉.

Peel only the outer layer from the bulb of garlic, cut off the tip, coat in olive oil and wrap in foil.

Roast the garlic on a cookie sheet for about 30 minutes, or until the cloves are soft, allow to cool.

While the garlic is roasting, peel and quarter the potatoes. (Chop the potatoes in smaller pieces if you want the potatoes to cook more quickly.)

ROAST THE GARLIC

Put the chopped potatoes in a large pot and fill with enough water to cover them completely. Bring water and the potatoes to a boil on the stove over high heat. Simmer them until tender, or until a fork can easily go into them, about 20-30 minutes.

Strain the potatoes and add them to a large bowl.

BOIL THE POTATOES

Squeeze the roasted garlic on top of the potatoes in the bowl, and add the milk and salt.

With a hand mixer, or stand mixer, blend until the mashed potatoes are almost creamy, some chunks are perfectly fine. If you want them perfectly smooth, keep blending to the desired consistency.

Top with softened butter and parsley and serve immediately.

BLEND THE POTATOES

These Parmesan Smashed Potatoes will be your new favorite side dish. They&#039;re crispy and cheesy on the outside and tender and creamy on the inside. Serve them with my simple yogurt and dill sauce for the ultimate side dish.

Parmesan Smashed Potatoes

baby yellow potatoes

unsalted butter (4 tablespoons)

garlic powder

Italian seasoning (or oregano)

salt (to taste)

Parmesan cheese (measure

yogurt

dill (finely chopped, (or dry dill) to taste)

Add the baby potatoes to a big pot of water. Let it come to a boil and boil until fully cooked and tender. Mine took 15-20 minutes.

Once the potatoes are boiled, get a sheet pan and line it with parchment paper. Mix the melted butter, parm and seasoning onto the baking sheet.

Add the boiled mini potatoes to the sheet pan, and coat them with the butter and parm mixture. Take a glass and gently press each one. Be very gentle and careful as they can break.

If the potato gets stuck onto the bottom of the glass, take a knife and gently help it out. I like to take some of the butter and parm mixture on the bottom of the pan and brush the top as well.

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Top Tags

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Garlic Mashed Potatoes

Garlic Mashed Potatoes

INSTANT POT GARLIC MASHED POTATOES

Garlic and Chive Mashed Potatoes

Herb and Garlic Mashed Potatoes

Creamy Garlic Mashed Potatoes

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