Garlic Mashed Potatoes

Garlic Mashed Potatoes
Recipe type: Side Dish
Cook time: 
Total time: 
Serves: 8
  • 3 pound red or Yukon gold potatoes (I like the red)
  • 1 whole bulb of garlic peeled
  • ½ cup half and half or heavy cream (I like the heavy cream)
  • ½ cup butter
  • Cooking spray
  • salt and pepper
  • Paprika
  1. Clean all potatoes (leave the skins on)
  2. In a large pot bring potatoes to a boil (make sure your water covers all the potatoes and use cold water)
  3. Once boiled turn the heat down a bit and let the potatoes simmer until they are done (this can be about 20 to 25 minutes – you want them tender enough to put a fork through them)
  4. Drain the potatoes and put them back on low heat so even more water evaporates. Watch them do not let them burn.
  5. In a sauté pan spray bottom & sides (cover completely)
  6. Take all your peeled garlic cloves and over medium heat slightly brown garlic – once tender and browned mash them and set aside.
  7. Melt butter
  8. Heat cream (just make it warm)
  9. Salt & Pepper to taste
  10. Paprika for garnish
  11. In a large bowl or in the pot you cooked the potatoes in; I usually use the pot I cooked the potatoes in makes it easier to clean up. Pour your melted butter over the potatoes and with a masher or potato ricer mash butter & potatoes, add garlic and slowly add cream, salt, and pepper.
Sometimes I don’t use all the cream and sometimes I do as you are mashing you decide if you want them creamier add it is it looks and feels right don’t. Also the garlic is optional in a sense you can do this recipe without the adding the garlic for really special creamy potatoes or add less or more garlic this is to taste and I should note I love lots of garlic!!!! After you are done mashing put it a serving bowl or platter, I’ll put a few extra pats of butter and sprinkle with paprika for color.


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