Description
Created by a mashed potato snob for fellow potato lovers, these Creamy Garlic Mashed Potatoes are blow-your-mind good. And, bonus—they’re surprisingly easy to make with 8 simple ingredients!
The secret? Naturally creamy Yukon gold potatoes, plenty of good-quality butter, and garlic and herb-infused heavy cream for maximum flavor with minimal effort.
The perfect easy side dish for Thanksgiving, Christmas, or any comfort food meal.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, diced into 2-inch pieces
- kosher salt and ground black pepper, to season
- 1 ½ cups heavy cream
- 2 heads garlic, excess paper removed and halved crosswise
- 2 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 1 cup unsalted butter, diced into tablespoons
Instructions
- Boil the potatoes: Place the diced Yukon Gold potatoes in a large, heavy-bottomed Dutch oven and add enough cold water to cover the potatoes by 2 inches. Season with 3 tablespoons of kosher salt. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for 20 minutes, or until the potatoes are very fork-tender. Carefully strain the potatoes, then return them to the pot.
- Infuse the cream with garlic and herbs: Meanwhile, as the potatoes boil, steep the heavy cream. Add the heavy cream, garlic, rosemary, thyme, bay leaves, and peppercorns to a small saucepan. Place over medium heat and cook, stirring often, until the mixture just reaches a simmer, about 6-8 minutes. Remove from heat and set aside.
- Mash the potatoes: For an extra smooth and creamy mash, pass the hot potatoes through a potato ricer in batches. The ricer will catch the delicate Yukon Gold potato skins, but you may need to clear the grate occasionally. If you prefer a more rustic texture, use a potato masher instead. Halfway through mashing, strain the garlic and herb-infused cream into the pot and add the diced butter. Let the heat from the potatoes melt the butter as you continue mashing.
- Finish the mashed potatoes: Once the potatoes are fully mashed, gently stir to combine with the garlic cream and melted butter. Be careful not to over-mix, which creates a gummy or gluey texture. Adjust seasoning with additional kosher salt and ground black pepper, to taste. I start with ½ teaspoon each, give it a taste, and go from there.
- Serve garlic mashed potatoes immediately, topped with lots of cracked black pepper and freshly snipped chives as desired. Enjoy!
Notes
- Storage and Reheating: Leftover garlic Yukon Gold mashed potatoes, will keep, stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.