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BEST Garlic Mashed Potatoes (Make ahead!)

top view of homemade garlic mashed potatoes in a serving bowl garnished with chives and butter

BEST EVER Creamy Garlic Mashed Potatoes infused with butter, heavy cream, bitter cream, garlic, chives and Parmesan! 


  I might eat these Selfmade Garlic Mashed Potatoes all day, day-after-day simply with a spoon.  These splendidly velvety, flavorful mashed potatoes could be made forward of time and saved in your sluggish cooker for an extremely straightforward aspect worthy of any event – or simply your spoon.  

 

 

What Components are in Garlic Mashed Potatoes?

These days we all know Mac and Cheese and potatoes aren’t the healthiest principal dish or aspect, so at our home we often solely eat them on particular events or with firm, so with that in thoughts, I made a decision to make this Mashed Potato Recipe the Greatest Mashed Potato Recipe ever – we aren’t going guilt free mashed potatoes right here, we’re going for firm praising, recipe demanding, bowl licking, want no-no-one-else-was-at-dinner-so-you-could-eat-them-ALL Mashed Potatoes.  We’re going for the Greatest Firm Garlic Mashed Potatoes.  And I feel we’ve succeeded.

In any case, these Greatest Mashed Potatoes are infused with butter, heavy cream, bitter cream, Parmesan cheese, recent chives, garlic powder, salt, and pepper!  The are infused with DELICIOUSNESS.  They’re so good, I used to be shoving chew after embarrassingly giant chew into my mouth whereas transferring the potatoes from the blending bowl into the serving bowl.

Along with being lick-the-bowl-worthy, these Garlic Mashed Potatoes are one of many easiest sides for any weeknight meal but in addition SO fabulously decadent and satisfying, they’re the right special day aspect (assume Thanksgiving, Valentines Day),

top view of homemade garlic mashed potatoes in a serving bowl garnished with chives and butter

What potatoes are greatest for mashed?

Russet and Yukon potatoes are the most effective for creamy mashed potatoes, my private favourite being Russets. They render the fluffiest, smoothest mashed potatoes with much less probability of turning into gummy or turning into “potato paste” which may happen from over mashing.

Waxy potatoes reminiscent of purple potatoes have a low starch content material and require extra elbow grease to mash which suggests they’re extra more likely to end in overworked, pasty, potatoes.  Waxy potatoes additionally won’t ever turn into as fluffy or creamy as Russet potatoes as a result of they don’t take in dairy nicely.

For this Garlic Mashed Potato Recipe, I extremely advocate Russet potatoes.  I’ve NEVER had an issue with them turning into gummy, solely fluffy, creamy perfection.

What number of potatoes do you have to make per individual for mashed potatoes?

When mashed potatoes are served as a aspect dish, you possibly can safely plan on half pound of potatoes per individual.  Meaning this recipe for Garlic Mashed Potatoes which requires three kilos will safely serve 6 individuals.  You’ll be able to scale the recipe up from there to satisfy your serving wants.

How do you make creamy garlic mashed potatoes?

These breathtakingly delectable, Garlic Mashed Potatoes are tremendous straightforward to whip up.

Step 1 – Prep Potatoes:  Begin by first peeling your russet potatoes.  I like to select the most important potatoes as a result of this implies much less floor space to peel.  After you peel your potatoes, chop them into 1 half″ cubes.  Don’t fear about being actual right here, simply minimize them so they’re usually the identical measurement so they may prepare dinner evenly.  Sometimes, I minimize my potatoes in half, then slice every half in thirds lengthwise, then minimize 1 1/2″  slices in the other way.

MAKE AHEAD TIP!  You are able to do your whole potato peeling a day forward of time so long as you retain them in a bowl/pot crammed with water within the fridge to maintain them from browning.  This makes whipping these infants up additional quick!

showing how to make garlic mashed potatoes by pouring melted butter into a bowl of cubed, cooked potatoes

Step 2 – Boil Potatoes:  Subsequent, you add your potatoes to chilly water in a big skillet and add salt (NEVER begin with scorching water).  By bringing the potatoes to a boil with the water, they prepare dinner extra evenly and also you aren’t left with overcooked mushy outsides and underneath cooked insides, however as an alternative obtain the right soften in your mouth consistency.

By including salt to the boiling water, you’re immediately infusing your potatoes with taste from the within out that merely isn’t achievable another means.  It’s also possible to add garlic cloves and some other aromatics to the water, simply one other means so as to add taste.  Simmer your potatoes for about  10-15  minutes, being conscious that it’s higher to overcook the potatoes than undercook them so they’ll combine simply with out exhausting pockets.

Step three – Drain Potatoes:  Drain your potatoes completely in any other case you’ll find yourself with watery Garlic Mashed Potatoes as an alternative of ultimate most fluffiness.

Step four – Mash Potatoes:  Subsequent its mashing time!   I’m all about mixing my mashed potatoes with a hand-held electrical mixer.  It creates fluffier, smoother potatoes that may’t be achieved some other method – and its easy.  As an alternative of simply including heavy cream or milk to our potatoes, we warmth butter, heavy cream and milk collectively within the microwave for 1 1/2 minutes.   Subsequent, slowly stream the butter/cream combination into potatoes whereas beating on LOW till mixed.  The recent combination will maintain the potatoes heat and the melted butter will envelop each cranny of the mashed potatoes from the within out.

showing how to make the best garlic mashed potatoes by adding heavy cream, Parmesan, sour cream and chives  mixing with a hand held mixer

Step 5 – Parmesan:  Subsequent we beat in Parmesan, bitter cream, chives, salt, pepper and garlic powder simply till mixed.   That’s proper, Garlic Mashed Potatoes with butter, heavy cream, bitter cream and Parmesan!  I can’t get uninterested in saying these components collectively.  As a result of, Selfmade Mashed Potato heaven!

The Parmesan is delicate however provides a depth of YUM whereas the chives, garlic powder, salt and pepper add sufficient taste you may be licking the bowl clear however maintain the potatoes impartial sufficient you can nonetheless prime with gravy or serve alongside any of your favourite dishes.

In case you are feeling additional foodie flirty, be happy to combine up the flavour profile and add extra cheese or totally different cheese to create tacky mashed potatoes or experiment with with the countless variations of herbs.  However for traditional Firm Garlic Mashed Potatoes, this recipe is it. You may be left with probably the most addicting, flavorful, indulgent creamy and easily the Greatest Mashed Potatoes EVER in my humble, whipped potato loving opinion.  The place’s my spoon?

showing how to make garlic mashed potatoes by mixing potatoes with a hand held electric mixer

Why Are Mashed Potatoes Gummy?

By following my Garlic Mashed Potato recipe, you shouldn’t run into any issues, however listed here are some troubleshooting ideas.   To stop gummy mashed potatoes:

  • use Russet potatoes and never waxy potatoes
  • drain potatoes extraordinarily nicely after cooking
  • all the time mash the potatoes whereas they’re nonetheless scorching
  • don’t overmix potatoes

Overmixing potatoes is often the wrongdoer for gummy, gluey or sticky potatoes.  The science behind that is easy:  when the potatoes are boiled, they develop swollen starch cells.  When the potatoes are combined, the cells are ruptured and launch starch. The extra cells which are damaged, the starchier and extra gummy the potatoes will turn into.  For the fluffiest potatoes, you will need to combine as little as attainable, for creamier extra dense potatoes, beat somewhat longer however remember to not overbeat.

Why Are Mashed Potatoes Lumpy?

If you find yourself with lumpy Garlic Mashed Potatoes, it means your potatoes have been undercooked earlier than mashing.  Subsequent time, ensure you examine your potatoes with a fork earlier than eradicating them from the warmth.  A fork ought to simply slip into the potatoes AKA the potatoes must be “fork tender.”

a bowl of the best garlic mashed potatoes with a silver serving spoon

Can Mashed Potatoes be Made Forward of Time?

Sure!  You possibly can put together your Garlic Mashed Potatoes forward of time and both cowl and place in a heat oven or switch to your sluggish cooker on the nice and cozy setting till able to serve.  One more reason to like mashed potatoes.

Can I freeze Mashed Potatoes?

Sure and no.  I personally am a mashed potato critic so I don’t like frozen mashed potatoes as a result of the feel modifications when thawed.  The potatoes may be doctored with further butter, and so on., however this doesn’t reduce it for me.  In case you are not a texture critic, or the mashed potatoes are going to be blanketed in gravy or sauce, then be happy to freeze them.

If freezing potatoes, be sure to don’t skimp on any of the butter or cream in my Garlic Mashed Potato recipe, as a result of the additional fats will  make them extra freezer pleasant.  You’ll be able to even add further butter for a greater thawed end result.

To Freeze Mashed Potatoes:

  1. Put together Garlic Mashed Potatoes in line with instructions taking care you don’t have any chunks as a result of the chunks will develop into mealy when frozen.
  2. Refrigerate mashed potatoes in a shallow pan within the fridge till utterly cool.

TO FREEZE INDIVIDUAL MASHED POTATO SERVINGS:

  1. Scoop potato onto a parchment lined baking sheet utilizing a cookie scoop so they don’t seem to be touching (you might use multiple scoop per serving).
  2. Freeze till strong, about 1-2 hours.
  3. Switch particular person servings to separate plastic luggage, press out extra air and seal.
  4. Thaw frozen potatoes in a single day within the fridge, take away from plastic and microwave till warmed via.
  5. Thawed, reheated potatoes will doubtless be watery.  Stir in some bitter cream to make them creamy once more.

TO FREEZE BATCH MASHED POTATOES:

  1. Add the specified quantity of cooled mashed potatoes to a freezer measurement bag.
  2. Flatten potatoes in bag and press out extra air.
  3. Label and freeze for as much as 6 months.
  4. Thaw within the fridge in a single day.
  5. Take away from plastic, place in a baking dish and bake uncovered, at 350° for 30-35 minutes or till heated by way of.
  6. Thawed, reheated potatoes will doubtless be watery.  Stir in some bitter cream to make them creamy once more.

front view of a tall bowl of garlic mashed potatoes with butter, garlic, sour cream, Parmesan, chives, salt, pepper and heavy cream

What Ought to I serve with Garlic Mashed Potatoes?

 

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©Carlsbad Cravings by CarlsbadCravings.com

Print Recipe

Firm Mashed Potatoes

BEST Garlic Mashed Potatoes infused with butter, heavy cream, bitter cream, garlic, chives and Parmesan!  These splendidly velvety, flavorful mashed potatoes may be made forward of time and saved in your sluggish cooker for an extremely straightforward aspect worthy of any event – or simply your spoon.  

BEST EVER Creamy Company Mashed potatoes infused with butter, garlic, and Parmesan! I could eat these all day alone with a spoon - they are incredibly velvety, flavorful and so good everyone will beg you for the recipe!

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Score: zero

Price this recipe!

Components

  • three lbs. russet potatoes peeled and minimize into 1 1/2-inch chunks
  • 1/2 cup heavy cream
  • 1/four cup milk
  • four tablespoons butter, cubed
  • half cup finely grated recent Parmesan cheese (2 oz.)
  • half cup bitter cream
  • 1/four cup freshly chopped chives
  • three/four teaspoon salt
  • 1/four teaspoon garlic powder
  • 1/eight teaspoon pepper

Components

  • three lbs. russet potatoes peeled and minimize into 1 1/2-inch chunks
  • 1/2 cup heavy cream
  • 1/four cup milk
  • four tablespoons butter, cubed
  • half cup finely grated recent Parmesan cheese (2 oz.)
  • 1/2 cup bitter cream
  • 1/four cup freshly chopped chives
  • three/four teaspoon salt
  • 1/four teaspoon garlic powder
  • 1/eight teaspoon pepper
BEST EVER Creamy Company Mashed potatoes infused with butter, garlic, and Parmesan! I could eat these all day alone with a spoon - they are incredibly velvety, flavorful and so good everyone will beg you for the recipe!

Votes: zero
Score: zero

Price this recipe!

Directions

  1. Add potatoes to a big 5 quart saute pan/skillet and add water till it reaches about 1 inch up the edges. Season with 1/2 teaspoon salt. Cowl and convey to a boil then scale back warmth to low. Simmer for 10-15 minutes or till very tender when pierced with a fork; drain VERY WELL. Add potatoes to bowl of electrical or hand-held mixer.

  2. Warmth butter, heavy cream and milk for 1 1/2 minutes. Slowly stream heated butter/cream combination into potatoes whereas beating on LOW till mixed. Beat in Parmesan, bitter cream, chives, salt, pepper and garlic powder on MEDIUM simply till mixed. Cease beating at this level for fluffy potatoes. For creamier, extra dense potatoes, proceed to beat just a bit longer however remember to not overbeat. Style and season with further salt and pepper if desired.

Recipe Notes

*Attempt mixing up the cheese, seasonings, and so forth. to create totally different potato taste profiles.

 

 

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