The Secret to the Best Mashed Potatoes
Let’s talk about the best mashed potatoes. You know, the kind you get at a fancy restaurant. The secret is not hard work. It is a smart trick. You infuse the cream first. This means you let the cream soak up all the garlic and herb flavors. It makes every bite taste amazing.
I learned this from a chef friend years ago. I still laugh at that. I thought my old way was just fine. But this way? It is a game-changer. It turns simple spuds into a holiday star. Why does this matter? Because good food should make you feel cozy and happy. This recipe does that.
Why Yukon Gold Potatoes Are My Favorite
For creamy garlic mashed potatoes, you need the right potato. I always use Yukon Gold. They have a buttery taste already. Their skin is thin and pretty. It almost melts into the mash. This makes them perfect for our easy mashed potatoes recipe.
*Fun fact*: Yukon Gold potatoes were first grown in Canada in the 1980s. A potato scientist made them! Using them means your dish will be rich and golden. No pale potatoes here. Does your family have a favorite potato type? Let me know in the comments.
A Little Story About Garlic
We use two whole heads of garlic. That sounds like a lot. But you simmer them in the cream. This makes the flavor soft and sweet, not sharp. My grandson used to say “no garlic!” Now he asks for these garlic and herb mashed potatoes. People change!
The herbs and peppercorns join the party. Rosemary, thyme, and bay leaves. Your kitchen will smell like a holiday dream. Doesn’t that smell amazing? This infused cream mashed potatoes method is pure magic. It is why this matters. Taking a little extra time for flavor makes a big difference.
Mashing Without the Mess
Now, for the mashing. Be gentle. If you have a ricer, use it. It makes the potatoes so smooth. If you don’t, a regular masher is fine. I like a few tiny lumps. It feels homemade. The key is to add the warm, strained cream and the butter at the end.
Let the heat from the potatoes melt the butter. Then stir it all together. Do not over-mix! Over-mixing makes potatoes gluey. We want them light and fluffy. This is the trick for restaurant-style mashed potatoes at home. What’s your biggest mashed potato worry? Getting lumps out or keeping them in?
Your New Holiday Side Dish
This is the ultimate Thanksgiving side dish. It only needs 8 ingredients. But it tastes like a million bucks. It sits proudly next to the turkey. These holiday mashed potatoes will make people ask for your recipe. I promise.
Make them right before you eat. Top them with pepper and chives. Then watch them disappear. Will this be your new go-to recipe? Tell me what you plan to serve it with. I love hearing your family traditions.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 3 pounds | diced into 2-inch pieces |
| Kosher salt & black pepper | to season | |
| Heavy cream | 1 ½ cups | |
| Garlic | 2 heads | excess paper removed and halved crosswise |
| Fresh rosemary | 2 sprigs | |
| Fresh thyme | 8 sprigs | |
| Bay leaves | 2 | |
| Whole peppercorns | 1 tablespoon | |
| Unsalted butter | 1 cup | diced into tablespoons |
Instructions
Step 1: Boil your Yukon Gold potatoes. Cover them with cold water and add salt. Cook until they are fork-tender. This makes the best mashed potatoes so creamy. (Use cold water so they cook evenly!)
Step 2: Make the magic garlic and herb mashed potatoes cream. Simmer cream with garlic and herbs. Doesn’t that smell amazing? This infused cream mashed potatoes trick is from a chef I knew. What’s your favorite herb? Share below!
Step 3: Mash everything together. Rice the hot potatoes for restaurant-style mashed potatoes. Pour the strained cream over them. Add all that butter. I still laugh at how much butter we use. (Let the hot potatoes melt the butter for perfect texture.)
Step 4: Gently stir your easy mashed potatoes recipe. Be careful not to over-mix. Taste and add more salt and pepper. This simple step makes all the difference for holiday mashed potatoes.
Step 5: Serve your creamy garlic mashed potatoes right away. Top them with chives and pepper. This 8 ingredient mashed potatoes dish is ready. It’s the ultimate Thanksgiving side dish for your table.
Creative Twists
Add roasted garlic. Squeeze the soft cloves from the halved heads right into the mash. Mix in some cheese. A handful of sharp cheddar makes these Yukon gold mashed potatoes extra cozy. Make them ahead. Keep them warm in a slow cooker for your best mashed potatoes ever. Which one would you try first? Comment below!Serving & Pairing Ideas
These garlic and herb mashed potatoes love gravy. Pour it right on top. They are also wonderful with a simple pat of butter melting in the center. For a pretty plate, sprinkle on fresh parsley or chives. This restaurant-style mashed potatoes recipe turns any meal into a feast. Which would you choose tonight?
Storing Your Leftover Garlic Mashed Potatoes
Let’s talk about keeping those creamy garlic mashed potatoes. They are best fresh. But leftovers are a treat. Cool them completely first. Then store in a sealed container in the fridge. They will be good for three days.
You can also freeze them. Scoop portions onto a baking sheet. Freeze solid, then bag them up. They keep for two months. Thaw in the fridge before reheating.
Reheating is key. I once ruined potatoes by zapping them too fast. Always reheat slowly. Add a splash of milk or cream. Warm them on the stove, stirring gently. This keeps them creamy.
Batch cooking this easy mashed potatoes recipe saves holiday stress. Making them ahead means more time with family. That matters most. Have you ever tried storing it this way? Share below!
Fixing Common Mashed Potato Problems
Even grandmas have kitchen troubles. Here are three common issues. First, gluey potatoes. This happens from over-mixing. Mash just until smooth. Then stop. Your potatoes will be light and fluffy.
Second, bland flavor. I remember when my potatoes tasted like nothing. Seasoning in layers fixes this. Salt the boiling water well. Then taste and season again at the end. This builds deep, delicious flavor.
Third, a broken or thin sauce. If your cream is too hot, it can separate. Warm your dairy gently. Adding cool butter to hot potatoes helps, too. These fixes give you confidence. They turn good spuds into the best mashed potatoes. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the secret to extra creamy mashed potatoes?
The secret is the infused cream and butter. Steeping garlic and herbs in warm cream adds amazing flavor. Using a ricer makes the texture super smooth. Then, let the hot potatoes melt the diced butter in. This creates rich, restaurant-style mashed potatoes that are unbelievably creamy.
How do you keep garlic from burning when making mashed potatoes?
You steep it gently in cream. Do not sauté or fry the garlic. Simmer the whole garlic heads with herbs in the heavy cream. This slowly cooks the garlic without any burning. It gives you a perfect, mellow garlic flavor for your garlic and herb mashed potatoes.
What is the best potato for creamy mashed potatoes?
Yukon Gold potatoes are the best. They have a naturally buttery flavor and creamy texture. Their thin skins are easy to handle. They make the ultimate creamy garlic mashed potatoes. Russet potatoes can also work, but Yukon Golds are my favorite for this holiday mashed potatoes recipe.
Should you rinse potatoes before boiling for mashed potatoes?
No, do not rinse them after dicing. The starch on the surface helps thicken the mash. Just put the diced Yukon Gold potatoes straight into your pot of cold, salted water. This is a key step for getting the perfect texture in your best mashed potatoes.
How do you make mashed potatoes ahead of time without them getting gummy?
Make them up to the end of mashing. Do not add the warm cream and butter yet. Let the plain mashed potatoes cool. Store them. When ready to serve, reheat the infused cream and butter. Mix it into the warmed potatoes. This keeps your Thanksgiving side dish fresh and creamy.
What can I add to mashed potatoes to make them more flavorful?
This 8 ingredient mashed potatoes recipe is full of flavor. The garlic and herb-infused cream is the star. You can also add extra butter, chives, or cheese. A fun fact: using whole peppercorns in the cream gives a gentle, rounded pepper taste. Always finish with plenty of salt and pepper to taste.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these creamy garlic mashed potatoes. They are a special dish for your table. Cooking should be joyful, not stressful. Remember, the best meals are shared with people you love.
I would love to hear about your cooking adventure. Did your family enjoy them? Have you tried this recipe? Please tell me all about it in the comments below. Your stories are my favorite thing to read.
Happy cooking!
—Elena Rutherford
Creamiest Garlic Mashed Potato Perfection
Description
Blow-Your-Mind Creamy Garlic Mashed Potatoes made with just 8 ingredients for the ultimate side dish.
Ingredients
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
- For the smoothest texture, a potato ricer is highly recommended. Be sure to taste and adjust seasoning at the end, as potatoes need a good amount of salt.