Garlic Mashed Potatoes
Garlic Mashed Potatoes are the perfect side dish for a wide variety of meals! The creaminess with the mild garlic flavor just begs for gravy or sauce to be poured over them. Throw away the basic bland mashed potato recipe and enter into the world of flavor! Simple and delicious, these will be a family favorite from the first time you make them!
Mashed Potatoes – Getting Past the Bad Ones
Mashed potatoes have been around for ages. Most households make them, and most that I have had are, well, not that great. Growing up, my father would make mashed potatoes with a potato masher and they were always so lumpy. They had decent flavor, but definitely not my favorite. But I always enjoyed making mine potato volcanoes when we had some sort of sauce or gravy. And I know you did that, too!
Most mashed potatoes I had at restaurants have been quite lackluster, to say the least. And the ones my friends made weren’t any better. I never hated mashed potatoes, but I didn’t go out of my way to ask for them. Until . . .
One of my friend’s made these mashed potatoes and I was so surprised how good they tasted. I asked her what she put in them. It was pretty much every fatty dairy item you would have in your fridge – mayonnaise, sour cream, light cream (she used that in her coffee), and butter. As well as salt, pepper, and garlic powder. She didn’t mash them; she used an electric hand blender, so, no lumps! I finally learned how to make good mashed potatoes.
My Garlic Mashed Potatoes
When I stared to play around with my own version of mashed potatoes, I started with my friend’s basic recipe. I played around with different variations and ingredients. Some i had to just throw away, they were so inedible. But I finally came up with a basic “recipe” that everyone loved, every time. I also had a number of fails, so I can share with you some tips to avoid those.
What Ingredients Go in Garlic Mashed Potatoes?
Here is the simple ingredient list. There’s nothing special or fancy.
- Russet Potatoes
- 2% or Whole Milk
- Mayonnaise
- Butter
- Kosher Salt
- Garlic Powder
- Dried Parsley
- Black pepper
Cooking Instructions
Peel the potatoes and cut them into small cubes, about 1/2 inch. I have found that this is a perfect size. They cook quickly and mash easily. Weather you’re using a mixer or potato masher, this is the size that works best.
I typically put the cut pieces in a colander or something similar. Once I finish cutting all the potatoes, I then give them a rinse to remove the excess starch that builds up while cutting.
Immediately after rinsing them, put them in a 3 quart pot and add water to cover them 2 inches.
Bring the water to a boil and cook until a fork can easily slide through the potatoes, about 15-20 minutes.
Drain the water and place the potatoes in a bowl.
Add all the other ingredients – milk, mayonnaise, butter, salt, garlic powder, parsley and pepper. Using a potato smasher, hand blender, or stand up mixer, thoroughly mix all the ingredients until the potatoes as creamy.
When using a hand blender or stand up mixer, be careful not to over-blend. Your potatoes will come out like glue.
Can the Leftovers Be Frozen?
Mashed potatoes can be frozen for up to 10-12 months! You can safely store them in a large batch or in individual servings.
To thaw and reheat, place them in the fridge the night before you plan on using them. Place them in the microwave or stovetop to reheat them. You may need to add a tablespoon or 2 of water as they tend to dry out a little while reheating.
Pro Tip: Here is an easy tip to help with freezing, thawing, and reheating!
Place 1 cup scoops of mashed potatoes and place them on a piece of parchment paper on a sheet pan. Place the pan in the freezer. Once the individual pieces are frozen, place them in a freezer zip-top bag and put the bag in the freezer. Now you take out 1 serving at a time!
Delicious Recipes to Use with My Garlic Mashed Potatoes!
- Creamy Sherry Chicken and Mushrooms
- Marinated Top Round London Broil
- Best Chicken Marsala
- Chicken Cacciatore
- Braised Flank Steak and Bacon Roll-Up
- Russian Katletis (Russian Meatballs)
Garlic Mashed Potatoes
Ingredients
- 2 pounds Russet Potatoes
- 1/3 cup Milk
- 1/4 cup Mayonnaise
- 2 Tablespoons Butter
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Parsley
- 1/4 teaspoon Black pepper
Instructions
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Peal the potatoes and cut them into small cubes, about 1/2 inch. Put them in a 3 quart pot and add water to cover them 2 inches. Bring the water to a boil and cook until a fork can easily slide through the potatoes, about 15-20 minutes.
-
Drain the water and place the potatoes in a bowl.
-
Add all the other ingredients - milk, mayonnaise, butter, salt, garlic powder, parsley and pepper. Using a potato smasher, hand blender, or stand up mixer, thoroughly mix all the ingredients until the potatoes as creamy.
