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- 2 pounds Yukon gold potatoes, peeled and cubed - 4 cloves of garlic, minced - ½ cup unsalted butter, softened - 1 cup heavy cream (or milk for a lighter version) For creamy garlic mashed potatoes, I always choose Yukon gold potatoes. They are buttery and smooth. You can peel them easily, and they cook well. Minced garlic adds a strong flavor. I love using four cloves for a rich taste. Unsalted butter makes the mash creamy and adds a nice texture. You can use heavy cream for a rich dish, or milk for a lighter option. - Salt and pepper to taste - ¼ cup fresh chives or parsley, chopped (for garnish) Seasoning is key to great mashed potatoes. A pinch of salt and some pepper will enhance the flavors. I always recommend using fresh chives or parsley for garnish. They add color and freshness. You can find the full recipe in the sections below for more details on cooking. Start by boiling the potatoes. Take 2 pounds of Yukon gold potatoes. Peel and cube them. Place the cubes in a large pot. Cover them with cold water and add a pinch of salt. Bring the pot to a boil over high heat. Once it starts boiling, reduce the heat to medium. Let the potatoes simmer for about 15 to 20 minutes. You want them to be fork-tender. To check, poke a potato with a fork. If it slides off easily, they are ready. While the potatoes cook, it's time to infuse the garlic flavor. In a small saucepan, combine 4 cloves of minced garlic and 1 cup of heavy cream (or milk for a lighter version). Heat it gently over medium-low heat. Watch closely! You must avoid boiling the mixture. This step helps the cream soak up the garlic taste without losing its smooth texture. After draining the cooked potatoes, return them to the pot. Add ½ cup of softened unsalted butter. Pour in the warm garlic cream. Now, it’s time to mash! You can use a potato masher or a ricer for smooth potatoes. Mash until creamy and smooth. If you want a creamier texture, add more cream as needed. Finally, season with salt and pepper to taste. Mix well to combine all flavors. Serve your creamy garlic mashed potatoes hot, garnished with chopped chives or parsley for a lovely finish. For the full recipe, check out the earlier section. To get the best creamy texture in your mashed potatoes, start with the right potatoes. I love using Yukon gold potatoes. They have a smooth texture and rich flavor. Avoid starchy potatoes like russets. They can make your mash sticky. If you want creamier potatoes, adjust the amount of cream. Start with the recipe's cup of cream. If you want it smoother, add more. Just be careful not to add too much at once. You want it creamy but not runny. Garlic is key in this dish. You can use fresh garlic or roasted garlic. Roasted garlic gives a sweet, rich flavor. It adds depth to the dish. If you want a stronger bite, stick with fresh garlic. If you’re short on time, garlic powder is a quick fix. It doesn’t have the same depth, but it can still work. Just use about a teaspoon for a nice flavor boost. For more tips and the full recipe, check out the details above. {{image_2}} You can make your mashed potatoes even better by adding cheese. Parmesan or cheddar works great. Just mix in about a cup of your favorite cheese while mashing the potatoes. This gives them a rich, creamy flavor. You can also combine the cheese with sour cream. This mix adds tanginess and makes the texture extra smooth. Use about half a cup of sour cream for a lovely twist. Adding herbs can make your mashed potatoes pop with flavor. Rosemary and thyme are perfect choices. Chop a tablespoon of fresh herbs and mix them in while mashing. You can also garnish your dish with fresh herbs. This adds color and makes your potatoes look fancy. Consider using parsley or chives as a light topping. For the full recipe, check the Creamy Garlic Mashed Potatoes section above. After enjoying your creamy garlic mashed potatoes, you might have some left. To store them well, first let them cool. This helps keep the texture nice. Use an airtight container to prevent air from getting in. Glass containers work great, but plastic ones are fine too. Label the container with the date. This way, you know when to use them. To reheat your mashed potatoes, avoid the microwave if possible. Microwaving can dry them out. Instead, warm them on the stove. Add a splash of milk or cream to keep them creamy. Stir gently over low heat until they are hot. You can also add a bit of butter to refresh the flavor. If they're too thick, just mix in more cream. Enjoy your creamy garlic mashed potatoes like they were just made! Yes, you can use other potatoes. Each type gives a unique taste. - Russet Potatoes: These are starchy and fluffy. They make creamy mashed potatoes. - Red Potatoes: These are waxy and hold their shape. They give a denser texture. - Fingerling Potatoes: These have a rich flavor but need more time to cook. Yukon gold potatoes work best for creamy garlic mashed potatoes. They have a buttery taste and smooth texture. To make creamy garlic mashed potatoes dairy-free, you can swap out the butter and cream. - Butter Substitute: Use olive oil or vegan butter. Both add a nice flavor. - Cream Substitute: Use almond milk, coconut milk, or cashew cream. These options keep it rich and creamy. These changes keep the taste strong while making it dairy-free. Yes, you can prepare creamy garlic mashed potatoes ahead of time. Here are some tips: - Make Ahead: Cook and mash the potatoes. Then, store them in the fridge. - Timing: You can make them a day in advance. Reheat them before serving. - Reheat Method: Use a pot on low heat. Stir in a splash of milk or cream to keep them smooth. These steps help you save time and enjoy tasty mashed potatoes anytime. This blog post explored how to make the best garlic mashed potatoes. We covered key ingredients, like Yukon gold potatoes and garlic. You learned tips for cooking, mashing, and enhancing flavors. We also discussed cheesy and herb-infused variations for extra taste. In my view, mastering this dish elevates any meal. With these steps, you can make creamy, flavorful mashed potatoes at home. Enjoy experimenting and find your favorite twist on this classic comfort food.

- Creamy Garlic Mashed Potatoes

Indulge in the rich flavor of creamy garlic mashed potatoes with this easy recipe! Made with Yukon gold potatoes, buttery goodness, and a hint of garlic, these mashed potatoes are perfect for any meal. Follow our simple steps to achieve the perfect creamy texture, and don’t forget to top them off with fresh herbs for added flair. Click through to discover the full recipe and elevate your dinner tonight!
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Ingredients
  

2 pounds Yukon gold potatoes, peeled and cubed

4 cloves of garlic, minced

½ cup unsalted butter, softened

1 cup heavy cream (or milk for a lighter version)

Salt and pepper to taste

¼ cup fresh chives or parsley, chopped (for garnish)

Instructions
 

Begin by placing the peeled and cubed potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring to a boil over high heat.

    Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.

      While the potatoes are cooking, in a small saucepan, add the minced garlic and heavy cream (or milk). Heat gently over medium-low heat until warmed through, being careful not to let it boil. This helps to infuse the cream with garlic flavor.

        Drain the cooked potatoes and return them to the pot. Add the softened butter and pour in the warm garlic cream.

          Using a potato masher (or a ricer for super smooth potatoes), mash the potatoes until creamy and smooth. Adjust the texture with more cream if needed.

            Season the mashed potatoes with salt and pepper to taste, mixing well to combine all flavors.

              Serve the creamy garlic mashed potatoes hot, garnished with chopped chives or parsley for a pop of color.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6