(Just kidding!) Growing up in a family of six kids, we are all rather competitive eaters. Basically, whoever finishes first gets seconds. And you’re going to want to have seconds of these garlic mashed potatoes.
How to Make the Best Garlic Mashed Potatoes
Use Yukon Gold potatoes, which will make the mashed potatoes extra creamy, beyond what you get from the recipe’s butter and cream. Yukon Golds are simply the best potato for creamy mashed potatoes.Roast the garlic first. Even though we are using an entire head of garlic, we are roasting the garlic first, so you get all the flavor without it seeping through your pores.
Try to avoid waxy varieties, like red potatoes.
Tips for Making the Perfect Mashed Potatoes
How do you make the perfect mashed potatoes? Whether you’re making them as a holiday side or for a regular weeknight meal, it’s easy to get the perfect mashed potatoes using our guide.
Cut the potatoes into even sizes, so they cook uniformly.Start with cold water. Potatoes cook best when boiled gently and not vigorously. So, you may want to keep the lid off the pot to monitor the boiling.Avoid lumpy mashed potatoes by making sure your taters aren’t long enough. So, be sure to use the fork test and make sure, they’re soft.Warm the butter and cream beforehand, otherwise you’ll be whipping in cold cream and cooling down the potatoes.To avoid soggy potatoes, drain all of the water from the potatoes before mashing.Mash when hot. Let the cooked potatoes cool too much before mashing and they’ll be gummy. Your potatoes will be light and fluffy if you mash them while they’re still good and hot.Season generously with salt. Mashed potatoes can taste bland until they have that critical mass of salt. Tasting and adjusting the seasoning with salt in Step 6 will pay off with delectable mashed potatoes.
Tools for Making Mashed Potatoes
There are plenty of tools that make excellent mashed potatoes. Likely you have at least of of these handy. Do not use a blender or food processor, since you’ll just end up with gummy mashed potatoes.
Potato masher Potato ricerFood millHand mixer or stand mixerElbow grease and a fork
Substitutions and Variations
Instead of heavy cream, you can use half and half or whole milk to make it a little lighter in calories and flavor.For a dairy-free version, substitute the butter with more olive oil, and replace the cream with chicken or vegetable broth.For a completely vegan mashed potatoes, use vegan butter and plain, unsweetened non-dairy milk.
More Delicious Mashed Potato Recipes to Try!
Slow Cooker Mashed Potatoes Perfect Mashed Potatoes Instant Pot Mashed Potatoes Make Ahead Mashed Potatoes Mashed Potatoes and Parsnips With Parsley and Chives
Using a paring knife, slice off the tops (1/4 to 1/2 inch) of the garlic cloves so they are all exposed. Place the garlic head on a piece of aluminum foil. Drizzle olive oil over the garlic head, salt lightly, and wrap the foil lightly around the garlic. Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. Remove from the oven and let cool. Bring the pot to a boil, reduce to a simmer, and simmer potatoes until tender when pierced with a fork, about 15 minutes. Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork. Taste for salt and add some more, if needed.
