Here it is…my favorite garlic mashed potatoes recipe. I have tested and tweaked this recipe many, many times. And this is the best. I love garlic mashed potatoes. I serve them with so many different meals, pot roast, roasted chicken and turkey, meatloaf, my favorite meatballs au poivre, etc. They are so creamy and delicious. Simply put, they just make me happy.
Garlic mashed potatoes make any meal, a comforting one!
I use regular white Idaho potatoes for this recipe, but feel free to use yukon gold as well. Both will yield super delicious, super creamy mashed potatoes. They go great with meatloaf, meatballs, or whatever you want to serve them with. If garlic isn’t your thing, no worries my friend. Just omit the garlic from the recipe. But more importantly, why isn’t garlic your thing? C’mon, really.
- 3 1/3 pounds white potatoes
- 8 cloves garlic
- 2 tablespoons salt
- 1 cup heavy cream
- 1/2 stick butter
- Fill a large pot with water.
- Clean and peel the potatoes.
- Cut the potatoes into thick slices (about an inch thick).
- Add the potatoes into the water.
- Peel 8 cloves of garlic and add to the water.
- Bring the water to a boil.
- Add the salt.
- Continue to boil until the potatoes are fork tender, about 20 minutes.
- Drain the water from the potatoes and transfer the potatoes and garlic to a large bowl.
- Add the butter and heavy cream.
- Use a hand mixer and mix until everything is well combined, and the garlic is no longer in whole pieces.