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- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks - 4 cloves garlic, peeled Yukon Gold potatoes are my favorite for mashed potatoes. They are creamy and rich. Their smooth texture makes them perfect for this dish. Fresh garlic cloves add a lovely, bold flavor. Roasting them first can make them sweeter and more fragrant. - 1/2 cup heavy cream, warmed - 1/2 cup unsalted butter, cubed and softened at room temperature - 1/4 cup sour cream (optional, for an extra velvety texture) Heavy cream gives the mash a nice richness. Butter adds a wonderful creaminess and depth. If you want an even softer texture, sour cream works great. It can elevate the flavors and make your potatoes extra special. - Salt, to taste - Freshly ground black pepper, to taste - Fresh chives or parsley, finely chopped (for garnish) Salt and black pepper are must-haves for flavor. They help to enhance the taste of the potatoes. Fresh chives or parsley add color and a nice crunch on top. I always recommend using fresh herbs for the best flavor. For the full recipe, check out the details above! Start by peeling the Yukon Gold potatoes. Cut them into 1-inch chunks. Place the potato pieces and garlic cloves in a large pot. Add cold water until the potatoes are fully submerged. Stir in a good pinch of salt. Set the pot over medium-high heat. Bring the water to a rolling boil. Once boiling, reduce the heat to low. Let it simmer for about 15 to 20 minutes. The potatoes should be fork-tender when done. Carefully drain the potatoes and garlic in a colander. Return them to the pot. Cover it and let them steam for one more minute. This helps remove any extra moisture. Using a potato masher or ricer, mash the potatoes and garlic. Aim for a smooth and creamy consistency. Take your time to blend them well. In a small saucepan, gently warm the heavy cream and butter. Stir until the butter melts, but do not let it boil. Gradually add this warm mixture to the mashed potatoes. Stir continuously to blend it all. If you want a richer texture, fold in some sour cream. Season generously with salt and freshly ground black pepper. Mix thoroughly to ensure the flavors spread evenly. Using the right tools matters. I always prefer a potato ricer for smoothness. It gives a fine texture, unlike a masher, which can leave lumps. If you use a masher, don’t overmix. Too much mixing makes the potatoes gummy. Just mash until they are creamy, then stop. Roasted garlic takes the flavor up a notch. You can roast garlic cloves until soft and sweet, then mix them in. If you want to try new tastes, add herbs. Chives, rosemary, or thyme can give great flavors. Start with a small amount, then taste and adjust. How you serve your mashed potatoes matters. A big bowl looks nice for sharing. For individual servings, use ramekins or small bowls. This makes each guest feel special. For garnish, sprinkle fresh herbs on top. A drizzle of olive oil adds elegance. You can even use colorful plates to add fun to your table. {{image_4}} You can easily make cheesy garlic mashed potatoes. Just add shredded cheese like cheddar or parmesan. Mix it in while you combine the cream and butter. You may need to adjust the cream. If you want it creamier, add a bit more cream. This will help melt the cheese and keep the potatoes smooth. Herbs can enhance the flavor of garlic mashed potatoes. Rosemary or thyme works great. You can chop fresh herbs and mix them in. These herbs pair well with garlic and add depth. Think about using parsley or chives for a bright taste. You can also try sage or dill for a unique twist. If you want a vegan version, swap dairy for plant-based options. Use almond or oat milk instead of cream. Coconut cream can add richness too. For butter, try vegan butter or olive oil. Don’t forget to use nutritional yeast for a cheesy flavor. Add roasted garlic for a tasty kick. After you make creamy garlic mashed potatoes, you may want to save some for later. Store them in an airtight container. Make sure to let them cool first. They can stay fresh in the fridge for up to three days. When you want to eat them again, just take them out and warm them up. You can freeze creamy garlic mashed potatoes too! First, let them cool completely. Then, spoon them into a freezer-safe container. Press out any air before sealing. You can freeze them for up to two months. When you are ready to enjoy them, move the container to the fridge for a day to thaw. To keep your mashed potatoes creamy, reheat them slowly. You can use the stove or microwave. If using the stove, add a splash of milk or cream while warming. Stir gently to keep the texture nice. If using the microwave, cover them loosely with a lid. This prevents them from drying out. Adding a bit of butter while reheating helps too! To make garlic mashed potatoes, start by boiling Yukon Gold potatoes and garlic. Here’s a basic overview: - Peel and cut 2 pounds of Yukon Gold potatoes into 1-inch pieces. - Peel 4 cloves of garlic. - Boil them together in water with a pinch of salt until tender, about 15-20 minutes. - Drain and steam them for a minute to remove moisture. - Mash the potatoes and garlic until smooth. - Warm 1/2 cup of heavy cream and 1/2 cup of butter, then mix it into the mash. - Season with salt and pepper to taste. - Serve hot, garnished with chopped chives or parsley. For the complete process, check out the Full Recipe. Yes, you can use other types of potatoes, but each has its traits. - Russet potatoes are starchy and yield a fluffy texture. - Red potatoes are waxy and create a creamier mash. - Yukon Gold is the best choice for a smooth and buttery flavor. Experiment with different kinds to find your favorite! Creamy garlic mashed potatoes pair well with many dishes. - Main courses: Roast chicken, grilled steak, or baked fish work great. - Side dishes: Serve with steamed veggies or a fresh salad. You can also use them as a base for savory gravies or sauces. Enjoy the blend of flavors! In this guide, we explored how to make creamy garlic mashed potatoes from scratch. We covered key ingredients, step-by-step instructions, and helpful tips. Remember to choose Yukon Gold potatoes for the best texture and use fresh garlic for flavor. Don’t forget to experiment with variations like adding cheese or herbs. Proper storage and reheating keep them tasty. Now, you are ready to impress with your creamy garlic mashed potatoes! Enjoy creating this comforting dish that pairs well with many meals.

- Creamy Garlic Mashed Potatoes

Indulge in the ultimate comfort food with these lusciously creamy garlic mashed potatoes. Made with Yukon Gold potatoes, garlic, and a rich blend of cream and butter, this recipe delivers a velvety texture that will impress everyone at your table. Perfect for family gatherings or cozy dinners, these mashed potatoes are easy to make and deliciously satisfying. Click through to explore the full recipe and elevate your dish today!
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Ingredients
  

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

4 cloves garlic, peeled

1/2 cup heavy cream, warmed

1/2 cup unsalted butter, cubed and softened at room temperature

Salt, to taste

Freshly ground black pepper, to taste

1/4 cup sour cream (optional, for an extra velvety texture)

Fresh chives or parsley, finely chopped (for garnish)

Instructions
 

In a large pot, combine the potato chunks and garlic cloves. Fill the pot with cold water until the ingredients are completely submerged, and stir in a generous pinch of salt.

    Set the pot over medium-high heat and bring the water to a rolling boil. Once boiling, reduce the heat to low and let it gently simmer for 15-20 minutes, or until the potatoes are fork-tender.

      Carefully drain the potatoes and garlic in a colander, then return them to the pot. Cover the pot and let the ingredients steam for about a minute to remove any excess moisture.

        Using a potato masher or a ricer, mash the potatoes and garlic together until you achieve a smooth and creamy consistency. Take your time to ensure they are well combined.

          In a small saucepan, gently warm the heavy cream and butter over low heat, stirring until the butter is completely melted—be cautious not to let it boil.

            Gradually add the warm cream and butter mixture to the mashed potatoes, stirring continuously until everything is incorporated. If you’re opting for it, fold in the sour cream for that extra creamy texture.

              Season the mashed potatoes generously with salt and freshly ground black pepper, mixing thoroughly to ensure an even distribution of flavors.

                Serve the mashed potatoes hot, adorned with a sprinkle of chopped fresh chives or parsley on top for a pop of color and a hint of freshness.

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

                    Presentation Tips: For an elegant touch, consider serving the mashed potatoes in a large serving bowl or individual ramekins, and add a drizzle of extra virgin olive oil on top before garnishing with herbs. Enjoy!