Creamy Garlic Mashed Potatoes
These Garlic Mashed Potatoes are creamy, buttery, garlicky, and ready in just 30 minutes. Perfect to whip up for a weeknight dinner and to serve at all your holiday meals.
Servings: 8 servings
Equipment
- large pot
- small saucepan
- potato peeler
- Electric hand mixer
Ingredients
- 3 pounds Russet or Yukon Gold Potatoes
- 1½ cups heavy whipping cream
- ½ cup (1 stick) unsalted butter
- 3 - 4 cloves garlic, minced
- ¾ teaspoon salt, DIVIDED
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- Place stock pot with COLD water on the stove. Add 1/2 teaspoon salt to the water and bring the water to a boil.
- Peel and chop your potatoes, keeping them equal in size for even cooking. I’ve always been taught to rinse the chopped potatoes with cold water until the water runs clear to remove some of the starchiness.
- When the water is boiling, add the potatoes and let them boil for about 15 minutes, or until fork tender. Do not overcook as this will result in mushy potatoes that have too much water in them. Turn off the heat and drain when cooked and place the pot back on the burner to allow the heat from the burner to remove a bit more of the water in the potatoes.
- While the potatoes are cooking: in a small saucepan, add the butter, 1/4 teaspoon salt, heavy cream, minced garlic, and pepper. Mix and cook over low heat until the butter is melted and the mixture is warm – not hot. Keep warm until ready to use.
- Slowly add the heated cream mixture to the potatoes and beat with an electric handheld mixer or potato masher. If your large pot isn’t one you can use a mixer in, use a large bowl to mash the potatoes. Add a little at a time to the cream mixture until you reach your desired consistency. Serve warm!
Notes
To make in the Instant Pot:
Place the metal rack in the bottom of your pressure cooker.
Add 1 cup water, then place whole potatoes (not cut like the stove top recipe) on a metal rack.
Cover, and set vent to SEAL position, then set to PRESSURE COOK or MANUAL for 8 minutes.
Once cook time is up, quick release by turning knob to the VENT position.
Once the float valve has dropped, remove the lid, drain the pot, and transfer potatoes to a large bowl. Continue with recipe with adding the warmed cream mixture and mashing the potatoes as in the recipe card.