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These Garlic Mashed Potatoes are a great side dish that goes with so many meals! Buttery and full of garlic flavor you will love these mashed potatoes!
Mashed Potatoes are on a regular rotation at our house. I make them a lot. One big reason is everyone at the table will eat them. Even my 2 picky eaters will eat mashed potatoes without any hesitation.
Another big reason I make them a lot is they are a side dish that are really easy to make. These Garlic Mashed Potatoes are a great side dish to serve.
Rich buttery flavor, creamy and a nice touch of garlic make these potatoes stand out.
How to make Garlic Mashed Potatoes:
This side dish is really simple to make. Wash and peel your potatoes and get them into a large pot to boil. In a skillet, cook your garlic in butter.
Once the potatoes are ready, add in the garlic infused half and half and then mash them.
Use a hand or stand mixer if needed to make them smooth. Add some more butter or half and half if they seem dry.
Ingredient Notes:
- Russet Potatoes: Russet potatoes are my favorite but you can use Yukon Gold if you prefer.
- Unsalted Butter: I prefer unsalted butter because I like to add my own salt later to make the taste right.
- Garlic Cloves: I like to get fresh and crush them myself, but you can use jarred minced garlic too.
- Half and Half: You can add more if needed.
- Grated Parmesan: use fresh Parmesan if you can. Freshly shredded with mix and melt the best.
- Salt and Pepper
Directions:
Step One – Peel, wash, and dice potatoes.
Place potatoes into a large pot and cover with water.
Cook on the stovetop until potatoes are fork tender.
Step Two – In a skillet over medium heat cook crushed garlic and half and half. Add in butter and allow to melt.
Bring to a simmer allowing garlic to soften making sure to not boil. Remove from heat and set aside.
How to Crush Garlic:
If you are using fresh garlic cloves first peel making sure to remove all the skin. Lay the flat side of a large knife over the clove with the sharp part of the knife facing away from you.
Use your other hand to press down the knife onto the clove to crush. Give your garlic clove a simple chop. Repeat these steps with each garlic clove.
Step Three – Drain cooked potatoes and return to pot.
Step Four – Add in warmed half and half and garlic mix to your pot. Mash potatoes and garlic.
Step five – Add in more half and half as desired to get preferred consistently.
Keep masking with a potato masher or for a whipped texture use an electric hand mixer to mix potatoes.
Step Six – Last add in parmesan cheese, salt, and pepper.
Mix then serve and enjoy. I garnished my potatoes with diced chives.
How long to keep mashed potatoes in the fridge:
I suggest you only keep the mashed potatoes in the fridge for no longer than 3 days. If water pools on them in the refrigerator drain it before reheating and serving.
Mashed Potatoes make the perfect dish for holidays to make ahead of time and reheat the day of.
How to reheat mashed potatoes:
To reheat these mashed potatoes, I started but giving them a good stir.
Then placed them in the oven at 350 degrees F for about 30 minutes or until they are warm throughout.
You can add more butter or milk as needed but I heat them up as is.
Try some of my other favorite Mashed Potato recipes:
Slow Cooker Mashed Potatoes – Ready to try my favorite side dish made in your slow cooker! These Slow Cooker Mashed Potatoes are super easy to make and taste great, plus no boiling beforehand.
Cheddar Ranch Mashed Potatoes – These perfect Cheddar Ranch Mashed Potatoes are super creamy and smooth.
Twice Baked Mashed Potatoes – These Twice Baked Mashed Potatoes are loaded with cheddar cheese, crumbled bacon, then topped with green onions.
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Garlic Mashed Potatoes
Ingredients
- 3 1/2 pounds Russet Potatoes
- 3 tablespoons Butter, (unsalted)
- 6 cloves Garlic, (crushed)
- 2 cup Half and Half, (more as needed)
- 3/4 cup Grated Parmesan
- Salt and Pepper, (to taste)
Instructions
- Peel, wash, and dice potatoes. Place potatoes into a large pot and cover with water. Cook on the stovetop until potatoes are fork tender.
- In a skillet over medium heat cook crushed garlic and half and half. Add in butter and allow to melt. Bring to a simmer and allow garlic to soften making sure to not boil. Remove from heat and set aside.
- Drain cooked potatoes and return to pot.
- Add in warmed half and half and garlic mix to your pot. Mash potatoes and garlic.
- Add in more half and half as desired to get preferred consistently. Keep masking with a potato masher or for a whipped texture use an electric hand mixer to mix potatoes.
- Last add in parmesan cheese, salt, and pepper. Mix then serve and enjoy. I garnished my potatoes with diced chives.
