These Mashed Potatoes are deliciously creamy, full of garlic flavour and pair well with virtually any meal! With only a few simple ingredients, this Recipe for Garlic Mashed Potatoes is easy to make and slightly addicting. ‘Cause garlic just makes everything better… Am I right?!
Garlic lovers rejoice! This Recipe for Garlic Mashed Potatoes is easy to follow and on the table in just 25 minutes. It’s a great side dish for a simple weeknight meal but is equally worthy of a spot at all your holiday get togethers. The garlicky flavour comes from fresh garlic and is the perfect way to spice up boring old mashed potatoes. Once you make them like this, you might never want to make them any other way again! They’re creamy, super flavourful and absolutely delicious. Everyone is going to love them!
In my humble opinion, when the words “garlic” and “mashed” come together in a sentence, especially to describe a dish, you just know you’re in for something good. Garlic and potatoes just belong together, in every which way…. Am I right? This recipe for Garlic Mashed Potatoes only proves that theory even more. They’re deliciously flavourful, irresistibly creamy and make the perfect combo. Seriously.
I think we can all appreciate a good mashed potato recipe. And I mean, there are SO many ways to go about making them. But, for the first version I’m ever posting to the blog (crazy, right?!), there’s just gonna have to be some garlic involved. Ok, a lot. A lot of garlic involved. Because I know you can agree with me when I say that garlic just makes everything better!
INGREDIENTS YOU’LL NEED TO MAKE THESE GARLICKY POTATOES
These ingredients may be simple but they’re all you’re gonna need to make the perfect Garlic Mashed Potatoes. Let’s discuss them in a little more detail in the section down below.
- The Potatoes: You can almost use any kind of potato you prefer. I chose to use Yellow Skin Potatoes because of their velvety moist texture and buttery flavour. Yukon gold, russet or even red skinned would also work in this recipe. Whether or not you leave the skin on is up to you. Although I left the skin on half of this batch, I would peel them all next time.
- Garlic: This recipe for garlic mashed potatoes might seem a little heavy on the garlic. But, afterall, it is a garlic mashed potato recipe and IMHO, the more, the better! You can add more or less garlic depending on your personal preference and how garlicky you want the dish to taste.
- Chicken Broth: For flavour and helps the potatoes mash into creamy perfection.
- Butter: I mean, what’s a good mashed potato recipe without a little butter?! Adds flavour and smoothness to the potatoes. You can use ghee instead, if you prefer.
- Fresh Herbs: Adds freshness and flavour to the dish. I went with fresh thyme and parsley here but you can use whatever herbs you have on hand!
- Salt and Pepper: Potatoes need it or they’ll come out bland even amongst all the other ingredients.
HOW TO MAKE GARLIC MASHED POTATOES (KEY TIPS)
- Cut the potatoes into as even sized quartered chunks as you can before adding them to the pot to cook. This will cut the cooking time down tremendously and ensures that all of the potatoes finish cooking in the same amount of time. EXTRA TIP: The smaller the potatoes, the quicker they’ll cook!
- No need to mince the garlic! Not only does this save on time but it’s also not necessary as the garlic will soften and become mashable as it boils with the potatoes!
- Add the garlic directly into the pot with the potatoes. They’ll boil and then be mashed together leaving you with the ultimate garlic mashed potatoes.
- Don’t overcook the potatoes! Start with cold water to give the potatoes time to come to a boil and keep the lid off so you can monitor the cooking process. Potatoes are ready when they can easily be pierced with a fork but are not falling apart.
- The chicken broth is responsible for the consistency of these mashed potatoes. For a creamier version, use more. For more stiff potatoes, use less. Warm it up before adding it to the potatoes as it’ll make them creamier and there will be no need to heat them any other way after that. EXTRA TIP: Add it in, a bit at a time, until you reach your desired consistency.
- Don’t be shy with the salt, pepper and fresh herbs. They’ll add the perfect balance to the garlicky flavour.
- Mash the potatoes while they’re still hot for the best results. They’ll turn gummy if you allow them to cool too much before mashing. The steam will aid in making the potatoes light and creamy.
FREQUENTLY ASKED QUESTIONS
I love using yellow, yukon gold or russet potatoes for this recipe for garlic mashed potatoes. You can also try it with red skinned if you’re feeling like something a little different and more restaurant like.
Leftover potatoes should be stored in an airtight container and kept in the fridge. Although best eaten fresh, they’ll be good for up to 5 days.
Sure! If you want a vegan virgin, use vegetable broth instead. You can also sub out the broth completely and use any kind of milk instead.
- 2 pounds (about 4-6) Potatoes*
- 5 cloves Garlic, peeled
- 1/2 cup - 3/4 cup Chicken Broth, heated
- 2 tbsp Butter or Ghee
- 1 tsp Salt, plus more to taste
- Fresh Ground Pepper, to taste
- Fresh Parsley (or other Herbs), optional, for garnish
Cut the potatoes into 1 1/2-inch to 2-inch chunks for easy cooking. You can choose to leave the skin on or peel them*
Add the potatoes and garlic to a large pot. Add enough cold water to cover them. Add the salt and stir. Bring to a boil and cook for 15-20 minutes, uncovered, until the potatoes are cooked through and fork tender. Drain and return to the pot.
Meanwhile, heat the chicken broth on the stove over medium low heat.
Add the salt, pepper and half of the chicken broth. Mash until smooth, adding more chicken broth as needed to reach your desired consistency.
Taste and adjust seasonings. Add more salt, fresh cracked pepper and fresh chopped herbs, if you prefer.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 59Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 534mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Nutrition is only an estimate and calculated using Nutritionix.
IF YOU LOVE MASHED POTATOES BUT WITHOUT THE HIGH CARB COUNT, TRY MY MASHED TURNIP RECIPE INSTEAD!
MORE WAYS TO LOVE POTATOES