The BEST Garlic Mashed Potatoes (VIDEO)
My creamy garlic mashed potatoes made with three types of garlic along with butter and herbs for the best mashed potatoes you'll ever make! It's the perfect easy side dish for any meal or holiday!
Servings: 8
Equipment
Ingredients
Roasted Garlic
- 2 heads fresh garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon neutral oil
Potatoes
- 3 pounds Yukon gold potatoes cut into 2 inch pieces
- 8 cups chicken broth
Infused Garlic Butter
- 1 1/2 cups half and half
- 8 tablespoons unsalted butter
- 5 cloves garlic grated
- 2 teaspoons garlic powder
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For garnish
- 1 tablespoon fresh chives chopped
Instructions
- Slice the top quarter of the heads of garlic and place in aluminum foil. Drizzle with the olive oil and season with a 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Close the foil tightly around the garlic and bake in the oven at 325F for 1 hour. Remove the garlic and squeeze out the garlic cloves into a bowl and mash with a fork.
- Fill a large pot with the chicken broth and add the potatoes. Turn the heat to high and cover the pot and bring to a boil, then boil the potatoes for 15-20 minutes or until fork tender.
- While the potatoes are boiling, melt the butter in a small saucepan over medium heat. Add the roasted garlic, grated garlic, garlic powder, thyme & rosemary sprigs, and cook for 1 minute until fragrant. Add the half and half, salt and pepper and reduce the heat to medium low to let the aromatics infuse for 5 minutes.
- Strain the potatoes from the pot and either discard or reserve the chicken broth of soup or gravy. Use a potato ricer to rice the potatoes back into the warm pot.
- Remove the thyme and rosemary sprigs then pour the infused butter mixture into the potatoes. Mix to combine until smooth and garnish with fresh chives for garnish.
Video
Notes
Use Chicken Broth: My #1 tip for flavorful mashed potatoes is to cook the potatoes in chicken broth! It infuses so much more flavor than cooking the potatoes in plain water!
Use a Potato Ricer: I highly recommend a potato ricer for this recipe! I rarely insist on using a specific kitchen tool, as I know it's not practical to have a single use tool in the kitchen - however, a potato ricer is absolutely worth having, as it evenly rices the potato so you get a consistently smooth texture.
Make Ahead tips: You can absolutely make Garlic Mashed Potatoes ahead of time -I recommend maximum 48 hours in advance. Once the mashed potatoes are done, store in an airtight container or covered in saran wrap/foil in the refrigerator for up to 2 days.
Reheating tips: When ready to serve, you can reheat quickly in the microwave until warmed through OR reheat in the oven at 350F. I recommend adding some cream or butter to help rehydrate the mashed potatoes. Cover the dish with foil and bake for 20-30 minutes or until warmed through.
Nutrition
Calories: 276kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 321mg | Potassium: 776mg | Fiber: 4g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 35mg | Calcium: 61mg | Iron: 1mg
