You Know What I Like? Mashed Potatoes

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Buttery, creamy and garlicky, this Garlic Mashed Potatoes Recipe is super simple to brand (set up in under 30 minutes) and only absolutely incredible. These are the kind of potatoes that don't even need gravy!

This recipe was originally published in January 2017. It has been updated for content and photos.

These are the best mashed potatoes e'er. I'm don't mean to toot my own horn, but I am obsessed with these flossy Garlic Mashed Potatoes. The potatoes are light, fluffy, flossy and just to die for.

The garlic is boiled and mashed right in with the potatoes so the garlic season is distributed evenly. Butter, cream and sour cream are mixed in to make the perfect creamy mashed potatoes. They're similar heaven.

These are seriously the mashed potatoes y'all want to be serving at Thanksgiving...or Christmas...or Easter...or Tuesday. In one case you attempt these potatoes, I'one thousand pretty certain you'll never become back (or you'll make these sous vide mashed potatoes which are equally as delicious!)

Why This Recipe Works

1. Using a starchy potato keeps the mashed potatoes fluffy and creamy;
2. Heavily salting the humid water gives the potatoes season before mashing them;
3. Beingness careful not to brew the potatoes too much helps to go on them fluffy and creamy;
4. Humid the garlic with the potatoes takes the bite out and makes information technology piece of cake to brew right in with the potatoes.

What Potatoes are Best for Mashed Potatoes?

I detect the best potatoes for mashed potatoes are Yukon gilt or russet potatoes. Yous want a murphy with a loftier starch content to get the fluffiest potato. Waxier potatoes are more than probable to become that gummy texture because they require more than mashing.

Step By Pace Instructions

Add ⅛ cup of sea table salt and potatoes to a 6 quart pot of h2o and bring to a boil. Yes, I said ⅛ cup. That may seem like a lot, but believe me, it gives the potatoes so much season.

Reduce the heat and simmer for most 20-25 minutes, or until they tin can be easily pierced with a fork.

Bleed thoroughly and place in a large mixing basin.Bleed as much water out as you lot can; the less water the fluffier your potatoes volition be.

Place them dorsum in the pot over medium low heat or stick them in the microwave for just a few minutes to dry out them out.

Add the room temperature butter, sour foam, salt and cream and mash with a potato masher. Use a potato masher to mash all this good stuff together (if you accept a ricer, you can use this for even better results).

If you lot add cold ingredients, your mashed potatoes will get cool making them less desirable to eat.

Be careful non to over mash or your potatoes will become pasty. I actually like to leave a few lumps in the potatoes, I think they are better that way.

Add any additional common salt to gustation of you need to. Serve with extra butter if desired. Extra butter is always good in my volume!!

Make it a Meal:

• Honey Baked Ham Recipe;
• Juicy Roast Turkey from Natasha's Kitchen;
• Instant Pot Corned Beef;
• Chicken Cordon Bleu Recipe;
• Breaded Pork Cutlet;
• Veal Chops with Black Truffle Butter.

Expert Tips

1. If you lot prefer not to have the potato skin, you can peel the potatoes earlier humid;
2. Pop your drained potatoes in a 350 degree oven for 5-10 minutes to dry them out. Or place them back in the pot on the stove and cook over medium heat for 5-10 minutes, until they are dried out. This prevent the potatoes from getting watery;
3. Make sure the sour foam and cream are room temperature, or fifty-fifty slightly warmed in the microwave, and so they don't bring downwards the temperature of the mashed potatoes;
4. Utilise a potato masher or ricer to brew the potatoes, existence careful not to over mix. Food processors, blender and mixers tend to over mix resulting in gummy mashed potatoes;

Variations

• Add ½ cup Parmesan cheese for Parmesan mashed potatoes;
• Add together 6 slices of cooked and crumbled bacon;
• Supervene upon the cream with buttermilk for an actress tang gene;
• Peak them with crispy fried garlic, fried shallots, caramelized onions any kind of grated cheese and/or fresh chives;
• Add 2-three parsnips to the potatoes when cooking and mash them together;
• Steep some sage in the cream before calculation information technology to the potatoes - this gives it a real Thanksgiving vibe!
• Add together a tablespoon of horseradish for a little kick;
• Add one-two chopped chipotle peppers for some added heat and smokiness.

Oftentimes Asked Questions

1. How do you go along mashed potatoes from getting gummy? Over mashing your potatoes is the most likely reason they get gummy. I typically mash by paw to foreclose this. Also, if you use a waxy tater, they tin be gummier.
2. How tin can I thicken my mashed potatoes? If your mashed potatoes come out watery, you can place them in a pot on the stove over medium-low heat and melt (stirring ofttimes) until the excess liquid has evaporated.
3. Why are my mashed potatoes watery? Not letting your potatoes drain sufficiently tin cause them to become h2o. Pop your drained potatoes in a 350 caste oven for 5-10 minutes to dry them out. Or place them back in the pot on the stove and cook over medium heat for v-10 minutes, until they are stale out. This prevent the potatoes from getting watery;
4. How practise I reheat mashed potatoes? You tin can reheat in the microwave or on the stove over medium heat. Add together additional whole milk and/or butter to bring the flossy consistency back if they are too thick.
5. Tin can I make mashed potatoes in advance? Mashed potatoes are at their best when freshly made. However, you can make them in advance and store them in the fridge for up to 5 days. Reheat according to to a higher place instructions.

How to Use Leftover Mashed Potatoes

• Brand these Leftover Mashed Potato Dumplings;
• Try these Loaded Mashed Spud Cakes from Spend with Pennies;
• Use them as a base of operations for the Meatloaf, Coq Au Vin, or Beef Pot Roast;
• These Cheesy Potato Pancakes from the Decorated Baker sound incredible!
• Or what about these Cheesy Mashed Irish potato Muffins from Just a Taste?

More Murphy Side Dishes

• Crispy Roasted Potatoes;
• Air Fryer Baked Potatoes;
• Hasselback Potato Recipe;
• Lyonnaise Potatoes Recipe;
• Duck Fatty Smashed Potatoes;
• Easy Scalloped Potatoes.

Did yous make this creamy garlic mashed potato recipe? Get out a annotate below and let me know how it turned out!

• ▢ iii lbs. Yukon aureate potatoes cubed
• ▢ 1 head garlic peeled
• ▢ four tbsp. unsalted butter room temperature
• ▢ ½ cup heavy whipping foam room temperature
• ▢ ¼ loving cup sour cream room temperature
• ▢ ane tsp. pepper
• ▢ ⅛ loving cup salt (for humid water)
• ▢ one tsp. table salt (for seasoning)

Cook Mode Forbid your screen from going night

• Add together the ⅛ cup of sea salt to a six quart pot of water and bring to a eddy.

• Add the cubed potatoes and peeled garlic to the water and simmer for 20-25 minutes, or until the potatoes can exist easily pierced with a fork.

• Drain them thoroughly (see notes below) and place in a large bowl.

• Add the room temperature butter, sour cream, salt and whipping cream. Add boosted table salt to sense of taste if desired.

• Mash all ingredient together with a tater masher, being careful non to over brew or the potatoes will get gluey.

• Serve with additional butter and/or gravy.

1. If you prefer not to have the spud skin, you tin peel the potatoes before boiling;
2. Popular your drained potatoes in a 350 degree oven for 5-10 minutes to dry them out. Or place them back in the pot on the stove and cook over medium heat for 5-ten minutes, until they are dried out. This preclude the potatoes from getting watery;
3. Make sure the sour foam and cream are room temperature, or even slightly warmed in the microwave, so they don't bring down the temperature of the mashed potatoes;
4. Use a potato masher or ricer to brew the potatoes, existence careful not to over mix. Food processors, blender and mixers tend to over mix resulting in viscid mashed potatoes;

Serving: 0.5 cup | Calories: 224 kcal | Carbohydrates: 23 g | Protein: five g | Fat: 13 thousand | Saturated Fat: 8 one thousand | Cholesterol: 40 mg | Sodium: 269 mg | Potassium: 746 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 448 IU | Vitamin C: xx mg | Calcium: 79 mg | Fe: half dozen mg

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Source: https://www.wenthere8this.com/creamy-mashed-potatoes/

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