Home Recipes Garlic Mashed Potatoes

Garlic Mashed Potatoes

by Erika Nicole Kendall

4 pounds russet potatoes , peeled, quartered, and cut into 1/2-inch pieces
12 tablespoons (1 1/2 sticks) unsalted butter , cut into pieces
12 garlic cloves , minced
1 teaspoon sugar
1/2 cups heavy cream
1/2 cup water
Salt and pepper

Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.

Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups heavy cream, water, and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.

Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper. Serve.

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aisha November 17, 2010 - 12:43 PM

I usually roast my garlic for this recipe. One time I lost my mind and just minced the garlic and tossed it in. So there was raw garlic in the mashed potatoes. I have never had so many people want to beat me to death before.

ChellBellz November 17, 2010 - 1:02 PM

Has anybody tried half califlower and half potatoes?

Erika November 17, 2010 - 1:15 PM

Cauliflower has this inherently watery taste thing going on… it really isn’t suitable for everything. You could try it, but you’d still need some form of fat in the potatoes to make them enjoyable, IMO. LOL

LaRoja313 December 2, 2010 - 9:37 PM

Two thumbs up! Made this with my bourbon chicken…so creamy.

malpha January 15, 2011 - 10:02 PM

Omg, this recipe. These mashed potatoes tasted like they
came out of a restaurant, it was delicious. I made it with the
Maple-Chili Pork Medallions (well, Chops for me), which I tossed
some celery into. Brought the house down, thanks for these recipes!
I put them on my Kindle, it’s like my own personal

Tasha July 4, 2011 - 2:32 AM

Erica, can you do a separate arcticle or something about the types of sugar, flour, you use. I respect so much of what you have done and would like to mimic what you have done as closely as possible.

Becky March 5, 2013 - 4:19 PM

I went to a friends place for dinner years ago and she produced a dish of mashed potato with tamarillo. It was unbelievably delicious. Such a strange mix – a fruit with a vegetable (great debate here is a potato a vegetable or a fruit?) Anyway somehow it didn’t bleed into the potato. I tried the same recipe months later and it simply didn’t work.

Freckles May 20, 2013 - 11:42 AM

1 1/2 sticks of butter? Half and half? How is this healthy?!

Erika Nicole Kendall May 21, 2013 - 10:32 AM

How is it not? Are you looking for a recipe of mashed potatoes that allows you to eat the entire batch by yourself or something? I mean, feel free to eat lettuce and tomatoes for 5 meals a day for the rest of your life, but I’ll be over here enjoying my fresh, homemade mashed potatoes in a respectable portion. ROFL

Freckles May 23, 2013 - 3:57 PM

I’m not suggesting staying away from butter. Far from it. I’d much rather have butter versus margarine because at least it isn’t a modified product. My point is that it’s one and one half sticks. That, plus the cream, seems excessive to me. The excess is what I was questioning.

And if the recipe is that good, I really might eat all of it by myself!

Erika Nicole Kendall May 24, 2013 - 1:05 PM

Adding cream to mashed potatoes gives it the creamy consistency; adding butter gives not only fat, but texture. To make awesome potatoes, you use both. You can use either, or neither, but they will be lacking. If it feels excessive to you, then experiment with this one and create your own go-to recipe! Start with a quarter of the amounts, and see how much more you may need, adding maybe a tablespoon at a time.

Besides, this is where you learn your judgment. If you were going to fix something like this for your family, you know what’s in it. You know how much of each ingredient you’re willing to eat. If you’re looking at a recipe and you see how large the supply is, you adequately discern what kind of serving sizes you’d be willing to offer to your family. Nothing real is inherently unhealthy; but do the ingredients serve your needs? Do they fit what you and your loved ones require throughout the day? If not, then the recipe is not for you at that time, you know?

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