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- 2 pounds russet potatoes, peeled and cubed - 4 cloves garlic, minced - 1 cup heavy cream - 4 tablespoons unsalted butter - Salt and pepper to taste - ¼ cup chives, chopped (for garnish) - ½ teaspoon garlic powder (optional) When I cook creamy garlic mashed potatoes, I always start with russet potatoes. They have the right starch content. This gives the mash a fluffy texture. Other potatoes, like Yukon gold, can work too. They will give a creamier texture but may be denser. Russet potatoes are my go-to for this dish. They absorb flavors well and turn light when mashed. If you want a different texture, try using red potatoes. They hold their shape better and add a unique bite. For an extra kick, I love to add cheese. Cream cheese or sharp cheddar is great. You could also try sour cream for tanginess. Herbs like thyme or rosemary can add depth to the flavor. Mix in some black pepper for a subtle heat. Start by peeling and cubing the russet potatoes. Place them in a large pot and cover with cold water. I always add a generous pinch of salt at this stage. This helps the potatoes absorb flavor. Using cold water is key because it ensures even cooking. If you start with hot water, the outside cooks too fast. Once the water boils, reduce the heat to medium. Simmer the potatoes for about 15 to 20 minutes. You can test for doneness by using a fork. If it slides in easily, they’re ready. To prevent waterlogged potatoes, avoid overcooking. Drain them well before mashing. While the potatoes cook, melt the unsalted butter in a small saucepan over medium heat. Once melted, add the minced garlic. Cook it for about 2 minutes until fragrant, stirring often so it doesn’t burn. Timing is crucial here; you want the garlic ready when the potatoes finish. After draining the potatoes, return them to the pot. Here, you can choose between a potato masher or a hand mixer. I prefer a masher for a thicker texture. Mash until the potatoes are smooth and creamy. If you want them extra creamy, a hand mixer works well. Just be careful not to over-mix, or they can become gluey. Now it’s time to add the flavor. Pour in the heavy cream and the melted garlic butter. If you’re using garlic powder for extra flavor, add it now. Season with salt and pepper to taste. Stir until everything is well combined. You can adjust the cream to reach your preferred consistency. Enjoy this comforting side dish! For the full recipe, check out the details above. To get the best creamy texture in your mashed potatoes, start with warm ingredients. Use warm heavy cream and melted butter. This helps the potatoes absorb moisture better. If you mix cold cream, it can cool the potatoes, making them dense. Avoid over-mixing your potatoes. When you mash them too much, they can turn gluey. Just mash until smooth, then stop. It’s better to have a few lumps than a gummy texture. Garlic plays a key role in making these mashed potatoes special. It adds a rich, savory taste that balances well with the creaminess. Cook the garlic gently in butter to bring out its sweetness. The longer you cook garlic, the more mellow it becomes. You can add richness by mixing in cheese. Cream cheese, sour cream, or even cheddar will elevate the dish. Try a bit of roasted garlic for a deeper flavor. You can also use fresh herbs like thyme or rosemary for a fresh twist. Creamy garlic mashed potatoes pair well with many proteins. They are great with roast chicken, steak, or grilled fish. These potatoes also complement veggies like asparagus or green beans. For special occasions, think about how you present them. Use a rustic bowl and create a swirl on top with a spoon. Garnish with extra chives and a pat of butter. This adds a nice touch and makes the dish even more inviting. For the full recipe, check out the earlier section. {{image_2}} You can create herb-infused mashed potatoes by adding fresh herbs. Try rosemary, thyme, or parsley. Chop them finely and mix them in at the end. You can also use herb oils for a rich flavor. Drizzle a few teaspoons of herb oil while mashing for a fragrant touch. This adds a nice twist to the classic dish. For a vegan version, swap out the heavy cream with plant-based options. Coconut cream or almond milk works well. Choose plant-based butter instead of regular butter. Brands like Earth Balance make great alternatives. These swaps keep the taste rich while being dairy-free. If you like some heat, add chili flakes for a spicy kick. Start with a small amount and adjust to your taste. Roasting garlic adds depth and sweetness. Just roast a whole bulb until soft, then blend it in. This variation gives a bold flavor that makes the dish exciting. For the full recipe, check out the Creamy Garlic Mashed Potatoes section above. Store leftover mashed potatoes in an airtight container. This keeps them fresh and tasty. You can place the container in your fridge. Mashed potatoes last about three to five days when stored this way. To freeze mashed potatoes, let them cool first. Scoop them into freezer-safe bags or containers. Remove as much air as possible before sealing. This helps prevent freezer burn. When you want to use them, thaw in the fridge overnight. Reheat on the stove or in the microwave. Stir well to keep the texture creamy. You can use leftover mashed potatoes in many fun ways. Mix them into soups for added creaminess. Shape them into patties and fry for tasty potato cakes. You can even add them to casseroles or pies. Each idea puts a new spin on your original dish and reduces waste. To make creamy garlic mashed potatoes, start with russet potatoes. Peel and cube about 2 pounds. Boil them in salted water until fork-tender, around 15 to 20 minutes. While they cook, melt 4 tablespoons of unsalted butter in a pan and add 4 cloves of minced garlic. Cook until fragrant. Once the potatoes are done, drain them and return them to the pot. Mix in the melted garlic butter and 1 cup of heavy cream. Mash until smooth. Finally, season with salt and pepper to taste. For the full recipe, check out the detailed instructions. Yes, you can use different types of potatoes. Each type gives a unique texture. Russet potatoes are fluffy and absorb flavors well. Yukon Gold potatoes are creamier and richer in taste. Red potatoes have a waxy texture, making them less fluffy but still tasty. Choose based on your desired texture! If you want garlic mashed potatoes without cream, use alternatives like chicken broth or vegetable broth. You can also use milk or almond milk for a lighter option. For creaminess, try adding sour cream or Greek yogurt. These options still give a flavorful and smooth result. Creamy garlic mashed potatoes pair well with many dishes. They complement roasted meats like chicken or beef. You can serve them with grilled vegetables for a lighter meal. They also work great with rich sauces or gravies, adding depth to your plate. If your mashed potatoes turn out dry, you can fix them easily. Add a bit of warm milk or broth to moisten them. Stir gently until you reach your desired consistency. If they are still too thick, try adding melted butter or olive oil for richness. This article covered how to make creamy garlic mashed potatoes. We looked at key ingredients, methods, and tips for the best results. You learned about potato types, optional add-ins, and storage ideas. Remember, the right potatoes and careful mashing make a big difference. Enjoy creating your unique dish! Try adding herbs or cheese for extra flavor. With practice, you'll make the perfect mashed potatoes every time.

Creamy Garlic Mashed Potatoes

Indulge in the ultimate comfort food with these creamy garlic mashed potatoes! Perfectly blended russet potatoes, rich heavy cream, and aromatic garlic create a side dish that steals the show. This easy recipe guides you through each step to achieve buttery smoothness, topped with fresh chives for a burst of flavor. Click through to explore the full recipe and elevate your dinner table with this delectable dish.
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Ingredients
  

2 pounds russet potatoes, peeled and cubed

4 cloves garlic, minced

1 cup heavy cream

4 tablespoons unsalted butter

Salt and pepper to taste

¼ cup chives, chopped (for garnish)

½ teaspoon garlic powder (optional for extra garlic flavor)

Instructions
 

Prepare the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.

    Cook the Potatoes: Reduce the heat to medium and simmer for about 15-20 minutes or until the potatoes are fork-tender.

      Prepare the Garlic: While the potatoes are cooking, in a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 2 minutes, stirring frequently to avoid burning. Remove from heat.

        Drain and Mash: Once the potatoes are cooked, drain them well and return them to the pot.

          Add Cream and Flavor: Pour in the heavy cream and the melted garlic butter with bits into the potatoes. If using garlic powder, add it now.

            Mash Until Smooth: Using a potato masher or a hand mixer, mash the potatoes until smooth and creamy. Adjust seasoning with salt and pepper to taste.

              Finish and Serve: Transfer the mashed potatoes to a serving bowl, sprinkle with chopped chives, and adjust the seasoning if necessary.

                Prep Time: 15 mins | Total Time: 35 mins | Servings: 4-6

                  - Presentation Tips: Serve in a rustic bowl, swirling the top with a spoon for a smooth finish, and garnish with a few extra chives and a pat of butter for visual appeal.