When it comes to comfort food, few dishes can rival the creamy, smooth, and garlicky delight that is mashed potatoes. This Creamy Garlic Mashed Potatoes recipe is fluffy and creamy with just the right amount of garlic. Now I love me some potatoes and I’ve tried many mashed potatoes but this one wins every .…single… time. This recipe is my go-to side dish for any occasion! This is also a great base mashed potato recipe that you can spice up with various cheeses, pancetta, and so many other variations. Serve this alongside a nice roast or even my Pesto Salmon Recipe, or my Air Fried Chicken Tenders Recipe.
About Our Ingredients
Russet Potatoes: I love using russet potatoes for my mashed potatoes because of their fluffy, smooth texture. Also, they have less chance of becoming gummy from over mashing. I know most people prefer Yukon Gold because they are flavorful. However, this recipe includes garlic and crème fraîche which makes it so delicious. It’s best to avoid waxy potatoes such as red potatoes because they are low starch and require more mashing. This usually means they are more likely to result in overworked, pasty, potatoes. They will also never become as fluffy or creamy as russet potatoes because they don’t absorb dairy well.
Milk: I’m using whole milk but you can sub for 2% milk as well. You could also use less of the milk and more heavy cream if you’re looking for super creamy and decadent mashed potatoes.
Heavy cream: This is sometimes called heavy whipping cream at your local store.
Crème Fraîche Crème fraîche is the French equivalent of sour cream but it’s richer, has more milk fat and has no additives. Also, it does not thicken the way sour cream does. It also has a milder, creamier flavor that takes your mashed potatoes over the top. You can easily find it at your local grocery store. But just in case you can’t, you can mix together heavy cream and sour cream in equal proportions. Quick “cheat” version of creme fraîche is ready.
Creamy Garlic Mashed Potatoes Video
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FAQ
Can I use another type of potato?
Yes, Yukon Gold potatoes are also a great choice for a creamier texture, though russets will give you the fluffiest results.
Can I make this dish ahead of time?
Absolutely! You can prepare the mashed potatoes a day in advance and reheat them in a double boiler or microwave. Add a splash of milk or cream when reheating to maintain the creamy texture.
Can I freeze leftovers?
Yes, you can freeze mashed potatoes in an airtight container for up to two months. Reheat slowly to maintain the creamy texture. Stir in a bit of butter or cream when reheating for added richness.
Why are my mashed potatoes gummy?
Overworking the potatoes, especially using a mixer, can release too much starch, resulting in gummy mashed potatoes. To avoid this, mash them gently and avoid overmixing.
Creamy Garlic Mashed Potatoes
Ingredients
- 3 lbs russet potatoes
- 3 cloves of garlic
- 1.5 tsp salt more depending on your preference
- ¾ cup whole milk
- ¼ cup heavy cream
- ½ cup creme fraîche
- 1/4 tsp black pepper
- ½ cup unsalted butter
- 1 tbsp chives for garnish
Instructions
- Wash and peel your potatoes.
- Slice your potatoes horizontally and then vertically. Leave them in larger pieces so they absorb less water and cook evenly.
- Add your potatoes and garlic cloves to a large pot of water. Make sure the water is cold so your potatoes cook evenly. Never boil your water first. Generously salt the water and bring to a boil.
- Cook for 15 minutes or until your potatoes are tender to the fork.
- Strain your potatoes and warm up your butter, cream and milk on the stove or in the microwave.
- Slowly add in your milk mixture, making sure to combine well in between. I'm using a potato masher because I prefer chunky mashed potatoes but you can also use a potato ricer or handheld mixer, making sure not to over combine.
- Add in your salt, creme fraiche, and black pepper and combine.
- Top off with some fresh chives and butter and you are ready to serve!
