Garlic Mashed Potatoes
If you’ve been looking for the perfect mashed potatoes recipe, look no further. My Garlic Mashed Potatoes are creamy, rich, and bursting with decadent flavors.
Have you ever met anyone who didn’t like mashed potatoes?!
I honestly can’t say that I have. Mashed potatoes are a mainstay on nearly every Thanksgiving table in the country, as well as my dinner table just about every week. As an avid lover of all things potato, it’s safe to say I know a thing or two about the mashed variety. I’ve tried a lot of mashed potatoes in my day, but these Garlic Mashed Potatoes take the cake.
These creamy garlic mashed potatoes are silky smooth, rich, flavorful, and beyond decadent. No one would ever believe they come together from start to finish in just 30 minutes, but it’s the truth! The thought of making mashed potatoes from scratch can be daunting if you’ve never done it before, but it’s way easier than you probably think.
This garlic mashed potatoes recipe is made with Russet potatoes, butter, half and half, Boursin cheese, and fresh rosemary. All you have to do is peel and chop your potatoes, boil them, mash them, whisk them, and devour them. Pair this mouth-watering side dish with a savory main course and your favorite veggie for a meal you won’t forget.
To make these mouth-watering garlic potatoes, you’re going to need the key ingredients listed below.
- Russet Potatoes: They say Russet mashed potatoes are the best mashed potatoes! The high starch content allows them to retain more moisture, yielding a smooth and creamy texture. For added fiber, feel free to leave the skins on.
- Half and Half: I’ve been a big fan of half and half since culinary school. It’s the perfect blend of milk and cream without adding too much of either. Feel free to use any dairy milk or plant milk of choice but know that almond and coconut milk will make your mashed potatoes sweeter.
- Butter: Everyone knows you can’t have mashed potatoes without butter! However, you can swap it out for a clarified butter like ghee for increased nutrition and reduced lactose.
- Boursin Cheese: This right here is my secret weapon. Make sure to use the Garlic & Fine Herbs flavor—it’s just as creamy as cream cheese, but with tons of delicious garlic herb flavor added in.
- Fresh Rosemary: I love the earthy and bold flavor that fresh rosemary brings to mashed potatoes. It also makes a wonderful garnish if you have extra!
How to Make the Best Garlic Mashed Potatoes
Ready to make the best garlic mashed potatoes you’ve ever tried? All you have to do is follow the simple steps below. You’re on your way to potato paradise!
Step 1: Heat a large pot over high heat and add potatoes, salt, pepper, and rosemary. Cover with water, bring to a boil, then cook for 20 minutes until potatoes a fork easily pierces potatoes. Drain and discard rosemary.
Step 2: Place the potatoes back in the pot and turn the heat down to medium. Cook for 30 seconds or until the water has evaporated. Add the half and half and 2 tablespoons of butter, then mash potatoes with a potato masher.
Step 3: Add Boursin cheese, then use a whisk to whip potatoes for 30 seconds until potatoes are smooth and creamy. Taste and adjust seasoning with salt and pepper. Serve hot and garnish with the remaining tablespoon of butter.
Cooking Tips for Perfect Mashed Potatoes
Here are some of my top tips to help you get perfect mashed potatoes every time:
- Don’t want gummy potatoes? Make sure to mash them while they’re hot—don’t let your potatoes sit around for too long after cooking them.
- Once you’ve peeled and chopped your potatoes, submerge them in cold water to remove the excess starch and keep them from browning.
- If you’re prepping ahead of time, you can store peeled and chopped potatoes in a bowl of cold water in the fridge overnight until you’re ready to cook.
- If you don’t like the black pepper specks, look in your mashed potatoes swap white pepper for the black pepper.
- Don’t skip cooking the water out of your potatoes! This is the #1 way that people end up with watery potatoes. If you run into this problem, let your mashed potatoes cook on the stove over low heat for 1-2 minutes until they thicken.
How to Store Mashed Potatoes
This garlic mashed potato recipe can easily be prepared ahead of time and stored for later.
If you want to make this dish ahead of time, here’s how to do it:
Homemade Garlic Mashed Potatoes– Potatoes can be made 2 days in advance, as long as you keep them in an airtight container in the fridge. Reheat over medium heat with 1-2 tablespoons of milk or half and half.
What to Serve With Garlic Potatoes
Mashed potatoes are one of the most iconic side dishes of all time for holidays and weeknight dinners alike. You can serve this rich and creamy potato dish with just about anything, but I typically like to pair it with a meaty main course and some kind of veggie.
Need some ideas? Here are some of my favorite dishes to serve with mashed potatoes:
- Texas Style Oven Brisket
- Curried Turkey Necks
- Grilled Coriander Steak
- Smothered Turkey Wings
- Creole Oxtails
- Austin Leslie’s Fried Chicken
Frequently Asked Questions
Below you’ll find the answers to some of the most common questions about this garlic mashed potatoes recipe:
What are the best tools for mashed potatoes?
The best tools for mashed potatoes are the potato masher, potato ricer, and food mill. Potato ricers and food mills incorporate air into the potatoes, producing lighter, fluffier, and lump-free mashed potatoes every time. Potato mashers are the easiest tools for quickly turning your boiled potatoes into a delicious side dish.
How to boil potatoes for mashed potatoes?
When boiling potatoes for mashed potatoes, you want to first add your peeled and chopped potatoes to the pot. Then, add the water and any seasonings you want to include before bringing it to a boil. By seasoning the water, you season the potatoes as they cook. Once the water is boiling, allow the potatoes to cook for 20 minutes until fork-tender. Drain the water and proceed with the recipe!
What tastes good on mashed potatoes?
Because mashed potatoes are so bland in color (but definitely not in flavor), it’s easy to spice up the presentation with a pop of color. Some of my favorite toppings for mashed potatoes include fresh herbs (chives, parsley, or rosemary), cracked black pepper, melted butter, a drizzle of olive oil, and grated parmesan or gruyère cheese.
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Liked this mashed potato recipe? Check out these recipes next:
- Garlic Cheddar Biscuits
- New Orleans Baked Mac and Cheese
- BBQ Baked Beans
- Thyme Roasted Sweet Potatoes
- Smoked Gouda Grits
So, if you’re looking for a mashed potato recipe that will blow your taste buds away, look no further than this one. Garlic Mashed Potatoes are creamy, rich, and bursting with decadent flavors. And the best part is they’re really easy to make – just follow the simple instructions in the recipe below. I promise you won’t be disappointed! Oh, and don’t forget to leave me a 5-star review once you try them out. I love getting feedback from my readers. Thanks for reading!
Garlic Mashed Potatoes
- 3 medium russet potatoes washed, peeled, chopped medium
- 2 ¼ teaspoons kosher salt
- 2 ¼ teaspoons black pepper
- 1 rosemary sprig
- ¾ cup half and half
- 5.2 oz. Boursin garlic & fine herbs cheese
- 3 tablespoons unsalted butter sliced in tablespoons
- Turn on the heat to high, in a large pot add potatoes, salt, pepper, bay leaves and cover with water, bring to a boil, cook for 20 minutes, until potatoes a fork easily pierces potatoes. Drain and discard rosemary.
- Place the potatoes back in the pot over medium heat, cook for 30 seconds or until the water has evaporated. Add half and half and 2 tablespoons of butter, mash potatoes with a potato masher. Add boursin cheese, use a whisk and whip potatoes for 30 seconds until potatoes are smooth and creamy. Taste and adjust seasoning with salt and pepper. Serve hot and garnish with remaining tablespoon of butter.
• Once you’ve peeled and chopped your potatoes, submerge them in cold water to remove the excess starch and keep them from browning.
• If you’re prepping ahead of time, you can store peeled and chopped potatoes in a bowl of cold water in the fridge overnight until you’re ready to cook.
• If you don’t like the black pepper specks, look in your mashed potatoes swap white pepper for the black pepper.
• Don’t skip cooking the water out of your potatoes! This is the #1 way that people end up with watery potatoes. If you run into this problem, let your mashed potatoes cook on the stove over low heat for 1-2 minutes until they thicken. How to Store Mashed Potatoes Homemade Garlic Mashed Potatoes– Potatoes can be made 2 days in advance, as long as you keep them in an airtight container in the fridge. Reheat over medium heat with 1-2 tablespoons of milk or half and half.