Garlic Potatoes Recipe

Introduction

Garlic mashed potatoes are a comforting and flavorful side dish that pairs well with almost any meal. Made with creamy Yukon gold potatoes and infused with fresh garlic and rosemary, this recipe offers a rich and smooth texture that everyone will love.

Ingredients

• 2 pounds Yukon gold potatoes, cut into 1-inch cubes
• 3 cloves of garlic
• 2 sprigs fresh rosemary
• 4 tablespoons unsalted butter, softened
• ½ cup heavy cream
• ½ teaspoon kosher salt, plus 1 tablespoon for cooking potatoes
• ¼ teaspoon black pepper

Instructions

1. Step 1: Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil. Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork tender.
2. Step 2: While the potatoes are cooking, heat the cream and butter in a small saucepan over medium heat until the butter melts and the mixture is warm.
3. Step 3: Add the garlic cloves and rosemary sprigs to the warmed cream mixture. Let it steep for 10 minutes to infuse the flavors. Remove the rosemary sprigs and discard the garlic cloves, or mash them in if you prefer a stronger garlic flavor.
4. Step 4: Drain the potatoes well in a colander. Return them to the pot and use a potato masher, ricer, or hand mixer to mash them until smooth and creamy.
5. Step 5: Gradually add the warm cream mixture to the mashed potatoes, mixing until well combined. Season with salt and pepper to taste.
6. Step 6: Serve hot, garnished with additional fresh rosemary sprigs and butter, if desired.

Tips & Variations

• For extra smooth potatoes, use a potato ricer instead of a masher.
• You can substitute rosemary with thyme or parsley for a different herbal note.
• If you prefer a punchier garlic flavor, mash the garlic cloves into the cream mixture instead of discarding them.
• To lighten the dish, replace heavy cream with whole milk or half-and-half.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Russet potatoes work well but Yukon golds offer a naturally creamy texture that’s ideal for mashed potatoes.

What if I don’t have fresh rosemary?

Dried rosemary can be used instead; just use about one-third of the amount and add it to the cream mixture while warming to release the flavor.

Garlic Potatoes Recipe

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4.7 from 83 reviews

Creamy and flavorful garlic mashed potatoes made with Yukon gold potatoes, infused with fresh rosemary and roasted garlic, blended with warm butter and cream for the perfect smooth texture. A comforting side dish ideal for any meal.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Yukon gold potatoes, cut into 1-inch cubes
• 1 tablespoon kosher salt (for cooking potatoes)

Garlic and Herbs

• 3 cloves of garlic
• 2 sprigs fresh rosemary

Dairy

• 4 tablespoons unsalted butter, softened
• ½ cup heavy cream

Seasoning

• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. Boil the potatoes: Place the cubed Yukon gold potatoes in a large pot and cover them with cold water. Add 1 tablespoon of kosher salt, then bring the water to a boil. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork tender.
2. Prepare the infused cream mixture: While the potatoes are cooking, heat the heavy cream and softened butter together in a small saucepan over medium heat. Stir until the butter fully melts and the mixture is warm.
3. Infuse with garlic and rosemary: Add the garlic cloves and rosemary sprigs to the warm cream mixture. Let the mixture steep for 10 minutes to infuse the flavors. After steeping, remove and discard the rosemary sprigs and either discard the garlic cloves or mash them into the cream for a stronger garlic taste.
4. Drain and mash potatoes: Drain the cooked potatoes thoroughly using a colander. Return them to the pot and mash with a potato masher, ricer, or hand mixer until smooth and creamy.
5. Combine and season: Gradually pour the warm garlic-rosemary cream mixture into the mashed potatoes, mixing well to combine. Add ½ teaspoon kosher salt and ¼ teaspoon black pepper, adjusting seasoning to taste.
6. Serve: Serve the garlic mashed potatoes hot, optionally garnished with extra sprigs of fresh rosemary and a pat of butter for added richness.

Notes

• Using Yukon gold potatoes helps achieve a naturally buttery and creamy texture.
• For a stronger garlic flavor, mash the steeped garlic cloves into the cream mixture rather than discarding them.
• Ensure potatoes are fully drained before mashing to avoid watery mashed potatoes.
• You can substitute heavy cream with half-and-half for a lighter version, but texture may differ slightly.
• To reheat leftovers, add a splash of cream and gently warm while stirring to maintain creaminess.

Keywords: garlic mashed potatoes, mashed potatoes, garlic side dish, creamy mashed potatoes, Yukon gold potato recipe