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To make creamy garlic mashed potatoes, gather these ingredients: - 2 pounds Yukon Gold potatoes, peeled and diced - 4 cloves garlic, minced - ½ cup unsalted butter, at room temperature - 1 cup heavy cream - ½ cup sour cream - Salt and pepper to taste - 2 tablespoons fresh chives, chopped (for garnish) If you can’t find Yukon Gold potatoes, use Russet potatoes. They also work well. For a lighter version, swap heavy cream with whole milk. You can replace sour cream with Greek yogurt for a tangy flair. If you want a dairy-free option, use coconut cream and a dairy-free butter. Just make sure to adjust the seasonings to keep the flavor strong. Choosing the right potatoes is key. Yukon Gold potatoes are my favorite. They are creamy and smooth. Russets are also good, but they can be a bit starchy. Look for potatoes that are firm, without spots or wrinkles. Avoid any green or sprouted potatoes. Fresh potatoes make your mashed potatoes taste the best. When you pick the right ones, your dish will shine! 1. Start by peeling and dicing 2 pounds of Yukon Gold potatoes. These potatoes are creamy and smooth. 2. Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt to enhance flavor. 3. Bring the water to a boil on medium-high heat. Once boiling, reduce the heat to medium. Let the potatoes simmer for about 15-20 minutes. They should be fork-tender. 4. Drain the cooked potatoes in a colander. Return them to the pot and let them sit for a minute. This helps excess moisture evaporate. 1. In a small saucepan, melt ½ cup of unsalted butter over low heat. 2. Add 4 cloves of minced garlic to the melted butter. Sauté for 2-3 minutes. The garlic should smell fragrant but not brown. 3. Remove the saucepan from heat and set the garlic butter aside for later. 1. Take a potato masher and mash the drained potatoes in the pot. Do this to your desired consistency. 2. Pour in the melted garlic butter, 1 cup of heavy cream, and ½ cup of sour cream. Mix well until the potatoes are creamy and smooth. 3. Season with salt and pepper to taste. If you want a silkier texture, stir in more cream. 4. Transfer your creamy garlic mashed potatoes to a serving bowl. Garnish with chopped fresh chives for a pop of color. Enjoy your meal! You can find the Full Recipe for more details. To boost the taste of your creamy garlic mashed potatoes, use fresh garlic. It gives a bright, bold flavor. Roasting garlic can also add a sweet touch. Try mixing in different herbs like rosemary or thyme for extra depth. A splash of lemon juice can brighten the dish, too. For smooth and creamy potatoes, choose Yukon Gold or Russet potatoes. These types mash well and feel light. After boiling, let the potatoes sit for a minute to lose extra water. Use a potato masher or ricer for the best texture. If you want it creamier, add more heavy cream or sour cream. Mixing in butter while mashing helps create that silky finish. One common mistake is overcooking the potatoes. This can make them watery. Always check if they’re fork-tender before draining. Adding cold cream or butter can cool down the mix. Warm them up first for the best blend. Lastly, avoid adding too much salt at once. Taste as you go to get it just right. For the full recipe of creamy garlic mashed potatoes, check the recipe above. {{image_2}} You can change the taste of your creamy garlic mashed potatoes in fun ways. Adding cheese is a great choice. Try sharp cheddar for a bold kick or Parmesan for a nutty flavor. If you love herbs, mix in fresh rosemary or thyme. These add a lovely aroma and taste. You can also use roasted garlic instead of fresh garlic for a sweeter, deeper flavor. You don’t have to stick to the stove. Try making mashed potatoes in an Instant Pot. Just follow the same steps but use the pressure cooker function. This speeds up cooking time and keeps the flavor locked in. Roasting the potatoes first is another tasty method. It gives a crispy outside and a soft inside. You can then mash them with the same ingredients to create a unique texture. Serving creamy garlic mashed potatoes is easy. They pair well with many dishes. Think hearty meats like roast chicken or beef. You can also serve them with grilled vegetables for a lighter meal. For toppings, consider a drizzle of garlic butter or a sprinkle of crispy bacon bits. Fresh chives on top add color and a fresh taste. You can find the full recipe and more ideas to elevate your meal. To store your creamy garlic mashed potatoes, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. Make sure to label the container with the date. This way, you know when they were made. When you’re ready to enjoy your leftovers, reheating is key. Use a saucepan over low heat. Stir often to keep them from burning. If they seem dry, add a splash of milk or cream. You can also microwave them in a bowl. Cover the bowl with a damp paper towel. Heat in short bursts, stirring in between. If you want to save them longer, freezing works well. Scoop the mashed potatoes into freezer bags. Try to remove as much air as you can. They can stay in the freezer for up to three months. When you’re ready to eat, thaw them overnight in the fridge. Reheat as mentioned above for the best texture. Check out the Full Recipe for more tips on making these potatoes. For mashed potatoes, Yukon Gold potatoes are my favorite. They have a creamy texture and a rich flavor. Russet potatoes also work well, but they can be a bit dryer. Yukon Golds stay moist and fluffy, making them perfect for creamy garlic mashed potatoes. Yes, you can make these mashed potatoes ahead of time. Just prepare them as usual, then cool them down. Store them in an airtight container in the fridge for up to two days. When you're ready to serve, reheat them gently on the stove or in the microwave. Add a splash of cream to get them creamy again. If your mashed potatoes are lumpy, don't worry. You can fix them easily. First, try mashing them again with a potato masher or a ricer. If they're still lumpy, add a bit more heavy cream or milk. Stir well until they become smooth. Always mash the potatoes while they're hot for the best texture. To boost the flavor, try adding roasted garlic or fresh herbs like rosemary or thyme. You can also mix in cheese, like Parmesan or cheddar, for a cheesy twist. Just be sure to add these ingredients while mixing for the best blend. You’ll know the potatoes are ready when they’re fork-tender. This usually takes about 15 to 20 minutes of simmering. Just poke one with a fork; if it slides in easily, they’re done. Yes, you can use low-fat milk or yogurt instead of heavy cream and sour cream. This will change the texture a bit, but it will still taste good. Just remember that lower-fat options may not be as rich and creamy. Peeling is not necessary, but it’s a matter of personal choice. Leaving the skin on adds texture and nutrients. If you prefer a smoother mash, peel them before cooking. We explored the key ingredients for perfect mashed potatoes, including types and substitutions. I shared detailed steps for cooking, making garlic butter, and mashing techniques for a creamy outcome. We discussed tips to boost flavor and avoid common mistakes. You can spice up your mashed potatoes with variations and learn about storage and reheating methods. Remember, great mashed potatoes make any meal better. With these tips and tricks, you can impress everyone at your table. Enjoy crafting your delicious dish!

Creamy Garlic Mashed Potatoes

Discover the ultimate Creamy Garlic Mashed Potatoes recipe that will elevate your meals! With just a few simple ingredients, like Yukon Gold potatoes, rich butter, and savory garlic, you can create a smooth and flavorful side dish everyone will love. Perfect for family dinners or holiday feasts, these mashed potatoes are sure to impress!
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Ingredients
  

2 pounds Yukon Gold potatoes, peeled and diced

4 cloves garlic, minced

½ cup unsalted butter, at room temperature

1 cup heavy cream

½ cup sour cream

Salt and pepper to taste

2 tablespoons fresh chives, chopped (for garnish)

Instructions
 

Place the diced potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.

    Bring the water to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until fork-tender.

      While the potatoes are cooking, in a small saucepan, melt the butter over low heat and add the minced garlic. Sauté the garlic for about 2-3 minutes, until fragrant but not browned. Remove from heat and set aside.

        Once the potatoes are done, drain them in a colander and return them to the pot. Allow them to sit for a minute for excess moisture to evaporate.

          Using a potato masher, mash the potatoes to your desired consistency.

            Pour in the melted garlic butter, heavy cream, and sour cream into the mashed potatoes. Mix well until creamy and smooth.

              Season with salt and pepper to taste. Stir in more cream if you prefer a silkier texture.

                Transfer the mashed potatoes to a serving bowl or dish. Garnish with chopped fresh chives.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6

                    - Presentation Tips: Serve the mashed potatoes in a warm bowl, create a small well in the center, and drizzle a bit of the garlic butter over the top for an appealing look.