Indulge in the ultimate comfort food with this Creamy Garlic Mashed Potatoes recipe. Rich, buttery, and perfectly seasoned, these potatoes are a perfect side dish for any occasion, from festive dinners to casual family meals.
- 1.5 kg russet potatoes (peeled and cut into large chunks)
- 4 garlic cloves (peeled and smashed)
- 1 tsp salt
- 120 ml heavy cream (warmed)
- 60 ml whole milk (warmed)
- 115 g unsalted butter (softened)
- 1 tsp salt (adjust to taste)
- 0.5 tsp ground black pepper
- 0.25 tsp nutmeg (optional, for a subtle flavor boost)
- 2 tbsp fresh chives (chopped)
- 2 tbsp Parmesan cheese (grated)
- 1 Prepare the Potatoes
Peel the russet potatoes and cut them into evenly sized chunks. Rinse under cold water to remove excess starch.
- 2 Cook the Potatoes
In a large pot, add the potatoes, garlic cloves, and 1 tsp of salt. Cover with cold water and bring to a boil over medium-high heat. Reduce heat to a simmer and cook for 20-25 minutes or until the potatoes are fork-tender.
- 3 Drain and Mash
Drain the potatoes and garlic thoroughly. Return them to the hot pot to evaporate any residual moisture. Use a potato masher or ricer to mash the potatoes until smooth.
- 4 Mix in the Creamy Ingredients
Gradually add the warmed heavy cream, milk, and softened butter to the mashed potatoes. Mix until smooth and creamy. Season with salt, black pepper, and a pinch of nutmeg (if using). Adjust seasonings to taste.
- 5 Garnish and Serve
Transfer the mashed potatoes to a serving dish. Top with chopped chives and grated Parmesan, if desired. Serve immediately while warm.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.
- Variations: For a tangy twist, substitute heavy cream with sour cream. You can also roast the garlic for a deeper flavor.