Garlic Butter Mashed Potatoes
A rich and creamy side dish infused with garlic and butter, perfect for any meal.
Ingredients
Main ingredients
- 2 pounds potatoes, peeled and cubed Yukon gold potatoes work well for a buttery flavor.
- 4 tablespoons butter Melted before adding to potatoes.
- 4 cloves garlic, minced Fresh garlic is recommended for the best flavor.
- 0.5 cups heavy cream Can substitute with milk for a lighter option.
- to taste salt Season to your preference.
- to taste pepper Season to your preference.
- optional chives, for garnish Adds color and fresh flavor.
Instructions
Preparation
- Gather all the ingredients.
- Peel and cube the potatoes into uniform pieces.
- Place the cubed potatoes in a large pot and cover with water, adding a generous pinch of salt.
- Bring the water to a rolling boil.
Cooking
- Cook the potatoes at a simmer for 15 to 20 minutes, until fork-tender.
- While the potatoes are cooking, melt the butter in a separate saucepan over medium heat until bubbling.
- Add minced garlic to the melted butter and cook until fragrant, about one minute.
Mashing
- Drain the potatoes thoroughly, allowing steam to escape.
- In a large mixing bowl, mash the drained potatoes until smooth.
- Stir in the melted garlic butter and heavy cream until well combined.
- Season with salt and pepper to taste.
- Garnish with chopped chives if desired and serve warm.
Notes
If mashed potatoes are too thick, add more cream until the desired creaminess is achieved. Storing tips: Refrigerate in an airtight container for up to three days or freeze for up to three months.