Garlic Mashed Potatoes

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These creamy garlic mashed potatoes are made with Yukon Gold potatoes and infused with a rich garlic herb cream for the ultimate smooth and buttery texture. This tried-and-true method creates the perfect fluffy, flavorful side dish that pairs beautifully with any meal.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Calories: 430kcal

Author: Ebony Robinson

Ingredients

4 Yukon Gold Potatoes 720 g
4 cups Cold Water 32 oz
1 Chicken Bouillon Cube
½ stick Unsalted Butter
2 cups Heavy Cream
4 cloves Garlic
4 sprigs Thyme
1 Bay Leaf
1 tsp Salt
½ tsp Ground Black Pepper

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Instructions

Peel the Yukon gold potatoes and cut them into 1-2 inch cubes. Place them in a large pot and cover with just enough cold water to submerge. Add the chicken bouillon cube and salt. Bring to a gentle boil over medium-high heat, then reduce to a soft simmer and cook until the potatoes are tender when pierced with a fork, about 7-8 minutes.
As the potatoes cook, combine the heavy cream, butter, garlic cloves, thyme, bay leaf, salt, and black pepper in a small saucepan. Warm over medium heat until the mixture just begins to simmer. Lightly crush the garlic to release its flavor, then remove from heat and allow the cream to steep and become fragrant.
Drain the potatoes and return them to the warm pot. Let them sit over low heat for 2-3 minutes, allowing any excess moisture to gently evaporate. Pass the potatoes through a potato ricer into a large bowl, creating a light and airy base.
Strain the infused cream to remove the garlic and herbs over the riced potatoes. Gently fold everything together until smooth and velvety, being careful not to overmix. Spoon the mashed potatoes into a serving dish and enjoy while warm. Finish with a sprinkle of fresh chives or green onions and a touch of melted butter for a beautiful, comforting finish!

Notes

Use Yukon Gold potatoes for the best texture - These potatoes are naturally buttery flavor and creamy consistency make them ideal for mashed potatoes. Russet potatoes can be used for a fluffier (but slightly less rich) result.
Start with cold water - This ensures the potatoes cook evenly from the inside out and prevents a gummy texture.
Don’t skip the bouillon cube - It subtly seasons the potatoes from within and adds a deeper, savory flavor.
Infusing the cream is the secret - Gently simmering the garlic and herbs in the cream creates a more layered, elevated flavor than simply mixing everything in at the end.
Crush, don’t mince the garlic - This allows the garlic to flavor the cream without leaving harsh or overpowering bits in the final dish.
Dry the potatoes before mashing - Letting them steam in the pot removes excess moisture and prevents watery mashed potatoes.
Use a potato ricer for the best results – This creates the smoothest, fluffiest texture. A potato masher can be used, but the texture will be more rustic.
Taste before serving - Final seasoning is key. Add an extra pinch of salt or black pepper if needed.
Make it your own - Try adding roasted garlic for a sweeter, deeper flavor or finish with fresh parsley or chives for brightness.

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