These creamy garlic mashed potatoes are steak house quality and so full of flavor that you do not need any gravy and if you’re like me, you could eat these as a meal all by themselves. I usually make them with meatloaf (and that recipe can be found here: The Best Meatloaf. No matter what you serve them with, they are a great side dish to complement any meal!
And if you are a potato lover like me, try some of these great recipes!
Crispy Air Fryer Potatoes, Crockpot Chicken with Potatoes and Green Beans , and Cheesy Chicken Bacon Ranch and Potato Bake
What are the best potatoes to use for these Creamy Garlic Mashed Potatoes?
I prefer yellow potatoes, but honestly any will do!
Can you peel the skins off?
Yes, of course you can but why would you want to? I am just kidding. Sort of. I love the skins and it is extremely rare that you will see me peeling a potato. It does happen, just not often! If you prefer to peel them, then do so!
You will start by chopping up 3 lbs of yellow potatoes into equal size pieces. This will ensure they cook evenly. When I cook with this type of potato, I always leave the skins on, but you can certainly peel them if you prefer!
Next you will add them to a large pot, cover with COLD water and bring them to a boil. This will also ensure that they cook evenly. If you start with hot water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy.
For even more flavor add a tablespoon of chicken flavored bouillon. Or you can use already made chicken stock. Using plain water is fine, but you really can notice a difference in the flavor by adding this simple step.
Once the potatoes have become fork tender, drain them.
Add them back into the pot you cooked them in, set them on the burner on warm, and let them sit for at least five minutes. This step is going to draw out the rest of the water, which will result in fluffier potatoes!
Now for the heavenly sauce…melt 1/2 stick of butter then sauté 6-7 minced garlic cloves for about 1 minute, just until the garlic is fragrant, being very careful not to burn the garlic.
Add in 1/2 of a block of cream cheese and 1 cup of heavy cream.
Season with salt and pepper (don’t use too much salt at this point because you can always add more at the end and you don’t want them too salty!). Stir over low to medium heat until it is a nice smooth consistency.
Pour the mixture over the potatoes.
I prefer to use a hand masher rather than a mixer. I enjoy the creamy and chunky consistency that results from this method. If you prefer to use a mixer, just be careful not to overwork them. This will result in them being gummy and not fluffy.
And the final result is super creamy, super flavorful mashed potatoes that you will want to make again and again!
Creamy Garlic Mashed Potatoes
Ingredients
- 3 lbs Yukon Gold Potatoes, chopped into even sized pieces Peeling the skins is a personal preference
- 6-8 Cups Cold Water, enough to cover the potaoes
- 1 Tbs Chicken Flavored Bouillon Or you can use premade chicken stock
- 1/2 stick (4 tbs) Salted butter
- 6-7 Garlic Cloves, minced
- 1/2 Block (4 oz) Cream Cheese
- 1 Cup Heavy Cream
- Salt and Pepper to taste
Instructions
- Add the chopped up potatoes into a large pot and cover with COLD water. Add the chicken bouillon and bring to a boil.
- Boil until fork tender. Drain them and add them back into the pot. Set the pot on a burner over warm and let them sit for at least five minutes.
- To make the sauce, melt the butter over medium heat, then cook the garlic for about 1 minute, just until fragrant, being very careful not to burn it. Add the cream cheese and heavy cream and salt and pepper, stirring constantly until it is a nice and smooth consistency. (Do not use too much salt at this point. You can always add more after mashing them to suit your taste.)
- Pour the sauce over the potatoes, and use a hand masher or electric mixer to mash them to your desired consistency. Be careful not to overwork them either way. Add more salt and pepper if needed.
Bonnie
This is very similar to a family recipe that we call PARTY POTATOES. Trust me, you need to make tons…there are never leftovers.
cwilken
You are absolutely correct about that! They are so scrumptious!
Lindavan90
These are delicious and can go on the grill as well