Shrek and Donkey. Han Solo and Chewbacca. Harry Potter and Ron Weasley. Every hero has their sidekick, and when it comes to holiday cooking that title goes to the mashed potatoes without which Thanksgiving would not be the same. Creamy Garlic Mashed Potatoes are the perfect partner for any turkey.

Start by chopping up the potatoes into similar sized chunks. Here, my little helper is doing the prep while I take photos of her. I’m so proud of her cutting technique. Just fill up your stock pot with potatoes and salted water. This is the only point on which I agree with the mashed potato snobs. Sodium intake be damned, salted water is a must. Then boil.

While the potatoes are boiling, make the cream sauce. Bring butter and milk, Parmesan cheese, a splash of sherry, and garlic salt (or granulated garlic), and seasoning salt to a boil. Reduce and simmer.

Back to the potatoes. When they are ready, drain and mash with a masher first. Then combine the cream sauce and mash a bit more. If you want them really creamy, then you need to get an immersion blender out.

Creamy, buttery, garlicky mashed potatoes. You can also top off Creamy Garlic Mashed Potatoes with some chives.

You Might Like These Too!

Creamy Garlic Mashed Potatoes

Yukon potatoes are boiled to tenderness, then mashed with cream, butter, and garlic making for a tasty side dish.

Print Pin Rate

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Author: Four to Cook For

Equipment

6-quart stock pot
2-quart sauce pan
potato masher
immersion blender

Ingredients

3 1/2 pounds Yukon Gold potatoes
1 tablespoon kosher salt
1 cup milk
1 cup heavy whipping cream
1/2 cup butter
2 tablespoon granulated garlic
1/4 cup grated Parmesan cheese
1 tablespoon seasoned salt
1/4 cup chicken stock
1/4 cup freshly minced chives
kosher salt and freshly ground black pepper, to taste

Instructions

Dice potatoes, making sure they are about the same size.
Place in a 6-quart stock pot and water to cover. Add 1 tablespoon kosher salt.
Bring to boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart easily with a fork, about 20 minutes.
Meanwhile, in a 2-quart sauce pan, heat the milk, butter, granulated garlic, and Parmesan cheese, until all are combined. Set aside.
When potatoes are finished, remove from heat and drain off the water. Mash up using a potato masher.
Using an immersion blender to combine the creamy garlic mixture and stir to combine. If you want them to be a little thinner, add chicken stock, a little at a time, until you achieve desired consistency.
Top with chives and freshly ground black pepper and serve immediately.

Notes

If you are not going to be serving immediately, place mashed potatoes in a slow cooker at low heat until ready to serve.

Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.

Recipe adapted from Alton Brown.

Pin It