This easy garlic mashed potatoes recipe are one that I have been using to teach my adult child how to make potatoes. As she is nearing leaving the house, we are working on life-long recipes and traditional family dishes. The skills from the recipes can be tweaked later or turned into other dinner components. And even with how easy it is, it’s also tasty for a holiday dinner!
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Homemade Mashed Potatoes are one of those side dishes, even though it’s common during the holidays. Let’s face it, a good steak and mashed potatoes is one of those fantastic meals, and it’s relatively easy to whip up as well.
Garlic Mashed Potatoes Ingredients
Gold Potatoes– You can substitute other potatoes, but these have become my family’s favorite.
Butter– If this is room temperature and cubed up, it will melt into the potatoes better. You can use salted butter or unsalted butter
Best Potatoes For Mashed Potatoes
While there is no wrong potato to use to make mashed potatoes, there are different pros and cons to the different potatoes.
- Gold Potatoes– These are almost always the favorite to use to make for mashed potatoes; the gold color and the flavor are excellent. Being the most starchy of the potatoes, this will turn out the fluffiest.
- Russet potatoes– These are a good second, and they are also the cheaper frugal option of the potatoes as well
- Red Potatoes– You can use these for mashed potatoes, but red mashed potatoes will not be as fluffy as white potatoes.
How To Boil Potatoes
Rinse and scrub off any dirt from the outside of your potatoes.
Start a large stock pot of water to boil on the stove.
Next, cube the potatoes; you can peel them if you want. You can keep the peel or part of the peel. It comes down to personal preference. My family prefers cubed.
Be sure to cut out any bad parts of the potatoes as you peel and wash them.
Once the water in the stockpot is at a rolling boil, add the cubed potatoes into the pot.
Boil until you can easily split the cubes; I use a wooden spoon to press chunks of potatoes against the pot to see if they are mashable.
Pour the pot of boiling water and potatoes into an over-the-sink strainer.
How To Make Creamy Mashed Potatoes
Cut your 1/2 cup butter or stick of butter into smaller cubes; it will melt better this way.
Add in your butter, and minced garlic, then salt and pepper to taste.
Add some heavy cream to the bowl and start to mix; I add this slowly as you can make potatoes runny and not be able to remove the cream. Add more heavy cream or butter if your potatoes are not as fluffy as you want.
Serve and enjoy!!
How To Store Leftover Mashed Potatoes
Allow the potatoes to cool correctly, put them in an airtight container or bag, and store them in the fridge for up to five days.
Did you know you can freeze mashed potatoes? Allow the mashed potatoes to cool safely. Put the mashed potatoes into a freezer bag or an airtight container and store them in the freezer for up to 6 months in your freezer.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
leftover mashed potato recipes
- Shepard Pie
- Copy Cat KFC Mashed Potato Bowls
- Turkey Shepherd’s Pie Recipe
- Loaded Mashed Potatoes
- Loaded Mashed Potato Casserole
- Ham Shepherd’s Pie Recipe
- Loaded Mashed Potatoes
What To Serve With Mashed Potatoes
- Garlic Chicken
- Stovetop Meatloaf
- Smoked Salmon
- Ranch Pork Chops
- Cuban Pork Chops
- BBQ Ribs
- Grilled Chicken
- Grilled Shrimp
Easy Garlic Mashed Potatoes!
- HOW TO BOIL POTATOES
- Rinse and scrub off any dirt from the outside of your potatoes.
- Start a large stock pot of water to boil on the stove.
- Next cube the potatoes; you can peel them if you want.
- Be sure to cut out any bad parts of the potaotes as you are peeling and washing the potatoes.
- Once your water in the stockpot is at a rolling boil add the cubed potaotes in to the pot.
- Boil until you can easily split the cubes, i use a wooden spoon to press chunks of potatoes against the pot to see if they are mashable.
- Pour the pot of boiling water and potatoes into an over teh sink strainer.
- Allow the water to drip off of the potatoes and then transfer into a
- HOW TO MAKE CREAMY MASHED POTATOES
- Once your potatoes have dripped the excess water move to to yoru kitchen aid mixer or a large mixing bowl.
- Cut your 1/2 cup butter or stick of butter into smaller cubes, it will melt better this way.
- Add in your butter, and minced garlic with salt and pepper to taste.
- Mix with the stand mixer or an electric mixer mix, this will allow the butter to melt.
- Add some of the heavy cream to the bowl and start to mix, I add this slowly as you can make potatoes to runny and not be able to remove the cream. If you potatoes are not as fluffy as you want you can add more or even add more butter.
- Serve and enjoy!!
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