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- 2 pounds russet potatoes, peeled and cut into uniform chunks - 4 cloves garlic, finely minced - 1/2 cup unsalted butter, diced into small pieces - 1 cup whole milk (or cream for an indulgent touch) - 1/4 cup sour cream for tanginess - 1 teaspoon salt (adjustable to personal preference) - 1/2 teaspoon freshly ground black pepper (or adjusted to taste) - 2 tablespoons fresh parsley, finely chopped - 1 tablespoon fresh chives, finely chopped For the best taste, use fresh garlic and quality butter. Russet potatoes give a light and fluffy texture. Feel free to use whole milk for a creamy finish or cream if you want it richer. Choosing fresh herbs adds a bright touch to the dish. - Grated cheese for a cheesy twist - Bacon bits for a savory crunch - Cream cheese for extra creaminess You can mix in cheese like cheddar for a rich flavor. If you want a savory bite, add crispy bacon bits. For a smoother texture, cream cheese works well too. If you don't have russet potatoes, Yukon Gold potatoes also make a great option. They have a buttery flavor and creamy texture. Want to learn how to make these delicious garlic mashed potatoes? Check out the Full Recipe for detailed steps! Start by placing the chopped russet potatoes into a large pot. Cover them with cold water. Add a pinch of salt to enhance the flavor. Bring the pot to a lively boil over medium-high heat. Once boiling, reduce the heat to medium. Let the potatoes simmer gently for about 15 to 20 minutes. They are done when fork-tender. To check for doneness, use a fork to pierce them. If it goes in easily, they are ready. While the potatoes cook, melt the butter in a small saucepan. Use medium-low heat for this. Add the finely minced garlic and sauté for about 2 to 3 minutes. You want the garlic to smell great but not to brown. Browning can make it bitter. Once the garlic releases its aroma, take it off the heat and set it aside. After draining the cooked potatoes in a colander, return them to the pot. Let them steam for a minute to remove extra moisture. Now, grab a potato masher or a sturdy fork. Mash the potatoes to your desired creaminess. For a rich flavor, pour in the garlic butter mixture, whole milk, and sour cream. Stir until everything is mixed well. The goal is smooth, creamy potatoes. Season with salt and freshly ground black pepper. Adjust the taste to your liking. Finally, fold in the chopped parsley and chives gently. Save some herbs for a fresh garnish. Serve warm, and enjoy this creamy delight! To get creamy mashed potatoes, I recommend using a potato masher. A ricer also works well for a smooth finish. Avoid using a blender or food processor, as they can make the potatoes gummy. To prevent lumps, make sure to cut the potatoes into even chunks. This helps them cook uniformly. Always mash the potatoes while they are hot for easier blending. You can make your garlic mashed potatoes even better with various seasonings. Adding cheese is a great option. Try sharp cheddar or creamy goat cheese for a rich taste. Fresh herbs like thyme or rosemary also add flavor. If you have dietary needs, you can switch the butter with olive oil. For a dairy-free version, use almond milk or coconut milk instead of whole milk. You can also skip the sour cream for a lighter dish. Easy garlic mashed potatoes pair well with many dishes. Try them with roasted chicken or grilled steak for a cozy dinner. They also complement rich dishes like beef stew or meatloaf. For drinks, a glass of Chardonnay or a light red wine like Pinot Noir works great. If you prefer non-alcoholic options, sparkling water with a slice of lemon is refreshing. For the full recipe, check out the steps above! {{image_4}} You can make your garlic mashed potatoes even better by adding cheese. Here are some fun ideas: - Cheddar: Sharp cheddar adds a rich flavor. Stir in 1 to 2 cups of shredded cheese after mashing. - Cream Cheese: For a creamy texture, blend in 4 ounces of cream cheese. - Parmesan: Grate fresh Parmesan for a nutty twist. About ½ cup works well. When cooking, add cheese at the end. This helps it melt perfectly without clumping. Stir until smooth and creamy for the best results. Using roasted garlic gives these potatoes a sweet and deep flavor. Here’s how to do it: 1. Roast Your Garlic: Wrap whole garlic bulbs in foil and roast them at 400°F (200°C) for 30-40 minutes. This makes the garlic soft and sweet. 2. Mix with Potatoes: Squeeze the roasted garlic cloves into your mashed potatoes after mashing them. Roasted garlic makes the dish richer. It softens the garlic's sharpness, adding a hint of sweetness. This change brings a whole new layer of flavor. You can easily make these mashed potatoes vegan. Here are some simple swaps: - Butter: Use vegan butter or olive oil instead of regular butter. - Milk: Almond milk, soy milk, or oat milk work great in place of whole milk. - Sour Cream: Try coconut cream or a vegan sour cream option for creaminess. To keep them creamy, mash the potatoes well and mix in your chosen vegan milk slowly. This way, you’ll get a smooth texture just like the classic version. To store garlic mashed potatoes in the fridge, use an airtight container. This keeps them fresh and tasty. Make sure they cool down before sealing. They last about three to five days in the fridge. If you want them to stay good longer, freeze them. Freezing mashed potatoes is easy. First, let them cool completely. Then, scoop them into freezer bags. Remove as much air as you can to prevent freezer burn. Label the bags with the date. They can stay in the freezer for up to three months. When you’re ready to enjoy them, move the bag to the fridge to thaw overnight. To reheat mashed potatoes, use the stove or microwave. On the stove, warm them over low heat, stirring often. This helps keep their creamy texture. In the microwave, heat in short bursts, stirring in between. After reheating, you may want to adjust the flavor. Add a little butter or cream for richness. A touch of salt can also boost the taste. For the full recipe, check out the details above! To make garlic mashed potatoes, follow these quick steps: 1. Peel and cut 2 pounds of russet potatoes into chunks. 2. Boil the potatoes in salted water until fork-tender, about 15-20 minutes. 3. Sauté 4 cloves of minced garlic in 1/2 cup of melted unsalted butter for 2-3 minutes. 4. Drain the potatoes and return them to the pot. 5. Mash the potatoes until smooth, then stir in the garlic butter, 1 cup of milk, and 1/4 cup of sour cream. 6. Season with salt and pepper to taste, then fold in chopped parsley and chives. Check the full recipe for detailed steps. Yes, you can make garlic mashed potatoes in advance. Prepare them as usual, then let them cool. Transfer to an airtight container and store in the fridge for up to 2 days. When ready to serve, reheat the potatoes in a pot over low heat. Add a splash of milk to regain creaminess. Stir often to avoid sticking. Russet potatoes work best for creamy mashed potatoes. They have a high starch content, which gives them a light and fluffy texture. Yukon gold potatoes are another good choice. They are creamier and add a buttery flavor. Both types give great results, but russets are my top pick for the best texture. In this blog post, I shared a simple guide for making Easy Garlic Mashed Potatoes. We covered required and optional ingredients to enhance flavor, along with step-by-step cooking instructions. I offered tips for the best texture, seasoning ideas, and delicious variations. Remember, these potatoes pair well with many dishes. You can also store leftovers easily and reheat them without losing taste. Enjoy creating this comforting side dish and experimenting with flavors to suit your taste!

Easy Garlic Mashed Potatoes

Indulge in the ultimate comfort food with these Garlic Herb Creamy Mashed Potatoes! Made with fluffy russet potatoes, fragrant garlic, and a touch of creaminess, this recipe is perfect for any occasion. Learn how to achieve the ideal texture and flavor, topped with fresh herbs for a beautiful finish. Ready to elevate your side dish game? Click through to explore this delicious, easy recipe and impress your family and friends!
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Ingredients
  

2 pounds russet potatoes, peeled and cut into uniform chunks

4 cloves garlic, finely minced

1/2 cup unsalted butter, diced into small pieces

1 cup whole milk (or cream for an indulgent touch)

1/4 cup sour cream for tanginess

1 teaspoon salt (adjustable to personal preference)

1/2 teaspoon freshly ground black pepper (or adjusted to taste)

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh chives, finely chopped

Instructions
 

Begin by placing the chopped potatoes into a large pot. Cover them completely with cold water and add a pinch of salt for flavor enhancement. Bring the pot to a lively boil over medium-high heat.

    Once the water is boiling, lower the heat to medium and allow the potatoes to simmer gently for 15-20 minutes, or until they are fork-tender and can be easily pierced.

      While your potatoes are cooking, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and sauté for about 2-3 minutes, just until the garlic releases its fragrant aroma, making sure not to let it brown. Once aromatic, remove from heat and set aside.

        Carefully drain the cooked potatoes using a colander and return them to the pot. Let the potatoes steam in the pot for a minute to allow any excess moisture to escape.

          Using a potato masher or a sturdy fork, mash the potatoes to your desired creaminess level.

            With your potatoes mashed to perfection, pour in the garlic butter mixture, whole milk (or cream), and sour cream. Stir thoroughly until everything is smoothly combined and the potatoes are delightfully creamy.

              Season your mashed potatoes with salt and freshly ground black pepper, adjusting according to your taste preferences.

                Finally, fold in the chopped parsley and chives gently, keeping some aside for a fresh garnish.

                  Serve the luscious mashed potatoes warm, elegantly garnished with the reserved herbs for a vibrant touch.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6