Today I bring you the ultimate comfort food… mashed potatoes! These Easy Garlic Mashed Potatoes are dressed up and ready to impress all of your guests this Thanksgiving! These mashed potatoes are so yummy, you don’t even need gravy on top… unless of course, you love gravy as much as I do and put it on everything!
*Originally published November 2014. Text and photos updated.*
Mashed potatoes are a crucial part of Thanksgiving dinner but we can’t forget about the other important dishes. Like the turkey of course! Give this Herb Roasted Turkey recipe a try this year, I promise you won’t be disappointed! And I know I said you don’t need gravy with these mashed potatoes but a little gravy never hurt anybody. This Homemade Turkey Gravy recipe is luscious and packed with flavor!
WHY YOU’LL LOVE THESE GARLIC MASHED POTATOES:
- This mashed potato recipe is simple and oh so tasty! Just peel, boil, drain and mash!
- They’re like traditional mashed potatoes but BETTER! Garlic enhances the flavor, making these taters extra delicious.
- You could serve these mashed potatoes with all kinds of dishes! They are the ultimate side dish.
- This comfort food is perfect for all of your holiday parties this year! The whole family is guaranteed to love it.
- This dish is vegetarian friendly!
POTATOES – talk about a versatile vegetable. Potatoes can be prepared in many ways and they are phenomenal when prepared this way. I like to use russets when making mashed and sometimes I will use a combo of russets and yukon gold.
GARLIC – because garlic makes everything taste better, am I right?
HALF AND HALF – to help your taters achieve a super creamy texture!
BUTTER – helps the starchy texture of the potatoes become more smooth and luscious. It also eliminates the “cling” that happens when you mash potatoes.
BAY LEAF – adds a little extra flavor, but feel free to leave it out if you prefer or don’t have it on hand.
HOW TO MAKE THESE MASHED POTATOES:
Time needed: 25 minutes
Cut the potatoes into 1 inch cubes, place them in a large saucepan and cover with water.
Next, add the peeled garlic and sprinkle it with salt. Bring the water to a boil, reduce the heat and simmer until the potatoes are tender.
Meanwhile, in a small saucepan heat the half and half, bay leaf, and butter until butter is melted.
Once the potatoes are tender, drain and mash.
Remove the bay leaf from the half and half mixture and add to the mashed potatoes. Continue mashing until they reach your desired consistency.
TIPS AND VARIATIONS:
- Add some fresh herbs like chives, rosemary or thyme to these mashed potatoes to add another layer of flavor.
- If you don’t have half and half, you could also use whole milk instead.
- If you like cheesy taters, throw some cheddar cheese in while mashing.
- You’ll know your potatoes are done boiling if you can easily poke through them with a fork.
- If you like thinner mashed potatoes, just stir in a splash of milk until they reach the consistency you like.
FREQUENTLY ASKED QUESTIONS:
I do not recommend using pre minced garlic for this recipe as the peeled garlic cloves are boiled with the potatoes and then mashed plus pre minced garlic can sometimes have an off taste.
Yes! If you like some extra texture in your mashed potatoes use unpeeled potatoes instead.
You could use sour cream and still achieve super creamy mashed potatoes but the flavor will be a little different. If you use sour cream you might still need a touch of milk if you like thinner mashed potatoes. You could also substitute the half and half with greek yogurt.
YES! Just transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate for up to 2 days until ready to use. To reheat, place them in a large pot over medium-low heat, stirring constantly and adding additional half and half as needed to achieve the desired consistency.
Other recipes you will love:
- Easy Mushroom Gravy
- Beer and Butter Turkey
- Homemade Green Bean Casserole
- Old Fashioned Meatloaf
- Honey Garlic Roasted Carrots
- Skillet Garlic Green Beans
Easy Garlic Mashed Potatoes
- 3 pounds (1.3kg) potatoes; peeled and washed
- 6-7 cloves of garlic
- 1 cup (235ml) half and half
- ½ cup (113g) butter
- 1 bay leaf
- Cut potatoes into 1 inch cubes. Place in a large saucepan and cover with water. Add in peeled garlic and sprinkle with salt. Bring to a boil, reduce heat and simmer until tender.
- Meanwhile, in a small saucepan heat half and half, bay leaf, and butter until butter is melted.
- Drain potatoes and mash (do not remove the garlic.) Remove the bay leaf from the half and half mixture and add to the mashed potatoes. Continue mashing until you have reached desired consistency.
- MAKE-AHEAD: transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate for up to 2 days until ready to use. To reheat, place them in a large pot over medium-low heat, stirring constantly and adding additional half and half as needed to achieve the desired consistency.
Mashed potatoes can be kept warm in a crockpot (if serving later the same day)
- I do not recommend using pre minced (store bought) garlic for this recipe as the peeled garlic cloves are boiled with the potatoes and then mashed plus pre minced garlic can sometimes have an off taste.
- If you like some extra texture in your mashed potatoes use unpeeled potatoes instead.
- You can replace the half and half with sour cream or plain greek yogurt however they will be a little thicker so you may still need to use some form of milk.