These are the the Best Garlic Mashed Potatoes ever. Easy, creamy, garlicky, buttery, perfectly seasoned, and impossible to resist eating the whole lot as a meal. This homemade mashed potato is simple to make, smooth and totally mouthwatering!
Best Garlic Mashed Potatoes
This Mash Potato goes well with EVERYTHING. Including roasts, festive dinners, so many chicken recipes, steak, meatballs and many weekday meals.
These garlic mash potatoes are often devoured as fast as the mains!
What goes in Garlic Mashed Potatoes
With only a few main ingredients, I hope you guys will love this delicious garlicky creamy luxurious mash.
You don’t need to fuss with extra ingredients here!
Here is what you need:
Potatoes - Floury Potatoes help to achieve a fluffy, creamy mash without having to worry about potato ricers etc. These are the best ones to use:
In the UK - Maris Piper or King Edwards.
In America - Yukon golds or Russet potatoes.
In Australia - Sabego, Dutch Creams, Creme Gold or Creme Royale.
Salted Water for boiling — Potatoes can really handle salt and not adding salt to water, yields bland tasting potatoes.
Softened Unsalted Butter — using unsalted butter means you can add salt liberally at the end and have full control of how salty your mash comes out.
Garlic — Both slow cooked till caramalised and crushed into the butter.
Dry Parsley - For a hint of colour and flavour, This can be skipped.
Milk and Cream— For luxurious creamy Mash.
How to make them
Full instructions are at the bottom of the page:
Slow roast Garlic by adding a whole bulb with the top sliced off to some foil, drizzling with olive oil and encasing withing the foil. Bake for 45 minutes in low heat.
Bring salted water to a boil and boil potatoes for 15 minutes.
Drain, leave for a couple of minutes and add back to pan.
Squeeze out garlic cloves and blend with milk and cream.
Meanwhile make a garlic butter by adding garlic cloves, cry parsley and seasoning to butter and mixing together in a bowl.
Mash Potatoes using a potato masher.
Pass through a sieve twice. This helps to get the mash really smooth.
Stir in milk mixture.
Pour over Butter.
Other flavourings you can add to Mashed Potato
Sour Cream or Cream Cheese – adds a sour tang and creaminess to the mash.
Onions – finely chop or slice Spring Onions, Red Onions or Chives and scatter over the top. You can also add fried Onions.
Fresh Herbs - such as Thyme, Parsley or Rosemary.
Cheese - Add a sprinkling of Parmesan or Mature Cheddar.
What to serve with Garlic Mashed Potato
Mash goes well with everything.
It is delicious served with Roast Chicken, Roast Lamb, Steak, Meatballs, Chicken Breast/Thighs.
Here are some suggestions of what to serve with:
Preserved Lemon, Cumin and Thyme Roast Chicken
One tray Herb and Citrus Chicken with Potatoes
Top tips for the BEST Garlic Mashed Potatoes
Cut potatoes into the equal sized pieces to ensure they all cook evenly.
Boil potatoes in salted water until fork-tender. It is easy to take this too far and end up with crumbling potatoes in water.
Drain potatoes well and let them air dry a little.
Mash the potatoes with a potato masher until smooth. You may need to add a little extra milk.
Pass the Potatoes through a sieve at least once but twice works better. This will give you a really smooth mash.
2 Excellent Additions
This recipe tastes sublime with a scattering of Lemon Zest and Parmesan.
More Sides:
Roast Cauliflower Salad with Zingy dressing
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Best Garlic Mashed Potatoes
These are the the Best Garlic Mashed Potatoes ever. Easy, creamy, garlicky, buttery, perfectly seasoned, and impossible to resist eating the whole lot as a meal, this homemade mashed potato was is simple to make, smooth and totally mouthwatering!
Ingredients
- 1 Bulb Garlic
- 1 tbsp Olive Oil
- 1.2 kg Potatoes
- Salt
- 250 ml Milk
- 100 ml Double Cream
Garlic Butter
- 2 cloves Garlic
- 45 g Unsalted Butter
- 1 tbsp Dry Parsley
- Salt and Pepper
Instructions
-
Preheat the oven to 180c/Gas Mark 4.
-
Slice the top off a Garlic Bulb, drizzle over oil and then wrap up.
-
Bake in the Oven on a tray for 45 minutes until soft and tender and caramalised.
-
Bring a large pot of salted water to the boil.
-
Cook for 12 - 15 minutes.
-
Drain and leave for a couple of minutes. Then add back to pot.
-
Remove Garlic from Bulbs by squeezing into a Blender. Add Milk and Cream and blend till smooth.
-
Make the Garlic Butter by adding Butter, Garlic, Parsley and Seasoning to a pan and melting over medium heat.
-
Mash Potatoes till smooth.Pass through a sieve twice. This helps to get the mash really smooth. This takes around 7 minutes.
-
Then stir in milk mixture and mash again. Check seasoning. Pour over Garlic Butter.
Recipe Notes
Top tips for the BEST Garlic Mashed Potatoes
Cut potatoes into the equal sized pieces to ensure they all cook evenly.
Boil potatoes in salted water until fork-tender. It is easy to take this too far and end up with crumbling potatoes in water.
Drain potatoes well and let them air dry a little.
Mash the potatoes with a potato masher until smooth. Then pass them through a sieve twice. You will need a large ladle or spoon to push them through. This makes a really smooth mash.
Other flavourings you can add to Mashed Potato
Sour Cream or Cream Cheese – adds a sour tang and creaminess to the mash.
Onions – finely chop or slice Spring Onions, Red Onions or Chives and scatter over the top. You can also add fried Onions.
Fresh Herbs - such as Thyme, Parsley or Rosemary.
Cheese - Add a sprinkling of Parmesan or Mature Cheddar.
Best Potatoes to use
Potatoes - Floury Potatoes help to achieve a fluffy, creamy mash without having to worry about potato ricers etc. These are the best ones to use:
In the UK - Maris Piper or King Edwards.
In America - Yukon golds or Russet potatoes.
In Australia - Sabego, Dutch Creams, Creme Gold or Creme Royale.
2 Excellent Additions
This recipe tastes sublime with a scattering of Lemon Zest and Parmesan.
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