Silky Garlic Mashed Potato Recipe – Creamy & Restaurant-Style

Last Updated on 3 months by Neha Deshmukh

Silky Garlic Mashed Potato Recipe – Creamy & Restaurant-Style

Hey everyone! There’s just something about a really good mashed potato, isn’t there? It’s comfort food at its finest. I’ve been perfecting this recipe for years, and I’m so excited to finally share my secrets for achieving the silkiest, most flavorful garlic mashed potatoes you’ve ever tasted. Seriously, this is restaurant-quality, but way easier (and cheaper!) to make at home.

Why You’ll Love This Recipe

This isn’t your average mashed potato recipe. We’re going for unbelievably creamy, infused with the warm, mellow flavor of roasted garlic, and finished with a touch of parmesan for that extra oomph. It’s perfect as a side dish for a cozy weeknight dinner or a special occasion feast. Trust me, once you try this, you’ll never go back to the store-bought stuff!

Ingredients

Here’s what you’ll need to create this magic:

• 1 kg potatoes
• ¼-½ cup fresh cream
• 50 gram butter
• 3 large garlic cloves
• 2 teaspoon olive oil
• ¼ cup grated parmesan (optional)
• 1 teaspoon salt
• Pepper to taste
• Parsley, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a huge difference.

Potatoes: Choosing the Right Variety

This is key! I recommend using starchy potatoes like Yukon Gold or Russet. Yukon Golds will give you a naturally buttery flavor and creamy texture, while Russets are super fluffy. Avoid waxy potatoes like red potatoes – they don’t mash as well.

Cream: Full Fat vs. Low Fat Options

Full-fat cream (around 30-35% fat) will give you the richest, most luxurious mashed potatoes. However, you can use low-fat cream if you prefer, but the texture won’t be quite as decadent. I usually go for somewhere in the middle!

Butter: Salted or Unsalted?

I prefer using salted butter for this recipe, as it adds another layer of flavor. If you only have unsalted butter, just add a little extra salt to the potatoes. About ½ teaspoon should do the trick.

Garlic: Roasting for Enhanced Flavor

Roasting the garlic mellows out its sharpness and brings out a beautiful sweetness. It’s so much better than using raw garlic! We’ll be roasting it right along with the potatoes for maximum flavor infusion.

Parmesan: Regional Italian Variations & Substitutes

Parmesan adds a lovely salty, umami note. Grana Padano is a great substitute if you can’t find Parmesan, or even a little Pecorino Romano for a sharper bite.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your potatoes into equal-sized cubes. This ensures they cook evenly. Place them in a large pot, season with about a teaspoon of salt, and cover with cold water.
2. Bring the water to a simmer and cook for about 30 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
3. While the potatoes are simmering, let’s get that garlic going! Drizzle the olive oil over the garlic cloves and roast them alongside the potatoes for the last 15-20 minutes.
4. Once the potatoes are cooked, drain them well. Now for the secret to silky smoothness: pass them through a sieve! It takes a little extra effort, but trust me, it’s worth it. A potato ricer works great too.
5. In a separate saucepan, heat the cream and butter together. Once the butter is melted and the cream is warm, pour it over the mashed potatoes. Mix well until everything is beautifully combined and creamy.
6. Squeeze the roasted garlic from its skin and add it to the potatoes. Mix again!
7. If you’re using parmesan, stir it in now. Season with additional salt and pepper to taste. Don’t be shy with the pepper!
8. Finally, garnish with fresh parsley or chives and serve warm.

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Silkiest Texture

The sieve is your best friend! Seriously, it makes all the difference. Don’t skip this step if you want truly silky mashed potatoes.

Preventing Gluey Mashed Potatoes

Overmixing is the enemy! Mix just until everything is combined. Overmixing releases too much starch, resulting in gluey potatoes.

Garlic Infusion Techniques

For an even more intense garlic flavor, you can infuse the cream with the roasted garlic before adding it to the potatoes. Simply heat the cream with the roasted garlic for about 10 minutes, then strain it before adding it to the potatoes.

Seasoning to Perfection

Taste as you go! Everyone’s palate is different, so adjust the salt and pepper to your liking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Garlic Mashed Potatoes

Substitute the butter with vegan butter and the cream with plant-based cream (like oat or cashew cream). You can also use vegetable broth for extra flavor. My friend, Priya, swears by adding a tablespoon of nutritional yeast for a cheesy flavor!

Gluten-Free Garlic Mashed Potatoes

This recipe is naturally gluten-free! Just double-check that your parmesan cheese is gluten-free if you’re using it.

Spice Level: Adding a Kick

Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat.

Festival Adaptations: Thanksgiving & Christmas Mashed Potatoes

For Thanksgiving or Christmas, I love adding a tablespoon of sour cream or cream cheese for extra richness. A sprinkle of nutmeg also adds a lovely festive flavor.

Serving Suggestions

These mashed potatoes are incredibly versatile. They pair perfectly with:

• Roasted chicken or turkey
• Grilled steak
• Sausages
• Vegetable curries (they’re amazing with a rich tomato-based curry!)
• Simply enjoyed on their own with a drizzle of olive oil and a sprinkle of herbs.

Storage Instructions

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What type of potatoes are best for mashed potatoes?

Yukon Gold or Russet potatoes are the best choices for fluffy, creamy mashed potatoes.

Can I make mashed potatoes ahead of time?

Yes, you can! Make the mashed potatoes as directed, then store them in an airtight container in the refrigerator. Reheat gently (see below).

How do I reheat mashed potatoes without them becoming dry?

Add a splash of milk or cream and reheat gently over low heat, stirring frequently. You can also reheat them in the microwave, covered, in 30-second intervals.

Can I use garlic powder instead of fresh garlic?

While it’s not ideal, you can use garlic powder in a pinch. Use about 1 teaspoon of garlic powder for every 3 cloves of fresh garlic.

What can I add to mashed potatoes for extra flavor?

The possibilities are endless! Try adding roasted vegetables, herbs, cheese, sour cream, or even a swirl of pesto.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!