Q1: What are the best potatoes to use for mashing?

For a light and fluffy mashed potato like this one, a high-starch, "mealy" potato is the best choice. Russet potatoes are the number one classic choice. If you prefer a denser and more naturally buttery mashed potato, Yukon Gold potatoes are also a fantastic option.

Q2: Why do you infuse the cream with garlic instead of just adding minced garlic to the potatoes?

This is the secret to a perfect, sophisticated garlic flavor! Raw minced garlic can have a very sharp, pungent, and sometimes harsh bite. By gently simmering the crushed garlic cloves in the cream, you are mellowing and sweetening their flavor, making it beautifully aromatic and nutty. This process infuses that lovely, sweet garlic flavor into every single drop of cream, which then seasons the potatoes perfectly and evenly from the inside out.

Q3: How do I avoid gummy or gluey mashed potatoes?

The number one rule for perfect mashed potatoes is to never, ever use a tool like a hand mixer, a food processor, or a blender to mash your potatoes. These high-speed tools will overwork the starches in the potatoes and turn them into a sticky, wallpaper-paste-like glue. Always use a gentle, manual tool like a hand-held potato masher, a potato ricer, or a food mill .

Q4: Can I make these mashed potatoes ahead of time?

Yes, this is a perfect make-ahead side dish for a holiday! The best method is to prepare them completely and then transfer them to an oven-safe casserole dish . Let them cool, cover, and refrigerate for up to 2 days. Then, you can simply reheat the casserole in a 350°F oven until it is hot all the way through. You can even top it with some extra cheese and breadcrumbs before baking for a delicious, crispy top.

Q5: Why do you add the warm cream to the potatoes instead of cold cream?

This is another crucial secret to a perfectly creamy, non-pasty result. Hot, starchy potatoes will absorb warm liquid much more easily and evenly than cold liquid. Adding cold milk or cream to hot potatoes can cool them down too quickly, which can inhibit their ability to absorb the liquid and can result in a slightly "gummy" or "waxy" final texture.

The Best Creamy Garlic Mashed Potatoes (Easy & Foolproof!)

A classic recipe for rich and creamy garlic mashed potatoes. The dish is made by boiling peeled russet potatoes until they are very tender. While the potatoes cook, half-and-half is gently heated and infused with the flavor of crushed garlic cloves. The hot, drained potatoes are then mashed and combined with the garlic-infused cream and a generous amount of grated Parmesan cheese, creating a smooth, savory, and flavorful side dish.

Author: Grace
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8-10 servings 1x
Category: Side Dish
Method: Boiling, Mashing, Infusing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 1/2 pounds russet potatoes, peeled and diced
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan
Freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Place the peeled and diced potatoes in a large saucepan, add the 2 tablespoons of salt, and cover with cold water.
Bring the water to a boil over medium-high heat, then reduce the heat to maintain a rolling boil. Cook until the potatoes are very tender and fall apart when poked with a fork.
While the potatoes are cooking, heat the half-and-half and the crushed garlic in a medium saucepan over medium heat until it is simmering. Once it simmers, remove it from the heat and set it aside.
When the potatoes are tender, remove them from the heat and drain off all the water.
Mash the hot potatoes with a potato masher.
Pour in the warm garlic-cream mixture and add the grated Parmesan cheese. Stir to combine.
Let the mashed potatoes stand for 5 minutes to allow the mixture to thicken.
Season with freshly ground black pepper to taste and serve.

Notes

Cutting the potatoes into relatively the same size ensures they all cook evenly.
Infusing the half-and-half with garlic is a key step that imparts a deep garlic flavor throughout the dish without having bits of raw garlic.
Letting the finished potatoes stand for 5 minutes allows the starches to set and the potatoes to thicken to the perfect consistency.

Nutrition

Serving Size: 1/8 of recipe
Calories: 300-380
Sugar: 4-6 g
Sodium: 800-1100 mg
Fat: 14-18 g
Saturated Fat: 9-12 g
Trans Fat: 0 g
Carbohydrates: 35-42 g
Fiber: 3-5 g
Protein: 10-14 g
Cholesterol: 45-65 mg

Find it online: https://www.eatswithsoul.com/mashed-potatoes-2/