Creamy Garlic Mashed Potatoes

These creamy garlic mashed potatoes are my go-to potatoes for meat dishes such as my  Chicken Marsala.

Yukon Gold Potatoes

The Yukon Gold is probably (and by probably, I mean definitely) my favorite potato.  The Yukon Gold Potatoes have a beautiful, buttery, creamy texture.  Adding butter and cream to this potato just enhances its buttery texture.

The Yukon Gold potato goes with almost any recipe requiring potatoes.  I can’t say enough good things about this potato.

Tips for Perfect Mashed Potatoes

Tossing your peeled raw potatoes in cool water will temporarily keep them from darkening.

Do not over mix.  Because of the starches in the potatoes, over mixing will result in potatoes that are gluey.

Steps to creamy garlic mashed potatoes:

First, peel the potatoes and cut into equal sized cubes.

After you peel and cube each potato, toss it onto a pot of cool water.

Bring the water with the potatoes to a boil.

Boil the potatoes until fork tender.  Use a fork or knife to insert into the potatoes.

Drain all the water using a Colander.

Turn the heat down to low-medium.  While the potatoes are draining, add the butter to the pot.

Once the butter starts to melt, add the garlic.  Cook until the garlic no longer tastes raw.

Gradually, stir the potatoes back into the melted butter.

Using a potato masher, or wooden spoon, smash the potatoes into the melted butter.  If you want perfectly smooth mashed potatoes, remove the potatoes from the heat and use an electric mixer to achieve the desired smoothness.

Add the cream to the potatoes.

Stir until smooth.

Enjoy!

If you enjoyed these potatoes, you’ll love the Creamy Scalloped Potatoes with Sage Butter. These potatoes are a true special occasion side dish.