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To make creamy garlic mashed potatoes, gather these items: - 2 pounds Yukon Gold potatoes, peeled and cubed - 4 cloves garlic, minced - 1 cup heavy cream - ½ cup unsalted butter, cubed and softened - Salt, to taste - Freshly ground black pepper, to taste - ¼ cup cream cheese, softened - Fresh chives or parsley, chopped for garnish Choose Yukon Gold potatoes for a rich, creamy texture. They have a natural buttery flavor. Look for firm potatoes without any soft spots or blemishes. Smaller potatoes cook faster and are easier to peel. Avoid starchy potatoes like Russets for this dish. They can make the mash grainy instead of smooth. If you can’t find Yukon Gold, try red potatoes. They work well too but have a slightly different taste. For a lighter option, replace heavy cream with half-and-half or whole milk. If you're dairy-free, use almond milk mixed with a bit of vegan butter. Cream cheese can be swapped for sour cream for a tangy twist. 1. Start by peeling and cubing 2 pounds of Yukon Gold potatoes. 2. Place the potatoes in a large pot and cover them with cold salted water. 3. Bring the pot to a boil over high heat. 4. Once boiling, reduce the heat to medium. Let the potatoes simmer for 15-20 minutes. 5. Use a fork to check if they are tender. They should break apart easily. 6. In a small saucepan, combine 1 cup of heavy cream, 4 minced garlic cloves, and ½ cup of cubed, softened butter. 7. Heat the mixture over low heat. Stir until the butter melts. Do not let it boil. 8. Drain the cooked potatoes and return them to the pot. 9. Use a potato masher or electric mixer to mash the potatoes. 10. Gradually mix in the warm garlic cream and ¼ cup of softened cream cheese. 11. Keep mixing until the potatoes are smooth and creamy. 12. Add salt and freshly ground black pepper to taste. 13. Serve hot, garnished with chopped chives or parsley. - Prep Time: 15 minutes - Cooking Time: 25 minutes - Total Time: 40 minutes - Servings: 6 - Potato Masher: A classic tool for a rustic texture. - Electric Mixer: Great for a super creamy finish. - Large Pot: Needed for boiling the potatoes. - Small Saucepan: For warming the cream and butter. - Measuring Cups and Spoons: Ensure accurate ingredient amounts. For the complete cooking experience, check the Full Recipe. Enjoy your creamy garlic mashed potatoes! To get the best texture, choose Yukon Gold potatoes. They have a buttery taste and smooth texture. Cut them into even cubes to ensure they cook evenly. Cook them until fork-tender. This means they should break apart easily when you poke them. When mashing, use a potato masher or an electric mixer. Mix the warm garlic cream slowly into the potatoes. This helps create a fluffy, creamy blend. Lastly, adding cream cheese adds richness and extra creaminess. Salt is key in mashed potatoes. It brings out the flavor of the potatoes. Add salt to the water when boiling the potatoes. This will season them from the inside out. Freshly ground black pepper adds a nice touch. You can also use garlic powder for more garlic flavor. For a fresh finish, sprinkle chopped chives or parsley on top. This not only looks nice but adds a fresh taste. If your mashed potatoes seem lumpy, you might not have mashed them enough. Keep mashing until they are smooth. If they feel dry, add more warm cream or butter. This will help them become creamy again. For overly watery potatoes, try adding a bit more cream cheese. Let them sit for a few minutes to thicken up. These tips will help you fix any issues and make your creamy garlic mashed potatoes shine. For the full recipe, check out the Ultimate Creamy Garlic Mashed Potatoes. {{image_2}} You can make creamy garlic mashed potatoes even better with fun flavors! Here are some ideas: - Cheese: Mix in sharp cheddar or Parmesan for a rich touch. - Herbs: Add fresh thyme or rosemary for a fragrant twist. - Roasted Garlic: Swap fresh garlic for roasted garlic for a sweeter taste. - Truffle Oil: A few drops of truffle oil can elevate the dish to gourmet. These little changes can turn a classic into something special. You can easily adapt this recipe for different diets. For vegan options, replace the heavy cream with coconut milk or almond milk. Use vegan butter instead of regular butter. For gluten-free mashed potatoes, ensure any creamy add-ins are gluten-free. This way, everyone can enjoy creamy garlic mashed potatoes! Explore global flavors by putting a spin on your mashed potatoes. Here are some fun ideas: - Italian Style: Add sun-dried tomatoes and basil for a Mediterranean flair. - Indian Twist: Mix in curry powder and cilantro for a warm spice. - Mexican Flavor: Stir in lime juice and chopped jalapeños for a zesty kick. You can take this dish around the world with simple swaps! For the full recipe and instructions, check out the Ultimate Creamy Garlic Mashed Potatoes. After enjoying your creamy garlic mashed potatoes, store any leftovers in a sealed container. Make sure to let them cool down first. This helps keep the texture nice. Place the container in the fridge. These potatoes stay fresh for up to three days. Always label your container with the date. This way, you won’t forget when you made them. You can freeze creamy garlic mashed potatoes for later use. To do this, place them in a freezer-safe container. Spread them out evenly to avoid clumps. You can freeze them for up to two months. When you’re ready to eat, let them thaw in the fridge overnight. Reheat in a pot over low heat, stirring often. Add a splash of cream or milk to restore creaminess. In the fridge, your creamy garlic mashed potatoes last about three days. If frozen, they are good for about two months. Always check for any off smells or changes in texture. If you notice anything odd, it’s best to toss them. Keeping track of their shelf life helps you enjoy them at their best. Yes, you can make creamy garlic mashed potatoes ahead of time. Prepare them, then cool them down. Store them in an airtight container in the fridge. When ready to serve, reheat them gently over low heat. Add a splash of cream or milk to restore their creamy texture. The best potatoes for mashing are Yukon Gold potatoes. They have a creamy texture and rich flavor. Russet potatoes are also good. They give fluffy mashed potatoes. Avoid waxy potatoes like red or new potatoes. They do not mash well and can be gummy. To make these potatoes lighter, use less cream and butter. You can substitute some of the heavy cream with chicken or vegetable broth. You can also use low-fat milk or almond milk for a lighter option. Another way is to add steamed cauliflower. It adds creaminess without the extra calories. In this blog post, we covered how to make creamy garlic mashed potatoes. We discussed the best ingredients, tips for choosing potatoes, and helpful substitutes. I shared step-by-step instructions for perfect preparation, cooking times, and the best tools. You learned tricks for a creamy texture and ideas for flavor. We explored variations and how to store leftovers properly. In conclusion, mastering this recipe opens up delicious doors. Try your own twists and enjoy!

- Creamy Garlic Mashed Potatoes

Indulge in the ultimate creamy garlic mashed potatoes that will elevate your dinner table! This easy recipe combines Yukon Gold potatoes, garlic, and a rich blend of cream and butter, creating a smooth, flavorful side dish. Perfect for family gatherings or special occasions, these mashed potatoes are sure to impress. Click through to discover the full recipe and tips for making this comforting classic at home!
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Ingredients
  

2 pounds Yukon Gold potatoes, peeled and cubed

4 cloves garlic, minced

1 cup heavy cream

½ cup unsalted butter, cubed and softened

Salt, to taste

Freshly ground black pepper, to taste

¼ cup cream cheese, softened

Fresh chives or parsley, chopped for garnish

Instructions
 

In a large pot, place the cubed potatoes and cover them with cold salted water. Bring to a boil over high heat.

    Once boiling, reduce the heat to medium and let simmer for about 15-20 minutes, or until the potatoes are fork-tender.

      While the potatoes are cooking, in a small saucepan over low heat, combine the heavy cream, minced garlic, and butter, stirring until the butter is melted and the mixture is warm, but not boiling.

        Drain the cooked potatoes and return them to the pot.

          Using a potato masher or an electric mixer, start mashing the potatoes until they reach your desired consistency.

            Gradually mix in the warm garlic cream mixture and softened cream cheese into the potatoes until smooth and creamy.

              Season with salt and freshly ground black pepper to taste.

                Serve hot, garnished with chopped chives or parsley for a fresh touch.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6