BEST EVER Creamy Company Mashed Potatoes infused with butter, heavy cream, sour cream, garlic, chives and Parmesan!
I could eat these Homemade Mashed Potatoes all day, every day just with a spoon. These wonderfully velvety, flavorful garlic mashed potatoes can be made ahead of time and stored in your slow cooker for an incredibly easy side worthy of any occasion – or just your spoon.
Creamy Garlic Mashed Potatoes have to be the ultimate comfort food. And one of my favorite foods. I love potatoes in all forms, but fluffy, buttery mashed potatoes will always have my heart. It started when I was just a young thing and I practically lived off of “whipped potatoes” as we adoringly called them. “Whipped Potatoes with Sauce” was one of my favorite meals and one of my mom’s go-to dinners. Saute some bite size chicken, toss it in a creamy sauce with veggies and serve it over potatoes. My fav.
Nowadays we know potatoes aren’t the healthiest main dish or side, so at our house we usually only consume them on special occasions or with company, so with that in mind, I decided to make this Mashed Potato Recipe the Best Mashed Potato Recipe ever – we aren’t going guilt free mashed potatoes here, we are going for company praising, recipe demanding, bowl licking, wish no-no-one-else-was-at-dinner-so-you-could-eat-them-ALL Mashed Potatoes. We are going for the Best Company Garlic Mashed Potatoes. And I think we’ve succeeded.
After all, these Best Mashed Potatoes are infused with butter, heavy cream, sour cream, Parmesan cheese, fresh chives, garlic powder, salt, and pepper! The are infused with DELICIOUSNESS. They are so good, I was shoving bite after embarrassingly large bite into my mouth while transferring the potatoes from the mixing bowl into the serving bowl. In addition to being lick-the-bowl-worthy, these Company Garlic Mashed Potatoes are one of the simplest sides for any weeknight meal but also SO fabulously decadent and satisfying, they are the perfect special occasion side (Hello Valentine), You can also make them ahead of time and either cover and place in a warm oven or transfer to your slow cooker on the warm setting until ready to serve. Another reason to love mashed potatoes.
How to Make Mashed Potatoes
These breathtakingly delectable, galic mashed potatoes are super easy to whip up. You start by first peeling your russet potatoes. I like to pick the largest potatoes because this means less surface area to peel. After you peel your potatoes, chop them into 1 1/2″ cubes. Don’t worry about being exact here, just cut them so they are generally the same size. Typically, I cut my potatoes in half, then slice each half in thirds lengthwise, then cut 1 1/2″ slices in the opposite direction.
MAKE AHEAD TIP! You can do all of your potato peeling a day ahead of time as long as you keep them in a bowl/pot filled with water in the refrigerator to keep them from browning. This makes whipping these babies up extra fast!
Next, you add your potatoes to cold water in a large skillet and add salt. By bringing the potatoes to a boil with the water, they cook more evenly and you aren’t left with overcooked mushy outsides and under cooked insides, but instead achieve the perfect melt in your mouth consistency. By adding salt to the boiling water, you are instantly infusing your potatoes with flavor from the inside out that simply isn’t achievable any other way. You can also add garlic cloves and any other aromatics to the water, just another way to add flavor. Simmer your potatoes for about 10-15 minutes, being aware that it’s better to overcook the potatoes than undercook them so they will mix easily without hard pockets. Drain your potatoes thoroughly to achieve maximum fluffiness then add potatoes to your mixing bowl.
Next its mixing time! I am all about mixing my mashed potatoes with an electric mixer. It creates fluffier, smoother potatoes that can’t be achieved any other way – and its effortless. Instead of just adding heavy cream or milk to our potatoes, we heat butter, heavy cream and milk together in the microwave for 1 1/2 minutes. Next, slowly stream the butter/cream mixture into potatoes while beating on LOW until combined. The hot mixture will keep the potatoes warm and the melted butter will envelop every cranny of the mashed potatoes from the inside out. Next we beat in Parmesan, sour cream, chives, salt, pepper and garlic powder just until combined. That’s right, Mashed Potatoes with butter, heavy cream, sour cream and Parmesan! I can’t get tired of saying those ingredients together. Because, Homemade Mashed Potato heaven!
The Parmesan is subtle but adds a depth of YUM while the chives, garlic powder, salt and pepper add enough flavor you will be licking the bowl clean but keep the potatoes neutral enough that you can still top with gravy or serve alongside any of your favorite dishes. If you are feeling extra foodie flirty, feel free to mix up the flavor profile and add more cheese or different cheese to create cheesy mashed potatoes or experiment with with the endless variations of herbs. But for classic Company Garlic Mashed Potatoes, this recipe is it.
For the fluffiest potatoes, you are going to want to mix as little as possible, for creamier more dense potatoes, beat a little longer but be aware not to overbeat. This texture thing is total personal preference, but either way, you will be left with the most addicting, flavorfully indulgent creamy Mashed Potato Recipe. You will be left with the Best Mashed Potatoes EVER in my humble, whipped potato loving opinion. Where’s my spoon?
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