Best Mashed Potatoes
Our Best Mashed Potatoes Recipe
Today I want to share my Best Mashed Potatoes Recipe, because at my house, mashed potatoes are revered as the utmost of decadent comfort foods.
Since they are so rich, I don’t make them often. So when I do, I take careful precaution to make sure my potatoes are just right.
I’m sure we’ve all had the experience of sitting down to a highly anticipated meal with a heaping portion of creamy potatoes, only to find them gummy and lackluster.
What a waste of potatoes and butter!
Cheesy Garlic Mashed Potatoes
We believe the best mashed potatoes always include cheese the garlic, and always have a fluffy texture.
These cheesy mashed potatoes are rich, herbacesous, and inviting.
You can make garlic mashed potatoes on the stovetop alone, or pop them in the oven so they puff into potato clouds.
Ready to get started?
With just a few tips, you too can make perfect buttery fluffy potatoes every time.
Here’s what you’ll need:
- Yukon gold potatoes
- Garlic cloves
- Unsalted butter
- Half & half
- Fontina cheese
- Salt and pepper
- Chives – for garnishing
How To Make The Best Mashed Potatoes Ever (Tips & Tricks!)
1. Use the right kind of potatoes. I suggest going with a starchy buttery-flavored potato like Yukon Golds. Using potatoes with less starch will create less fluffy potatoes.
2. Peel and dunk. Once you’ve peeled your potatoes, don’t let them sit out on the counter and brown. Immediately place them in water so they don’t oxidate.
3. Use cold water. Placing the potatoes in hot water creates uneven cooking. Even though it might take a few minutes longer to boil, always start with cold water.
4. Infuse flavor. Adding salt and garlic while the potatoes are cooking is a great way to get flavor down deep into the potatoes. Toss them in the pot when you turn on the burner.
5: Don’t over-cook the potatoes. The moment a butter knife slices easily through a potato chunk, remove the pot from the heat and drain. You don’t want the potatoes to absorb too much water.
6: Don’t over-mash the potatoes. The starch in the potatoes is a good thing, but will cause the potatoes to turn gummy if you mash them to death. Before adding anything to the potatoes, mash them well with a potato masher, a ricer (for the smoothest potatoes,) or by beating them in an electric mixer. The moment they are smooth… STOP MASHING. If using a mixer, be extra careful about over-mixing!
7: Add warm ingredients. Don’t add cold butter, cream, or cheese to the mashed potatoes. They mix in best when they are warm or at least room temperature. I like to warm the cream and butter prior to pouring them into the potatoes for a nice smooth finish.
8. Get cheesy. You don’t have to add cheese to mashed potatoes, but why wouldn’t you?! Cheese offers so much flavor and richness. Plus, if you decide to bake them, it offers extra lifting power!
9. Season at the end. You added salt to the water at the beginning of the potato cooking process, but don’t forget to taste and season them again with salt and pepper once they are otherwise completely done.
10. To bake or not to bake, that is the question. If you have time, always bake your mashed potatoes.
For the lightest fluffiest best mashed potatoes recipe with garlic… Add cheese and bake so that the potatoes puff up and form a crispy top. #Heaven
It also helps if you have amazing cookware to cook them in, like this nonstick, safe, and earth-friendly vessel from Swiss Diamond Cookware.
I am crazy over this cookware, guys. It’s sealed with a special coating made with real diamond dust so that it is completely non-porous. No pores, means no sticking.
The mashed potatoes just slide right out. Plus, Swiss Diamond Cookware is oven-safe!
Check Out The Recipe Card Below For How To Make The Best Mashed Potatoes Recipe. Enjoy!
MORE HOLIDAY SIDE DISH RECIPES
- Perfect Creamed Corn
- Mushroom Rice Pilaf
- Pressure Cooker Spiced Apples
- Maple Prosciutto Wrapped Sweet Potatoes
- Roasted Brussels Sprout Gratin
- Honey Butter Roasted Carrots
- Slow Cooker Thanksgiving Stuffing
- Tortellini Salad with Basil Vinaigrette
- Braised Brussels Sprouts with Sun Dried Tomatoes
Best Mashed Potatoes Recipe
- 5 pounds Yukon Gold potatoes
- 4 cloves garlic, minced
- 1 cup unsalted butter
- 1 cup half & half
- 2 cups shredded fontina cheese + 1/2 cup if baking
- Salt and pepper
- Chopped chive for garnish
- Set out the cold ingredients to bring to room temperature. Set a large pot of cold water on the stovetop. Peel the potatoes and cut into 1-inch cubes. Add them to the cold water immediately so they do not brown. Add the garlic and 1 tablespoon salt to the water and bring to a boil. Once boiling, lower the heat and simmer for 10-14 minutes, until you can easily cut the potatoes with a butter knife.
- Drain the potatoes and immediately mash. Do this with a potato masher, or by placing them in the bowl of an electric mixer and beating. Mash the potatoes until almost completely smooth. Do not over-mash.
- Place the butter and half & half in a microwave-safe bowl and warm so that the butter melts into the half & half.
- Once the potatoes are mashed, add the butter mixture to the potatoes and mix to incorporate. Then mix in the cheese and salt and pepper to taste. Serve the hot fluffy mashed potatoes as-is or bake. (Baking makes them even better!)
- Baking instructions: For a crispy top, preheat the oven to 350 degrees F. Scoop the mashed potatoes into a large sauté pan. Sprinkle with an additional 1/2 cup shredded fontina cheese, and bake for 20 minutes. Once out of the oven sprinkle with chopped chive and serve warm.
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Disclosure: This post is sponsored by Swiss Diamond Cookware. All opinions are our own.