These Garlic Mashed Russet Potatoes are smooth, creamy, and full of rich buttery flavor with just the right amount of garlic. Made with simple ingredients, they're an easy side dish that works for weeknight dinners or holiday meals.
These potatoes were like a celebration in our house since I rarely make potatoes as a side dish. I try to avoid heavy carbs and tend to focus on lots of veggies. But my husband is a true meat and potato lover and was thrilled with these. They were rich and creamy with some added garlic flavoring that went perfectly with a Beer Marinated grilled steak he made.
I had made some Sour Cream and Chive Mashed Potatoes for a Holiday side and this guy was in heaven. So I guess I'll be making a few more potato dishes since he loves them so much. (just a little more willpower from me!)
Ingredients
Ingredient Notes & Substitutions
Differences between Russets and Yukon Golds
- Russet potatoes are perfect for mashed potatoes because they are high in starch and mash up light and fluffy. They absorb butter and cream well, which helps create a smooth texture.
- Russets create a lighter, fluffier texture as long as you don't over cook them or mash too much.
- Yukon Gold potatoes are naturally more buttery and slightly waxy. They produce a denser, creamier texture and may not absorb as much liquid as Russets.
- If using Yukon Gold potatoes, you may need to Use slightly less liquid. Also mash them more gently.
- Both work well, but Russet potatoes give a more traditional, fluffy mashed potato.
How to make Garlic Mashed Russet Potatoes
Step 1: Place potatoes in pot with salted water to cover. Over medium heat, bring to boil and cook about 15 minutes until fork tender.
Step 2: Drain well. Heat butter in pot over low heat. Add potatoes, salt, pepper and garlic. Turn off heat.
Step 3: Gradually add half and half and mash until preferred consistency. Add more half and half as needed.
Recipe Testing Tips
- Start potatoes in cold water which helps the potatoes cook evenly.
- Cook just until fork-tender. Overcooking causes potatoes to absorb too much water, which can lead to a heavier or mushy texture.
- Drain the potatoes well. Any excess water left in the pot can make the mashed potatoes runny or watery.
- Don't over mash the potatoes. It will release too much starch and can make them gummy instead of fluffy.
- Mash while the potatoes are hot. Potatoes mash more easily and smoothly while they are still warm.
- Adjust the garlic to your preference. If you use minced, fresh garlic, give it a quick saute' in the butter before adding the potatoes back to the pot.
- Add liquid gradually. Start with a smaller amount and add more as needed to control the final texture.
- Use a hand masher for best texture. A hand masher gives you control and helps avoid overmixing, while mixers or blenders can make the potatoes too smooth and gluey if overused.
Frequently Asked Questions
Mashed potatoes become gummy when they are over mashed. If you use a blender or mixer, go lightly or it will releases too much starch, which creates a sticky texture. Using a hand masher and stopping once the potatoes are just about smooth helps keep them light and fluffy.
Yes. Mashed potatoes can be made ahead and reheated on low. Add a little extra milk or half and half or butter when reheating. During Holidays, I have held mashed potatoes in a crockpot on low for a few hours before serving.
They also freeze really well. Store in an airtight container and defrost overnight. Reheat as above.
If the potatoes are too thick, add a small amount of warm half and half or milk and stir gently.
If the potatoes are too runny, cook on low heat, uncovered, stirring for a few minutes to thicken.
What to serve with Garlic Mashed Potatoes
I think mashed potatoes go with so many main dishes. And they can be served with some gravy or just with an extra pat of butter. When you think of Roast Chicken or Roast Beef, mashed potatoes go hand in hand.
Of course, classic recipes like Meatloaf, Beef Tips or Salisbury Steak just wouldn't seem like a complete meal without mashed potatoes.
If you enjoyed this recipe, I'd love if you gave it a rating and a comment. This tells me what you enjoy and want to see more of. Thanks!
Looking for more delicious side dishes? Try some of our favorites:
Garlic Mashed Russet Potatoes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
These Garlic Mashed Russet Potatoes are smooth, creamy, and full of rich buttery flavor with just the right amount of garlic. Made with simple ingredients, they're an easy side dish that works for weeknight dinners or holiday meals.
Ingredients
- 3 pounds Russet potatoes, (about 6 medium), peeled, rinsed and cut into 1 inch chunks
- ½ cup butter, salted
- 2 teaspoons garlic paste or powder
- ½-¾ cup half and half
- 2 teaspoons salt
- ½ teaspoon black pepper
Instructions
- Place cubed potatoes in large pot with enough water to cover them. Add 1 teaspoon salt.
- Bring water to a boil and lower to medium heat and cook for about 14-15 minutes or until a fork easily goes through and breaks a potato apart.
- Drain well. Add the butter, garlic, 1 teaspoon salt and pepper to the pot, heat on low. Add potatoes back to pot.
- Add half and half to potatoes, starting with ½ cup. Mash with a potato masher until smooth or with some lumps as you prefer. Add more half and half if needed.
Notes
*You can use finely minced garlic cloves instead of the paste or powder. Saute' it briefly in the butter before adding back the potatoes.
Do not over mash the potatoes
Add the half and half gradually. Too much and the potatoes will be runny.
Nutrition
- Serving Size: 1
- Calories: 327
- Sugar: 2g
- Sodium: 808mg
- Fat: 15g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 41mg
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