American · easy
Garlic Mashed Potatoes
Real mashed potatoes made with butter, warm cream, and roasted garlic. Not instant. Not overly fussy. The kind of side dish that makes the whole dinner feel like a Sunday even when it's Wednesday. Works next to any protein in the catalog.
- 35 min
- Total
- 4
- Serves
- $4.50
- Est. cost
- 320
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Vegetarian
- Meatless
Parent noteThis is one of the safest kid wins in any meal. Serve as a side to any simple protein. Contains dairy. For a milder garlic flavor, use garlic powder instead of fresh.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Russet Potatoes, peeled and quartered2 1/2 lbs
- Unsalted Butter6 tbsp
- Heavy Cream or Whole Milk1/2 cup
- Garlic, minced3 cloves
- Salt1 1/2 tsp
Method
- 01
Peel and quarter potatoes. Place in a large pot, cover with cold salted water by 2 inches.
- 02
Bring to a boil and cook until completely tender, 18-20 minutes. A knife should slide in with no resistance.
- 03
While potatoes cook, melt butter with minced garlic in a small saucepan over low heat for 3 minutes. Add cream and warm until steaming. Remove from heat.
- 04
Drain potatoes well. Return to the hot pot over low heat and stir for 1 minute to evaporate extra moisture.
- 05
Mash potatoes with a ricer or hand masher. Pour in warm cream and butter mixture gradually, stirring with a wooden spoon. Do not over-mix.
- 06
Season generously with salt. Serve immediately topped with a pat of butter.
- 320
- Calories
- 5g
- Protein
- 42g
- Carbs
- 15g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
