Ok world, I’m going to share with you the best garlic mashed potatoes recipe I know of. Whenever I bring these damn things to a dinner party, people beg me for the recipe like it’s the most complicated thing in the world. Folks ask if it’s a difficult recipe, and how long it took to make the dish. I tell them it took three hours and about $20 worth of ingredients. The funny part is that they believe me.
Mashed potatoes go great with corned beef or pork chops. It’s definitely one of those “quick and easy” recipes, so you can throw it together in a matter of minutes when you’re exhausted and really don’t want to cook. I can’t think of a single kid who doesn’t like mashed potatoes.
Really, mashed potatoes are super easy to make. The process is straightforward: scrub, boil, mash, season, eat. You don’t have to peel the potatoes if you don’t want to. I don’t for three reason: I’m lazy, it adds texture to the finished product, and I hate peeling potatoes (peeling over those little bumps and valleys drives me insane). Plus, the skins add some vitamin content to mashed potatoes, which is always a good thing, right?
The World’s Best Garlic Mashed Potatoes Recipe
Roast one head of garlic. Bring a large pot of water to boil. Cut 3 pounds Yukon gold potatoes into cubes and boil them for 15 minutes. Drain potatoes and mash them with 1 cup buttermilk, 1 teaspoon salt and the cloves from the roasted garlic.
That’s it.
If you really want to get all spiffy-do, spread the mashed potatoes into a casserole pan, dot with butter and sprinkle with cheese and/or breadcrumbs. Bake at 350F for 15 minutes, or until you get a nice golden crown.
What’s the best garlic mashed potatoes recipe you’ve ever had?
Other mashed potato recipes:
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Stephanie….looks like a great recipe…I’ll try it over the weekend…thanks for sharing! Best, Jane….do you miss Ixtapa as much as I do?
I cook the potatoes in chicken broth (low-sodium) instead of water. This gives a nice flavour, and you can use any fluid you drain off to add to gravy or sauce. Thanks to your suggestion, I will try roasting the garlic, rather than boiling it with the potatoes.
That’s IT?? Sounds delicious- and this is coming from someone who strangely, does not like mashed potatoes!
Total comfort food. My fave mash potatoes have a hit of cream cheese in them. Mmmm, cream cheese.
I do love potatoes, but never thought of baking them. Good idea!
I love garlic in my mashed potatoes – these look fantasitc!!!!
Looks delicious. I love anything garlic!
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Mashed potatoes are my husband’s signature dish. We had them yesterday as a matter of fact. I suggest using organic Yukons, as the taste is definitely superior and the production so much better for the environment.
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Well, now I know what I’m making for dinner tonight!
Potatoes are my favorite vegetable (stop snickering) — and this looks incredible.
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What? No gobs of butter and whole milk? I’ve got to try this.
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My kids LOVE mashed potatoes. Unfortunately, they do NOT love garlic. I’ll have to make this one for grown-ups only.
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oooo…mashed potatoes WITH buttermilk…now there’s a side dish a gal could learn to love.
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Oooh, it has never occurred to me to bake it. Ummm. Must try.
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And here is yet another one of your recipes that I’ve had to bookmark. Thanks, Steph!
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Yum! This is almost exactly how I make my mashed potatoes except that I use heavy cream instead of buttermilk. Buttermilk makes it much healthier – will have to do that next time.
Oh yum, I am SO trying this! I adore mashed potatoes anyway — garlic mashed are so amazing.
Thanks for posting this!
I like garlic mash too but I’m lazy about roasting the whole garlic head. The recipe is easy, but that photo looks difficult! How did you get everything to look so beautiful like it has a glow and everything?
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I love Yukon Gold potatoes – such a great buttery taste that make a rich dish taste even richer.
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Ummm… yes, please! Sounds delicious.
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