Rich, buttery, and perfectly creamy, these garlic mashed potatoes are the ultimate comfort-food side dish.
Ingredients
- 5 pounds Yukon Gold or russet potatoes, peeled and cut into chunks
- 6 garlic cloves, peeled
- 1/2 cup unsalted butter
- 1 cup warm heavy cream or whole milk
- 1/2 cup sour cream (optional for extra creaminess)
- Salt and black pepper, to taste
- Chopped fresh parsley (optional for garnish)
Instructions
Cook the Potatoes
Place the potatoes and garlic cloves into a Simmer Down Cookware Dutch oven.
Cover with cold salted water.
Bring to a boil over medium-high heat and cook for 20–25 minutes until the potatoes are fork tender.
Drain well.
Mash the Potatoes
Return the hot potatoes and garlic to the Dutch oven.
Add the butter and begin mashing until mostly smooth.
Slowly pour in the warm cream or milk while continuing to mash.
Stir in the sour cream if using.
Season generously with salt and black pepper.
Finish and Serve
For extra creamy potatoes, stir gently with a wooden spoon after mashing.
Serve warm directly from the Dutch oven with fresh parsley if desired.
Enjoy!