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Creamy Garlic Mashed Potatoes W/ Secret Ingredient

November 16, 2016

Thanksgiving is just around the corner which is the perfect excuse for me to share this creamy garlic mashed potatoes recipe.

And then eat it all…

okay maybe not the whole pot, but it sure is tempting!

Growing up, mashed potatoes were a staple in my home so I still make themΒ all the time. But when it comes to Thanksgiving (or any other special occasion) I feel like I really need to step it up and do something extra special to make the mashed potatoes stand out. Enter creamy garlic mashed potatoes. Now I know you’re all wondering what the secret ingredient is so I won’t keep you waiting any longer…

The secret ingredient is chicken broth!

better than bullion

Are you a little confused and slightly doubting my cooking choices now? Don’t worry, you don’t mix it in after cooking them but add a dollop of Better Than Bullion chicken stock to the water as you cook the potatoes. It adds an extra layer of flavor and deliciousness.Β You cook rice in chicken broth, so why not potatoes? It’s just what you need to make these potatoes extra good (oh and the stick and a half of butter doesn’t hurt either).

Make these creamy garlic mashed potatoes for your thanksgiving dinner or next special occasion and see for yourself what makes them stand out!

Ingredients For Creamy Garlic Mashed Potatoes:

creamy garlic mashed potatoes

5 lb russet potatoes
2 tablespoons better than bullion chicken stock
salt to taste
4 quarts of water
3/4 cup (1 1/2 stick) butter
8-10 cloves of garlic, minced or pressed
1 cup half and half

pint.js

 

Directions For Creamy Garlic Mashed Potatoes:

Bring 4 quarts of water to boil then add chicken stock and salt.
Peel and dice the potatoes and add to boiling water. You can cut potatoes into large or small pieces, just as long as they are all equal in size. Keep in mind that the larger the pieces are, the longer it will take for them to cook through.

creamy garlic mashed potatoes

creamy garlic mashed potatoes

Cook for about 35-40 minutes or until potatoes are fork tender.
While potatoes are cooking, peel and mince/press the garlic cloves.
Strain out the water and set aside.

creamy garlic mashed potatoes

In a small sauce pan, melt 1 stick of butter over medium heat then add pressed garlic cloves.

creamy garlic mashed potatoescreamy garlic mashed potatoes

Allow the butter to simmer until garlic turns golden brown. Watch closely once the garlic starts to brown because it can burn very quickly!

creamy garlic mashed potatoes

When garlic is browned, add cup of half and half. To make the best mashed potatoes, you want to have all the add-in ingredients nice and warm.

creamy garlic mashed potatoes

Using a manual masher, hand mixer, or kitchen aid, mash the potatoes while gradually adding the butter/half and half mixture. If you are using a mixer of some kind, be very careful not to overwork the potatoes because they will get a gluey consistency. The safest bet is to mash them manually!
Top with additional butter or fresh herbs if desired and serve.

creamy garlic mashed potatoes

These creamy garlic mashed potatoes are the perfect side to serve with your Thanksgiving turkey or roasted duck!

xoxo,

Yuli

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Creamy Garlic Mashed Potatoes W/ Secret Ingredient

Ingredients

  • 5 lb russet potatoes
  • 2 tablespoons better than bullion chicken stock
  • salt to taste
  • 4 quarts of water
  • 3/4 cup (1 1/2 stick) butter
  • 8-10 cloves of garlic, minced or pressed
  • 1 cup half and half

Instructions

  1. Bring 4 quarts of water to boil then add chicken stock and salt.
  2. Peel and dice the potatoes and add to boiling water.
  3. Cook for about 35-40 minutes or until potatoes are fork tender.
  4. While potatoes are cooking, peel and mince/press the garlic cloves.
  5. Strain out the water and set aside.
  6. In a small sauce pan, melt 1 stick of butter over medium heat then add pressed garlic cloves.
  7. Allow the butter to simmer until garlic turns golden brown.
  8. When garlic is browned, add cup of half and half.
  9. Using a manual masher, hand mixer, or kitchen aid, mash the potatoes while gradually adding the butter/half and half mixture.
  10. Top with additional butter or fresh herbs if desired and serve.
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3 Comments

  • Reply Sarah Clark November 18, 2016 at 8:24 am

    I love you recipes!

    In this one, do you really cook the potatoes 35-40 minutes? I have always cooked potatoes 15-20 minutes. After that I find they start falling apart and getting too soft.

    • Reply Yuli & Irina November 21, 2016 at 1:20 pm

      Thanks for the comment Sarah!
      It depends on the size you cut your potatoes up in as well as the type of potato you use (I find that the Yukon gold holds together a lot more than a russet). But yes, I did cook mine for 35 minutes, It’s how I’ve always made them! It’s not a bad thing to have them falling apart since you’re mashing them, I find I get a fluffier potato and smoother texture if they are cooked this way.

  • Reply Z.S December 11, 2016 at 7:28 pm

    By the way, I have tried my mashed potato with chicken broth. Oh that mashed potato was sooo delicious.
    Thanks

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