Delicious and Creamy Mashed Potatoes The Whole Family Will Love
Mashed potatoes are one of the ultimate comfort foods. They’re warm, creamy, and satisfying, and they go with just about anything. Plus, they’re relatively easy to make. But if you really want to up your mashed potato game, there’s one secret ingredient that will take your potatoes to the next level: garlic! Garlic mashed potatoes are rich, savory, and absolutely delicious. And the best part is that they’re really easy to make.
I have never met a potato I didn’t like, but there is definitely something special about this recipe. These mashed potatoes are creamy and full of flavor, but not too heavy or dense. They are the perfect side dish for any meal! From a delicious Steak Dinner or Chicken Milanese to Shepherds Pie.
To make the best mashed, you need to start with good quality potatoes. I like to use Yukon Gold potatoes because they have a creamy texture and natural buttery flavor. But feel free to use whatever type of potato you like best!
Just follow these simple steps and you’ll be enjoy the creamiest mashed potatoes you’ve ever had.
The Best Creamy Mashed Potatoes Recipe
Recipe Video
Recipe Ingredients
- 3 to 4 pounds peeled Yukon Gold peeled and chopped in large pieces
- 4 cloves peeled Garlic
- 2 to 3 tablespoons soft Sweet Butter
- Salt & Pepper to taste
- ½ cup hot Milk only if needed
Recipe Instructions
- Boil the potatoes and the garlic until potatoes are tender
- Process with potatoes and garlic with a potato ricer
- Add the remaining ingredients and add salt & pepper to taste
Notes
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I made your creamy mashed potatoes, but when I riced them they came out with a grainy texture. Did I do something wrong?
If they were hot when you processed them, the only thing it could be is you wrere not using the right kind of potatoes. The best are Yukon Gold and baking potatoes! Otherwise, it could be the size of the holes of your ricer.