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Ultimate Creamy Garlic Mashed Potatoes Recipe (Restaurant Style)

A generous serving of fluffy mashed potatoes recipe topped with melting butter in a white bowl.
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I’m Alex, and I want to show you how to make the best mashed potatoes recipe you have ever tasted. These are incredibly creamy, buttery, and smooth, perfect for your next holiday meal or easy weeknight dinner.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 3 cloves garlic, smashed
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper
  • 2 tablespoons sour cream (optional, for extra tang)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover the potatoes with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Reduce the heat to maintain a steady simmer and cook the potatoes until they are fork-tender, about 15 to 20 minutes.
  3. While the potatoes cook, gently warm the milk, heavy cream, and smashed garlic in a small saucepan over low heat until steam rises. Do not boil. Remove from heat and let the garlic infuse for 10 minutes. Remove the garlic cloves before proceeding.
  4. Drain the potatoes thoroughly in a colander. Return the hot, drained potatoes to the empty pot set over very low heat for 1 minute, shaking gently to dry out any excess moisture. This step helps create fluffy mashed potatoes.
  5. Remove the pot from the heat. Add the butter pieces to the hot potatoes and mash them using a potato masher or a ricer for the smoothest texture.
  6. Gradually pour the warm, infused milk and cream mixture into the potatoes while continuing to mash or whip until you reach your desired creamy consistency.
  7. Stir in the salt, pepper, and sour cream, if using. Taste and adjust seasoning as needed. Serve your velvety potato side dish immediately.

Notes

  • For the best, fluffiest mashed potatoes, use a potato ricer instead of a standard masher. Avoid using a food processor or electric mixer, as this develops the starch and makes the potatoes gluey.
  • Yukon Gold potatoes yield the creamiest results, but Russets work well if you prefer a slightly fluffier texture.
  • If you want a Gordon Ramsay copycat flavor, substitute half of the milk/cream mixture with warm chicken or vegetable broth.

Nutrition

Find it online: https://purecookingjoy.com/mashed-potatoes-recipe-creamy-garlic/

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