Sandra These velvety Garlic Mashed Potatoes are a holiday essential as well as being incredibly creamy. Boiling the garlic cloves with the potatoes makes the flavor go mellow and sweet, which along with the rich butter and milk adds a luxurious smoothness to this mash that is so comforting with roast chicken.
Joanna Gaines Garlic Mashed Potatoes Recipe Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
- 5 large garlic cloves, peeled and smashed
- 1 tablespoon kosher salt (for boiling)
- 1/3 cup unsalted butter, cut into 8 pieces (plus more for serving)
- 3/4 cup whole milk or heavy cream
- 1 teaspoon kosher salt (for seasoning)
- 1/4 teaspoon ground white pepper
How To Make Joanna Gaines Garlic Mashed Potatoes Recipe
- Boil the base: In a medium saucepan, combine the peeled potato chunks, the smashed garlic cloves, and 1 tablespoon of kosher salt. Add enough cold water to cover the potatoes by about 1 inch.
- Simmer until tender: Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low to maintain a steady simmer. Cook for 10 to 12 minutes, or until the potatoes are fork-tender and fall apart easily when pierced.
- Steam dry: Drain the potatoes and garlic thoroughly in a colander. Return them immediately to the hot, empty saucepan. Place the pan back over low heat and stir constantly for about 1 minute to evaporate any excess moisture. (This step prevents a watery mash!).
- Melt the butter: Add the butter pieces to the hot potatoes one at a time. Stir gently, allowing each piece to melt fully into the potatoes before adding the next. This coats the starch molecules in fat, creating a silkier texture.
- Mash and season: Using a potato masher (or a ricer for ultra-smooth potatoes), mash the potatoes and garlic while slowly pouring in the milk (or heavy cream). Mash until the mixture is completely smooth and fluffy. Stir in the remaining 1 teaspoon of salt and the white pepper.
- Serve: Transfer the potatoes to a warm serving bowl. Top with an extra pat of butter and a sprinkle of pepper if desired. Serve hot!
Recipe Tips!
- Yukon Gold Only: For this recipe, waxy yellow potatoes like Yukon Golds are essential! They have a naturally buttery flavor and creamy texture that Russets just can’t match.
- Garlic Trick: Boiling the garlic with the potatoes takes the sharp, raw “bite” out of it, leaving a sweet, savory flavor that mashes seamlessly into the potatoes without needing to chop it first.
- White Pepper: White pepper adds an earthy heat without leaving black specks in your beautiful white mash. It’s the secret to restaurant-style seasoning.
- Warm Milk: If you have time, warm the milk slightly before adding it. Cold milk can shock the hot potatoes and make the texture gummy. Warm liquid keeps everything fluffy.
What To Serve With Joanna Gaines Garlic Mashed Potatoes Recipe?
This Joanna Gaines Garlic Mashed Potatoes Recipe is the ultimate comfort side! It pairs perfectly with the Fried Chicken recipe above, soaking up any juices on the plate. For a holiday feast, serve it alongside Roast Turkey or a glazed ham. If you want a vegetarian meal, top a bowl of these potatoes with roasted vegetables and a poached egg for a simple, savory dinner.
How To Store Joanna Gaines Garlic Mashed Potatoes Recipe
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The butter will solidify, so they will be firm when cold.
- Reheat: Reheat gently in a saucepan with a splash of extra milk to loosen them up. Alternatively, cover with foil and bake at 350°F for 20 minutes.
- Freeze: Mashed potatoes can be frozen! Freeze in portions for up to 1 month. Thaw in the fridge overnight before reheating.
Joanna Gaines Garlic Mashed Potatoes Recipe Nutrition Facts
- Calories: 250 kcal
- Fat: 14g
- Carbohydrates: 28g
- Protein: 4g
Nutrition information is estimated per serving.
FAQs
Yes! As per Joanna’s note, roast a whole head of garlic in the oven at 400°F for 40 minutes, then squeeze the soft cloves into the mash at the end instead of boiling raw garlic. It adds a sweeter, caramelized flavor.
For “rustic” mash, yes! Yukon Gold skins are thin and tasty. Just scrub them well. For “elegant” mash, peel them.
A large fork works in a pinch, or pass the potatoes through a sieve for a super-fine texture. Do not use a food processor, or you will make potato glue!
Try More Recipes:
- Joanna Gaines Scalloped Potatoes Recipe
- Joanna Gaines Gruyere Potato Casserole Recipe
- Joanna Gaines Eggs Benedict Casserole Recipe
Joanna Gaines Garlic Mashed Potatoes Recipe
Description
Creamy, buttery Yukon Gold mashed potatoes infused with garlic cloves that are boiled right in the pot. The white pepper adds a subtle, professional finish.
Ingredients
Instructions
- Boil potatoes and garlic in salted water until tender.
- Drain and steam dry in the hot pan.
- Stir in butter pieces until melted.
- Mash with milk until smooth.
- Season with salt and white pepper.
- Serve hot with extra butter.
Notes
- Steam drying prevents watery mash.
- Boiling garlic makes it sweet and mashable.
- Add butter slowly for the creamiest texture.
