bestmeatrecipe
Mashed potatoes should not be an afterthought. When done right, they are fluffy, buttery, and incredibly rich. When done wrong, they are gluey and sad.
If you are planning to cook our famous Pan-Seared Ribeye Steak, you need this recipe. These Creamy Garlic Mashed Potatoes are the ultimate steakhouse side dish. They are infused with garlic and rosemary, making them the perfect partner for a juicy piece of beef.
Forget the boxed flakes. Today, we are making the real deal.
Why This Recipe Works
To make the perfect Creamy Garlic Mashed Potatoes, most home cooks need to avoid two common mistakes: using the wrong potato and adding cold milk.
- The Potato: We use Yukon Gold potatoes. Unlike Russets (which can be grainy) or Red potatoes (which can be waxy), Yukon Golds are naturally buttery and creamy.
- The Liquid: We infuse heavy cream and butter with smashed garlic and herbs before adding it to the potatoes. This ensures every bite is packed with flavor.
Equipment You Need
- Large Pot: For boiling the potatoes.
- Potato Ricer or Masher: A ricer is the secret weapon for lump-free, fluffy potatoes. A hand masher works too, but requires more elbow grease.
- Small Saucepan: To heat the cream and butter.
Ingredients
- Potatoes: 3 lbs Yukon Gold Potatoes, peeled and cut into chunks.
- Butter: ½ cup Unsalted Butter (yes, a whole stick. It’s a steakhouse recipe!).
- Cream: ½ cup Heavy Cream (or Half & Half).
- Garlic: 4-5 cloves, smashed (not minced).
- Herbs: 1 sprig of fresh Rosemary or Thyme.
- Seasoning: Salt and freshly cracked black pepper.
- Garnish: Chives or parsley.
How to Make Creamy Garlic Mashed Potatoes
1. Boil the Potatoes
Place the peeled potato chunks in a large pot. Cover with cold water by at least an inch. Add a generous tablespoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Test: A fork should slide into the potato with zero resistance. If it breaks apart easily, they are ready.
2. The “Steam Dry” Trick (Crucial!)
Drain the potatoes in a colander. Do not mash them yet! Return the drained potatoes to the hot, empty pot. Turn the heat to low for 1 minute to let the excess steam escape.
- Why? Excess moisture is the enemy. This step ensures your Creamy Garlic Mashed Potatoes are fluffy and able to soak up the butter.
3. Infuse the Cream
While the potatoes are cooking, grab your small saucepan. Combine the butter, heavy cream, smashed garlic cloves, and rosemary sprig. Heat over low heat until the butter melts and the mixture is hot (do not boil).
- Let it steep for 5 minutes, then remove the garlic cloves and herb sprig. You now have garlic-infused liquid gold.
4. Mash and Fold
Pass the hot potatoes through a ricer back into the pot (or mash them well by hand). Pour the hot garlic-cream mixture over the potatoes. Gently fold everything together with a spatula or spoon. Do not overmix! If you whip them too hard, the starch turns into glue. Just mix until combined and creamy.
5. Season and Serve
Taste your Creamy Garlic Mashed Potatoes. Add more salt and pepper if needed. Transfer to a serving bowl. Top with an extra pat of butter and fresh chives. Serve immediately alongside your Pan-Seared Ribeye Steak for the best dinner of your life.
Pro Tips for Perfection
- Start Cold: Always start boiling potatoes in cold water. If you drop them in boiling water, the outside cooks too fast while the inside stays raw.
- Warm Ingredients: Never add cold milk or butter to hot potatoes. It cools them down and prevents them from blending smoothly.
- Make Ahead: You can keep these Creamy Garlic Mashed Potatoes warm in a slow cooker on the “Low” setting for up to an hour.
What to Serve With?
Obviously, this Creamy Garlic Mashed Potatoes recipe is the best friend of beef. Try them with:
- Steak: Our Ribeye Steak or Filet Mignon.
- Roasts: Prime Rib or Roast Beef.
- Chicken: Roasted chicken with gravy.
Enjoy your restaurant-quality side dish!