How To Make Garlic Mashed Potatoes Like A Pro! We prefer Idaho russet potatoes or Yukon gold potatoes, both of which are starchy, fluffy, and absorb liquid well. What are the best potatoes to use for mashed potatoes? You’ll also need a large pot (big enough to cover the potatoes completely with water), a medium saucepan, and either a foley mill or a potato ricer. Freshly ground black pepper: To season the potatoes.This makes a huge quantity - make sure to taste and season before serving! Fresh herbs: We use a combination of thyme, rosemary, and sage to flavor and infuse the liquid.Unsalted butter: Adds fat to the potatoes, which is absorbed and contributes to their texture and flavor.Heavy cream: Along with the milk, this is steeped with garlic and herbs, and adds a creaminess to the potatoes.Russet baking potatoes, peeled and cut into 2″ cubes.Related Posts: Ingredients For Garlic Mashed Potatoes Thanksgiving, please hurry up! While this recipe can 100% be enjoyed year round, they are our holiday potato side dish of choice, and totally benefit from a big splash of gravy, and all the fixin’s!ġ0.6. They go with just about everything! Name one dish that can’t be improved upon with mashed potatoes!.Can be made ahead! Yep, that’s right! Instructions included below.You get all the flavor, without sacrificing the smooth texture. Taste! The heavy cream and milk mixture is infused with garlic and fresh herbs, but it’s strained before being mixed into the hot potatoes.The texture! We’ll say it again - literally nothing better than fluffy mashed potatoes with lots of butter and cream.Trust us, we’ve tried every possible variation on mashed potatoes, and while we totally adore smashed potatoes (you know the kind that are lumpy and have the skin on), this recipe reigns supreme. This recipe is for the most decadent, creamy garlic mashed potatoes! The secret to the absolute smoothest potatoes? Using a ricer or foley mill.

How to make mashed potatoes