Description

Craving a side dish that elevates the classic mashed potato to new heights? Creamy Garlic Mashed Potatoes, inspired by Alton Brown’s recipe, combine tender russet potatoes with a garlicky half-and-half infusion and savory Parmesan for a decadent twist.

Ingredients

Scale

Creamy Garlic Mashed Potatoes use simple ingredients for a rich, flavorful result. Here’s what you’ll need for 10-12 servings:

3 ½ pounds russet potatoes: Fluffy and starchy, perfect for mashing.
2 tablespoons kosher salt: Seasons the potatoes during boiling.
16 fluid ounces (2 cups) half-and-half: Creates a creamy, rich texture.
6 cloves garlic, crushed: Infuses a bold, savory flavor.
6 ounces grated Parmesan: Adds nutty, umami depth.

Why These Ingredients Matter

Russet Potatoes: High starch content ensures a fluffy, light texture when mashed.
Half-and-Half: Provides creaminess without being as heavy as cream.
Garlic: Crushed cloves infuse a robust, aromatic flavor.
Parmesan: Enhances richness and adds a savory, cheesy note.

Substitutions and Variations

Potatoes: Swap with Yukon Gold for a creamier texture or red potatoes for a waxier result (adjust liquid if needed).
Half-and-Half: Use heavy cream for richer results, whole milk for lighter, or plant-based cream for vegan.
Garlic: Reduce to 3-4 cloves for milder flavor or use roasted garlic for sweeter depth.
Parmesan: Substitute with Pecorino Romano, grated Asiago, or nutritional yeast for vegan.
Vegan Option: Use plant-based cream and nutritional yeast or vegan Parmesan.
Gluten-Free: Naturally gluten-free; ensure Parmesan is gluten-free.
Flavor Variations:
- Herb Garlic Mashed Potatoes: Add 1 tablespoon chopped fresh rosemary or thyme.
- Cheesy Garlic Mashed Potatoes: Mix in ½ cup shredded cheddar or mozzarella.
- Spicy Garlic Mashed Potatoes: Add ½ teaspoon red pepper flakes with the garlic.
- Truffle Garlic Mashed Potatoes: Drizzle with 1 teaspoon truffle oil before serving.
- Bacon Garlic Mashed Potatoes: Stir in 4 slices cooked, crumbled bacon.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 3 ½ pounds russet potatoes, 2 tablespoons kosher salt, 2 cups half-and-half, 6 cloves garlic, 6 ounces grated Parmesan.
Peel and dice potatoes into uniform 1-inch cubes.
Crush garlic cloves (smash with the flat of a knife or use a garlic press).

Tip: Dice potatoes evenly for consistent cooking; keep in water to prevent browning.

Step 2: Cook the Potatoes

Place diced potatoes in a large saucepan with 2 tablespoons kosher salt and cover with cold water (about 1 inch above potatoes).
Bring to a boil over medium-high heat, then reduce to a rolling boil.
Cook until potatoes fall apart when poked with a fork, about 15-20 minutes.
Drain well and return potatoes to the saucepan.

Tip: Test doneness with a fork; overcooking slightly is fine for mashing but avoid waterlogging.

Step 3: Heat the Garlic-Cream Mixture

In a medium saucepan, combine 2 cups half-and-half and 6 crushed garlic cloves.
Heat over medium heat until simmering (do not boil), about 5-7 minutes.
Remove from heat and set aside.

Tip: Stir occasionally to prevent scorching; remove garlic cloves if you prefer a milder flavor.

Step 4: Mash and Mix

Mash the drained potatoes in the saucepan using a potato masher or ricer for a smoother texture.
Gradually add the warm garlic-cream mixture, stirring to combine.
Add 6 ounces grated Parmesan and stir until fully incorporated.
Let stand for 5 minutes to thicken.

Tip: Mash gently to avoid gumminess; add cream slowly to control texture.

Step 5: Serve

Serve hot, about ¾-1 cup per serving.
Pair with herb-roasted turkey breast, roasted butternut squash salad, or perfect cranberry sauce.

Tip: Keep warm in a covered dish or low oven (200°F) if not serving immediately; garnish with extra Parmesan or chives for flair.