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Garlic Mashed Potatoes

I always make these Garlic Mashed Potatoes around the holidays, because they are the ultimate comfort food. They can be served alongside pretty much anything. The added garlic gives these perfect mashed potatoes an extra punch that brings an ordinary dish up a notch.

Garlic mashed potatoes recipe by Stacy Lyn Harris

Hint: To avoid gummy potatoes, only add warm ingredients to the potatoes (warm butter and cream) and drain potatoes completely, removing as much water as possible.

Garlic Mashed Potatoes




  • 4 pounds Idaho potatoes peeled and cut into 1-inch pieces
  • 1/2 cup butter melted
  • 1 cup half and half warmed
  • 1 cup heavy cream warmed
  • 6 garlic cloves finely minced
  • freshly ground black pepper


  1. Place potatoes in a large Dutch oven. Cover potatoes with salted water and bring to a boil. Reduce heat to medium and cook potatoes until tender, about 15 minutes. Remove from heat and drain. Return potatoes to pot and place back on stove.

  2. With a potato masher, slowly integrate the butter and half and half. Add the heavy cream and garlic and mix in with an electric mixer on medium speed until smooth. If potatoes are too stiff add more cream. Add salt and pepper to taste.

2 responses to “Garlic Mashed Potatoes”

  1. […] of this cut of meat, there won’t be much stopping you from enjoying a nice prime rib dinner. Mashed Potatoes and Roasted Asparagus are a wonderful accompaniment to this […]

  2. […] Garlic Mashed Potatoes from Stacey Lyn Harris […]

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