Susan's, Creamy Garlic Mashed Potatoes

Side Dish

Recipe courtesy of Susan Ford, Publisher, Louisiana Kitchen

Serves 6 to 8

  • 5 pounds russet or Yukon Gold potatoes, scrubbed, peeled, and cubed
  • 1 head garlic, cleaned and separated, ends trimmed
  • 2 sticks unsalted butter, melted
  • up to 2 cups half and half or cream, warmed
  • Salt and pepper to taste
  • chives

Susan's note: I generally use russet potatoes for mashed potatoes because I prefer the fluffier texture, but I migrate toward Yukon Golds around the holidays because of the natural buttery flavor and hue and creamier texture. This is also the only time of year I peel my potatoes. You sacrifice a lot of nutrients when you discard the peel.

Garlic Mashed Potatoes with Chives
Garlic Mashed Potatoes


Place the potatoes and garlic in a large pot of generously salted cold water.
Bring to a boil, reduce heat to medium, and simmer until the potatoes are tender when pricked with a fork, 15 to 20 minutes.
Drain and return to pot.
Using a potato masher, begin mashing the potatoes, adding the melted butter 1/2 cup at  a time.
Add black pepper to taste, and taste for salt, adding more if necessary.
Gently stir in the cream in 1/2 cup increments until the potatoes are no longer dry.

Garnish with chives or parsely, optional.
Serve while hot.

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