I’m back with another Thanksgiving recipe that’s a carb-tastic favorite! These garlic butter mashed potatoes are not only deliciously creamy but they are extremely easy to make! One of the reasons I love this recipe is because it’s naturally a crowd pleaser. I mean, who doesn’t love potatoes? Baked, fried, mashed, it doesn’t matter because potatoes are delicious in any form.Jump to Recipe
I also enjoy this recipe because it’s something I make year round. These garlic mashed potatoes paired with roasted broccoli, and salmon is one of our favorite meals in our home to make for dinner. This recipe even works for a delicious shepherds pie or a traditional meatloaf and veggie family dinner.
If you’re newer to the cooking scene, especially this holiday season with all of the changes due to this pandemic, my garlic butter mashed potatoes recipe is for you. Thanksgiving dinner doesn’t have to be hard or overly complicated to be delicious. A few simple side dishes, or a non traditional small dinner still counts as long as it’s cooked with love. It may sound cliche, but I truly believe the year 2020 has taught us to appreciate the little things in life. And I do mean the littlest of things. But enough of my bleeding heart talking, let’s go ahead and get started on these garlic mashed potatoes!
Garlic Butter Mashed Potatoes
This easy Garlic Butter Mashed Potatoes is the perfect side dish for any dinner time meal or holiday gathering! Easy and full of flavor!
- 6-8 Russet Potatoes
- 8-10 cups Water
- 1 Tbsp. Minced Garlic
- 1 Tbsp. Olive Oil
- 1/2 cup Half & Half
- 1/2 cup Milk
- 8 Tbsp. Salted Butter
- 1/2 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1/2 cup Shredded Cheddar Cheese
Peel and rinse your potatoes to clean any dirt off.
Put your potatoes in a large pot and add the water. If you need more water to cover the potatoes well feel free to do so.
Add the minced garlic and olive oil to the pot of potatoes and water.
Boil the potatoes until they are extremely soft. I would boil for at least 20 minutes. Use a fork to check the softness and boil longer if the potatoes aren’t soft.
Drain ALL of the water out of the pot (I use a large strainer)
Use a potato masher to mash the potatoes well. Add the butter and heavy creamy while the potatoes are really hot and continue to mash and stir the potatoes until the butter has melted.
Turn the burner on low and slowly pour in the milk and cheddar cheese, continue to stir until cheese is melted.
Lastly add the sea salt, black pepper, garlic powder, and onion powder. Mix well to combine the spices well. (You can add more seasonings like salt and pepper to taste if you’d like)
Place in a serving dish and enjoy!