I’ve been making these creamy garlic mashed potatoes for years, but it wasn’t until my daughter needed to take them to her school Thanksgiving Feast that I thought about writing down the recipe. Isn’t it funny how you can make something over and over again and not think about what actually goes into it? That’s exactly how these mashed potatoes are.
Over the years, I’ve experimented with a little of this and a little of that to see what everyone at my house would approve of. Rosemary? No. A little extra salt? Yes. Heavy cream? Why not.
So if you’re looking for a tried and true mashed potato recipe for Thanksgiving potatoes or Thanksgiving potluck, look no further.
Creamy Garlic Mashed Potatoes
- 3 1/2 pounds russet potatoes
- 2 tablespoons kosher salt
- 16 fluid ounces 2 cups half-and-half
- 6 cloves garlic (crushed)
- 6 ounces grated Parmesan
- Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
- Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
More Side Dish Recipes to Try
5 Minute Thanksgiving Green Beans Recipe
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