Garlic Mashed Potatoes

Name: Garlic Mashed Potatoes with Chicken Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 32 oz chicken broth; 2 lbs Yukon Gold potatoes; 10 cloves garlic, crushed; 1/2 cup unsalted butter, melted; 3/4 cup heavy cream, warmed; salt, to taste

These garlic mashed potatoes are boiled in chicken broth with crushed garlic for deep flavor, then riced and finished with melted butter and warm heavy cream for a perfectly smooth, luxurious texture.

🌍American 🏷️Mashed potatoes 🏷️Garlic mashed potatoes 🏷️Yukon gold potatoes 🏷️Thanksgiving Side dish

🏷️

🏷️Comfort food

-0:00

jackiehartlaubonTikTok

Total

45 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

32 oz chicken broth
2 lbs Yukon Gold potatoes
10 cloves garlic, crushed
1/2 cup unsalted butter, melted
3/4 cup heavy cream, warmed
salt, to taste

6 Ingredients

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Instructions

1
Pour chicken broth into a large pot.
2
Peel and dice the Yukon Gold potatoes into evenly sized pieces.
3
Add the diced potatoes and crushed garlic cloves to the pot of chicken broth. Bring to a boil and cook until the potatoes are very soft and fork-tender.
4
Drain the chicken broth, returning the cooked potatoes and garlic to the empty pot.
5
Add a pinch of salt and begin to break up the potatoes with a spoon. Continue cooking over low heat to evaporate any excess moisture.
6
Pass the potato and garlic mixture through a potato ricer (or a fine-mesh sieve with a spatula) into a clean pot or large bowl.
7
Slowly stir in the melted butter until fully incorporated.
8
Gradually add the warm heavy cream, stirring until the potatoes are smooth and creamy.
9
Season with another large pinch of salt to taste, stir to combine, and serve immediately.

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Tips & Notes

Pro tips

Boil potatoes whole in salted chicken broth with crushed garlic to infuse flavor throughout cooking; cut into quarters only if needed to fit the pot.
Use a potato ricer rather than a mixer or hand masher to avoid overworking the starches and creating gluey texture.
Warm the heavy cream before adding it so the heat doesn't cool down the potatoes, and fold gently rather than beat vigorously.
Reserve 1/2 cup of the cooking broth before draining to thin the mashed potatoes if they become too thick.

Substitutions

vegetable broth → chicken broth (for vegetarian version, slight flavor difference)
heavy cream → half-and-half or whole milk (lighter texture, less richness)
unsalted butter → salted butter (reduce salt added at the end)

Storage & make-ahead

Store leftovers covered in the refrigerator for up to 4 days; reheat gently over low heat with a splash of warm cream, stirring frequently.

Equipment

potato ricer

Common Questions

Why use chicken broth instead of water for boiling potatoes?

Chicken broth infuses the potatoes with savory flavor during cooking, creating more flavorful mashed potatoes than boiling in plain water alone.

Can I make these mashed potatoes ahead of time?

Yes. Prepare through the ricer step, then reheat gently with additional cream or butter over low heat, stirring frequently to restore creaminess.

What does a potato ricer do?

A potato ricer pushes cooked potatoes through small holes to create uniformly fine, fluffy pieces, resulting in smoother mashed potatoes than mashing by hand or with a mixer.

Can I use red potatoes or russets instead of Yukon Gold?

Yukon Golds are ideal because they're naturally buttery and creamy. Russets are starchier and may need less cream; red potatoes have thinner skins and may create a slightly grainier texture.

How do I prevent lumpy mashed potatoes?

Use a potato ricer rather than a hand masher, avoid overworking the potatoes once cream is added, and ensure potatoes are fully tender before processing.