Mashed Garlicky Goodness

Garlic Mashed

The mashed potato recipe to end all mashed potato recipes. You will never put plain mashed potatoes on your table ever again.

These are creamy, flavorful, garlicky and fan-freggin-tastic. Don’t take my word for it though, give these are whirl this Thanksgiving and sit back while your family raves about how good they are. You can thank me on Monday. HA!

I did a test run of this recipe over the weekend for some friends and it was a hit!

This is not a “healthy” version of a classic dish. This is made with real, good quality butter, organic half and half and a whole lotta L-O-V-E.

Best part is you don’t need any fancy equipment. I use the back of a fork to mash these babies. Works like a charm.

The key here is using fresh herbs. The dried stuff can work any other night of the year but for this special occasion grab the fresh stuff. It will help the potatoes taste bright and fragrant.

Ok, so you want to important stuff right?! RIGHT!

If you’re making these for Thanksgiving, know you can peel the potatoes ahead of time and leave them in the fridge overnight in a bowl with water covering the top.

Read through the whole recipe first so you’ll know what to expect!

What you’ll need:

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Potato peeler

Big stock pot

10lbs of Russet or Yukon gold potatoes (yes, ten pounds, there won’t be any leftovers even if you only have two people), peeled and diced into 1 inch cubes

2 Packages Kerrygold Salted Butter

3 Big cloves of garlic or 4 regular sized ones

1 Tbsp minced fresh parsley

1 Tbsp minced fresh rosemary

1 Tsp minced basil (optional)

1 Tsp minced Thyme (optional)

1/2-3/4 cup of Organic Half and Half (as needed for texture)

1 Tsp Pepper (to taste, meaning taste it and if it needs more add more!)

1 Tsp Salt (the salt from the butter and that the potatoes absorb from the cooking water should be sufficient but taste to double check!)



What to do:

  1. Peel potatoes with a potato peeler. Don’t try peeling ten pounds of potatoes with a hearing knife. You will have blisters and it will make this process a very tiresome one.

  2. Once peeled, cut potatoes lengthwise down the center. Then cut each half down the center again. Finally, cut the sliced half potatoes in thirds across your first cut. This should ensure the potatoes are small enough that they will cook quickly and thoroughly enough to mash by hand.

  3. Once peeled and diced, fill a huge stock pot with water about 2/3 of the way full. You might need to divide and conquer if you don't have a big enough pot. Bring water to boil.

  4. Once boiling, add 1-2 tbsp of salt to the boiling water. Gently (I mean gently! Use a spider to ease potatoes in if you have one!) place diced potatoes into the boiling water.

  5. Set a timer for 20 mins.

  6. While the potatoes are cooking, dice up your garlic, herbs and one package of butter and set aside.

  7. Once the potatoes are cooked enough that you can stick a fork in them, dump them into a colander and strain the water out.

  8. Shortly after, place potatoes into a big bowl. They will be steaming hot so be careful!

  9. Place diced butter, garlic and herbs into the hot potatoes.

  10. Using the back of a big fork (or a potato masher if you have one!) start mashing the potatoes…working to combine the butter, garlic and herbs. Being careful not to overwork the potatoes. We want light and fluffy potatoes not a starchy, gummy mess.

  11. Now check to see the texture of the mash. If it needs some liquid start adding a little bit of half and half at a time until you get the desired consistency.

  12. Taste.

  13. Add a little salt and pepper for good measure and taste again. If perfect, you’re done!

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Once they’re combined you’re good to go. Warm them in the oven before serving, or microwave for a few minutes with a tab of butter on top. Mix before serving.

A key tip for any side for Thanksgiving is to warm the dish you are serving it in if you’re transferring from a storage container.

I will literally put plates and bowls and serving dishes in the oven without food in them to warm so the food you’re serving stays warm. Otherwise the heat from the food transfers to the plate and then you’re eating this meal you slaved over, cold.

I hope this side dish brings you the most joy and become your go-to staple to bring any and everywhere. Let me know how you like it!

No matter what the holidays mean to you, be grateful for a warm meal and love. If you don’t have a warm meal, please come to my house…we’ve always got room at the table!



Xx Kendall