Easy Garlic-Infused Mashed Potatoes Recipe. This simple mashed potato recipe uses Gold potatoes, heavy cream, and stone-ground mustard for rich, smooth, and flavorful results. Perfect for a quick solo dinner or as a side for roasted meats and vegetables. Soft, buttery, and seasoned with garlic and coriander, these mashed potatoes are ideal for fast, comforting meals.
Ingredients (US & Metric)
- 2 medium Gold potatoes, quartered and unpeeled
- ½ cup milk
- ½ cup heavy cream
- 2 cloves garlic, peeled and smashed
- ¼ teaspoon ground coriander
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1 tablespoon stone-ground mustard
- ½ teaspoon kosher salt
- Pinch of coarsely ground black pepper
Instructions
- Place the quartered potatoes in a small saucepan. Add the milk, heavy cream, garlic, and ground coriander. Stir to combine. If the potatoes are not almost fully covered, add a little extra milk or cream.
- Cook over medium-high heat for 15–20 minutes, or until the potatoes are tender and a knife easily pierces them.
- Set a colander over a bowl. Drain the potatoes through the colander, collecting the cream in the bowl.
- Return the potatoes to the pot and mash them using a potato masher or immersion blender. Gradually fold in some of the garlic-infused cream until the potatoes are smooth and creamy.
- Stir in the butter, olive oil, and stone-ground mustard until fully incorporated.
- Season with salt and black pepper to taste. Serve immediately.
Why You’ll Love This Recipe
This mashed potatoes recipe is creamy, flavorful, and perfect for a single serving. The garlic-infused cream and stone-ground mustard add depth, making these potatoes more than just a side dish.
Tips
- Use Gold or Yukon potatoes for a naturally creamy texture.
- Adjust the milk or cream to reach your preferred consistency.
- Let the garlic simmer with the cream for extra flavor.
Variations and Substitutions
- Milk alternatives: Use half-and-half or a plant-based milk for a lighter or dairy-free version.
- Flavor variations: Add shredded cheese, chives, or roasted garlic for a twist.
- Butter alternatives: Swap olive oil or ghee for the butter if preferred.
FAQs
Q: Can I peel the potatoes?
A: Yes, peeling is optional. Leaving the skin adds texture and nutrients.
Q: Can I make this ahead of time?
A: Yes, but reheat gently on low heat and stir in extra cream or milk to restore creaminess.
Q: Can I use other potatoes?
A: Russet potatoes work, but they may be slightly less creamy than Gold potatoes.
Serving
Serve these mashed potatoes alongside baked or roasted meat, grilled vegetables, or your favorite main dish. They pair well with sauces, gravies, or a drizzle of olive oil.
Mashed Potatoes for One
2
servings10
minutes15
minutesIngredients
2 medium 2 Gold potatoes, quartered and unpeeled
½ cup milk
½ cup heavy cream
2 cloves 2 garlic, peeled and smashed
¼ teaspoon ground coriander
1 tablespoon 1 salted butter
1 tablespoon 1 olive oil
1 tablespoon 1 stone-ground mustard
½ teaspoon kosher salt
Pinch coarsely ground black pepper
Directions
- Place the quartered potatoes in a small saucepan. Add the milk, heavy cream, garlic, and ground coriander. Stir to combine. If the potatoes are not almost fully covered, add a little extra milk or cream.
- Cook over medium-high heat for 15–20 minutes, or until the potatoes are tender and a knife easily pierces them.
- Set a colander over a bowl. Drain the potatoes through the colander, collecting the cream in the bowl.
- Return the potatoes to the pot and mash them using a potato masher or immersion blender. Gradually fold in some of the garlic-infused cream until the potatoes are smooth and creamy.
- Stir in the butter, olive oil, and stone-ground mustard until fully incorporated.
- Season with salt and black pepper to taste. Serve immediately.
Leave a Reply