Garlic Mashed Potatoes
On June 10, 2024
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Rich, creamy, and irresistible, my Garlic Mashed Potatoes are loaded with flavor and simple to make. They’re sure to become a family favorite.
Smoked Garlic Mashed Potatoes
Ditch those bland sides, because my Garlic Mashed Potatoes are creamy, comforting, and exploding with garlicky flavor. Yukon gold potatoes provide the perfect buttery base, while the combination of microplaned and toasted garlic infuses each bite with rich, savory flavor. Smoking the potatoes takes this classic side dish to a whole new level, adding a subtle smoky flavor you can’t beat. Trust me, once you try these smoked garlic mashed potatoes, you’ll never go back to the plain old version again. Let’s get mashin’.
The Best Potatoes for Mashing
When it comes to making the perfect mashed potatoes, I always reach for Yukon golds. Because of their naturally buttery texture and slightly sweet flavor, Yukon gold potaties are ideal for mashing. You don’t want bitter and potentially harmful potatoes, so be sure to avoid any green spots or sprouts. You can also use red potatoes or even russets, but I find that Yukon golds yield the creamiest, most flavorful results.
Ingredients for Garlic Potatoes
Ingredients for Garlic Potatoes
Once you’ve chosen your potatoes, you just need a handful of ingredients to load these delectable mashed potatoes with flavor. Once you’ve got them, then you’re get started:
- 5 pounds Yukon gold potatoes
- 8 Tablespoons salted butter, softened
- 8 Tablespoons cream cheese, softened
- 6 cloves garlic, shredded or diced
- ½ cup heavy cream
- ½ teaspoon Kosher salt
Now, for the optional (but totally worth it) toasted garlic to top your potatoes, you’ll just need a couple more things:
- 6 cloves garlic, sliced
- 1 Tablespoon salted butter
- 1 teaspoon olive oil
How to Smoke Mashed Potatoes
Now that your mouth is watering in anticipation, it’s time to learn how to make these garlic potatoes. Simply follow these easy steps and you’ll be enjoying creamy mashed potatoes in no time:
- Boil the potatoes. Bring a large pot of water to a boil, then add 2 teaspoons of salt to the water. If you want to skin your potatoes, do so before adding them. I like mine with the skin on for a little extra texture. Add your potatoes to the pot, then boil for 15-20 minutes, or until fork-tender.
- Toast the garlic. While the potatoes are boiling, heat your butter and olive oil in a small pan over medium heat. By slicing this garlic, you’ll get slightly sweet, totally crispy, caramelized onions for topping your potatoes, This step is optional, but I highly recommend it.
- Preheat. Set your smoker or oven to 275°F with a mild hardwood like pecan or alder. The goal here is to add smokiness, but not overpower the rich, herby flavor of the dish.
- Mash. After you’ve drained the water from your potatoes, it’s time to mash. Using a potato masher or electric beaters, mash the potatoes until they are about 75% broken down. Next, and it your soften butter, cream cheese, shredded garlic, and heavy cream. Then, mix until your potatoes reach your desired consistency, and salt to taste.
- Smoke. Once you’ve got nice, smooth potatoes, spread your mixture into a 12-inch cast iron skillet. Place your skillet, close the lid, and give your potatoes about an hour to melt down the shredded garlic and develop a rich, smoky flavor.
- Top and enjoy. After your potatoes are done smoking, add your favorite toppings and enjoy. If you opted to make the toasted garlic, get ready for the bite of your life.
Make This in the Oven
No smoker? No problem. You can still enjoy these garlicky potatoes by baking them in the oven. Simply preheat your oven to 275°F and follow the recipe as written, placing the skillet in the oven instead of the smoker. Bake your potatoes for about an hour, then you’re read to top with the toasted garlic and serve.
Storing Leftovers
If you somehow manage to have any leftovers (unlikely, given how delicious these potatoes are), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat your potatoes, simply microwave them in 30-second intervals. Be sure to stir in between so they heat evenly. If you really want to get the most out of your leftover garlic mashed potatoes, use them to make some of my unforgettable Shepherd’s Pie.
More Ways to Enjoy Potatoes
If you’re looking for even more show-stopping potato dishes, then today is your lucky day. I’m a bit of a potato fanatic, so I’ve got plenty of amazing recipes for you to try next. From the grill to the smoker, you’re sure to find your next favorite style of potatoes in the Hey Grill Hey app. Here area few ideas to get started:
Easy Garlic Mashed Potatoes Recipe
Enjoy every smooth and creamy bite of these Garlic Mashed Potatoes, and be sure to tell me about your experience in the comments. If you loved making this recipe, then consider giving it a 5-star rating. For even more smoking and grilling inspiration, head over to The Grill Squad, where I’ve got in-depth classes on all your favorite meats and more.
And as always, don’t forget to share. Tag @heygrillhey on Instagram, and Facebook to give us all a look at what you’re smoking or grilling. Then, head on over to my YouTube for even more how-to videos and behind the scenes fun for all my most popular recipes,
Garlic Mashed Potatoes
Video
Ingredients
- 5 pounds Yukon gold potatoes
- 8 Tablespoons salted butter softened
- 8 Tablespoons cream cheese softened
- 6 cloves garlic microplaned or diced
- ½ cup heavy cream more, as needed
- ½ teaspoon salt more, as needed
Roasted Garlic
- 6 cloves garlic sliced
- 1 Tablespoon salted butter
- teaspoon olive oil
Instructions
- Boil the potatoes. Bring a large pot of water to a boil. Add 2 teaspoons of salt to the water and then slowly add in your washed potatoes with the skin still on. Boil the potatoes for 15-20 minutes, or until fork tender. Remove the potatoes from the water and place them in a large mixing bowl.5 pounds Yukon gold potatoes
- Toast garlic. While the potatoes are boiling, heat 1 Tablespoon of butter and 1 teaspoon of olive oil in a small pan over medium heat. Add the sliced garlic and cook for 3-4 minutes, until golden and crispy. Set aside.6 cloves garlic, 1 Tablespoon salted butter, teaspoon olive oil
- Preheat. Preheat your smoker to 275 degrees F with a mild hardwood like pecan or alder.
- Mash. Using electric beaters or a potato masher, mash the potatoes until they are about 75% broken down. Add in the butter, cream cheese, garlic, and heavy cream. Mix again until they reach your desired consistency. Don't over-whip. Add salt to taste.8 Tablespoons salted butter, 8 Tablespoons cream cheese, 6 cloves garlic, ½ cup heavy cream, ½ teaspoon salt
- Smoke. Spread the mashed potatoes into a 12-inch cast iron skillet. Place the skillet in the smoker and close the lid. Smoke for 1 hour.
- Top and enjoy. Add your toasted garlic on top and warm with additional melted butter, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
