Mashed potatoes are a staple that just about everyone knows well, and loves. Whenever I think of this classic side dish, I think of Sunday dinners with my family gathered around the table.
I’m reminded of those simple moments when food brings us all together to enjoy a bit of quality time.
My husband absolutely loves potatoes. Like, he will eat them every single day without complaint. He loves them roasted or fried, but he really gets excited about them when they are mashed.
When I busted out this recipe, his eyes went wide with the first bite. He is usually one who likes his spuds more lumpy, but I made the executive decision to make this dish even more smooth by finishing them with an immersion blender at the end.
Note that this last step is completely optional. You can make them a little more chunky or completely smooth, depending on how you prefer them. But if you prefer a creamy whipped version, I highly recommend that you go this route.
I am pretty sure I converted my husband to the smooth side of spud land, because he finished his portion in the blink of an eye. He then started eyeing my plate like he was going to steal mine if I didn’t gobble them up immediately.
I’m kind of surprised that he didn’t lick the plate….
These garlic parsley mashed potatoes will quickly become a dinner staple in your home. They are not only easy to make, but they are deliciously buttery and creamy, and every last bite is over the top with flavor.
The best part is, only a few simple ingredients are required for this dish, so you don’t have to go running all over town to find what you need.
It’s one of those recipes that you will likely keep in your family for years to come, a staple of special meals, or a go-to side when you need something quick and comforting.
I could eat these all day, every day. They are velvety with a hefty dose of garlic and a fresh burst of parsley.
Now, I know that these tubers are not the healthiest main dish in the world, so I like to make them as a special treat for my husband, or for when we have company over and need a side to pair with the main entree. Once in awhile, you can dive face first into a pile of them and lick the bowl clean without any guilt.
There are many recipes out there that use Russet or red, but I love this recipe because it uses golden spuds instead. I think they are best for a creamy mash because the texture of those golden orbs is already pretty darn creamy on its own.
Plus, you won’t end up with a gummy paste at the end, which is no one’s cup of tea.
The only question you are left with is what main dish to make with it. I highly recommend a tasty fillet of salmon (like the Cajun salmon you see in some of the pictures here), but you can also go all out and pair it with a tasty, tender steak.
No matter what you choose, know that you have a bucket-load of flavor coming your way in the most comforting rendition ever, and it’s only about 30 minutes away.Print
You won’t be able to find a better recipe than this one for smooth, creamy garlic mashed potatoes, and you can make it in less than 30 minutes.
- 9–10 small golden potatoes (approx. 1 1/2 to 2 pounds)
- 2 tablespoons unsalted butter
- 1/4 cup whole milk
- 3 cloves garlic, finely minced
- 1 tablespoon chopped fresh parsley leaves
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- Scrub the potatoes well, removing any bad spots or eyes that you see. If any are larger than the others, cut in half to make sure they cook evenly.
- Add potatoes to a large pot and cover with water and a pinch of salt. Place on the stove over high heat and bring to a boil. Reduce heat to a strong simmer and cook until fork tender, about 10-12 minutes.
- Drain, then mash well in the same pot. Or, puree mixture in the pot with an immersion blender to make it even smoother.
- Stir in butter and milk, and continue to stir until mixture is smooth.
- Stir in garlic, parsley, salt, and pepper until combined. Season with additional salt and pepper to taste.
- Category: Vegetables
- Method: Stovetop
- Cuisine: Sides
Keywords: garlic, parsley, mashed potatoes, potato
Cooking By the Numbers…
Step 1 – Prep
Peel and chop three cloves of garlic. You can do this with a knife, but I’m a fan of making short work of this with a garlic press.
Chop enough parsley leaves until you have 1 tablespoon total.
Measure out all of the remaining ingredients as listed on the ingredients list. I personally like to use Yukon gold or petite gold for this recipe because they have a creamier texture than other varieties.
If you are using an alternative milk for this recipe, be sure to use one that’s unsweetened so it doesn’t impact the taste. Vegan margarine can be substituted for the butter as well, if you are dairy-free.
Make sure to scrub the potatoes well to clean them, since you’ll be keeping the skins on. Remove any bad spots or eyes that you come across. You will also want to make sure they are approximately the same size. If any are significantly larger than the others, simply cut them in half.
Step 2 – Cook
Add the spuds to a large pot. Fill with enough water to cover by about 1 inch and add a pinch of salt.
Bring to a boil over high heat. Reduce to medium heat and cook at a strong simmer until they are fork tender. This will take about 10 to 12 minutes.
Drain in a colander and return them to the same pot you cooked them in.
Step 3 – Finish
Mash the potatoes well. Stir in the butter and milk, until smooth.
Stir in the garlic, parsley, salt, and pepper until incorporated. Taste and season with additional salt and freshly ground black pepper if desired.
For a smoother texture, puree the mixture with an immersion blender.
Make Mine Mashed
When it comes to mashing, many cooks will agree that the best way to do this is with a potato masher tool. Whether you like them lumpy or creamy, you will always want to start with this step.
But I’m here to tell you that you shouldn’t stop there. If you want your dish to be even creamier and smoother, once you’ve just about finished off the recipe, bust out that immersion blender. Blend until the creamy mixture of golden spuds reaches your desired texture.
You’ll get fluffy and tender mashed potatoes either way, but that final step really takes these over the top.
Want more ways to enjoy the potatoes you know and love? Here are some of my personal favorite recipes:
Do you like your mashed spuds lumpy or smooth? Tell us in the comments below. Once you try the recipe, be sure to come back and rate it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on March 8, 2013. Last updated: July 31, 2019 at 18:41 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.