These garlic mashed potatoes from Jamie Oliver are velvety smooth, fragrant with garlic, and the ideal accompaniment for the holidays, especially Thanksgiving and Christmas!
It’s created with potatoes that are light and fluffy and heavy cream that has been infused with garlic. It’s completed with a drizzle of butter that has been sautéed with garlic for an even more garlic taste!
Why You’ll Love This Recipe
If you ask me, mashed potatoes aren’t quite complete without a generous helping of butter and milk. To my delight, I recalled hearing Bobby Flay say the same thing. Are you curious as to why steakhouse mashed potatoes are so delicious? You can taste the butter and cream in every bite. Don’t scrimp on them if you can help it!
There are several methods for creating mashed potatoes from home, but my favorite is to add cream, which turns them into the perfect complement to any meal. In all honesty, you can’t go wrong with a classic. You’ve found the ideal spot if you’ve ever wanted to know how to create garlic mashed potatoes. Since a straightforward approach has historically yielded the best results, that’s the one I choose to stick with.
What Potatoes Are Best For Mashed?
Both Russet and Yukon potatoes provide the creamiest mashed potatoes, but if I had to choose one, I’d go with Russets every time. They produce mashed potatoes that are the lightest and smoothest possible, with a reduced risk of getting sticky or turning into “potato paste,” both of which are side effects of over-mashing the potatoes.
Waxy potatoes, such as red potatoes, have a low starch level and require more elbow grease to mash. As a result, mashed potatoes made from waxy potatoes are more likely to be overworked and result in a paste-like consistency. As a result of their poor ability to absorb dairy, waxy potatoes will never attain the same degree of fluffiness or creaminess as would Russet potatoes.
I think Russet potatoes will work really well in this Jamie Oliver recipe for garlic mashed potatoes. It has NEVER been an issue for me that they turn gummy; rather, they have always turned out perfectly fluffy and creamy.
Jamie Oliver Garlic Mashed Potatoes Ingredients
- Yukon Gold And Russet Potatoes. Yukon gold potatoes have a richer, creamier texture than russet potatoes, but a mix of the two produces mashed potatoes that are lighter and fluffier.
- Garlic. Feel free to use as much or as little garlic as you desire; I used 6 cloves. In addition, if you have any roasted garlic on hand, you may use it instead.
- Heavy Cream. If you prefer a lighter version, feel free to substitute half the heavy cream with milk, stock, or half & half.
- Butter. Any mashed potatoes worth their salt will include butter. Save some butter to dot on top before serving.
- Herbs & Flavorings. Green onions, onion powder, garlic powder, or dried herbs like parsley, thyme, or basil would work as well as the chives I used.
How Many Potatoes Should You Mash Per Person?
When potatoes are mashed and served as a side dish, it is reasonable to assume that each individual will require a half pound of potatoes. That means that although it calls for three pounds of potatoes, this recipe for garlic mashed potatoes may easily accommodate six individuals. From that point on, the recipe can be increased to accommodate the desired number of servings.
How To Make Jamie Oliver Garlic Mashed Potatoes
- Wash and peel the potatoes before cutting them into 1-inch cubes. Cover with water and cook for 10 minutes, or until soft and fork tender. Drain well and return to the boiling pot to remove excess water. Using a potato ricer, potato masher, or other instruments, mash the potatoes.
- Heat the garlic, butter, and vegetable oil in a saucepan over medium-low heat. 1 1/2 to 2 minutes, or until garlic is tender and aromatic. Keep a tablespoon of garlic butter aside for later.
- Heat the heavy cream in a saucepan until it is warm and flavored with garlic flavor. The cream should not be boiled.
- Mix in the garlic cream until the potatoes are smooth and creamy. Season with salt and pepper to taste. Note: If you prefer a smoother consistency, start with 2/3 of the amount of cream and add more as needed.
- Place the mashed potatoes in a serving dish and top with the leftover garlic butter. Garnish with herbs and serve right away. Enjoy!
What To Serve With Garlic Mashed Potatoes?
- Chicken Divan
- Beef Tips and Gravy
- Nashville Hot Chicken
- Oven “Fried” Chicken
- Slow Cooker Barbecue Ribs
- Slow Cooker Beef Brisket
- Beef Brisket Sandwiches
How To Store Garlic Mashed Potatoes?
- In The Fridge. The leftover garlic mashed potatoes may be kept in the refrigerator for up to four days if they are sealed in an airtight container and placed in the container.
- In The Freezer. Put the necessary quantity of mashed potatoes that have been allowed to cool into a bag that is designed for the freezer. After that, flatten the potatoes in the bag and press out any extra air. Finally, label the bag and freeze it for up to six months. If you want to reheat something, defrost it in the refrigerator the night before.
- To Make Ahead. You are welcome to prepare your Garlic Mashed Potatoes in advance, and then either cover them and keep them in a warm oven until you are ready to serve them, or move them to your slow cooker and set it to the warm setting.
- To Reheat. Take the leftover garlic mashed potatoes out of the plastic bags, lay them in a baking dish, and reheat them in the oven at 350 degrees Fahrenheit, uncovered, for 30 to 35 minutes, or until they are hot throughout. The Garlic Mashed Potatoes, after thawed, will most likely be runny; thus, you need to mix in more sour cream in order to make them creamy once again.
Why Are Garlic Mashed Potatoes Gummy?
You shouldn’t have any issues if you follow my recipe for garlic mashed potatoes, but in case you do, here are some suggestions. Clumpy mashed potatoes may be avoided by following these steps:
Replace waxy potatoes with russet ones.
After cooking, potatoes should be drained thoroughly.
When mashing potatoes, do it while they are still hot.
Do not overwork the potatoes.
Gummy, gluey, or sticky potatoes are typically the result of excessive mixing. The science underlying this is elementary: during the boiling process, starch cells in the potatoes expand. Cells in the potatoes are broken down during the mixing process, releasing starch. The starchier and more sticky the potatoes get, the more cells are ruptured. If you want light and airy potatoes, mix them as little as possible; if you like creamy, thick potatoes, beat them for a longer period of time, but be careful not to overbeat.
Why Are Mashed Potatoes Lumpy?
If you make garlic mashed potatoes and they turn out lumpy, it’s because the potatoes you used were not boiled before you mashed them. Before taking your potatoes from the fire the next time, test them by poking them with a fork to see whether they are done. The potatoes are considered “fork tender” when a fork can be readily inserted into them without any resistance.
Top Recipe Tips & Variations
- In order to make mashed potatoes with the skin on, you must first thoroughly wash the potatoes to get rid of any dirt or debris, as well as any eyes or sprouts.
- Substitutes for heavy cream. Swap out some of the heavy creams with milk, half-and-half, or stock for a milder flavor. If you want your mashed potatoes on the thicker side, reduce the liquid. Add additional liquid if you like your mashed potatoes on the runnier side.
- Be sure to thoroughly drain the potatoes. The potatoes should be drained well so that they may soak up as much of the milk and butter as possible. In the event that the potatoes cool, reheat the saucepan over low heat before adding the remaining ingredients.
- Cheesy garlic mashed potatoes. After mixing in the heated garlic cream, stir in the parmesan or other cheese of your choice. The cheese will be able to incorporate more fully into the potatoes this way.
- Roasted garlic mashed potatoes. To impart a garlicky taste to the cream, try mashing some roasted garlic into a paste and adding it.
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Jamie Oliver Garlic Mashed Potatoes Nutrition Facts
Amount Per Serving
- Calories 252
- Total Fat 9.6g
- Saturated Fat 5.6g
- Trans Fat 0.1g
- Cholesterol 30mg
- Sodium 1599mg
- Potassium 643mg
- Total Carbohydrate 34g
- Dietary Fiber 2.7g
- Sugars 3.2g
- Protein 8.6g
- Vitamin A 6%
- Vitamin C 33%
- Calcium 19%
Nutrition Facts Source: Source
Jamie Oliver Garlic Mashed Potatoes
Description
These garlic mashed potatoes from Jamie Oliver are velvety smooth, fragrant with garlic, and the ideal accompaniment for the holidays, especially Thanksgiving and Christmas! It is created with potatoes that are light and fluffy, heavy cream that has been infused with garlic, and it is completed with a drizzle of butter that has been sautéed with garlic for an even more garlic taste!
Ingredients
Garlic Butter
Instructions
- Wash and peel the potatoes before cutting them into 1-inch cubes. Cover with water and cook for 10 minutes, or until soft and fork tender.
- Drain well and return to the boiling pot to remove excess water. Using a potato ricer, potato masher, or other instruments, mash the potatoes.
- Heat the garlic, butter, and vegetable oil in a saucepan over medium-low heat. 1 1/2 to 2 minutes, or until garlic is tender and aromatic. Keep a tablespoon of garlic butter aside for later.
- Heat the heavy cream in a saucepan until it is warm and flavored with garlic flavor. The cream should not be boiled.
- Mix in the garlic cream until the potatoes are smooth and creamy. Season with salt and pepper to taste. Note: If you prefer a smoother consistency, start with 2/3 of the amount of cream and add more as needed.
- Place the mashed potatoes in a serving dish and top with the leftover garlic butter. Garnish with herbs and serve right away. Enjoy!
Notes
- In order to make mashed potatoes with the skin on, you must first thoroughly wash the potatoes to get rid of any dirt or debris, as well as any eyes or sprouts.
- Substitutes for heavy cream. Swap out some of the heavy creams with milk, half-and-half, or stock for a milder flavor. If you want your mashed potatoes on the thicker side, reduce the liquid. Add additional liquid if you like your mashed potatoes on the runnier side.
- Be sure to thoroughly drain the potatoes. The potatoes should be drained well so that they may soak up as much of the milk and butter as possible. In the event that the potatoes cool, reheat the saucepan over low heat before adding the remaining ingredients.
- Cheesy garlic mashed potatoes. After mixing in the heated garlic cream, stir in the parmesan or other cheese of your choice. The cheese will be able to incorporate more fully into the potatoes this way.
- Roasted garlic mashed potatoes. To impart a garlicky taste to the cream, try mashing some roasted garlic into a paste and adding it.
Servings 4
- Amount Per Serving
- Calories 252
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 5.6g28%
- Trans Fat 0.1g
- Cholesterol 30mg10%
- Sodium 1599mg67%
- Potassium 643mg19%
- Total Carbohydrate 34g12%
- Dietary Fiber 2.7g11%
- Sugars 3.2g
- Protein 8.6g18%
- Vitamin A 6 IU
- Vitamin C 33 mg
- Calcium 19 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.