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My Creamy Garlic Mashed Potatoes are tender, rich, and oh-so buttery! I use a ricer and a few tricks to give them the perfect fluffy texture. You will want to make mashed potatoes this way every time! Ready in under an hour and perfect for a holiday buffet.
Jump to:
- Perfect Steakhouse Mashed Potatoes
- FAQs
- Infusing Milk for Mashed Potatoes
- What is dry-stirring?
- How to Prevent Gummy Mashed Potatoes
- How to Keep Mashed Potatoes Warm
- Instructions for Make-Ahead Mashed Potatoes
- Recipe Tips
- Freezing Mashed Potatoes
- What to Serve with Mashed Potatoes
- My Favorite Kitchen Tools
- Holiday Side Dishes
- 📌 Pin it for later!
- Creamy Garlic Mashed Potatoes using a Ricer
Perfect Steakhouse Mashed Potatoes
This has become my new go-to creamy garlic mashed potato recipe. I call these steakhouse mashed potatoes because they are heartier than classic mashed potatoes. The secret to these mashed potatoes is to run them through a ricer. It makes the potatoes light and airy.
While the potatoes are cooking, I infuse milk with fresh herbs, garlic, and butter. This makes the potatoes extra flavorful and delicious. Then, I dry-stir the potatoes after they finish cooking; this removes any excess water from the pot, and allows the potatoes to soak up all the infused milk.
Serve this dish as a side dish for your Sunday supper, holiday spread, or a special event! The leftovers are the best for eating curled up on the couch in a bowl with a spoon. No need to go out to your favorite steakhouse to enjoy the best mashed potatoes... you can make them right at home with this recipe!
FAQs
Use Yukon Gold potatoes for best results when making creamy mashed potatoes. They are softer and more delicate than russet potatoes, giving the mashed potatoes a rich and buttery flavor. Red potatoes also work well for this dish.
A potato ricer is a utensil with small holes through which boiled potatoes or other soft food can be pushed to form particles of a similar size to grains of rice. It is similar to a garlic press. If you're in a hurry, you can boil the potatoes with the skins on, then pass them through the ricer. It will remove the skins for you. Talk about convenience! Some ricers come with different size settings; use the smaller setting for mashed potatoes to give them the best texture.
While a ricer will add an amazing texture to the potatoes, you can make this dish without one. Dry-stir the potatoes as instructed, then mix by hand using a potato masher or stand mixer.
You can cut potatoes ahead of time for mashed potatoes by placing them in a bowl with cold water and keeping them in the refrigerator, covered, for up to 24 hours.
You should use whole milk for this garlic mashed potatoes recipe. However, if you want extra rich potatoes, buttermilk may be used; just note it will add a tangy flavor to the potatoes.
Mashed potatoes are naturally gluten-free. This includes my creamy garlic mashed potatoes recipe!
You can add cream cheese, sour cream, or even heavy cream to your potatoes; these are all great additions to give them an extra pop of flavor. I like to add extra butter and chives.
Infusing Milk for Mashed Potatoes
Infusing the milk is key to this recipe, so do not skip this step! Often, recipes will call for cold milk and cold butter to be added to the hot mashed potatoes. This causes the cooked potatoes to firm up, constricting the starch.
The trick is to gently warm the milk and butter on the stove while the potatoes are cooking. Once the butter melts, add thyme, garlic, and bay leaves. After ricing the potatoes, slowly add the warmed milk mixture to the potatoes until they reach the perfect consistency.
If you're making the potatoes ahead of time, reserve some of the milk mixture to add back to the potatoes right before serving!
What is dry-stirring?
Dry-stirring is stirring the mashed potatoes before adding the milk and butter mixture. It is a process I use to ensure all excess moisture has been removed from the potatoes.
It takes no time at all to dry-stir, but it makes the biggest difference in texture! Too much water in the potatoes can make them runny when mixed with the infused milk. Plus, because it dries them out, when the warm milk mixture is added, the potatoes will soak it up, giving us the perfect texture!
Here's how to dry-stir mashed potatoes:
- After draining the potatoes, add them back into the pot over medium-heat on the stove.
- Stir constantly for 1-2 minutes, or until all moisture has been removed.
- Take off the stove and slowly add in the milk mixture until your potatoes reach the desired consistency.
How to Prevent Gummy Mashed Potatoes
If your potatoes turn out gummy or gluey, it is either because you under-cooked them, overcooked them, or over-mixed them. Here are a few tips for how to prevent gummy mashed potatoes:
- To avoid overcooking the potatoes, make sure to follow my instructions on cooking time. Check the potatoes with a fork. If you can easily pierce through the potatoes, they are soft enough to mash and are done.
- If a fork does not pierce through your potatoes easily, they need more cooking time and are not done. Under-cooking your potatoes will give you gluey mashed potatoes, so make sure the fork goes all the way through.
- Do not use a hard boil to cook the potatoes. Potatoes should be cooked at a rapid simmer. This means medium-high heat with light bubbles. The bubbles will be fairly small. If you cook them with a hard boil, they could become water-logged.
- Avoid over-mashing the potatoes. With mashed potatoes, less is more! Just mix the potatoes to combine, over-mixing can overwork the starch.
- Dry-stir the potatoes. Before adding the warmed milk mixture, you want to be sure that all of the water is removed from the pot. Once the potatoes are drained, add them back into the pot and continue to cook and stir over medium heat for 1-2 minutes, or until all moisture is removed.
- Cut your potatoes into even pieces. If the potatoes do not cook uniformed, then some pieces may be overcooked while others are under-cooked. If they are the same size they will mash better.
How to Keep Mashed Potatoes Warm
I love making mashed potatoes ahead of time and throwing them in the slow cooker on the warm setting. This is a great trick whenever you're hosting a holiday dinner - after all, these are the perfect make ahead side dish!
Instructions for Make-Ahead Mashed Potatoes
If I am planning a large meal, the last thing I want to do when I am pressed for time is peel potatoes! I always feel when I make mashed potatoes ahead of time, I am less stressed the day of a dinner party or holiday.
Cooked mashed potatoes are good in the refrigerator for up to 4 days. All you need to do is reserve some of the infused milk mixture!
- Make the potatoes completely following recipe instructions.
- Place potatoes in a medium-sized casserole dish. Do not smooth the potatoes; make medium-sized craters (holes) in the potatoes. Cover and leave in the refrigerator.
- Reserve infused milk mixture. If you know you are making ahead, you can add a little more milk to the mixture when you are cooking it. Place the milk mixture in a separate container and store in the refrigerator as well.
- When you are ready to serve the potatoes, preheat oven to 350 degrees Fahrenheit. Pour reserved milk mixture over the holes in the mashed potatoes and bake in the oven for 20-30 minutes.
- Give the potatoes a large stir, and serve right from the casserole dish! Enjoy!
Recipe Tips
- Start with cold water. Potatoes cook more evenly as the water slowly comes to temperature.
- Season potatoes before cooking them by using heavily salted water (this will allow the salt to infuse with the potatoes, rather than adding after they are mashed).
- Be sure to cut your potatoes into even pieces with the same consistency (we like them to be in 1-inch pieces).
- Use whole milk. You want full fat for a heartier mashed potato.
- Check potatoes periodically to avoid over or under cooking.
- Infuse milk mixture before adding it to cooked potatoes
- Pass the potatoes through a ricer for the ultimate steakhouse potato texture.
- Dry-stir the potatoes to remove access moisture.
Freezing Mashed Potatoes
Did you know you can freeze mashed potatoes and they turn out just as fluffy and delicious when you are ready to serve them?
When cooked potatoes are frozen, they tend to become grainy or mushy, but this is because they are losing fat content. Here are a few tricks to perfectly freezing mashed potatoes:
- Always make sure to use an airtight container and to place a thin layer of plastic wrap over the surface of the potatoes before freezing them. They should be completely cooled before doing this.
- Try not to freeze longer than 6 months.
- When ready to thaw, be sure to leave them in the refrigerator overnight or for up to 2 days.
- Gently reheat the potatoes over a double-boiler or on a low setting in the oven.
- You will need to add more fat (whole milk and butter) as the potatoes are heating.
- Always be sure to taste for seasoning when reheating frozen food.
What to Serve with Mashed Potatoes
- Sous Vide Prime Rib
- Horseradish Sauce
- Southern Smothered Pork Chops
- Pressure Cooker Turkey Breast
- Recipe for Garlic Butter Sauce
These creamy mashed potatoes look amazing piled high in your favorite serving bowl or on a platter. I like to serve them with pats of butter over top. Watching the butter slowly melt into the potatoes topped with bright green chopped chives makes everyone at the table extra hungry!
Once you have them on a plate, they perfectly soak up any sauce. What could be better than a fluffy mashed potatoes recipe like this?
My Favorite Kitchen Tools
As an Amazon associate, I may receive compensation for purchases made through affiliate links.
- Maldon Sea Salt Flakes: The most amazing Maldon Salt. If you do nothing else, sprinkle a tiny bit of maldon salt on your recipes. I promise, it will change your recipes!
- Le Creuset Dutch Oven: I have had my Le Creuset Dutch Oven for many years. It is an amazing kitchen staple.
- Le Creuset Cast Iron Skillet: I love my Le Creuset Dutch Oven so much, I purchased this skillet. It is just amazing.
- Victorinox Swiss Army Slicing Knife: Hands down the best knife for slicing beef! This is a true kitchen staple.
- Yaxell Mon 8" Chef's Knife: I highly recommend everyone own a good chef's knife. It will make your chopping so much easier!
- Presto 16-inch Electric Foldaway Skillet: If you cook for a large family like I do, an electric skillet is an absolute must. It enables you to cook in large batches.
- All-Clad Slow Cooker, 7-Quart: I love slow cooker recipes. This is my current slow cooker and it does a great job.
Holiday Side Dishes
Try more of my best holiday sides:
- Best Yorkshire Pudding Recipe
- Easy Scalloped Potatoes
- Cream Cheese Garlic Bread
- Easy Sweet Potato Casserole with Pecans
- Green Bean Casserole with Fresh Green Beans (Gluten-Free)
Did you try my creamy garlic mashed potatoes recipe? Let me know what you think in the comments below, and please leave a rating! I always love your feedback.
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Creamy Garlic Mashed Potatoes using a Ricer
Equipment
- Potato ricer
- Wooden spatula or spoon
- Large pot
- Large mixing bowl
- Knife
- Vegetable peeler
- Sauce pan
- Cutting board
Ingredients
- 4 pounds Yukon Gold potatoes peeled and cut into 1 inch pieces
- 1 Tablespoon Kosher salt plus more to taste
- 1½ cups Whole milk
- 2 cloves garlic smashed
- 5 sprigs Fresh thyme
- 2 Dried bay leaves
- ¾ cup Unsalted butter 1 ½ sticks, plus more for serving
Instructions
- Place potatoes in a large pot and pour in cold water to cover by 1 inch. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, but not saturated or crumbly, 20–25 minutes.4 pounds Yukon Gold potatoes, 1 Tablespoon Kosher salt
- Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1-2 minutes or until moisture is gone.
- In the meantime, heat milk, thyme sprigs, bay leaves, garlic, and butter in a small saucepan over medium heat until butter is melted. Remove from heat.1½ cups Whole milk, 2 cloves garlic, 5 sprigs Fresh thyme, ¾ cup Unsalted butter, 2 Dried bay leaves
- Pass hot potatoes through a ricer into a large bowl. Do this while they are hot; if allowed to cool, the potatoes will become gummy. If not using a ricer, transfer to an electric mixer with paddle attachment and blend until desired consistency is reached.
- Remove herbs from warm milk mixture and discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon or paddle attachment until combined and smooth.
- Season with salt and pepper. Serve with pats of butter on top and chives if desired. Enjoy!
Video
Notes
- Start with cold water. Potatoes cook more evenly as the water slowly comes to temperature.
- Season potatoes before cooking them by using heavily salted water (this will allow the salt to infuse with the potatoes, rather than adding after they are mashed).
- Be sure to cut your potatoes into even pieces with the same consistency (we like them to be in 1-inch pieces).
- Use whole milk. You want full fat for a heartier mashed potato.
- Check potatoes periodically to avoid over or under-cooking.
- Infuse milk mixture before adding it to cooked potatoes
- Pass the potatoes through a ricer for the ultimate steakhouse potato texture.
- Dry-stir the potatoes to remove access moisture.
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