Garlic and Chive Mashed Potatoes ~
Creamy mashed potatoes infused with garlic and fresh chives.
Serve with Roasted Vegetable Wellington and Brussels Sprouts Salad.
Garlic Chive Potatoes Recipe
I like this recipe because it’s simple yet packed with flavor. The combination of garlic and fresh chives adds just the right amount of savory and herbal notes to creamy, rich potatoes.
I used Yukon Gold potatoes for their naturally buttery texture, which makes them perfect for mashing. The key is cooking the potatoes until they’re fork-tender, then blending them with sour cream, cream cheese, and butter to get that perfect, velvety consistency. The garlic adds depth, and the chives bring a fresh pop of flavor to every bite.
How to Make the Best Mashed Potatoes
Everyone has their own opinion on what makes the best mashed potatoes, but one thing is certain: they’re a must-have side dish for rich, holiday dinners. In this recipe, I use a potato ricer, and for good reason. It’s the secret to achieving that perfect, velvety texture. If you’re using a ricer, be sure to peel the potatoes beforehand, as the skins can clog it up.
If you prefer your mashed potatoes with a bit more texture, a potato masher is perfect for creating a rustic, slightly chunky consistency.
For an airier result, an electric hand mixer will whip them to perfection. Each method works well, so it all comes down to your personal preference.
Ingredients for Garlic and Chive Mashed Potatoes
You will need the following:
- 2 pounds Yukon Gold potatoes, peeled and halved
- 1/2 cup sour cream
- 4 ounces cream cheese
- 1/4 cup butter
- 2 tablespoons heavy cream
- 1 1/2 teaspoons garlic, minced
- 1/4 teaspoon salt, plus additional for salting the cooking water
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh chives, chopped
Ingredient Notes
- Yukon Gold Potatoes – Yukon potatoes are preferred for their buttery texture and natural creaminess. They hold up well to mashing without becoming grainy. Russet potatoes can be used for a fluffier texture, but they aren’t as creamy. Red potatoes aren’t ideal either, as they tend to be waxy and don’t mash as smoothly.
- Sour Cream – Adds a slight tang that balances the richness of the cream cheese and butter.
- Cream Cheese – Gives the potatoes a smooth and creamy consistency without overpowering them.
- Butter – Classic ingredient for rich, comforting mashed potatoes.
- Garlic – You’ll need 2-3 garlic cloves, minced, for just the right amount of garlic flavor.
- Salt and Black Pepper – Simple seasonings that bring out the flavors of the dish.
- Fresh Chives – For a subtle oniony flavor and a pretty pop of color.
How to Make Garlic and Chive Mashed Potatoes
STEP ONE: Cook the Potatoes. Place the halved potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to medium and cook for 10-15 minutes, until the potatoes are fork-tender. (Time will vary based on the size of your potatoes.)
STEP TWO: Make the Creamy Mixture. While the potatoes cook, heat the sour cream, cream cheese, butter, heavy cream, garlic, salt, and black pepper in a small saucepan over medium-low heat. Stir until combined, then remove from heat.
STEP THREE: Mash the Potatoes. Transfer the potatoes to a colander and drain well. While still warm, press the drained potatoes through a potato ricer back into the pot.
STEP FOUR: Mix. Gradually stir in the warm sour cream mixture until the potatoes are creamy. Gently fold in the chopped chives.
STEP FIVE: Serve – Adjust seasoning to taste, transfer to a serving bowl, and serve hot.
FAQ
- Why use a potato ricer? A ricer helps create extra smooth mashed potatoes by breaking them down without overworking them. Over-mashing can make potatoes gluey, so a ricer ensures a light and fluffy consistency.
- Can I use milk instead of heavy cream? Yes, you can substitute milk for heavy cream if you want a lighter version. The cream gives extra richness, but milk will still work well.
- What kind of garlic is best? Fresh minced garlic adds the best flavor. If you’re in a pinch, garlic powder can be substituted, but fresh is always preferred for a more pronounced taste.
Storage
- Mashed potatoes are best served fresh but can be stored in an airtight container in the refrigerator. Keep in mind that mashed potatoes can lose their creaminess after refrigeration. To reheat cold mashed potatoes, add a splash of milk or cream and stir gently as you warm them in a saucepan or microwave to restore their texture.
More Mashed Potato Recipes You’ll Love!
- Mashed Potato Casserole
- Olive Oil Mashed Potatoes
- Savory Mashed Sweet Potatoes
- Mustard Mashed Potatoes
- Old Bay Mashed Potatoes
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Garlic and Chive Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes peeled and halved
- 1/2 cup sour cream
- 4 ounces cream cheese
- 1/4 cup butter
- 2 tablespoons heavy cream
- 1 1/2 teaspoons garlic minced
- 1/4 teaspoon salt plus additional for salting the cooking water
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh chives chopped
Instructions
- Place the halved potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to medium and cook for 10-15 minutes, until the potatoes are fork-tender. (Time will vary based on the size of your potatoes.)
- While the potatoes cook, heat the sour cream, cream cheese, butter, heavy cream, garlic, salt, and black pepper in a small saucepan over medium-low heat. Stir until combined, then remove from heat.
- Transfer the potatoes to a colander and drain well. While still warm, press the drained potatoes through a potato ricer back into the pot.
- Gradually stir in the warm sour cream mixture until the potatoes are creamy. Gently fold in the chopped chives.
- Adjust seasoning to taste, transfer to a serving bowl, and serve hot.
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