These garlic butter mashed potatoes are incredibly creamy and flavorful! Made with infused garlic butter and heavy cream, feta cheese and chives, a bowl of these velvety mashed potatoes is a must in your dinner table!
Garlic butter mashed potatoes
This garlic butter mashed potatoes is the type of recipe you pass down to your kids, and your grand kids and so on! It’s the type of recipe that becomes a family staple. Yes, it’s that good and no, I’m not exaggerating even a bit!
These feta mashed potatoes are velvety, fluffy, and packed with flavor, and are everything good mashed potatoes should be. They are the type of side dish you expect to find at a high-end steakhouse.
What meal goes with mashed potatoes?
Usually meats go well with mashed potatoes (poultry, beef, pork and fish) but vegetarian lovers can enjoy these garlic butter mashed potatoes with a simple green salad, these yellow beans with garlic & dill, or a mushroom sauce.
My family and I love serving our mashed potatoes along these dishes:
- Apple chicken recipe with red onions & prosciutto
- Best Swedish meatballs
- Oven roasted cranberry chicken thighs
- Lemon garlic herb roasted turkey breast
- Bacon wrapped turkey breast
- Baked fish with lemon garlic and butter
- Apple stuffed pork loin
What is best potato for mashing?
Yukon potatoes are one of the bests for making mashed potatoes. However, Russet potatoes also work fine. Just make sure to wash and scrub them really well before boiling them in the salted water.
Once your easy garlic mashed potatoes are done, top them with chives and crumbled feta cheese for a boost of even more flavor. Add a crack of pepper and some extra infused garlic butter to give it a kick.
Secrets to making the best garlic mashed potatoes:
- Season the cooking water heavily: This is not the place to go light on the salt. Potatoes will soak up all the flavor from the water they are cooking on. Some people prefer to use chicken or beef stock, however, I find that the end results it’s too overpowering and not as subtle as if you use enough salt in your water.
- Drain the potatoes: Really drain them. You want to get rid of as much water as possible. I sometimes even pat dry them just to be sure. If you remove most of the water the end result is going to be creamier.
- Use infused garlic butter: Using infused garlic butter really elevates the flavors. I actually like to infuse some extra butter and use it as a topping to make them even more flavorful.
- Finally, whip everything up with a mixer: The best way to make fluffy, delicious mashed potatoes is by using a mixer to bring everything together. Whip up for a couple of seconds or until everything is incorporated and your potatoes look light and airy.
Why are my mashed potatoes gluey?
Gluey mashed potatoes are the result of overcooked potatoes. You need to boil the potatoes until they become soft enough to be able to insert a fork through the center without efforts but don’t let them boil to the point they dissolve into the pot. Overcooked potatoes release a lot of starch.
To get rid of some of the starch, cube potatoes then place in a pot filled with cold water, before cooking, for a couple of hours. Drain the water, rinse potatoes and add fresh cold water when cooking.
If you still get gluey mashed potatoes, in spite of all your efforts, you can boil a few more and add to the gluey potatoes until you get the right texture.
Garlic mashed potatoes
1. Start by cutting your potatoes into cubes. Place potatoes in a pot.
2. Fill the pot with water. Season heavily with salt.
3. Place on the stove top over medium heat and bring to a soft, rolling boil. Cook for 35 minutes or until potatoes are soft. Drain water.
4. While the potatoes are cooking, melt butter in a skillet over medium heat. Add garlic and cook for 3-5 minutes. Remove from fire.
5. Pour ¾ of garlic butter into the pot with potatoes, add heavy cream and salt and pepper.
6. With the help of a mixer whip potatoes for 4 minutes or until light and fluffy.
7. Transfer to a bowl, drizzle with remaining garlic butter.
8. Top with crumbled feta cheese, chives and a crack of black pepper.
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Print the recipe
Garlic butter mashed potatoes with feta & chives
- 3 Big potatoes diced
- ⅓ Cup butter
- 2 Garlic cloves minced
- ½ Cup heavy cream
- Salt and pepper to taste
- 2 Tbsp chives
- 3 Tbsp crumbled feta cheese
- Place potatoes in a pot, fill with water. Season with salt.
- Place in the stove top over medium heat and bring to a soft, rolling boil.
- Cook for 35 minutes or until potatoes are soft. Drain water
- While the potatoes are cooking, melt butter in a skillet over medium heat.
- Add garlic and cook for 3-5 minutes. Remove from fire.
- Pour ¾ of garlic butter into the pot with potatoes, add heavy cream and salt and pepper.
- With the help of a mixer whip potatoes for 4 minutes or until light and fluffy.
- Transfer to a bowl, drizzle with remaining garlic butter. Top with crumbled feta cheese, chives and a crack of black pepper.