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These classic, delicious garlic mashed potatoes are the perfect side dish for our family’s favorite stuffed chicken breast by Barber Foods. Simple, hearty, and easy to make, this will become a go-to meal for your gang as well!
Getting a flavorful and tasty dinner on the table that everyone loves can be a challenge — but with this yummy idea, you’ll have a home full of happy campers and dinnertime won’t be a stress!
I got Barber Food® Cordon Bleu Stuffed Chicken Breasts for our dinner but you should also check out their other comforting flavors: Barber Foods Broccoli & Cheese Stuffed Chicken Breasts and Barber Foods Chicken Parmesan Stuffed Chicken Breasts. They are staples in our freezer and are perfect for any occasion.
They taste homemade because they select only the finest cheeses, highest-quality meats, and freshest vegetables for every stuffed chicken breast. The chicken is raised with no added hormones as well, so you can feel good about feeding it to your family.
It’s ready to bake straight from the freezer so it’s a quick way to make a great meal any time, even if you’re busy. You’ll find them in the frozen poultry section of your Publix.
Ingredients for Garlic Mashed Potatoes
What You Need…
- 2 pounds Yukon gold potatoes, scrubbed
- 2 pounds Russet potatoes, scrubbed
- 3 whole cloves of garlic
- 1 Tablespoon salt
- Salt and pepper to taste
- 4 Tablespoons butter
- ¾ cup whole milk
- 4 ounces cream cheese, cubed and at room temperature
- 1 cup shredded parmesan cheese, divided into ¾ cup and ¼ cup
- 2 Tablespoon butter, melted
- ½ teaspoon garlic powder
- Freshly ground pepper, optional
SUBSTITUTIONS
MILK: You can use half and half or heavy whipping cream in place of the milk if desired.
POTATOES: You can use all one kind of potato. Yukon Gold or Russet are the best varieties for mashed potatoes. They create a delicious, fluffy texture. You can peel the potatoes if you want but I love skipping that step. It’s a time saver plus leaving the peels on gives more nutrition!
TOPPINGS: You can add crispy, crumbled bacon, cheese, sour cream, parsley or chives on these potatoes to make them even more amazing if you’d like.
PRO TIP: You can prep ahead and place the cut potatoes in ice water up to 3-4 hours before your mealtime!
How to Make Garlic Mashed Potatoes
STEP ONE: Scrub the outside of the potatoes. Cut the potatoes into big, even-sized chunks, about 1 inch. You can peel them if you prefer. Place the potatoes into a large stockpot along with enough cold water to cover completely up to about 1 inch above the potatoes.
PRO TIP: Large, evenly sized chunks will make the best mashed potatoes as they’ll cook evenly and not get mushy!
STEP TWO: Add the two cloves of garlic into the water and then heavily salt the water, up to about 1 Tablespoon.
How Long to Cook Garlic Mashed Potatoes
STEP THREE: Over high heat, bring the potatoes to a boil and then reduce the heat to continue a steady boil and cook the potatoes 10-15 minutes or until you can easily insert a knife or fork into the potato.
STEP FOUR: Carefully drain the water off of the potatoes. Place the potatoes back into the hot stock pot and give a little shake.
PRO TIP: Placing the drained potatoes back into the hot pot helps release more of the steam and moisture from the potatoes.
STEP FIVE: While the potatoes are boiling in a small saucepan, melt the butter and add the milk, salt and pepper, and garlic powder. Over low heat, warm the mixture.
STEP SIX: Mash the potatoes to your desired consistency and using your favorite mashing method. If you like the potatoes smooth, use a finer potato masher or a mixer. For a chunkier mash, use a bigger potato masher.
PRO TIP: Be careful to not over mix or the potatoes will be like glue.
STEP SEVEN: Add the cream cheese cubes and ¾ cup Parmesan cheese and gently stir into the potatoes just until mixed in.
STEP EIGHT: Pour in the butter and milk mixture. Stir until combined, then place into the serving bowl.
STEP NINE: Melt the butter in a small dish and add the garlic powder. Drizzle the melted butter over the top of the potatoes.
STEP TEN: Add fresh ground pepper for garnish over the top and sprinkle the potatoes with ¼ cup Parmesan cheese.
How to Store + Reheat
Mashed potatoes can be made ahead and stored in an airtight container in the refrigerator for up to three days. I like to make these over the weekend and store them in the fridge for a fast side dish for a weeknight meal.
Don’t put the Parmesan topping or the additional melted butter and garlic powder on if making ahead but wait and add it after reheating when you’re ready to serve.
REHEAT IN THE OVEN: Place in an oven-safe dish in an even layer and bake at 350 degrees Fahrenheit for about 20 minutes.
REHEAT ON THE STOVE: Place the potatoes in a pan over medium-low heat and stir until warmed through.
IN THE CROCKPOT: Having a big family dinner? Keep these garlic mashed potatoes warm in your slow cooker!
PRO TIP: You may need to add additional milk or cream to get them the desired consistency again when reheating.
Serve alongside with Barber Foods Cordon Bleu Stuffed Chicken Breasts for a delicious, simple, and convenient meal. With the perfect balance of butter and seasoning, these garlic mashed potatoes will become an often-requested family favorite!
Garlic Mashed Potatoes
Ingredients
- 2 pounds Yukon gold potatoes scrubbed
- 2 pounds Russet potatoes scrubbed
- 3 whole cloves of garlic
- 1 tablespoon salt
- Salt and pepper to taste
- 4 tablespoons butter
- ¾ cup whole milk
- 4 ounces cream cheese cubed and at room temperature
- 1 cup shredded parmesan cheese divided into ¾ cup and ¼ cup
- 2 tablespoon butter melted
- ½ teaspoon garlic powder
- Freshly ground pepper optional
Instructions
- Scrub the outside of the potatoes. Cut the potatoes into big even sized chunks, about 1 inch. (You can peel them if you prefer). Place the potatoes into a large stock pot along with enough cold water to cover completely up to about 1 inch above the potatoes.
- Add the two cloves of garlic into the water and then heavily salt the water, up to about 1 tablespoon.
- Over high heat bring the potatoes to a boil and then reduce the heat to continue a steady boil and cook the potatoes 10-15 minutes or until you can easily insert a knife or fork into the potato.
- Carefully drain the water off of the potatoes. Place the potatoes back into the hot stock pot and give a little shake.
- While the potatoes are boiling in a small saucepan melt the butter and add the milk, salt and pepper and garlic powder. Over low heat warm the mixture.
- Mash the potatoes to your desired consistency and using your favorite mashing method. If you like the potatoes smooth use a finer potato masher or a mixer. For a chunkier mash use a bigger potato masher. Just be careful to not overmix or the potatoes will be like glue.
- Add the cream cheese cubes and ¾ cup parmesan cheese and gently stir into the potatoes just until mixed in.
- Pour in the butter and milk mixture. Stir until combined.
- Place into the serving bowl.
- Melt the butter in a small dish and add the garlic powder. Drizzle the melted butter over the top of the potatoes.
- Add fresh ground pepper for garnish over the top.
- Sprinkle the potatoes with ¼ cup parmesan cheese.
Nutrition
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