Now, who doesn’t love mashed potatoes? The smooth, creamy texture and they go with anything.
But my Creamy Garlic and Chives Mashed potatoes take things to the next level.
Sometimes when you’re cooking a meal, you want something different to go with it.
We love to serve our creamy garlic and chives mashed potatoes with recipes such as:
- Slow Cooker Beef Casserole
- Creamy Beef and Bacon Stroganoff with Mushrooms
- Slow-Cooked Corned Beef Silverside
- Leftover Roast Lamb Stroganoff
It’s an excellent alternative to rice or pasta. Still, of course, you can even serve it with any meat, like steak, fish or chicken, along with some steamed vegetables.
How to make Creamy Garlic and Chives Mashed Potatoes
It is a pretty easy recipe to make, which I am glad as my kids ask for it all the time.
One important thing to remember when making this is choosing the best type of potato to use.
You don’t need to overthink the type of potato you use too much. Ones such as the Dutch Creams, Golden Delight or even the Sebago are great to use.
But so long as the potato you choose is suitable for mashing, you will be fine.
If you are not a fan of garlic and or chives in your mash potatoes, you can leave them out.
And suppose you need to cook this as a side to go along with other vegetables. In that case, you can halve the recipe to get smaller portions unless you are feeding a lot more people.
- Garlic Cloves
- Sea Salt or Kosher Salt
- Unsalted Butter
- Thickened Cream or Whipping Cream
- Cracked Black Pepper
- Fresh Chives
Firstly peel your potatoes and cut them into quarters or same size pieces.
Cut the ends off the garlic cloves, then squash the cloves using the side of a knife and remove the peel.
Place the potatoes and garlic in a large saucepan and cover with water. The water should be around 10cm above the top of the potatoes.
Sprinkle in the sea salt, then boil over high heat. Once the potatoes start to boil, reduce to medium heat and cook until tender.
Pro Tip: You can test the doneness of your potatoes with a fork by sticking it into one of the potato pieces. If it goes into the potato easily, then they are ready.
Drain the potatoes and garlic, then add the butter to the pot. Then add the potatoes and garlic and mash.
Add half of the cream and use a hand mixer or whisk to mix at a low speed.
Once mixed, add the cracked pepper and the rest of the cream, place your saucepan over low heat. And continue using a hand mixer to mix the potatoes at a high speed until smooth.
Once smooth, stir through the fresh chives. Add salt to taste, then continue stirring until the potatoes are thoroughly warmed through.
Serve while hot.
Other Potato Side Dishes on Just So Yum!
Potatoes really make a great side dish, and there are many different ways to prepare them. Here are some that we have done that you may also like to try.
- Simple Homemade Potato Salad with Egg and Bacon – Potato salad is a side dish no matter what time of year. And because you can make this ahead of time, it’s a great time saver too.
- Yummy Air Fryer Roast Potatoes With The Perfect Crunch – Want roast potatoes but can’t use your oven to make them. This recipe will show you how to get crunchy roast potatoes that are soft and fluffy on the inside, all by using your air fryer.
- Cheesy Weber Q Hasselback Potatoes with Garlic Chive Butter – We show you how to not only make Hasselback Potatoes in your Weber Q but take them to a whole new level by adding cheese.
Creamy Garlic and Chives Mashed Potatoes
- 1.5 kg Potatoes for mashing
- 1 cup Thickened Cream or heavy whipping cream
- 60 g Unsalted Butter
- 5 Garlic Cloves
- 2 tsp Sea Salt or Kosher Salt
- ½ tsp Cracked Black Pepper
- ¼ cup Chives
- Peel and cut potatoes. Cut the ends of each garlic clove, then crush with the side of a knife and remove the peel.
- Add the potatoes and crushed garlic cloves to a pot and cover with water, about 10 cm above the potatoes. Add 1 teaspoon of sea salt, then place on the stove over a high heat and bring to the boil.
- Once boiling, turn down to medium heat then cook until the potatoes are fork-tender.
- Once cook, drain the potatoes and garlic. Add the butter to the pot, then place the potatoes and garlic back in and mash with a masher.
- Add half the cream, then mix with a hand mixer on low or whisk until cream is incorporated.
- Place the pot over low heat, add cracked black pepper and rest of the cream and mix with the hand mixer on high or a whisk until smooth.
- Add the chives and mix through with a spoon. Then add 1 teaspoon of sea salt or to taste and continue stirring until the mashed potatoes are warmed through.
Alternatively, you can leave a comment below and tell us how you went.