Garlic-Garlic Mashed Potatoes

September 29, 2011

Author Notes: I almost called these potatoes "Damned Mashed Potatoes". Any culinary journey that starts by tinkering with your grandmother's recipes surely ends in eternal damnation. My sainted grandmother produces delicious garlicky potatoes by boiling garlic with the potatoes, but I could never incorporate the boiled cloves into the mashed potatoes without having chunks of half-boiled garlic pop up alarmingly on my tongue, disrupting the glorious creaminess of the dish. The fault is entirely mine. And I promise, I will never ever ever mess with the Parker House rolls. Or the pierogis.

As the official title implies, these have some serious garlic power. If you're scared, you can dial it down a notch (I'm making chicken noises at you right now). However, the tang of the goat cheese and parmesan balance it out so it doesn't seem out of place. One last caveat: these are robust, aggressive, feisty mashed potatoes. Don't serve with, say, a consume or a delicate sea bass. They'll be annihilated. These are meant to be served with a hearty stew or a healthily herbed roasted chicken.

Food52 Review: WHO: Niknud is a longtime Food52 member who calls Colorado home.
WHAT: Mashed potatoes that have a few tricks up their sleeves.
HOW: Pour ten cloves of garlic browned in butter over still-warm mashed potatoes. Add in two types of cheese (goat! Parmesan!), cream, and more butter (yes, more), then bake in a casserole dish until golden-brown.
WHY WE LOVE IT: They had us at "more butter." Combined with the tangy goat cheese and, well, garlicky-ness of the garlic, these mashed potatoes are bold without being overpowering. We'd like seconds, please.
Kate Robertson

Serves: 4 to 6 as a side


  • 3 pounds Yukon gold potatoes, peeled and cut into 1/2-inch pieces
  • 8 tablespoons butter, divided
  • 10 cloves garlic, peeled and finely minced
  • 3 1/2 ounces goat cheese
  • 1/2 cup finely grated Parmesan cheese
  • Heavy cream or milk, as needed
  • Salt and pepper to taste
  • 1/3 cup chopped scallions (optional)
In This Recipe


  1. Place the chopped potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 to 18 minutes.
  2. While your potatoes are cooking, melt 6 tablespoons of the butter in a small sauté pan. Add the garlic and cook (gently!) over low heat. Do not let the garlic brown or burn. You want to mellow out the garlic and infuse the butter with flavor.
  3. When your potatoes are done, drain and transfer them to a large bowl. Pour the butter and garlic over the still warm potatoes and mash well -- I used a fork. As soon as incorporated, add the goat and Parmesan cheeses, and work them into the mixture.
  4. Now start adding your liquid. I use heavy cream because, by now, I've already passed the point of coronary doom and figure I might as well enjoy myself before shuffling off this mortal coil. Add as much liquid as you need to get the consistency you like. I used about a cup, but some people enjoy a creamier potato—it's all up to you.
  5. Add salt and pepper to taste. If you want, you can also stir in the chopped scallions at this point.
  6. Turn the mashed potatoes into a baking dish and dot the top with the remaining 2 tablespoons of butter (yes, more butter). I use a deep dish pie plate, but a 9 x 13-inch baking dish works nicely, as well. Cook in a 375° F oven until the top gets slightly browned and crusty, about 20 minutes.
  7. Have your defibrillator standing by, and enjoy!

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