Mashed potatoes are just a staple. THEY JUST ARE.
If you don’t have mashed potatoes on your Thanksgiving spread, I am secretly judging you right now.
So naturally, since Thanksgiving is less than two weeks away, I had to post the mother of all mashed potato recipes.
The title of this post = Ultimate Secret Ingredient Garlic Mashed Potatoes…
- They truly are the “Ultimate” mashed potatoes. Aka – the least healthy, most creamy, buttery, and decadent dish of potato goodness that you will ever encounter in your many years on this planet.
- Secret ingredient…there are actually TWO…but we will get to that later ??.
- Garlic…that’s all.
My poor husband was so jealous when I was making these. First of all, he’d just had a less than delicious plate of Tuna Casserole for dinner from the DFAC (cafeteria type thing – he is deployed to the Middle East for those of you who don’t know). Second of all, he is OBSESSED with mashed potatoes. He would eat mashed potatoes and ONLY mashed potatoes always and forever if he had the choice.
So he was quite sad that he couldn’t devour the entire dish.
As a further kick in his stomach, I didn’t even keep them. I’m sorry…but four pounds of buttery, creamy, decadent mashed potatoes sitting in my fridge as I am living ALONE? No thank you. Nooooo thank you. I pawned them off on a friend to bring to her weekly Sunday family lunch.
Seth mourned their loss.
But my friend’s family enjoyed them a lot! I received high reviews ?.
Now…as for the secret ingredients…the little simple tricks that take these mashed potatoes from being good to BOSS city.
- Cream cheese. Not enough so that you can taste the cream cheese…just enough to add a level of silky, creamy depth to your already delicious potatoes. I can’t even tell you the difference this makes. Just try it. Your world will be changed forever.
- Chicken base. You don’t add the chicken base into the finished potatoes!!! Yikes. You plop a tablespoon or so of the chicken base into the water that the potatoes simmer in. This adds another layer of flavor and complexity to your finished mash. This is actually a trick I learned from my mother-in-law several years ago. Simple…but it makes a huge difference. I have never cooked potatoes in plain water since!
The addition of garlic powder should really be a third secret ingredient…but it’s not really unique or random like the other two even though adds just as much yumminess. The garlic powder really brings these mashed potatoes right where they need to be and gives them that extra kick of flavor. Perfection!!!!
I am making these mashed potatoes and my Apple Pie Cookies with Cinnamon Whipped Cream for Thanksgiving this year, and I am puuuumped about it. What are you bringing to your Thanksgiving dinner?
- 3 pounds yukon gold potatoes, peeled and diced
- 1-2 tablespoons chicken stock base
- ¾ cup half and half
- ½ cup whole milk
- ¼ cup butter
- 4 oz cream cheese
- ½ teaspoon garlic powder
- Place your potatoes in a pot and cover with water about an inch or two above the potatoes
- Add your chicken stock base and stir together
- Bring to a boil, and reduce to a simmer
- Simmer your potatoes until they are cooked through (tender when you pierce them with a knife)
- Cook time will depend on the size of chunks you cut your potatoes into - the smaller they are, the quicker they will cook!
- When your potatoes are done, drain them using a colander and transfer to a large bowl
- Add your half and half, whole milk, butter, cream cheese, and garlic powder
- Mash everything together until thoroughly combined and smooth
- Now for the salt...potatoes need a LOT of salt to be flavorful. Don't be afraid of it...just keep adding it until the potatoes have good flavor. Without enough salt, you can't taste the other flavors in the dish.
- So - that being said - season to taste with salt and pepper and serve!
*This recipe is gluten free*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy Thanksgiving recipes? Check these out: