Because…….Thanksgiving.
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.
Just kidding…….maybe.
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:
Apple Pie Cookies with Cinnamon Whipped Cream
Brown Butter Sage Roasted Sweet Potatoes
I recently made some delicious mash for a party dinner but I wish I had seen this before! I obviously should have used more garlic :) Oh well, guess my lunch is sorted now! Thanks for the idea Annie
Edward @ Foodaciously recently posted…Fish-Shaped Tuna and Potato Mash
Would you recommend making these a day before for a large dinner group? We would like to do as much as possible the day before. We would put them in the oven on low before the dinner to warm. Or do you think they will become gummy? Thank you!
I think they would hold up okay! You might need to add some more milk the day of if they stiffen/thicken up in the fridge overnight, but I think they’d be good!
I have never cook mash potatoes like this and they were amazing!! Thank you for this recipe!
I’m so glad you liked them, Melissa!!
Hey Annie! Just wanted to let you know that my family also has a secret ingredient… and it is GOLD. My family has used it for 3 generations, and it is even better than cream cheese. Next time, try some mayo in your recipe. Like one big spoonful, mix it up, taste it, and then add more if necessary. But be careful! Don’t add too much. Just enough to keep it creamy.
Let me know if you ever try it. It always makes my mashed potatoes stand out from others, and I always get people asking about the creaminess and the undertone of twang I get with them (but a good twang!).
Wow! I am totally going to try this!
Have you put gravy on the potatoes and do they still tasted as good?
Can you cook the potatoes in the crock pot?
Hi Annie! These look delicious and will definitely be served at our Thanksgiving this year! Thanks for sharing! I was just wondering how big that red dish is that you used in the pictures? We always have such a big crowd that I use disposable foil pans and am planning to go buy them today. Please let me know if you can!
Can you use heavy whipping cream in place of whole milk? Can’t wait to make these for Thanksgiving!
I am currently planning on making these for Thanksgiving. I was wondering how these worked being made the day before and then reheating the day of?
Yay!! So honored to be a part of your Thanksgiving day :). I think they would be okay, but just make sure that you have a decent amount of extra cream and butter (and maybe even some sour cream) on hand for when you reheat it. It will need some help getting back to its initial creamy state after sitting in the fridge overnight. You also might need to add more salt and pepper!
Do you have any recommendations for doing as much in advanced without making the whole batch the day ahead? I’d like to do as much as possible beforehand and then put it all together close to the time we are eating. Thanks!
Good question! I think the best thing to do with mashed potatoes in advance is to go ahead and peel and dice them. You can do it ahead of time and then keep the diced potatoes submerged in cold water in the fridge until ready to boil. You could also measure your butter and cream cheese and put them in a little baggie so they’re ready to just plop in, but that’s not as big of a time saver. Hope that helps!!
My family loved it!! Thanks for sharing!
SO glad, Charlene! You are so welcome :).
This recipe definitely sounds like a keeper.?
Thanks, Del!
I knew garlic would be in these considering garlic is in the title of your blog hehe ;) I always put garlic in my mash as well… or it just isn’t the same. I have never put cream cheese nor chicken base in my mashed potatoes… I will have to try and see how they turn out! Pinned!
Of course :). Garlic is the best! Especially in mashed potatoes!!
If there weren’t mashed potatoes at Thanksgiving dinner I think I’d riot! Haha ;) Mashed potatoes have always been my favorite. I would have had to pass these off too because a bowl alone in my fridge would not have been good! I know for a fact I would eat the whole bowl. Thanks for sharing all of your secrets! :)
Keri @ Fashionable Foods recently posted…Crispy Coconut Chicken Tenders {with Sweet and Spicy Dipping Sauce}
Hahah, I would be right there with you at your riot. Thanks, Keri!
Mashed potatoes are pretty much a staple in my house, but especially on Thanksgiving, it’s a must! Love this version, Annie! I’ve been adding cream cheese to potatoes for a while now. I also love adding Greek yogurt, it gives it such a creamy texture!
Gayle @ Pumpkin ‘N Spice recently posted…Garlic and Sage Stuffing
Definitely a must!! Greek yogurt is a great idea! And a nice way to lighten the mashed potatoes up. I will have to try that!
I’m going to try these!! Would u put the cream cheese in if u use the yogurt?
Hey Joanne! Try them – you will love them :). Are you talking about the comment that mentions using Greek yogurt? I think in that case, it would be a substitution for the cream cheese rather than an extra addition.
I am a crazy fan of mashed potatoes. I get out pom poms and do a little cheer whenever I have them. Haha. These mashed potatoes look terrific. I like how you use the whole milk and half and half. Nice and creamy!
I’m with you Amanda :)! Thanks!
I love adding cream cheese to my mashed potatoes too. It totally changes the texture (in a good way) and takes it to another level. I have a total mashed potato craving now!
Dannii @ Hungry Healthy Happy recently posted…Comment on Garlic and Rosemary Focaccia by Susie @ SuzLyfe
Agreed, Dannii! Me too…then again, I guess I always have a mashed potato craving ;).
Who wouldn’t have mashed potatoes on their Thanksgiving menu!? That’s just crazy talk! These look soooo yummy. I agree, cream cheese is a MUST for mashed potatoes! I’ve never tried the chicken base but I will have to do that!! Sounds great!
Jess @ Flying on Jess Fuel recently posted…Pumpkin and Spinach Lasagna Rolls
Right?! It’s a must. Thanks, Jess!