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Ultimate Secret Ingredient Garlic Mashed Potatoes

November 16, 2015 by Annie Chesson 40 Comments

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Ultimate Secret Ingredient Garlic Mashed Potatoes - a few special tricks set these mashed potatoes apart from all the others! Buttery, creamy, garlicky - it doesn’t get any better than this :).

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…

  1. 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.
  2. Secret ingredient…there are actually TWO…but we will get to that later.
  3. Garlic…that’s all.

Ultimate Secret Ingredient Garlic Mashed Potatoes - a few special tricks set these mashed potatoes apart from all the others! Buttery, creamy, garlicky - it doesn’t get any better than this :).

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 👍🏻👍🏻. 

Ultimate Secret Ingredient Garlic Mashed Potatoes - a few special tricks set these mashed potatoes apart from all the others! Buttery, creamy, garlicky - it doesn’t get any better than this :).

Now…as for the secret ingredients…the little simple tricks that take these mashed potatoes from being good to BOSS city.

  1. 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.
  2. 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?

Ultimate Secret Ingredient Garlic Mashed Potatoes - a few special tricks set these mashed potatoes apart from all the others! Buttery, creamy, garlicky - it doesn’t get any better than this :).

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Ultimate Secret Ingredient Garlic Mashed Potatoes

★★★★★

5 from 6 reviews

  • Author: Annie Chesson
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 8 servings 1x

Ingredients

Scale
  • 3 pounds yukon gold potatoes, peeled and diced
  • 1–2 tablespoons chicken stock base
  • 3/4 cup half and half
  • 1/2 cup whole milk
  • 1/4 cup butter
  • 4 oz cream cheese
  • 1/2 teaspoon garlic powder

Instructions

  1. Place your potatoes in a pot and cover with water about an inch or two above the potatoes
  2. Add your chicken stock base and stir together
  3. Bring to a boil, and reduce to a simmer
  4. Simmer your potatoes until they are cooked through (tender when you pierce them with a knife)
  5. Cook time will depend on the size of chunks you cut your potatoes into – the smaller they are, the quicker they will cook!
  6. When your potatoes are done, drain them using a colander and transfer to a large bowl
  7. Add your half and half, whole milk, butter, cream cheese, and garlic powder
  8. Mash everything together until thoroughly combined and smooth
  9. 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.
  10. So – that being said – season to taste with salt and pepper and serve!

Did you make this recipe?

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*This recipe is gluten free*

Screen Shot 2015-11-16 at 6.01.53 PM

Ultimate Secret Ingredient Garlic Mashed Potatoes - a few special tricks set these mashed potatoes apart from all the others! Buttery, creamy, garlicky - it doesn’t get any better than this :).

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

The Best Mac and Cheese Ever

 

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Filed Under: All Recipes, Christmas, Gluten Free, One Pot Meals, Sides, Thanksgiving Tagged With: holiday, mashed potatoes, potatoes, Side dish, Sides, Thanksgiving

« Brown Butter Sage Roasted Sweet Potatoes
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Comments

  1. Karla says

    November 13, 2020 at 1:27 pm

    Wow this recipe is just perfection, every single year. It’s popular & I simply say this amazing woman off Pinterest let’s us all use her recipe! I usually use russet potatoes though, I was wondering, what exactly is a Yukon potato? I would love to try Yukon potatoes this thanksgiving!

    ★★★★★

    Reply
    • Annie Chesson says

      November 17, 2020 at 1:43 pm

      Aw, thank you so much Karla! I’m so glad this recipe is a hit for you! Yukon potatoes are the smaller, golden/yellow potatoes at the grocery store. They’re my personal favorite to use for mashed potatoes, but russets are great too!

      Reply
  2. Angela says

    November 28, 2019 at 8:35 pm

    Classic. Best potatoes. A hit at Thanksgiving this year!!

    ★★★★★

    Reply
    • Annie Chesson says

      December 9, 2019 at 5:35 pm

      Yay! So glad they turned out well for you, Angela!

      Reply
  3. Tim Brown, Chefologist says

    January 21, 2019 at 4:20 pm

    Love mashed potatoes.
    My wife is from Mexico and this may sound odd but she put American cheese, Mayo and hard boiled eggs in hers.
    Also on corn on the we eat it with mayo, parmean, Salt and pepper.
    I don’t even eat it with just butter and salt anymore.
    Richer flavor, soooo good.
    Going to try your potatoes, they sound awesome

    Reply
    • Annie Chesson says

      February 13, 2019 at 12:27 pm

      That actually sounds pretty dang amazing! I am curious to try it!!

      Reply
  4. Edward @ Foodaciously says

    December 3, 2018 at 5:51 am

    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 MashMy Profile

    ★★★★★

    Reply
  5. Courtney says

    March 6, 2018 at 8:29 am

    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!

    ★★★★★

    Reply
    • Annie Chesson says

      March 7, 2018 at 12:25 pm

      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!

      Reply
    • Vicki says

      January 24, 2019 at 8:42 am

      We make potatoes up (with all ingredients) early in the day and put them in crockpot on warm. Give them a stir every once in awhile. They stay moist and are ready to dish up when your dinner is ready. I do this for Thanksgiving too.

      Reply
  6. Melissa says

    January 16, 2018 at 12:01 pm

    I have never cook mash potatoes like this and they were amazing!! Thank you for this recipe!

    Reply
    • Annie Chesson says

      January 16, 2018 at 5:18 pm

      I’m so glad you liked them, Melissa!!

      Reply
  7. Rachel says

    January 5, 2018 at 6:40 pm

    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!).

    Reply
    • Annie Chesson says

      January 8, 2018 at 11:56 am

      Wow! I am totally going to try this!

      Reply
  8. D says

    November 21, 2016 at 8:05 pm

    Have you put gravy on the potatoes and do they still tasted as good?

    Reply
  9. Lauren vollono says

    November 21, 2016 at 11:26 am

    Can you cook the potatoes in the crock pot?

    Reply
  10. Reagan says

    November 21, 2016 at 8:58 am

    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!

    Reply
  11. ABrown says

    November 20, 2016 at 5:41 pm

    Can you use heavy whipping cream in place of whole milk? Can’t wait to make these for Thanksgiving!

    Reply
  12. TKeller says

    November 6, 2016 at 1:20 pm

    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?

    Reply
    • Annie Chesson says

      November 7, 2016 at 5:42 pm

      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!

      Reply
      • Alanna says

        November 15, 2017 at 11:05 am

        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!

        Reply
        • Annie Chesson says

          November 15, 2017 at 12:01 pm

          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!!

          Reply
  13. Charlene Billings says

    October 8, 2016 at 5:33 pm

    My family loved it!! Thanks for sharing!

    ★★★★★

    Reply
    • Annie Chesson says

      October 9, 2016 at 4:41 pm

      SO glad, Charlene! You are so welcome :).

      Reply
  14. Del says

    April 25, 2016 at 10:26 am

    This recipe definitely sounds like a keeper.?

    ★★★★★

    Reply
    • Annie Chesson says

      April 25, 2016 at 9:58 pm

      Thanks, Del!

      Reply
  15. Natasha @ Salt and Lavender says

    November 18, 2015 at 5:14 pm

    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!

    Reply
    • Annie Chesson says

      November 19, 2015 at 11:15 am

      Of course :). Garlic is the best! Especially in mashed potatoes!!

      Reply
  16. Keri @ Fashionable Foods says

    November 18, 2015 at 7:24 am

    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}My Profile

    Reply
    • Annie Chesson says

      November 19, 2015 at 11:12 am

      Hahah, I would be right there with you at your riot. Thanks, Keri!

      Reply
  17. Gayle @ Pumpkin 'N Spice says

    November 18, 2015 at 6:52 am

    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 StuffingMy Profile

    Reply
    • Annie Chesson says

      November 19, 2015 at 11:11 am

      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!

      Reply
    • Joanne says

      April 9, 2016 at 2:50 am

      I’m going to try these!! Would u put the cream cheese in if u use the yogurt?

      Reply
      • Annie Chesson says

        April 11, 2016 at 10:16 pm

        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.

        Reply
  18. Amanda says

    November 17, 2015 at 3:54 pm

    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!

    Reply
    • Annie Chesson says

      November 19, 2015 at 11:10 am

      I’m with you Amanda :)! Thanks!

      Reply
  19. Dannii @ Hungry Healthy Happy says

    November 17, 2015 at 7:06 am

    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 @ SuzLyfeMy Profile

    Reply
    • Annie Chesson says

      November 19, 2015 at 11:10 am

      Agreed, Dannii! Me too…then again, I guess I always have a mashed potato craving ;).

      Reply
  20. Jess @ Flying on Jess Fuel says

    November 16, 2015 at 7:14 pm

    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 RollsMy Profile

    Reply
    • Annie Chesson says

      November 19, 2015 at 11:10 am

      Right?! It’s a must. Thanks, Jess!

      Reply

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Annie Chesson
I am a passionate Christian, wife, cooking addict, and mom to the two sweetest boys in the world! Join me in my journey to create delicious, flavorful food. More About Me...

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