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Creamy Garlic Mashed Potatoes

A rich and silk smooth creamy mashed potatoes with a hint of garlic
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish


  • 1 kg potatoes cut into equal size cubes
  • 1/4-1/2 cup fresh cream
  • 50 gram butter
  • 3 large cloves garlic roasted
  • 2 tspn olive oil
  • 1/4 cup grated parmesan (optional)
  • 1 tspn salt add more if required
  • pepper
  • parsley to garnish


  • Cut potatoes into equal size cubes. Place in a medium size pot, season with salt and cover with cold water. Bring to the boil and then reduce heat and simmer for 30 minutes or until potatoes are soft but not mushy.
  • Heat 2 teaspoon olive oil and sauté the garlic with the skin on for a minute or until the garlic is soft inside
  • Once the potatoes are cooked drain the excess water and mash the potatoes using a potato masher, them put small bathes through a sieve to get rid of any lumps
  • Heat 1/4 cup of cream and butter together with the garlic (skin off) and add it to the mashed potatoes. Use the potato masher to mash the garlic and mix well. If you want a softer consistency heat more cream and add it to the potatoes. Mix in the parmesan if you are using some.
  • Season with more salt if required and add some pepper
  • Garnish with parsley or chives
  • Serve warm