Looking for a good mashed potatoes recipe for Thanksgiving? Look no further! Today I’m sharing my grandmother’s recipe with you guys!! She makes the creamiest, most flavorful mashed potatoes in the world. Just in time for the big day, huh? :)
What makes this recipe so special when there are so many variations out there? The onion! Seriously… I think adding the grated onion is what gives this dish an extra kick. It complements the garlic so well, trust me. Also, 8 cloves of garlic in this recipe…. If you’re afraid (whyyyyyy?!?), just add the amount you’d be comfortable with. But you can’t call it Garlic Mashed Potatoes if you can’t taste the garlic. Don’t be scared, dear cyber friends, because garlic is good for you. And delicious! (Are you still my friend? Or running for the hills?)
This dish is not only great to accompany your turkey, but it also goes really well with saucy dishes. I love serving it with meatballs and marinara sauce or even with chicken or beef parmigiana. The mashed potatoes absorb the sauces and all these flavors combined are like a spoon of heavenly creaminess coming straight to your mouth!
These mashed potatoes hold well in the fridge for a few days, but if you like super creamy mashed potatoes like me, I recommend you reheat them in the stove. If you do, add some more heavy cream because they will dry out quite a bit in the fridge. Also, feel free to substitute the heavy cream for milk. I just like the extra creaminess the heavy cream gives to the dish.
You can also customize this recipe adding the toppings of your choice: sour cream, caramelized onions, bacon… For Thanksgiving I go the extra mile (and calories) and add a few tablespoons of cold butter right before serving. I like the look of melted butter all over the dish. It’s Thanksgiving after all, so the calories don’t count, right? Right!
I probably won’t see you guys again until after this week. I hope you all have a wonderful time with your family and/or friends! I’ll be cooking for my wonderful American family (my in-laws), wishing my Brazilian family was here as well (even though we don’t celebrate Thanksgiving down there…). I’m completely in love with this holiday: the family time, the weather, the food!
I will be making a double batch of this recipe, plus my delicious Thanksgiving turkey, gravy, my recipe for green beans with garlic and almonds (yeeees, more garlic!), my sweet potato rolls, and cranberry sauce. My mother-in-law will make her fantastic pumpkin and apple pies with homemade whipped cream. I’m drooling already… What about you guys? What you will be eating this Thanksgiving? :)
- 3lbs Yukon gold potatoes, peeled
- 1 onion, peeled and grated
- 8 cloves of garlic
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and nutmeg to taste
- In a medium pot, bring some salted water to a boil and cook the potatoes until fork tender. Once done, mash them with a potato masher and reserve.
- Make a few holes in your unpeeled garlic cloves and pop them in the microwave for about two minutes. Peel them and mince or mash them with a garlic press.
- In a large pan, over medium high heat, heat the olive oil and fry the grated onion and the garlic, being careful so they don't brown.
- Add the mashed potatoes and the butter and stir so everything is combined.
- Add the heavy cream, stirring constantly, until the desired consistency.
- Season with salt and freshly grated nutmeg.
- Serve immediately.