Garlic Mashed Potatoes
Rated 5.0 stars by 1 users
Category
Side Dish, Comfort Food
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
25 minutes
If you think mashed potatoes are just a side, think again. These Willie Pete Garlic Mashed Potatoes take classic comfort food to a whole new level. Creamy Yukon Gold potatoes are boiled to perfection, then whipped with rich butter, warm cream, and fragrant garlic for a silky, dreamy texture. The secret? A sprinkle of Willie Pete Chicken Seasoning, which adds a smoky, savory kick that makes these potatoes stand out from the usual holiday or weeknight mash.
Beginner-friendly and ready in under an hour, this recipe is perfect for pairing with steak, roasted chicken, pork chops, or any main dish that deserves a bold, flavorful side. Optional sour cream or cream cheese takes them to extra-smooth territory, while a scattering of fresh chives or parsley adds a pop of color. These mashed potatoes are indulgent enough to steal the spotlight but easy enough to make any night of the week.
Whether you’re cooking for family, impressing guests, or just craving a bowl of ultimate comfort, Willie Pete Garlic Mashed Potatoes are the perfect answer. Rich, buttery, garlicky, and just the right amount of seasoned kick—they’re mashed potatoes, but better.
Ingredients
- 3 lbs Yukon Gold potatoes (russets work, but Yukon Golds behave better)
- 4–6 cloves garlic, minced
- ½ cup unsalted butter (1 stick, no negotiating)
- ¾–1 cup heavy cream or whole milk, warmed
-
1½–2 tsp Willie Pete Chicken Seasoning
-
Salt, to taste
- Black pepper, to taste
- ¼ cup sour cream or cream cheese (extra smooth, extra smug)
- Chopped chives or parsley for garnish
Optional but encouraged:
Directions
Prep the potatoes: Peel if you want a smoother mash (recommended), cube into even pieces, and drop into cold, salted water.
- Boil with purpose: Bring to a boil, then simmer 15–20 minutes until fork-tender. If the fork fights back, keep cooking.
- Garlic butter moment: While potatoes cook, melt butter in a small pan over low heat. Add minced garlic and gently sauté 1–2 minutes—fragrant, not browned. Burnt garlic is a crime.
- Drain and dry: Drain potatoes well and return them to the hot pot for 30–60 seconds to steam off excess moisture. This matters more than people admit.
Mash and season: Mash potatoes, then add garlic butter, warmed cream, Willie Pete Chicken Seasoning, and black pepper. Fold in sour cream or cream cheese if using.
- Adjust and finish: Taste. Add salt only if needed. You’re looking for rich, savory, and just enough kick to let people know these aren’t cafeteria potatoes.
Recipe Note
- Killer alongside steak, chicken, or anything that once mooed.
- Spoon into a bowl, drag a ridge across the top, and melt a little extra butter in it like a responsible adult.
Don’t forget to give us a rating ⭐⭐⭐⭐⭐
Let us know what you think of this recipe and comment below on what you want to see next.
Find Similar Recipes
- Products: Willie pete
- Category: Side dish
- Cuisine: American
American,Side Dish,Vegetable,Willie Pete, - Alder Wood Smoked Sea Salt,Atomic Dongs,Bacon Bourbon BBQ Sauce,BBQ Sauce,Beef Jerky,Black Cherry Smoked Sea Salt,Cannibal,Claymore Cajun,Crispy's Mango Habanero,Donkey Balls,Donkey Dongs,Fire Chief,Gunpowder,Honey Habanero BBQ Sauce,Infidel,Lime Beer Salt,Ma Deuce,Platoon Sergeant,Pop Smoke,Ranch Dip,RPG Rib Glaze,Smoked Salt,Spicy Ranch Dip,Standard Issue Salt & Pepper,Whiskey Smoked Sea Salt,Willie Pete
