Parsley & Garlic Mashed Potatoes Recipe

Thanksgiving is just a couple of weeks away! Do you guys have your Thanksgiving Day menu all finalized? Now is the time to do it! Grocery stores are going to start getting crowded, sales will be everywhere, school is going to be out soon. The earlier you start planning, the better! Other than the obvious turkey, one of the signature dishes served at Thanksgiving is mashed potatoes! There are so many different and delicious ways you can make mashed potatoes but if you’re looking for a flavorful recipe that’s simple and quick, these Parsley and Garlic Mashed Potatoes are here to save the day. 

I’m the kind of person who needs a lot of pizzazz in my food. I don’t like eating “plain-food” and love add-ons. Mashed potatoes are no different. I couldn’t just make plain old mashed potatoes without any savory additions. So that’s where the garlic and parsley came in. The taste and aroma of garlic mixed with the potatoes can’t be beat. And the parsley adds a unique taste that makes these mashed potatoes stand out among the rest. It’s also a lot nicer, aesthetically, with the green parsley leaves standing out against the creamy white mashed potatoes. 

Even though this dish differs from traditional mashed potato recipes with the addition of extra ingredients, it’s still incredibly easy to make with five simple steps. The potatoes are boiled to tender perfection allowing them to mash easily. When churned with the butter, heavy cream and milk, they develop an amazing creamy texture. Add the spices, garlic and parsley and they are downright hard to resist! These mashed potatoes are flavorful enough to eat all on their own, but you can definitely top them off with some gravy (again, the more add-ons, the better!) I’ve got an amazing Turkey Meatball with Gravy recipe that is in the works, so stay tuned! But in the meantime, add these delicious mashed potatoes recipe to your Thanksgiving menu this year!  

RECIPE

PREP TIME: 10 minutes

COOK TIME: 30 minutes

SERVES: 5 people

---

INGREDIENTS

• 5 Russet Potatoes
• 4 Tbs butter
• 1 Tbs heavy cream
• 2 Tbs milk
• 1 tsp garlic salt
• ¼ tsp black pepper
• 3 cloves garlic, minced
• ¼ bunch parsley, minced (yields about ¼ cup)

 
DIRECTIONS

1. Peel the potatoes and submerge them in a large pot of cold water
2. Heat on high for about 25-30 minutes until potatoes are completely tender
3. Drain the potatoes and place them in a large bowl. Mash them with a fork or potato masher
4. Add the butter, heavy cream and milk while the potatoes are still hot. Mix well, churning the ingredients into the potatoes until everything becomes a creamy, smooth mixture
5. Add the garlic, parsley, garlic salt and pepper. Mix until everything is evenly incorporated

​

ALSO TRY...

Creamy Potato Salad

Garlic, Steak & Potatoes

Twice Baked Potatoes

Pierogies & Garlic Green Beans

Twice Baked Potatoes Casserole

Breaded Pierogies

VISIT MY SIDES & SALADS PAGE FOR MORE IDEAS!