Garlic Mashed Potatoes Recipe
Why not serve your guests the garlic mashed potatoes they really love?
Our most requested side dish, Yukon gold potatoes, fresh garlic, butter and cream – what could be better!
Comfort food makes your party better? – Oh yeah, it works for sure. This one is a crowd pleaser, smooth and delicious.
Inexpensive to make, Garlic Mashed Potatoes goes with nearly every menu. And this recipe is rich and nice – but it’s party time! They’ll ask you for this recipe.
This recipe will 50 people as an entree, if you are you are serving other entrees and/or appetizers. Remember that your guests are going to eat a little over a pound of food per person for dinner.
Read about Party Food Quantities and how to plan for the right amounts.
Shopping List for 50 People:
___15 pounds of Yukon gold potatoes
___1 head of fresh garlic, each containing about 12 cloves
___Garlic powder, salt and pepper
___1 pound of butter
___1 pint of heavy cream
___2 cans (soup size) chicken stock
___Small amount vinegar
___2 disposable aluminum pans 12¾” x 10” x 2½”
___2 bunches of fresh curly parsley
One Day Before the Party:
Peel the potatoes, cut them into smaller pieces and keep the peeled potatoes under cold water.
Add a tablespoon of vinegar to the water – this way the potatoes will keep their color. Store them overnight in the fridge.
Peel the skin away from the cloves of garlic and cut/mash them into small pieces.
TIP: On your washable cutting board, use the flat side of a knife and crush the garlic with a palm of your hand twice. On the first mash, remove the skin from the garlic clove. On the second, mash the garlic “meat” itself. Push the garlic off to the side and chop the mashed cloves into smaller pieces.
Collect all the garlic into a zip lock bag, seal and refrigerate.
On the Day of the Party:
Drain the water from the potatoes that they were stored in overnight. Add new water to the pan and cook over medium heat until soft and tender, about 30 minutes after the water starts to boil.
Meanwhile, in a small pan, fry the garlic in a small amount of butter until just golden brown – not more. Remove from the heat and set aside.
Carefully drain off the hot water from the pan, keeping the potatoes in the pan and covered. Add one can of chicken stock, four tablespoons of garlic powder, two tablespoons of salt, one tablespoon of pepper, all the heavy cream and butter and the cooked garlic. Put the cover back on and over a VERY low heat on the stove for a few minutes to warm up the cream and butter.
Time to do the Mashed Potato… (1960’s joke…) OK – mash away, electric mixer or by hand – up to you.
TIP: Keep the potatoes covered, when not stirring. This will help keep them warm.
Check for consistency. Add in the second can of chicken stock, then boiling water if needed. As the potatoes sit waiting to be served, they will only get thicker. A little too thin now is not a bad thing.
Check for taste. Begin by adding salt, then pepper, and stir well. Then taste again, this time for the garlic. Add more garlic powder to intensify the garlic taste, if needed.
Transfer the finished potatoes to your aluminum foil disposable pans, which you have sprayed with vegetable oil. Cover them with film or aluminum foil and place in your
Presentation: Your Eyes Eat First
Place the Garlic Mashed Potatoes into the buffet table chafing dish. We like to put the Garlic Mashed Potatoes near what it’s designed to complement, so that each buffet table chafing dish might have one pan of Garlic Mashed Potatoes along with one pan of
or one pan of
Garnish the potatoes some bunches of fresh curly parsley.
Potatoes don’t freeze very well, but they will keep in a refrigerator nicely for several days. Enjoy them while you can.
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