Creamy Garlic Mashed Potatoes using Roasted Onion & Garlic Infused Olive Oil Blend

Fluffy Yukon Gold potatoes, warm butter, cream, and roasted garlic come together in a silky mash with a savory edge, and a drizzle of Roasted Onion & Garlic Infused Olive Oil Blend folds in sweet onion, mellow garlic, and roasted depth that makes every spoonful taste finished. It is an easy side for weeknight dinners, holiday tables, family meals, and any plate that needs a cozy, crowd-pleasing touch.

Garden Infuzions

Creamy Garlic Mashed Potatoes using Roasted Onion & Garlic Infused Olive Oil Blend

Buttery potatoes get extra depth from Roasted Onion & Garlic Infused Olive Oil Blend, making these mashed potatoes rich, silky, and easy to serve with anything from roast dinners to holiday plates.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American Classics

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds Yukon Gold potatoes peeled and cut into 2-inch chunks
• 3 tablespoons Roasted Onion & Garlic Infused Olive Oil Blend
• 3 tablespoons unsalted butter
• 1/2 cup whole milk warmed
• 1/4 cup sour cream
• 1 1/4 teaspoons kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic finely minced
• 2 tablespoons chopped fresh parsley

Equipment

• 1 Large pot For boiling the potatoes
• 1 Colander For draining the potatoes
• 1 potato masher For a fluffy texture
• 1 Small Saucepan For warming milk and butter
• 1 mixing spoon For folding in the final ingredients

Method

 

Instructions

1. 1. Place the potatoes in a large pot and cover them with cold salted water by 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook until the potatoes are fork-tender, about 15 to 18 minutes.
2. 2. While the potatoes cook, warm the milk and butter together in a small saucepan or in the microwave until the butter melts and the mixture is hot but not boiling.
3. 3. Drain the potatoes well and return them to the hot pot for 1 minute so excess moisture cooks off.
4. 4. Mash the potatoes with a potato masher until mostly smooth. Add the Roasted Onion & Garlic Infused Olive Oil Blend, warm milk mixture, sour cream, minced garlic, salt, and black pepper.
5. 5. Fold and mash gently until the potatoes are creamy and fluffy. Do not overmix.
6. 6. Taste and adjust with more salt or pepper if needed. Transfer to a serving bowl and finish with parsley and an extra drizzle of the infused olive oil blend if desired.

Notes

For the best texture, use Yukon Gold potatoes and mash while hot. If you want a looser finish, add a splash more warm milk. For a richer bowl, replace 1 tablespoon of butter with extra infused olive oil blend.

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Recipe Tips

Warm the milk and butter before mixing so the potatoes stay silky and absorb the seasoning evenly. For the smoothest texture, mash the potatoes while they are hot and stop as soon as they look creamy, not gluey. Taste at the end and adjust salt slowly, since the blend already brings a savory garlic-onion base.

Serving Suggestions

Serve these mashed potatoes beside roast chicken, pot roast, meatloaf, seared steak, or mushroom gravy. They also work well under saucy mains, next to glazed vegetables, or as part of a holiday spread with greens and rolls.

Storage

Cool leftovers, then store them covered in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk, stirring until smooth again. Add a little olive oil or butter if the potatoes need to loosen up.

Variations

Stir in cream cheese for extra richness, fold in chives for a fresh finish, or top the bowl with crisp fried onions for a little crunch. You can also swap half of the milk for sour cream if you want a tangy, thicker style.

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