Mashed Potatoes For One! Two small potatoes cooked in garlic infused milk and cream. A rich, creamy, and absolutely delicious single serving side dish.
You might be surprised to see just how easy it is to make a single serving of mashed potatoes. This simple recipe is one I think you’ll love using year-round.
This mashed potato recipe is quick to make, so easy, and full of so much flavor.
With every side dish recipe in our Thanksgiving For One series, I find myself thinking, “this side dish is my favorite”. Truth be told, I guess they are all my favorites.
Side dishes are often the highlight of every Thanksgiving meal. The turkey reigns supreme but the side dishes are the ones I look most forward to, especially the creamy mashed potatoes.
What Are The Best Potatoes To Use In Mashed Potatoes?
I use Yukon Gold potatoes in my single serving mashed potato recipe.
Gold potatoes have a slightly buttery flavor and are the best potato for mashing. They are absolutely perfect for creamy mashed potatoes.
Garlic Mashed Potatoes
Instead of cooking the potatoes in water, I cook them in milk and cream. This method will guarantee that you have ultra-creamy mashed potatoes.
Along with the milk and cream, I add in chopped garlic and ground coriander. This gives the potatoes an incredible flavor.
Scroll down to the recipe box for the ingredient amounts and complete instructions.
For this small batch mashed potatoes recipe, you will need:
- Gold potatoes
- heavy cream
- ground coriander
- olive oil
- stone ground mustard
- kosher salt
- black pepper
How To Make Mashed Potatoes
- Chop the potatoes into quarters and place them in a heavy pot. Pour in the cream and the milk and let the potatoes simmer for about 15-20 minutes.
- After the potatoes have cooked, pour out the liquid into a bowl and save it. The liquid has such incredible flavor, you’re going to add it back a little at a time as you mash the potatoes.
- Stir in some fresh ground black pepper, butter, olive oil – and my special ingredient, stone ground mustard. The mustard makes the potatoes taste amazing!
This mashed potatoes recipe is one that you can use year round. It’s a delicious side dish that will go well with almost any protein.
What To Do With Leftover Ingredients
If you have any ingredients left over from this mashed potato recipe, you might like to consider using them in any of these single serving recipes:
- Gold potatoes: Scalloped Potatoes, Baked Cod with Potatoes and Chermoula, Potato Soup, Irish Stew
- Cream: Vanilla Ice Cream, Icebox Cake, Lemon Cheesecake Mousse, Alfredo Sauce
- Stone ground mustard: Crawfish Beignets, Poppy Seed Dressing, Chicken Salad
Other Potato Recipes
If you like this mashed potato recipe, you might also like to try these single serving and small batch potato recipes:
- Scalloped Potatoes For One
- Chili Cheese Baked Potato
- Small Batch Baked French Fries
- Potato and Asparagus Crustless Quiche For One
- Hash Browns For One
- Twice Baked Potato For One
What To Serve With Mashed Potatoes
You might like to consider serving any of these single serving main dishes with mashed potatoes:
- Salisbury Steak
- Giant Italian Meatball
- Caprese Chicken
- Skillet Chicken with Artichokes
- Baked Stuffed Fish Fillet
For this single serving mashed potatoes recipe, I use a 2-quart saucepan. For best results, please use a pan of similar size.
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- 2 medium Gold potatoes , quartered and unpeeled
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 cloves garlic , peeled and smashed
- 1/4 teaspoon ground coriander
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon stone ground mustard
- 1/2 teaspoon kosher salt
- pinch black pepper
- Place the potatoes in a small saucepan. Add the milk, cream, garlic, and coriander and stir. Add a little extra milk or cream if the potatoes are not almost completely covered by the liquid. Cook on medium-high heat for 15-20 minutes or until potatoes are tender and the tip of a knife easily goes through.
- Strain the potatoes over a medium-sized bowl and reserve the cream mixture.
- Return the potatoes to the pot and add a little of the liquid back into the pot. Mash with a potato masher or an immersion blender.
- Fold in the butter, olive oil and the stone ground mustard.
- Season with salt and pepper.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Recipe adapted from Tyler Florence
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