So you thought regular mashed potatoes were good? Hold my butter, because we’re about to blow your mind. This is what happens when silky, garlic-infused mashed potatoes meet perfectly seasoned shrimp in a beautiful, indulgent marriage of comfort food heaven. We’re talking clouds of creamy potato goodness studded with succulent shrimp that’s been kissed by garlic and herbs. It’s fancy enough for company but easy enough for when you just want to treat yourself like the potato royalty you are. My brother-in-law, who usually just grunts at dinner, actually put down his phone and asked for the recipe. That’s when you know you’ve got something special.
Why You’ll Love This Recipe
- It’s literally two comfort foods in one dish
- Looks ridiculously impressive but super doable
- Perfect for using up leftover mashed potatoes (if such a thing exists)
- Rich enough to make you forget your troubles
- Great as a side or hearty enough to be the main event
- Reheats beautifully for meal prep wins
The Good Stuff You’ll Need
For the Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup butter, room temperature
- 1/2 cup heavy cream or whole milk
- 4 cloves garlic, minced
- 1/2 cup sour cream
- Salt and white pepper to taste
For the Garlic Shrimp:
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 6 cloves garlic, minced (yes, more garlic)
- 1/4 cup white wine or chicken broth
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp fresh lemon juice
For the Final Touch:
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- Extra butter (because why not?)
- Lemon wedges for serving
- A sprinkle of paprika for color
Let’s Do This
Step 1: Potato Perfection
Fill a large pot with salted water and bring to a boil.
Add cubed potatoes and cook until fork-tender, about 15-18 minutes. Don’t overcook them into mush – we want creamy, not gluey.
Drain well and let them sit for a minute to steam off excess moisture.
Step 2: Mash Magic
While potatoes are still hot, mash them with a potato masher or ricer. No lumps allowed in this house!
In a small saucepan, gently heat the butter, cream, and minced garlic for 2-3 minutes until fragrant. Don’t let it boil.
Gradually mix the warm cream mixture into the potatoes along with sour cream.
Season with salt and white pepper. Taste and adjust – these need to be seasoned well to support those shrimp.
Keep warm and set aside.
Step 3: Shrimp Showtime
Pat shrimp completely dry and season with salt, pepper, and paprika.
Heat a large skillet over medium-high heat. Add butter and let it foam.
Add shrimp in a single layer (work in batches if needed). Cook 2 minutes per side until pink and slightly golden.
Step 4: Garlic Heaven
Push shrimp to one side of the pan and add minced garlic to the empty space.
Cook garlic for 30 seconds until fragrant, then toss with shrimp.
Add white wine, oregano, and red pepper flakes. Let it bubble for a minute.
Remove from heat and stir in lemon juice and half the herbs.
Step 5: The Grand Assembly
Spoon warm mashed potatoes into serving bowls or one large dish.
Create little wells in the potatoes and nestle the garlic shrimp on top.
Drizzle any pan juices over everything like liquid gold.
Sprinkle with remaining herbs and a final pat of butter because we’re living our best life.
Step 6: Serve and Swoon
Garnish with a sprinkle of paprika for that restaurant look.
Serve immediately with lemon wedges on the side.
Watch people’s faces when they take that first bite – pure joy.
Serving Suggestions
This works as a stunning side dish for steak or roasted chicken.
Make it the star with a simple green salad and crusty bread.
Pair with a crisp white wine or a light beer.
Add some steamed asparagus or green beans to round out the meal.
Switch It Up
Cheese Please: Fold in some cream cheese or parmesan for extra richness.
Herb Garden: Try fresh dill, tarragon, or thyme instead of the parsley.
Spice It Nice: Add some Old Bay seasoning or Cajun spice to the shrimp.
Bacon Bonus: Crumble some crispy bacon on top because bacon makes everything better.
Lighter Version: Use Greek yogurt instead of sour cream and milk instead of heavy cream.
Make-Ahead Tips
Make the mashed potatoes up to 2 days ahead – just reheat gently with a splash of cream.
You can prep the shrimp seasoning mix ahead of time.
The whole dish reheats well in the oven at 350°F until warmed through.
Leftover shrimp can be tossed with pasta or thrown on a salad the next day.
Questions People Actually Ask
Q: Can I use frozen shrimp? A: Sure thing! Just thaw them completely and pat super dry to avoid a watery mess.
Q: What if I don’t have white wine? A: Chicken broth, vegetable broth, or even water with extra lemon juice works great.
Q: Can I make this with instant mashed potatoes? A: I mean… you could, but why would you want to when the real deal is this good?
Q: How do I keep the potatoes warm? A: Keep them in a slow cooker on warm, or cover tightly with foil and keep in a low oven.
Q: Can I use other types of potatoes? A: Yukon Golds are best for creaminess, but russets work too. Just don’t use waxy red potatoes.
Q: What’s the secret to perfect mashed potatoes? A: Hot potatoes + warm cream mixture + proper seasoning = potato paradise.
Print
Creamy Garlic Shrimp Mashed Potatoes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
So you thought regular mashed potatoes were good? Hold my butter, because we’re about to blow your mind. This is what happens when silky, garlic-infused mashed potatoes meet perfectly seasoned shrimp in a beautiful, indulgent marriage of comfort food heaven. We’re talking clouds of creamy potato goodness studded with succulent shrimp that’s been kissed by garlic and herbs. It’s fancy enough for company but easy enough for when you just want to treat yourself like the potato royalty you are. My brother-in-law, who usually just grunts at dinner, actually put down his phone and asked for the recipe. That’s when you know you’ve got something special.
Ingredients
For the Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup butter, room temperature
- 1/2 cup heavy cream or whole milk
- 4 cloves garlic, minced
- 1/2 cup sour cream
- Salt and white pepper to taste
For the Garlic Shrimp:
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 6 cloves garlic, minced (yes, more garlic)
- 1/4 cup white wine or chicken broth
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp fresh lemon juice
For the Final Touch:
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- Extra butter (because why not?)
- Lemon wedges for serving
- A sprinkle of paprika for color
Instructions
Fill a large pot with salted water and bring to a boil.
Add cubed potatoes and cook until fork-tender, about 15-18 minutes. Don’t overcook them into mush – we want creamy, not gluey.
Drain well and let them sit for a minute to steam off excess moisture.
While potatoes are still hot, mash them with a potato masher or ricer. No lumps allowed in this house!
In a small saucepan, gently heat the butter, cream, and minced garlic for 2-3 minutes until fragrant. Don’t let it boil.
Gradually mix the warm cream mixture into the potatoes along with sour cream.
Season with salt and white pepper. Taste and adjust – these need to be seasoned well to support those shrimp.
Keep warm and set aside.
Pat shrimp completely dry and season with salt, pepper, and paprika.
Heat a large skillet over medium-high heat. Add butter and let it foam.
Add shrimp in a single layer (work in batches if needed). Cook 2 minutes per side until pink and slightly golden.
Push shrimp to one side of the pan and add minced garlic to the empty space.
Cook garlic for 30 seconds until fragrant, then toss with shrimp.
Add white wine, oregano, and red pepper flakes. Let it bubble for a minute.
Remove from heat and stir in lemon juice and half the herbs.
Spoon warm mashed potatoes into serving bowls or one large dish.
Create little wells in the potatoes and nestle the garlic shrimp on top.
Drizzle any pan juices over everything like liquid gold.
Sprinkle with remaining herbs and a final pat of butter because we’re living our best life.
Garnish with a sprinkle of paprika for that restaurant look.
Serve immediately with lemon wedges on the side.
Watch people’s faces when they take that first bite – pure joy.
Notes
This works as a stunning side dish for steak or roasted chicken.
Make it the star with a simple green salad and crusty bread.
Pair with a crisp white wine or a light beer.
Add some steamed asparagus or green beans to round out the meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~32g
- Protein: ~22g