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