These Garlic Mashed Potatoes are the creamiest and most flavorful mashed potatoes you’ll ever make. Each bite is infused with buttery garlic flavor! An easy way to elevate a basic side for the holidays.
Everyone has a mashed potato recipe that they make on repeat. In fact, I have several – creamy mashed potatoes, crockpot mashed potatoes, and Amish brown butter mashed potatoes. My family loves them all and they’ve made many appearances on holiday tables but, sometimes, you just need something a little different. Enter these garlic mashed potatoes. They take regular mashed potatoes to a whole new level by cooking the potatoes with garlic. Add some heavy cream and butter, and you have the creamiest, most flavorful mashed potatoes ever.
Why This Garlic Mashed Potatoes Recipe Is A Favorite
- Yummy garlic flavor. The potatoes are boiled with cloves of garlic, which infuses the potatoes themselves with garlic flavor. I prefer this to adding raw garlic to the already-mashed potatoes because it distributes the flavor more evenly and no one bites into chunks of raw garlic.
- Extra smooth & creamy. My garlic mashed potatoes start with Yukon Gold potatoes, which are naturally creamy and great for mashing. Heavy cream and butter add more creamy richness. For ultra-smooth potatoes, use a potato ricer to mash them.
- Quick & easy. These potatoes take minimal effort, beyond peeling and chunking the potatoes themselves. I like to dump them in the pot and let them cook while I work on other parts of dinner. The ease makes them perfect for both holidays and regular weeknights!
Recipe Ingredients
Here’s an overview of the handful of ingredients needed to make this side dish. Scroll down to the recipe card below for the exact measurements.
- Potatoes – In my opinion, Yukon Gold potatoes are the best for making mashed potatoes because they’re naturally creamy when mashed and have a smooth texture.
- Garlic cloves – Fresh garlic is the way to go for this recipe. The flavor is much fresher than jarred garlic.
- Heavy cream – Adds a richness to the potatoes. Warm it slightly ahead of time to avoid pouring cold cream into hot potatoes.
- Unsalted butter – I recommend unsalted to fully control the flavor. If using salted, give the potatoes a taste before adding any extra salt.
- Salt & pepper
- Chives – I like to top these potatoes with chopped chives or parsley for presentation purposes just before serving.
How To Make Garlic Mashed Potatoes
These potatoes are quick and easy to make in just a few simple steps. The printable instructions can be found in the recipe card below.
- Cook the potatoes. Add the chunked potatoes and garlic to a large pot. Cover with cold water, add salt, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15-20 minutes, until the potatoes are fork-tender. Drain well.
- Mash. For the smoothest texture, pass the drained potatoes and garlic through a potato ricer into a mixing bowl. Otherwise, return the potatoes and garlic to the pot and mash until smooth.
- Add butter and cream. Stir in the butter until melted and incorporated. Gradually add the heavy cream, stirring gently until creamy and smooth. Season with salt and pepper to taste.
- Enjoy. Transfer the potatoes to a serving dish, garnish with chopped herbs, and enjoy.
Tips & Tricks
Here are a few tips and tricks to achieving perfect garlic mashed potatoes each and every time.
- Get the perfect texture. Yukon Gold potatoes are naturally creamy, but for an ultra-smooth texture, the ricer is your best tool. If you prefer a chunkier texture, stick with a masher.
- Add a tangy flavor. For a slightly tangy flavor, swap half the butter for cream cheese or sour cream.
- Top with different herbs. Instead of chives or parsley, try topping with fresh thyme or rosemary for a different flavor profile.
- Whole milk works too. Whole milk can be used in place of heavy cream, but the potatoes will be slightly less rich.
- Prepare in advance. You can prepare the mashed potatoes up to 2 days in advance. Store in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of cream to loosen them if needed.
Serving Suggestions
Garlic mashed potatoes pair perfectly with roasted chicken, turkey, and beef. They’re a great addition to any holiday table, whether you’re making a Christmas ham, beef tenderloin, or a rack of lamb.
But they’re easy enough to whip up for a casual dinner, too. My boys love them with fried pork chops!
How To Store & Reheat Leftovers
- Fridge. Store leftover garlic mashed potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat gently and add a splash of cream or milk to restore creaminess.
Garlic Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into chunks
- 6 garlic cloves peeled
- 3/4 cup heavy cream warmed
- 1 stick unsalted butter softened
- 1 1/2 teaspoons salt plus more for boiling water
- 3/4 teaspoon freshly ground black pepper
- Chopped chives or parsley for serving
Instructions
- Place the peeled and chunked potatoes and garlic cloves in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat.
- Reduce the heat to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and garlic well.
- If using a potato ricer, pass the drained potatoes and garlic through the ricer into a large mixing bowl. If you don’t have a ricer, return the potatoes and garlic to the pot and mash with a potato masher until smooth or to your desired texture.
- Add the softened butter to the potatoes and stir until melted and incorporated.
- Gradually pour in the warmed heavy cream, stirring gently until the potatoes are creamy and smooth. Avoid overmixing to keep the potatoes light and fluffy.
- Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Transfer the mashed potatoes to a serving dish and garnish with chopped chives or parsley. Serve warm and enjoy!
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