Creamy, buttery, and packed with roasted garlic flavor, this garlic mashed potatoes recipe is the ultimate comfort side dish that’ll have everyone scraping the bowl clean.
Okay, real talk — I’ve made a lot of mashed potatoes in my life, but the moment I started infusing the cream with garlic before mashing? Total game changer. My family now requests these at literally every holiday dinner, and honestly, I don’t even mind
Table of Contents
What Makes This Recipe So Good
These aren’t your average weeknight mashed potatoes. We’re talking ultra-creamy, velvety smooth, garlicky goodness that pairs with pretty much everything — roasted chicken, a fancy risotto spread, or just eaten straight from the pot with a spoon (no judgment). The secret move is warming the cream, butter, and garlic together first so the flavor gets deep into every single bite.
Garlic Mashed Potatoes
Equipment
- Pot
- Saucepan
- Potato masher
Ingredients
Base
- 3 pounds Russet or Yukon Gold potatoes
Creamy Mix
- ¾ cup Heavy/whipping cream
- ½ cup Butter (1 stick)
Flavor
- 4 cloves Garlic, minced
Seasoning
- 1 teaspoon Salt
- Black pepper To taste
Garnish (optional)
- Chopped chives and/or parsley To taste
Instructions
- Peel and cut potatoes into thirds. Boil in generously salted water until fork-tender, about 15–20 minutes.
- In a saucepan over low heat, warm cream, butter, minced garlic, salt, and pepper until fragrant. Do not boil.
- Drain potatoes thoroughly. Slowly add garlic cream mixture while mashing until smooth and creamy.
- Transfer to serving bowl, top with extra butter and garnish with chopped chives or parsley. Serve immediately.
Notes
Ingredients
| Category | Ingredient | Amount |
|---|---|---|
| Base | Russet or Yukon Gold potatoes | 3 pounds |
| Creamy Mix | Heavy/whipping cream | 3/4 cup |
| Creamy Mix | Butter (1 stick) | 1/2 cup |
| Flavor | Garlic, minced | 4 cloves |
| Seasoning | Salt | 1 teaspoon |
| Seasoning | Black pepper | To taste |
| Garnish (optional) | Chopped chives and/or parsley | To taste |
Quick tip on potatoes: Yukon Golds give you a naturally buttery, slightly yellow mash. Russets make it fluffier and lighter. Both are great — it really comes down to personal preference!
Step-by-Step Instructions
Step 1: Prep and Boil the Potatoes
Peel your potatoes and cut them into thirds — not too small or they’ll get waterlogged. Toss them into a pot of generously salted water (think: it should taste like the ocean, not a swimming pool) and bring to a boil.
Cook until a sharp knife slides in without any resistance. This usually takes about 15–20 minutes depending on the size of your chunks. Don’t rush this step — undercooked potatoes are the enemy of smooth mashed potatoes.
Feel free to leave some skin on if you like a more rustic texture. Just make sure to scrub them really well first.
Step 2: Make the Magic Cream Mixture
Here’s where things get exciting. While your potatoes are doing their thing, add the cream, butter, minced garlic, salt, and pepper to a small saucepan over low heat. Let it warm slowly — you’re not trying to boil it, just gently bring it all together.
As the garlic softens in the warm cream, it loses that sharp raw edge and becomes this mellow, fragrant, dreamy infusion. This is the secret step that makes your mashed potatoes taste like they came from a fancy restaurant rather than a Tuesday night scramble.
“Low and slow” is the vibe here — don’t crank up the heat or you’ll scorch the cream.
Step 3: Drain and Mash
Once your potatoes are fork-tender, drain them really thoroughly. Seriously — excess water is the enemy of creamy mashed potatoes. Leave them in the warm pot for a minute to let any remaining steam escape.
Now slowly pour in your garlic cream mixture while mashing with a handheld potato masher. Work in the cream gradually so it gets absorbed evenly. Keep mashing until everything is smooth and creamy.
One big warning: Don’t over-mash! Once the starches get overworked, you end up with a gluey, gummy mess instead of fluffy mashed potatoes. Mash just until smooth and stop there.
Step 4: Serve It Up
Transfer to a serving bowl, add an extra pat of butter on top (always), and scatter over some freshly chopped chives or parsley if you’re feeling fancy. The green pops of color make it look gorgeous and adds a subtle fresh bite that balances all that richness.
Serve immediately while hot and creamy. Enjoy the compliments. You’ve earned them.
Expert Tips for Perfect Mashed Potatoes Every Time
Choose the Right Potato
Yukon Golds are the fan favorite for creamy mashed potatoes because of their naturally buttery flavor and smooth texture. Russets are starchier and give you a fluffier result. Avoid waxy potatoes like red-skinned ones — they don’t mash well and can turn gluey easily.
Warm Your Dairy
Always use warm cream and butter, never cold. Adding cold dairy to hot potatoes cools them down quickly and can make the texture dense. The garlic-infused cream mixture in this recipe solves that problem beautifully.
Don’t Skip the Salt in the Water
Salting your boiling water seasons the potatoes from the inside out. It makes a bigger difference than you’d think. Unsalted potatoes taste flat no matter how much seasoning you add after.
Variations to Try
Roasted Garlic Version: Swap raw minced garlic for a whole roasted garlic head squeezed into the cream. It’s even more mellow and caramelized — absolutely incredible.
Loaded Mashed Potatoes: Stir in shredded cheddar, sour cream, and bacon bits after mashing. Perfect for game day or when you just want something over-the-top delicious.
Herb-Infused: Add fresh rosemary or thyme to the cream as it warms, then strain it out before mashing. It gives the potatoes a beautiful herby undertone without overpowering the garlic.
Lighter Version: Swap heavy cream for whole milk or half-and-half. The potatoes won’t be quite as rich, but they’ll still be wonderfully creamy and a bit lighter on the calories.
Troubleshooting Common Issues
Potatoes came out gluey? You likely over-mashed them or used waxy potatoes. Next time, use Russets or Yukons and stop mashing as soon as it’s smooth.
Not creamy enough? Add a splash more warm cream a little at a time until you hit the texture you want. Never add cold cream directly.
Bland flavor? Check your salt levels — both in the cooking water and in the final mash. Garlic mashed potatoes need a good amount of seasoning to really shine.
Potatoes turned grey? This happens when they oxidize after peeling. Keep peeled potatoes submerged in cold water until you’re ready to boil them.
Storage Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (airtight container) | Up to 4 days | Cool completely before storing |
| Freezer (freezer-safe bag) | Up to 1 month | Texture may change slightly |
Reheating Tips
The best way to reheat mashed potatoes is on the stovetop over low heat with a splash of warm milk or cream stirred in. This brings back that creamy texture without drying them out. Microwave works too — just add a little butter and heat in 60-second intervals, stirring between each.
No-Waste Kitchen Ideas
Leftover mashed potatoes are basically gold. Use them to make potato pancakes (pan-fry spoonfuls in butter until crispy), stuff them into pierogies, or use them as a topping for a shepherd’s pie. They’re also amazing stirred into soup as a natural thickener. Waste nothing!
Nutritional Information
Per serving (approximate, based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | 35g |
| Protein | 5g |
| Fat | 18g |
| Saturated Fat | 11g |
| Sodium | 420mg |
| Fiber | 2g |
These are estimates and can vary based on exact ingredients and portion sizes.
What to Serve with Garlic Mashed Potatoes
These mashed potatoes are incredibly versatile. They go beautifully alongside a crisp Mediterranean celery olive salad to balance all that richness, or try them next to a bright, herby cucumber celery olive odyssey salad for a lighter pairing. And if you’re planning a full dinner party spread, finish things off with an elegant crème brûlée — your guests will be absolutely obsessed.
Garlic Mashed Potatoes Recipe FAQs
Can I make this garlic mashed potatoes recipe ahead of time?
Yes! Make them up to 2 days ahead and store in an airtight container in the fridge. Reheat gently on the stovetop with a splash of warm cream and a bit of butter, stirring until smooth and hot again. They taste just as good reheated.
Can I use a stand mixer or hand mixer instead of a potato masher?
You can, but be really careful — electric mixers can over-beat the potatoes quickly, turning them gluey. If you use one, mix on the lowest speed and stop the moment everything is combined. A hand masher gives you more control and is usually the safer bet.
What’s the best potato for mashed potatoes?
Yukon Gold potatoes are widely considered the best for creamy mashed potatoes because of their naturally buttery flavor. Russets work great too if you prefer a fluffier, lighter texture. Either way, avoid waxy varieties like red potatoes.
Can I make this recipe dairy-free?
Absolutely. Swap the butter for a good quality vegan butter and use full-fat coconut cream or oat milk in place of heavy cream. The garlic flavor still comes through beautifully, and the texture is still wonderfully creamy.
How do I keep mashed potatoes warm for a party?
Transfer them to a slow cooker set to “warm” with a little extra butter on top. Stir occasionally and add a splash of warm cream if they start to dry out. They’ll stay perfectly creamy for hours — total party hack.
Let’s Make It!
There you have it — the only garlic mashed potatoes recipe you’ll ever need. Creamy, garlicky, comforting, and honestly kind of life-changing once you try that cream infusion trick. Whether it’s a cozy weeknight dinner or a big holiday feast, these mashed potatoes never disappoint.
Give this recipe a try and let me know how it goes in the comments below! And if you loved it, I’d absolutely love it if you saved it to Pinterest so more potato lovers can find it. Happy mashing! 🥔
