If you love mashed potatoes, then a simple yet exciting upgrade is our Garlic Mashed Potatoes. You combine fork-tender taters with a mixture of warm cream, butter, and minced fresh garlic. The result? A side dish that’s savory, fluffy, creamy (but with a bit of texture), and may just outshine the main dish.
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They go with nearly anything and they work all year round. They’re a weekly go-side in the fall and winter (especially Thanksgiving & Christmas) but they also work in the spring and summer, too. You can’t go wrong if you make a big ole pot of garlic mashed potatoes.
Since you already have comfort food on your mind, I’d like to share some our other favorites like cheesy mashed potatoes, loaded mashed potatoes (with lots of bacon), and tater tot casserole. I can’t even describe the sheer amount of comfort in those dishes.
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Why You’ll Love Our Garlic Mashed Potatoes…
- Our original mashed potatoes recipe is good, but at this point I almost always add in some garlic. Why? Because the flavor upgrade is off the charts. Seriously, we’re talking about major flavor here!
- Despite only a handful of ingredients, these ain’t your mama’s (I always wanted to say that) mashed potatoes. Honestly, they’re so good, people will think you picked them up at a restaurant.
- Don’t worry, you have time to make them. I know how hectic evenings can be with kids, work, and all the other things. But this recipe is easy and is reliable.
- Our garlic mashed potatoes recipe is versatile. It works just as well for Thanksgiving and Christmas dinner as it does for an ordinary weeknight dinner. Although, that weeknight meal will feel a bit more special.
Ingredients
- Yukon Gold Potatoes – also known as “Yukons,” or “yellow potatoes.” I’ve only tested this recipe with those potatoes.
- Butter – use salted or unsalted.
- Heavy Cream
- Garlic Clove – if you don’t have a fresh garlic, garlic powder will work too.
- Salt – kosher or sea salt is better than table salt.
- Pepper – fresh cracked black pepper is better than pre-ground pepper.
See the recipe card for quantities.
How to Make Garlic Mashed Potatoes
Peel and cut the potatoes into roughly the same size, about 2 inches. Add the potatoes to a large pot and fill it with cold water. Add a tablespoon of salt.
Bring the pot to a boil over high heat, then reduce it to a simmer. Cook for about 15 to 20 minutes or until the potatoes are fork-tender.
Make the creamiest garlic mashed potatoes with this simple stove top recipe using Yukon gold potatoes, minced garlic, butter, and heavy cream. These fluffy mashed potatoes come together in just 30 minutes and pair perfectly with any weeknight dinner or holiday meal. If you want a classic side dish that’s rich, comforting, and incredibly easy, this recipe delivers every time.
In a small saucepan, add the heavy cream, butter, and minced garlic. Heat for 3-5 minutes.
Drain the potatoes and return them to the hot pot. Let them sit for about a minute. This helps the steam escape, giving you a fluffy mashed potato.
Add the warmed heavy cream mixture to the potatoes. Use a potato masher to mash them.
Add salt and pepper to taste. Serve warm, topped with butter and chives, enjoy!
Top Tip
Warm the cream, butter, and garlic together. Don’t skip this important step. It allows the garlic to infuse into the cream as the butter melts and the cream warms. Adding cold cream to the potatoes can make them gluey and unappetizing.
Storage and Reheating
Garlic mashed potatoes store very well in the fridge. Here’s what you do. Place leftovers in an airtight container for up to 4 days.
When you want to reheat them, add a bit of milk or cream, and they’ll be just as creamy and delicious as the day you made them.
Other Easy Side Dishes You’ll Love
FAQ
Some do, some don’t. Personally, I like them creamy and fluffy, like you get at restaurants, so I peel them. For a more rustic vibe (and to save time), leave them unpeeled. Also, because we use Yukon Gold potatoes, the skin is very thin (compared to Russet), so it won’t change the texture too much.
You can. Although, it will change the texture some. If you do decide to freeze them, place them in an airtight container, place some plastic wrap on top, and store in the freezer for up to two months.
Yukon gold or yellow potatoes for the win! I’ve experimented with Russet and while good, they’re not as creamy.
If you want them even creamier than this recipe some more warm cream and butter. Always add a little at a time.
Garlic Mashed Potato Recipe
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I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
- 3 Lbs Yukon Gold or Yellow Potatoes
- 8 Tbsp Salted Butter
- ⅔ Cup Heavy Cream
- 4 Garlic Cloved Minced
- Salt and Pepper
Instructions
- Peel and cut the potatoes into roughly the same size, about 2 inches. Add the potatoes to a large pot and fill it with cold water. Add a tablespoon of salt.
- Bring the pot to a boil over high heat, then reduce it to a simmer. Cook for about 15 to 20 minutes or until the potatoes are fork-tender.
- In a small saucepan, add the heavy cream, butter, and minced garlic. Heat for 3-5 minutes.
- Drain the potatoes and return them to the hot pot. Let them sit for about a minute. This helps the steam escape, giving you a fluffy mashed potato.
- Add the warmed heavy cream mixture to the potatoes. Use a potato masher to mash them.
- Add salt and pepper to taste. Serve warm, topped with butter and chives, enjoy!
Notes
- Leftovers can be stored in the fridge in an airtight container for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 1-minute intervals. Stirring in between until they are heated through.
- Add more cream for a completely smooth mashed potato.
Nutrition
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