This creamy garlic roasted mashed potatoes recipe is a keeper.
This popular side dish blends mashed potatoes with cream, butter, and a hefty dose of garlic for an aromatic and savory side that’s welcome all year long.
These Are the Best Garlic Mashed Potatoes Because…
- Every day easy, and holiday-approved, garlic mashed potatoes add instant flair and flavor to any table.
- Just a few ingredients and easy steps are all it takes to make the ultimate comforting side dish.
- They can be kept warm in a crock pot so guests can help themselves. Provide small bowls of chives, bacon bits, or cheese.
Ingredients and Variations
Potatoes: Russets and Yukon Gold potatoes deliver the fluffiest texture due to their high start content. You can keep the skins on all (or some) of the potatoes for a rustic-looking dish. Red potatoes have thin skins that don’t require peeling and have a buttery flavor so they’re also a great choice.
Dairy: Go for full-fat heavy cream and real butter for the best flavor.
Garlic: The secret to the best tasting garlic mashed potatoes is boiling the potatoes with chopped garlic so the flavor gets infused into each piece. Three to four cloves are a recommendation (wink!), use less or more if you like.
Variations
Short on time? Use the Instant Pot to make mashed potatoes in Step 2.
Sour cream or Greek yogurt can be used in place of heavy cream for fewer calories if you like. For a sweeter depth of garlic flavor roast the garlic and add to the recipe in Step 6.
Garlic mashed potatoes are beyond yummy when topped with bacon bits and chives. Stir in some parmesan cheese, homemade ranch dressing or some Italian seasoning for even more savory flavor.
How to Make Garlic Mashed Potatoes
- Boil prepared potatoes with chopped garlic until tender (see recipe below).
- Warm cream, butter, and seasonings in a small saucepan.
- Drain the potatoes and return to the pot with the garlic.
- Mash the warmed cream into the potatoes until the desired consistency is reached.
- Serve immediately.
Can You Make Ahead?
Make a batch of garlic mashed potatoes up to two days in advance and keep them covered in the refrigerator until ready to reheat and serve. Use leftovers in potato pancakes or add to twice-baked potatoes or use some to thicken broccoli cheddar soup.
Storing Leftovers
- Refrigerate leftover garlic mashed potatoes in a covered container for up to 4 days.
- Reheat them on the stovetop on medium heat and whisk in a little cream to loosen them up if needed.
- Due to their high fat content, garlic mashed potatoes can be frozen for up to a year in zippered bags. Simply thaw, and reheat them as instructed above.
Serve Garlic Mashed Potatoes With…
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Garlic Mashed Potatoes
Equipment
Ingredients
- 3 teaspoons kosher salt divided
- 3 pounds potatoes russet or Yukon Gold
- 3-4 cloves garlic roughly chopped
- 1½ cup heavy cream
- ½ cup unsalted butter 1 stick
- 1 teaspoon freshly ground black pepper plus more to taste
Instructions
- Fill a large stock pot with water and 2 teaspoons salt, then bring to a boil over high heat.
- Peel and chop potatoes into 1-2 inch cubes.
- Once water is boiling, add potatoes and garlic. Boil for 15 mins or until fork tender.
- Meanwhile, in a small saucepan on low heat, warm heavy cream, butter, remaining 1 teaspoon salt, and pepper.
- Once the potatoes are fork tender, drain and return to the stock pot, including the garlic.
- Add about half of the warmed cream mixture to the potatoes and garlic.
- Using a hand mixer or potato masher, mix or mash potatoes, alternating adding additional warmed cream mixture and mixing or mashing until you reach your desired consistency.
Notes
- Garlic mashed potatoes can be made ahead of time and heated before serving.
- Any leftovers can be stored in a covered container and refrigerated for up to 4 days.
- Reheat leftovers on the stovetop on medium heat, or in the microwave.
- Garlic mashed potatoes can be frozen for up to a year in zippered bags. Thaw in the refrigerator and reheat.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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