Garlic Mashed Potatoes are rich, garlicky, and unbelievably creamy, making them a comforting side dish. Ready in just 25 minutes, this easy recipe combines fresh garlic, warm heavy cream, and butter for a rich, velvety mash that pairs perfectly with everything from weeknight grilled chicken breasts to oven roasted turkey.
Recipe Highlights: Garlic Mashed Potatoes
- Flavor: Rich and buttery with mellow garlic flavor, a hint of black pepper, and a smooth, creamy texture in every bite.
- Technique: Warming the cream and butter before adding them helps them blend smoothly into the hot potatoes, creating a creamier texture while keeping the potatoes warm.
- Tools: A potato masher gives you more control over the texture, while an electric hand mixer makes the job quicker. If using a hand mixer, mix briefly on low speed to avoid gummy potatoes.
Total Time: 25 Mins Servings: 6 Cooking Method: Stovetop
Ingredients Notes
- Potatoes: Russets deliver the fluffiest texture due to their high starch content, while Yukon Golds are denser when mashed. 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.
- Garlic: The cloves boil with the potatoes which mellows their flavor and infuses into the whole dish.
- Butter: Unsalted butter is the best way to control the sodium content. You can use salted butter just be sure to reduce the added salt at the end.
- Cream: Full-fat heavy cream helps create a rich, silky texture.
Variations
- Extra Garlicky: Add another cooked garlic clove or two for a bolder garlic flavor.
- Roasted Garlic: Replace the boiled garlic with oven roasted garlic for a sweeter, deeper flavor.
- Half-and-Half: Substitute half-and-half for the heavy cream for a lighter, less rich mash.
- Sour Cream: Replace a small portion of the cream with sour cream for a subtle tang.
- Cream Cheese: Mix in softened cream cheese for an extra-rich, velvety texture that’s perfect for holiday meals.
- Fresh Herbs: Stir in chopped chives, parsley, rosemary, or thyme for a fresh, aromatic finish.
- Parmesan: Fold in finely grated Parmesan cheese for a salty, savory boost.
How to Make Garlic Mashed Potatoes
- Boil prepared potatoes with chopped garlic (full recipe below).
- Warm cream, butter, and seasonings in a saucepan.
- Drain the potatoes and return to the pot with the garlic.
- Mash the warmed cream into the potatoes.
Storing Leftovers
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 1 year. Thaw overnight in the refrigerator.
- Reheat on the stovetop over low heat, stirring frequently and adding a splash of heavy cream or milk until warm and creamy. To reheat in the oven, transfer to a baking dish, stir in a little cream, cover with foil, and bake at 350°F for 20 to 30 minutes, or until heated through.
- Use leftovers in potato pancakes, add to twice-baked potatoes, or use some to thicken broccoli cheddar soup.
Cozy Dinners That Need Potatoes
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Garlic Mashed Potatoes
Fresh garlic, butter, and warm heavy cream make these homemade garlic mashed potatoes extra smooth, rich, and flavorful. A simple stovetop side ready in 25 minutes.
Equipment
Potato masher or a hand mixer
Ingredients
- 3 teaspoons kosher salt divided
- 3 pounds potatoes Russet or Yukon Gold
- 3 to 4 cloves garlic roughly chopped
- 1½ cups heavy cream
- ½ cup unsalted butter 1 stick
- 1 teaspoon freshly ground black pepper plus more to taste
- chopped fresh parsley optional garnish
Instructions
- Fill a large pot with water and 2 teaspoons salt. Over high heat, bring to a boil.
- Meanwhile, peel and chop potatoes into 1 to 2 inch cubes.
- Once water is boiling, add potatoes and garlic. Boil for 15 minutes or until fork tender.
- Meanwhile, in a small saucepan on low heat, warm heavy cream, butter, pepper, and remaining 1 teaspoon salt.
- Once the potatoes are fork tender, drain in a colander. Return drained potatoes, including the garlic, to the pot.
- Add about half of the warmed cream mixture to the potatoes and garlic.
- Using an electric hand mixer or potato masher, mix or mash potatoes, alternating with adding additional warmed cream mixture and mixing or mashing, until potatoes reach the desired consistency. Garnish with parsley if desired.
Notes
- Leftovers can be stored in a covered container and refrigerated for up to 4 days, or freeze for up to a year in zip top bags.
- Reheat leftovers on the stovetop on medium heat, or in the microwave. Add additional cream to thin as needed.
Nutrition Information
Calories: 520 | Carbohydrates: 43g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1193mg | Potassium: 1017mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1352IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 2mg
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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