Creamy Garlic Mashed Potatoes are the ultimate side dish for family dinners or holiday parties. It’s creamy, buttery, and bursting with garlicky flavors for a sure crowd-pleaser.
If you’re looking for the best side dish for family dinners or holiday parties, you’ve come to the right place! Creamy, buttery, and bursting with garlicky flavors, garlic mashed potatoes are a worthy accompaniment to the finest roast!
Type of potato to use
There are two schools of thought on what type of potato is best. While some prefer the starchy Russets or Idaho for their creamy fluffy texture, others swear by the waxy variety such as Red Bliss or New Potatoes for a more rustic, lumpy consistency.
I personally prefer the all-purpose Yukon Gold for its medium starch content and rich, buttery taste which makes for incredibly delicious mashed taters.
Cooking tips
- Cut the potatoes in uniform sizes to ensure even cooking.
- Start with cold water, and not hot, to cook the potatoes evenly.
- Cook the potatoes adequately. Overcooked potatoes absorb more water, resulting in a mealy texture while undercooked potatoes are difficult to mash into a smooth consistency. The potatoes are done they can be pierced through with a fork without resistance. They should be very tender but not falling apart.
- Season. Add salt to the boiling water so the potatoes are well-flavored from the get-go. I also like to add my fresh garlic cloves at this point to impart flavor and soften along with the potatoes.
- Drain well. After cooking, drain the potatoes, return them to the pot, and let sit at very low heat to rid of extra moisture.
- Do not let the potatoes get cold. For a creamy consistency, mash the potatoes while still warm. Use a potato masher or a ricer; never a blender or food processor!
- Melt the butter. Warm up the butter and cream so they’ll be easier to absorb and mix in.
- Do not overbeat. Overbeating releases starch and results in a gluey texture.
Serving suggestions
- Garlic mashed potatoes are a delicious side dish for lunch or dinner meals. Great with your favorite roast chicken, meatballs, or smothered pork chops.
- Have leftovers? Turn into crispy chicken potato croquettes or cheesy potato cakes. You can also use it to top Shepherd’s pies and casseroles in making potato bread rolls or gnocchi.
How to make ahead
- If you’re serving the mashed potatoes later, dot the top with butter, cover with foil and then keep at a warm spot or place the pan in a double boiler. When ready to serve, gently stir to whip the mashed potatoes back to life.
- It can also be stored longer in the fridge for up to 3 days. When ready to serve, reheat in a 350 F oven, covered, for about 25 to 30 minutes or until thoroughly heated. When hot, stir in additional butter as needed.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into uniform size
- 6 cloves garlic, peeled
- 1 1/2 teaspoons salt
- 1 cup heavy cream
- 1/2 cup butter
- 1/4 teaspoon pepper
Instructions
- In a large pot, combine potatoes, garlic, and enough cold water to cover by about 1 inch. Add 1 teaspoon of the salt.
- Over medium heat, bring to a boil. Lower heat and continue to cook for about 25 to 35 minutes or until potatoes can be pierced with a fork without resistance.
- In a colander, drain potatoes and garlic. Return to pot and continue to cook on very low heat for about 3 to 5 minutes to allow extra moisture to evaporate.
- In a small saucepan, heat the butter and milk over low heat until butter is melted. Do not boil.
- In a bowl, gently mash potatoes with a fork until mostly smooth. Use a potato masher or pass through a rice mill if you want a smoother consistency.
- Add heavy cream and butter mixture. Add pepper and the remaining 1/2 teaspoon salt. Gently stir until just combined. Serve hot.
Notes
- Cut the potatoes in uniform sizes to ensure even cooking.
- Start with cold, and not hot water to cook the potatoes evenly.
- Cook the potatoes adequately. Overcooked potatoes absorb more water, resulting in a mealy texture while undercooked potatoes are difficult to mash into a smooth consistency. The potatoes are done they can be pierced through with a fork without resistance. They should be very tender but not falling apart.
- Season. Add salt to the boiling water so the potatoes are well-flavored from the get-go. I also like to add my fresh garlic cloves at this point to impart flavor and soften along with the potatoes.
- Drain well. After cooking, drain the potatoes, return them to the pot, and let sit at very low heat to rid of extra moisture.
- Do not overbeat. Overbeating releases starch and results in a gluey texture. Use a potato masher or a rice mill; never a blender or food processor!
- Melt the butter. Warm up the butter and cream so they’ll be easier to absorb and mix in.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Robin Rue says
These looks absolutely delicious. We use mashed potatoes as a side more often than not so I need to give these a try.
victoria says
Absolutely looks good! I would love to have this on our family dinner
Kelly Reci says
This is my kind of breakfast! My son loves it too, it’s tasty and healthy at the same time. I’ll have to try this recipe.
Elizabeth O. says
The kids love mashed potatoes! There are plenty of recipes for it and it’s always nice to learn more. I think this is worth a try, I love a creamy consistency, it’s more enjoyable!
Erlene Amat says
My family loves potatoes and we eat them almost daily in some type of dish. I know my kids would love these with the added garlic.
Crystal Gard says
These look really good
CJ says
I could go without the meat on holiday dinners and just eat the sides. They are my favorite part of the meal and my absolute favorite leftovers. This looks delicious.
Lalaine says
You and me both! I am not really a fan of turkey so it’s all cornbread stuffing and mashed potatoes for me on Thanksgiving 🙂
Nancy L. says
I’m a huge fan of garlic mashed potatoes. I haven’t had them in quite some time, but will definitely have to try them now and use your recipe. Can’t wait to try it! 🙂
MarciaF says
We use sour cream instead of heavy cream. Since potatoes are my favorite I like variations like this.
Lalaine says
Thanks for the tip, Marcia. I am going to give it a try, I always have sour cream handy at home but heavy cream only I make mashed potatoes. Will definitely save me money just using sour cream 🙂
Cindy Ingalls says
Garlic mashed potatoes are one of my favorite comfort foods. They go great with roast chicken or just buy themselves.
Hey Sharonoox says
This looks so creamy delicious. Thanks for the recipe, I think I’ll make them this weekend for my little one.
LAURA says
Love garlic mash. So good for winter!
Amber Myers says
Oh yum. I love potatoes and garlic!
MIchelle Liew says
This is ideal for me. I am a real potato queen! THanks for the recipe!
Julie Syl Kalungi says
I love mash in Winter and a big of Garlic ir a lot in my case gives it that perfect taste. Looks yummy in your photos too 🙂
Lalaine says
Thank you so much, Julie 🙂