I love making creamy garlic mashed potatoes because they are the perfect comfort food—smooth, rich, and packed with a lovely garlic flavor. These mashed potatoes are velvety, buttery, and make an excellent side dish for almost any meal.
Ingredients
2 lbs (900g) potatoes (Yukon Gold or Russet work best), peeled and cubed
4–6 cloves garlic, peeled (or a whole head, roasted for milder flavor)
1/2 cup (120 ml) heavy cream or milk
4 tbsp (60g) unsalted butter
Salt and pepper, to taste
Optional: chopped chives or parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the potatoes and garlic: In a large pot, I add the peeled and cubed potatoes along with the garlic cloves. Then, I cover everything with cold water and add a pinch of salt. I bring it all to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
Drain and mash: After draining the potatoes and garlic well, I return them to the pot and mash using a potato masher or ricer until smooth.
Add cream and butter: I warm the cream and butter together, then slowly stir the mixture into the mashed potatoes until they become creamy and smooth.
Season: I add salt and pepper to taste and mix everything well.
Serve: I like to garnish with chopped chives or parsley for a fresh touch and serve hot alongside gravy or my favorite main dishes.
Servings and Timing
This recipe serves 6 people. Prep time is about 15 minutes, and cooking time takes approximately 20 to 25 minutes, making it a quick and satisfying side dish for any meal.
Variations
I sometimes roast the whole head of garlic beforehand for a milder, sweeter garlic flavor. For extra richness, I add a spoonful of sour cream or cream cheese. If I want a dairy-free version, I substitute the cream and butter with coconut milk and olive oil—still creamy but with a slightly different twist.
Storage/Reheating
I store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or cream and warm them gently on the stovetop or in the microwave, stirring frequently to keep the texture smooth and creamy.
FAQs
Can I use any type of potatoes for mashed potatoes?
I prefer Yukon Gold or Russet potatoes because they mash well and have a nice balance of starch and moisture, but you can use other types too, keeping in mind the texture might vary.
How can I make the garlic flavor milder?
Roasting the garlic before adding it to the potatoes softens its sharpness and brings out a sweeter, mellow flavor.
What if I don’t have heavy cream?
I often substitute heavy cream with milk, half-and-half, or even broth for a lighter version. Just adjust the quantity to reach your desired creaminess.
Can I prepare mashed potatoes ahead of time?
Yes, I sometimes make them a day ahead and store them in the fridge. Reheat slowly with added cream or butter to restore creaminess.
How do I get extra fluffy mashed potatoes?
Using a potato ricer or masher and not overworking the potatoes helps keep them light and fluffy. Adding warm cream and butter also improves the texture.
Conclusion
I find creamy garlic mashed potatoes to be one of the most comforting and versatile side dishes I can make. Whether for a casual family dinner or a festive occasion, this recipe delivers rich, buttery, and garlicky goodness every time. It’s easy to customize and always a crowd-pleaser.
Recipe:
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Creamy Garlic Mashed Potatoes
- Total Time: 35–40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy garlic mashed potatoes are a smooth, buttery, and flavorful comfort food side dish, enhanced by roasted or fresh garlic and perfect for pairing with a variety of meals.
Ingredients
2 lbs (900g) potatoes (Yukon Gold or Russet), peeled and cubed
4–6 cloves garlic, peeled (or a whole head, roasted for milder flavor)
1/2 cup (120 ml) heavy cream or milk
4 tbsp (60g) unsalted butter
Salt and pepper, to taste
Optional: chopped chives or parsley for garnish
Instructions
- Place peeled and cubed potatoes and garlic cloves in a large pot. Cover with cold water and add a pinch of salt.
- Bring to a boil and cook for 15–20 minutes, until potatoes are fork-tender.
- Drain potatoes and garlic well, then return them to the pot.
- Mash the potatoes and garlic until smooth using a potato masher or ricer.
- Warm the heavy cream and butter together, then gradually stir into the mashed potatoes until creamy and smooth.
- Season with salt and pepper to taste, mixing well.
- Garnish with chopped chives or parsley if desired and serve hot.
Notes
Roasting the garlic beforehand creates a milder, sweeter flavor.
For extra richness, add a spoonful of sour cream or cream cheese.
For a dairy-free version, substitute cream and butter with coconut milk and olive oil.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk or cream to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
