Why I love garlic mashed potatoes recipe
There’s something about a big bowl of homemade mashed potatoes that’s just plain comforting.
And while the classic version is always good, adding garlic is one of my favorite ways to give it a little more flavor without making things complicated.
This garlic mashed potatoes recipe has all the creamy, buttery goodness you expect from the traditional version, with a soft, fluffy texture that makes it hard to stop at one helping.
It’s the kind of side dish that works just as well with a simple weeknight dinner as it does with a big holiday meal.
Another reason I like this recipe is that you can make it the day before.
Which is especially helpful for holiday dinners when you have several dishes to prepare and want to get as much done ahead of time as possible.
Ingredients
Here is your shopping list (for 12 servings):
- Fresh produce – 3 pounds russet or Yukon gold potatoes, 4 cloves garlic
- Dairy – 1 cup heavy cream, ½ cup (1 stick) unsalted butter
- Seasoning – 1 teaspoon salt, ½ teaspoon pepper
- Herbs – Fresh dill or rosemary (for garnish)
Substitutions & Additions
- For a lighter version, use milk or half-and-half instead of heavy cream.
- For extra richness and flavor, mix in some sour cream, cream cheese, or freshly grated Parmesan cheese when you are adding the warm butter mixture to the mashed potatoes.
How to make garlic mashed potatoes
1 | Prep work
Peel the potatoes and cut them into 1-inch chunks so they cook evenly.
Peel and finely mince the garlic cloves. Using a garlic press is the easiest way to do this.
Chop the fresh dill or rosemary if using it for garnish.
2 | Boil the potatoes
Put the evenly cut potato chunks in a large pot and add enough cold water to cover them. Starting with cold water helps the pieces cook evenly.
Set the pot over medium-high heat until the water boils, then lower the heat to maintain a simmer.
Cook for 20 to 25 minutes or until soft. Check if they’re done by checking a chunk with a fork. It should slide in easily without a firm center.
3 | Make the garlic butter
While the potatoes cook, put the heavy cream, unsalted butter and minced garlic into a small saucepan.
Warm the mixture over low heat, stirring occasionally until the butter melts.
Keep it below a boil. It should be warm and liquid rather than bubbling vigorously.
4 | Mash the potatoes
Pour the cooked potatoes into a colander and let excess water drain away. Return them to the warm pot so the potatoes stay hot while you mash them.
Mash the drained potatoes with a potato masher, ricer or fork until no large lumps remain.
Pour the warm garlic-cream-and-butter mixture into the mashed potatoes a little at a time, stirring between additions.
Continue until the mixture is incorporated and the potatoes have a creamy consistency.
Taste the mashed potatoes and season with salt and pepper.
5 | Garnish and serve
Spoon the mashed potatoes into a serving dish.
If desired, finish with chopped fresh dill or rosemary just before serving.
How to make ahead
If making ahead of time, you can cover the mashed potatoes and store them in the refrigerator for up to a day.
Reheat in the microwave or stovetop, adding a bit more cream if necessary to bring back the creaminess.
Storage
Refrigerate leftover mashed potatoes in a covered container.
For best quality, use within 3 to 4 days.
Reheat in the microwave until thoroughly hot, stirring in a little cream or milk if needed.
Garlic Mashed Potatoes
Ingredients
- 3 pounds russet or Yukon gold potatoes peeled and chopped into 1-inch chunks
- 1 cup heavy cream
- ½ cup (1 stick) unsalted butter
- 4 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
- Fresh dill or rosemary chopped (for garnish, optional)
Equipment
- Large pot
- colander
- measuring cups and spoons
- small saucepan
- potato masher, ricer, or fork
- mixing spoon
- large serving bowl
Instructions
- Place the potato chunks in a large pot and cover them with cold water.3 pounds russet or Yukon gold potatoes
- Bring the water to a boil over medium-high heat. Then reduce the heat and simmer until the potatoes are fork-tender, about 20 to 25 minutes.
- Meanwhile, combine the heavy cream, butter and minced garlic in a small saucepan.1 cup heavy cream, ½ cup (1 stick) unsalted butter, 4 cloves garlic
- Heat over low until the butter is melted and everything is warm. Do not let it boil.
- Once the potatoes are cooked, drain them in a colander. Then put them back in the pot to keep warm.
- Use a potato masher, ricer, or fork to mash the potatoes until smooth.
- Gradually add the warm cream and butter mixture to the mashed potatoes. Stir until well combined and creamy.
- Season with salt and black pepper.1 teaspoon salt, ½ teaspoon pepper
- Transfer the mashed potatoes to a serving dish. If desired, sprinkle with fresh dill or rosemary for garnish.Fresh dill or rosemary
Notes
- For a lighter version, use milk or half-and-half instead of heavy cream.
- For extra richness and flavor, mix in some sour cream, cream cheese, or freshly grated Parmesan cheese when you are adding the warm butter mixture to the mashed potatoes.
- These garlic mashed potatoes can be covered and stored in the refrigerator for up to 3 days.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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