Creamy rich and indulgent, these garlic mashed potatoes are one delicious side dish. Simple to make with a few basic ingredients, they come together in minutes.
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There really is nothing more comforting than creamy mashed potatoes, and when seasoned with garlic they really are a wonderful treat!
These garlic mashed potatoes are made with heavy cream and butter so they are super rich and creamy and the flavors from the garlic cloves elevate your potatoes to a restaurant style side.
Simple and quick to make, they are ready to serve in less than 30 minutes, and they can be made ahead of time too, perfect if you are planning to serve them as part of a bigger feast.
Be sure to try my Instant Pot Mashed Potatoes and Air Fryer Baked Potatoes too!
How to make garlic mashed potatoes
- Peel the potatoes and cut them into large chunks. Then place them in a large pot. Cover the potatoes with water and boil for 10 minutes or until the potatoes are tender and you can easily pierce them with a fork.
- While the potatoes are boiling, heat the heavy cream, garlic cloves, and butter in a large saucepan over medium heat.
- Once the potatoes are done boiling, drain them and then add them into the heavy cream mixture. Make sure to remove the pot from the heat.
- Mash the potatoes until you reach the desired consistency and then stir until smooth and creamy. Season with salt and pepper to taste.
- Top with chives if desired.
Can you make then ahead of time?
Mashed potatoes are a great make ahead side dish, so if you are looking for a side for Thanksgiving or the holidays, then these are the perfect option. Once you have made your garlic mash, let it cool before placing in an airtight container in the fridge and they will keep well for up to 3 days.
The mashed potatoes can be reheated on the stovetop on a low heat, stirring occasionally so that they don’t stick. You may want to add a tablespoon or two of cream or milk to loosen them back up.
Recipe Variations
These garlic mashed potatoes are pretty delicious as is, but you can easily add or substitute ingredients to make them your own.
- I love the richness and creaminess of the butter and cream, but you can lower the calories and fat content by using a 2% milk and half of the butter. It won’t be as creamy, but it will still be yummy.
- Feel free to add other ingredients to the finished mash. Stir in some shredded cheddar and top with bacon for a real treat!
Can you make these in an Electric Pressure Cooker?
As much as I love the ease of Instant Pot mashed potatoes, this recipe as written is best for the stovetop. Feel free to try my Creamy Instant Pot mashed potatoes instead.
What do you serve them with?
Mashed potatoes are a great everyday side dish as they are so easy to prep, but these are also impressive enough to serve at larger gatherings and throughout the holidays. Try them with:
- Air Fryer Meatloaf
- Salisbury Steak with Mushroom Gravy
- Air Fryer Whole Fish
- Air Fryer Steak with Garlic Herb Butter
- Roasted Air Fryer Turkey Breast
- Air Fried Spatchcock Chicken
Recipe Notes and Tips
- Cut the potatoes into similar sized chunks so that they cook evenly. They should be fork tender so that they are easy to mash.
- If you want even fluffier mash, use a potato ricer instead of a hand masher.
- Don’t over mash the potatoes. Over mashing can cause them to become thick and gluey.
- If making ahead of time, let them cool before refrigerating.
More Side Dishes
- Instant Pot truffle mashed potatoes
- Vinegar Coleslaw
- Buttery Instant Pot Green Beans and Potatoes
- Seasoned Air Fryer Asparagus
- Marinated Air Fryer Vegetables
Garlic Mashed Potatoes
Ingredients
- 3 lbs yukon gold potatoes
- 1 cup heavy cream
- 2 garlic cloves minced
- 1 stick of unsalted butter
- Salt and pepper to taste
- Chives for serving
Instructions
- Peel the potatoes and cut them into large chunks. Then place them in a large pot. Cover the potatoes with water and boil for 10 minutes or until the potatoes are tender and you can easily pierce them with a fork.
- While the potatoes are boiling, heat the heavy cream, garlic cloves, and butter in a large saucepan over medium heat.
- Once the potatoes are done boiling, drain them and then add them into the heavy cream mixture. Make sure to remove the pot from the heat. Mash the potatoes until you reach the desired consistency and then stir until smooth and creamy. Season with salt and pepper to taste. Top with chives if desired.
Notes
- Cut the potatoes into similar sized chunks so that they cook evenly. They should be fork tender so that they are easy to mash.
- If you want even fluffier mash, use a potato ricer instead of a hand masher.
- Don’t over mash the potatoes. Over mashing can cause them to become thick and gluey.
- If making ahead of time, let them cool before refrigerating.
Bill in StL
Tuesday 27th of July 2021
Only one word comes to mind when I look at the photo and the recipe ... decadent! May have to put my potential guilt trip regarding the cream and butter on the shelf for this one (at least once). :-)
Tanya, think these could be frozen? ... I've never tried doing that with mashed potatoes but wouldn't that be a nice thing to be able to pull out in hurry (accepting the fact that it likely wouldn't be as good as fresh ... but maybe passable?).
Tanya
Wednesday 28th of July 2021
Hi Bill, these are decadent indeed. I like to have them on special occasions because the cream and butter is a must for this amount of richness. I haven't tried freezing potatoes as they are known to change in texture once frozen. However, the amount of butter and cream in this one should make it fine. Here's some additional info on freezing mashed potatoes. https://www.thekitchn.com/the-best-way-to-freeze-and-reheat-mashed-potatoes-225440