Easy Garlic Mashed Potatoes Recipe

Ah, garlic mashed potatoes—one of those perfect side dishes that somehow manages to be the ultimate comfort food without ever stealing the spotlight from the main course. Whether it’s a busy weeknight dinner or a fancy holiday meal, these buttery, garlicky mashed potatoes fit right in. The best part? They’re incredibly easy to make and only need a handful of simple ingredients you likely already have in your kitchen.

I’ve been making these garlic mashed potatoes for years, and they never fail to win over even the pickiest eaters. There’s something about the combination of creamy potatoes and just the right amount of garlic that makes them irresistible. Plus, they’re totally customizable—want a more rustic mash? Keep some of the skins on. Prefer your potatoes extra buttery? You can easily make that happen.

this RECIPE

A little mashed potato nostalgia

Growing up, mashed potatoes were a staple at every family gathering, especially during the holidays. I still remember sitting at the kitchen table, helping peel potatoes with my mom. We’d joke about how no matter how many potatoes we cooked, there were never any leftovers. Everyone would heap their plates with an impressive mountain of mashed potatoes, drizzle on a little gravy, and dive in.

But as much as I loved the classic mashed potatoes of my childhood, once I tried adding garlic to the mix, there was no going back. That rich, mellow garlic flavor infuses the potatoes so perfectly, making them even more comforting and delicious. And now, whenever I make this version for my own family, I can’t help but think of those big family dinners, the scent of butter and garlic filling the kitchen, and everyone gathered around the table. It’s funny how something as simple as mashed potatoes can bring back so many good memories.

The secret to next-level mashed potatoes (it’s the garlic!)

Mashed potatoes, of course, have been around for centuries, with variations found in cuisines around the world. But it’s the humble garlic that elevates this version to a whole new level. Garlic has been used in cooking for thousands of years, from ancient Egypt to modern kitchens, and it’s easy to see why—it brings warmth and depth to any dish it touches.

The trick here is that we gently warm the garlic with cream and butter instead of adding it raw or overly cooking it. This mellows the garlic’s bite while infusing the cream with its delicious flavor. You get that garlic goodness throughout the potatoes, but in a subtle, creamy way, without overpowering anything else on your plate.

Let’s talk potatoes: Russet or Yukon Gold?

When it comes to choosing the best potatoes for mashed potatoes, it’s hard to go wrong with Russets or Yukon Golds. Each has its own advantages, so it really comes down to what texture you prefer.

• Russet potatoes: These are your classic starchy potatoes, perfect for that fluffy, airy mashed potato texture. They absorb butter and cream like a dream.
• Yukon Golds: These are a bit creamier and denser, which means they’ll give you a richer mash with a slightly buttery flavor even before you add the butter.

I often go for a mix of both—Russets for fluffiness and Yukon Golds for that rich, creamy bite. If you’re out of one, though, no worries—either works great on its own. And if you prefer a more rustic feel, you can leave some or all of the skins on, just make sure to scrub them really well.

Essential kitchen tools (and a few you can skip)

You really don’t need much to make these garlic mashed potatoes, but having a few key tools can make the process even easier:

• Potato masher: A hand-held potato masher is my go-to for these mashed potatoes. It gives you control over the texture, letting you mash until they’re smooth but still with a bit of character. If you don’t have one, a sturdy fork will do in a pinch.
• Small saucepan: For gently warming the cream, butter, and garlic. A small pot is all you need here.
• A large pot for boiling: Make sure it’s big enough so the potatoes don’t overcrowd each other. This helps them cook evenly.

That’s pretty much it! No need for fancy gadgets or a food processor, which can over-mash the potatoes and make them gluey. Simple tools work best here.

Step-by-step: Making the perfect garlic mashed potatoes

1. Prep the potatoes: Start by peeling your potatoes. If you like a more rustic mash, feel free to leave some or all of the skins on—just make sure to give them a good scrub. Cut the potatoes into thirds so they cook more quickly and evenly.
2. Boil the potatoes: Add your potatoes to a large pot of salted water and bring it to a boil. Boiling the potatoes in salted water seasons them from the inside out, which is key for getting flavorful mashed potatoes. Let them cook until they’re tender and a knife easily pierces through them—this usually takes about 15-20 minutes.
3. Infuse the cream: While your potatoes are boiling, grab a small saucepan and add the heavy cream, butter, minced garlic, salt, and pepper. Warm the mixture over low heat, letting the butter melt and the garlic gently cook. You want to infuse the cream with that garlic flavor without browning it, so keep the heat low.
4. Mash the potatoes: Once your potatoes are cooked, drain them well and return them to the pot. Slowly pour in the warm garlic cream mixture and start mashing. Go slow, and stop as soon as you get the texture you like. Over-mashing can make the potatoes gummy, so it’s better to leave them a little lumpy if you’re unsure.
5. Taste and adjust: Give your potatoes a taste, then adjust the salt and pepper to your liking. Feel free to add a little extra butter on top when serving (because, why not?).

Make it your own: Fun variations and adaptations

One of the best things about mashed potatoes is how easy they are to customize! Here are a few ideas to switch things up:

• Vegan: Swap out the butter and cream for non-dairy versions. I’ve used both almond milk and oat milk with success—just make sure to add a little extra vegan butter to keep things rich and creamy.
• Herbed garlic mashed potatoes: Add freshly chopped herbs like rosemary, thyme, or chives to the cream mixture for extra flavor. You could also stir in a handful of fresh parsley at the end for a pop of color.
• Cheesy garlic mashed potatoes: Stir in a bit of shredded Parmesan or sharp cheddar cheese at the end. The warmth of the potatoes will melt the cheese and create a rich, gooey mash.
• Low-carb option: If you’re watching your carb intake, you can replace half the potatoes with cauliflower. Steam the cauliflower until tender and mash it together with the potatoes—it’s a surprisingly tasty and lighter alternative.

How to serve your garlic mashed potatoes

For a simple dinner, I like to serve these garlic mashed potatoes alongside roasted chicken or a juicy steak, with some roasted vegetables on the side. If you want to get fancy, add a little extra butter on top and sprinkle some fresh herbs for garnish. You could also drizzle on some olive oil and cracked black pepper for a more rustic, dressed-up look.

These potatoes also pair beautifully with festive dinners, where they sit perfectly alongside roasted meats, savory stuffing, and tangy cranberry sauce.

drink pairings

Mashed potatoes are a rich, creamy dish, so it’s nice to balance that out with a refreshing drink. Here are a few options that pair beautifully:

• Sparkling water: A simple, lightly flavored sparkling water (like lemon or lime) cuts through the richness and helps cleanse your palate between bites.
• Iced tea: Sweet or unsweetened, a tall glass of iced tea offers a crisp, cool contrast to the warm, creamy potatoes.
• Citrus spritzers: Mix a splash of fresh lemon or orange juice with sparkling water for a bright, zesty drink that complements the garlic and butter flavors in the potatoes.

Storage and reheating tips

If you happen to have leftovers (a rare occurrence, trust me), store them in an airtight container in the fridge for up to 3 days. To reheat, I recommend doing so on the stove over low heat, adding a splash of milk or cream to help bring them back to their creamy consistency. You can also reheat them in the microwave, but stir in a bit of milk before microwaving to avoid them drying out.

Scaling the recipe for more (or fewer) people

This recipe makes enough mashed potatoes for about 6 servings, but it’s easy to adjust based on how many people you’re feeding. If you need more, simply double the recipe—but be sure to use a bigger pot! If you’re making a smaller batch, just halve the ingredients, and remember that smaller batches tend to cook a bit faster, so keep an eye on your potatoes.

FAQs

1. Can I make these mashed potatoes ahead of time?
Yes! You can make them a day in advance and store them in the fridge. Reheat gently on the stove with a little extra cream or butter to keep them moist.

2. Can I use milk instead of cream?
Absolutely! While cream gives a richer flavor, whole milk will work just fine. Just avoid using low-fat milk, as it won’t give you the same creamy texture.

3. How do I keep mashed potatoes from getting gluey?
The key is not to over-mash them. Mash them just until smooth, and

avoid using a food processor or blender, which can overwork the starches and make them gummy.

4. What can I add if I want more flavor?
Herbs like rosemary or thyme, a pinch of cayenne for heat, or even some grated cheese can add extra depth of flavor.

5. Can I freeze leftover mashed potatoes?
Yes, you can freeze them! Just thaw them in the fridge overnight and reheat with a splash of cream to restore their texture.

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