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Garlic mashed potatoes are creamy, flavorful, and easy to make – the perfect comforting side dish to elevate any meal.
More Potatoes Please!
We are potato lovers through and through, and our Best Mashed Potato recipe is an all time favorite, perfect side dish at dinner – especially around the holidays!
When we want a little something extra we ALWAYS make garlic mashed potatoes, because we love that delicious garlic flavor. They are flavorful enough to enjoy without gravy, but feel free to add your favorite Mashed Potato Gravy or Pot Roast Gravy (we often do)!
Creamy and flavorful, these homemade mashed potatoes are packed with garlic goodness that will elevate any meal. From Sunday dinners to special occasions, mashed potatoes are always a good idea!
WHY WE LOVE IT:
- Extra flavor. The creamy texture and bold garlic flavor makes these the best mashed potatoes and a deliciously tasty easy side dish!
- Simple ingredients. With just a few items and an easy preparation, this great recipe is perfect for both busy weeknights and special occasions.
- Leftover-friendly. Garlic mashed potatoes can be easily stored and reheated, making them a great option for meal prep.
Ingredients
PREP TIME: 25 minutes
COOK TIME: 20 minutes
- 5 pounds of potatoes, washed, peeled, and cut into cubes – We prefer Yukon Gold Potatoes or Russet potatoes. Red potatoes or other waxy potatoes can also be used if you want a creamier mashed potato. Plus, you don’t have to peel them!
- 6 garlic cloves, minced – How to Mince Garlic, or use 3 teaspoons minced garlic. For a more smoky flavor, roasted garlic could also be used.
- 4 ounces cream cheese – Sour cream could be used as an alternative if you want a lighter texture.
- ½ cup salted butter, softened – How to Soften Butter Quickly
- ½ -⅔ cups heavy whipping cream – half and half or whole milk (room temperature or hot milk or cream can help keep the potatoes warm and fluffy)
- 1½ teaspoons garlic salt with parsley flakes – or season to taste depending on how much garlic flavor you prefer.
- black pepper to taste – optional fresh herbs such as chives or parsley
How to Make Garlic Mashed Potatoes
- COOK. Place 5 pounds cubed potatoes into a large pot and add enough water to cover the potatoes. Bring water to a boil on high heat, then lower to medium heat and simmer for 20–25 minutes, or until potatoes are fork-tender. Drain the water.
- Tip: over-boiling, over-mashing, and adding too much liquid can cause the mashed potatoes to turn out gummy.
- SEASON. Transfer potatoes to a large bowl and add 6 cloves of garlic – minced, 4 ounces cream cheese, ½ cup melted butter, ½ -⅔ cups heavy cream, and 1½ teaspoons salt.
- Use a potato masher or wooden spoon to mash potatoes and combine ingredients until they are the preferred consistency. An electric mixer or potato ricer could also be used
- Season with more salt and black pepper, if desired.
Complete The Meal
Main Dishes
Mashed Potato Recipes
Collections
Garlic Mashed Potatoes
Equipment
- potato masher
Ingredients
- 5 pounds Yukon Gold potatoes, washed, peeled and cut into cubes
- 6 cloves garlic, minced
- 4 ounces cream cheese
- ½ cup salted butter, softened
- ½ -⅔ cups heavy whipping cream
- 1½ teaspoons garlic salt with parsley flakes
- pepper to taste
Instructions
- Place cut potatoes into a large pot and add enough water to cover potatoes. Bring water to a boil, then lower the heat and simmer for 20–25 minutes, or until potatoes are fork-tender. Drain the water.
- Transfer potatoes to a large bowl and add minced garlic, cream cheese, butter, cream, and salt.
- Use a potato masher to mash potatoes and combine ingredients until they are the preferred consistency.
- Season with more salt and pepper, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cubed potatoes can be soaked in cold water in the fridge for up to 24 hours before boiling. Fully cooked garlic mashed potatoes can be stored in an airtight container in the fridge for 1-2 days before reheating and serving them.
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days.
Let the potatoes cool. Divide them into individual or family-sized portions and place them in an airtight freezer-safe container. Label and freeze for up to 3 months.
Pro tip: Use an ice cream scoop to drop portions of the potatoes onto a baking tray and freeze. Once solid place in a freezer container.
I love the simplicity of the recipe, and how much flavor it naturally had