Creamy Garlic Mashed Potatoes

Name: Garlic Mashed Potatoes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
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

Today’s creamy Garlic Mashed Potatoes are one of our favorite side dishes because they’re creamy, buttery, and full of garlic flavor. Yukon Gold potatoes make them naturally smooth and rich, while cream cheese, butter, and heavy cream make every scoop extra delicious.

We love serving these with holiday dinners, Pot Roast, Turkey, Ham, chicken, or any meal that needs a classic side. They’re simple enough for Sunday dinner, but special enough for Thanksgiving and Christmas.

Why you’ll love it + Why it work:

So Flavorful! Creamy, buttery mashed potatoes with lots of garlic flavor.
Holiday ready. Perfect for holidays, Sunday dinners, and cozy family meals.
Yukon Gold potatoes mash beautifully. They create a creamy texture without getting gluey.
Cream cheese adds richness. It makes the potatoes extra smooth and flavorful.

Ingredients for making garlic mashed potatoes on a kitchen counter.

Creamy Garlic Mashed Potatoes Ingredients

5 pounds of potatoes, washed, peeled, and cut into cubes: Create a naturally creamy, buttery mashed potato base. 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: Adds bold garlic flavor throughout the potatoes. Or use 3 teaspoons minced garlic.
4 ounces cream cheese: Makes the potatoes extra creamy and adds a little tang. Sour cream could be used as an alternative if you want a lighter texture.
½ cup salted butter, softened: Adds rich buttery flavor and helps the potatoes mash smoothly.
½ -⅔ cups heavy whipping cream: Loosens the potatoes and makes them creamy.
1½ teaspoons garlic salt with parsley flakes: Seasons the potatoes and adds extra garlic flavor.
black pepper to taste: Adds a little warmth and balances the richness.

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.

Adding butter and seasonings to a pot of cooked, cubed potatoes.

Mashing potatoes and seasonings in a pot.

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.

Scooping garlic mashed potatoes from a black bowl with a wooden spoon.

Kristyn’s Recipe Tips

Cut potatoes into even cubes so they cook at the same rate.
Drain potatoes well so they do not turn watery.
Start with ½ cup cream, then add more as needed for your perfect texture.
Mash by hand for a rustic texture, or use a mixer briefly for smoother potatoes.
Make-ahead tip: prepare the potatoes earlier in the day and reheat gently with a splash of cream.

5 from 1 vote

Garlic Mashed Potatoes Recipe

By: Kristyn Merkley

Garlic Mashed Potatoes are creamy, buttery, and full of garlic flavor, made with Yukon Gold potatoes, cream cheese, butter, and heavy cream.

Servings: 12

Prep: 25

Cook: 20

Total: 45

Equipment

Video

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.

Notes

Gummy potatoes. Over-boiling, over-mashing, and adding too much liquid can cause the mashed potatoes to turn out gummy.

Store. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Reheat in the microwave, stovetop, or cover with foil and heat in the oven. Add a little milk to help smooth out the texture.

Pro Tip: Use an ice cream scoop to drop portions of the potatoes onto a baking tray and freeze. Once solid place them in a freezer container.

Nutrition

Serving: 1g, Calories: 282kcal, Carbohydrates: 34g, Protein: 5g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 41mg, Sodium: 395mg, Potassium: 826mg, Fiber: 4g, Sugar: 2g, Vitamin A: 513IU, Vitamin C: 38mg, Calcium: 44mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Make ahead of time?

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.

How to store garlic mashed potatoes leftovers?

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days.

How to freeze?

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.