Why You’ll Love This Recipe
I love how smooth and flavorful these mashed potatoes turn out every single time. The trick is gently warming the cream, butter, and garlic together, which infuses the potatoes with garlic flavor evenly. Whether I peel the potatoes completely or leave some skin for texture, the final result is always silky, well-seasoned, and ultra-comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 pounds Russet or Yukon Gold potatoes
¾ cup heavy (or whipping) cream
½ cup butter (1 stick)
4 garlic cloves, minced
1 teaspoon salt
Pepper, to taste
Chopped chives and/or parsley, optional for garnish
Directions
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I start by peeling the potatoes—or sometimes I leave a bit of skin on for texture—and cut them into thirds for even cooking.
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I add the potatoes to a large pot of salted water and bring them to a boil. I let them cook until a sharp knife pierces them easily.
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While the potatoes are boiling, I warm the cream, butter, garlic, salt, and pepper together in a small saucepan over low heat. This lets the garlic gently infuse into the cream for better flavor distribution.
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Once the potatoes are fork-tender, I drain them well and return them to the pot.
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I slowly pour in the warm garlic-cream mixture and mash everything together with a hand-held potato masher. I mash just until everything is smooth and creamy, making sure not to over-mash, which can lead to a gluey texture.
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I serve them with a little extra butter on top and sprinkle with chopped chives or parsley for a fresh finish.
Servings and timing
This recipe makes 6–8 servings, depending on portion size.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
For a tangy twist, I sometimes mix in a spoonful of sour cream or a bit of cream cheese. If I want an herby version, I stir in fresh thyme or rosemary. For extra richness, I swap half the cream with buttermilk. And when I want a subtle cheesy note, a handful of grated parmesan does the trick.
Storage/reheating
I store any leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently in a pot over low heat or in the microwave, adding a splash of cream or milk to loosen the texture. Stirring well helps restore that original creaminess.
FAQs
Can I use half-and-half instead of heavy cream?
Yes, I sometimes use half-and-half for a lighter option. It still results in creamy mashed potatoes, just with slightly less richness.
Do I have to peel the potatoes?
Not at all. I often leave some or all of the skin on, especially with Yukon Golds, which have a thin, tender skin.
Can I make these ahead of time?
Yes, I often make them a day in advance. I reheat them with a splash of cream or milk, stirring well to bring back the smooth consistency.
What’s the best way to mash the potatoes?
I prefer using a hand masher for control, but a potato ricer gives a super-smooth finish. I avoid electric mixers to prevent the potatoes from turning gluey.
How garlicky are these mashed potatoes?
The garlic is mellow and balanced because it’s gently simmered in the cream. I get flavor in every bite without any harsh raw garlic taste.
Conclusion
These easy garlic mashed potatoes are my go-to side dish when I want something rich, flavorful, and comforting without a lot of effort. With perfectly infused garlic and a buttery creaminess, they elevate any meal—and there are never leftovers for long.
Print
Easy Garlic Mashed Potatoes
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
These easy garlic mashed potatoes are creamy, buttery, and packed with flavor from fresh garlic and cream. Perfect for holidays or weeknight dinners.
Ingredients
3 pounds Russet or Yukon Gold potatoes
¾ cup heavy cream (or whipping cream)
½ cup butter (1 stick)
4 cloves garlic, minced
1 teaspoon salt
Pepper, to taste
Optional for serving: chopped chives and/or parsley
Instructions
Prepare Potatoes:
Peel the potatoes (or leave partially unpeeled if preferred). Cut into thirds and add to a large pot of salted water.
Boil:
Boil until a sharp knife easily pierces the potatoes.
Make Garlic Cream Mixture:
While potatoes cook, combine heavy cream, butter, garlic, salt, and pepper in a small saucepan. Warm gently over low heat to allow the garlic to infuse the cream—do not boil.
Mash:
Drain potatoes thoroughly and return to the pot. Slowly pour in the garlic cream mixture and mash with a hand-held potato masher until smooth and creamy. Avoid over-mashing to prevent a gluey texture.
Serve:
Serve warm with extra butter, chopped chives, or parsley if desired.
Notes
This recipe serves 6–8 depending on portion size.
For extra flavor, roast the garlic before adding to the cream mixture.
Yukon Golds yield creamier mashed potatoes, while Russets produce a fluffier texture.
Leftovers reheat well with a splash of cream or milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American
