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
