These garlic mashed potatoes are creamy, garlicky, and the perfect side for Thanksgiving and Christmas! It's made with soft fluffy potatoes, garlic infused heavy cream, and finished with a drizzle of sauteed garlic butter for extra garlic flavor!
If you're a garlic lover, you'll love these creamy garlic mashed potatoes! It's made with Yukon gold potatoes, garlic infused heavy cream, then finished with a drizzle of garlic butter!
It's great for the holidays since this can be made ahead of time and frozen. Garlic mashed potatoes are one of our go to recipes for Thanksgiving and Christmas!
Garlic butter mashed potatoes make an excellent side for any meal because it can be served with steak, chicken, seafood, or pork.
I recommend using creamer potatoes such as Yukon gold potatoes for that creamy texture. But you can also use a combination of Yukon gold and russet potatoes.
Russet potatoes have a lighter, fluffier texture, which when combined with Yukon gold potatoes, give you the best mashed potatoes.
Ingredients
Yukon gold and russet potatoes - I prefer the creaminess of Yukon gold potatoes but you can use a combination of half russet potatoes and half Yukon gold for lighter, fluffier mashed potatoes that are still creamy.
Garlic - I used 6 cloves or garlic but use as much or as little as you'd like. You can also use roasted garlic if you have that ready.
Heavy cream - Heavy cream makes this rich and creamy but if you prefer something lighter, replace half the amount with milk, stock, or half and half.
Butter - Butter is a must for any mashed potatoes. Reserve a few pats of butter to place on top right before serving.
Herbs & flavorings - I used chives but you can use green onions, onion powder, garlic powder, or dried herbs such as parsley, thyme, or basil.
How to Make Garlic Mashed Potatoes
- Wash and peel the potatoes then cut them into 1 inch pieces for faster cooking. Cover with water and boil until fork tender, about 10 minutes.
- Drain the potatoes very well then place them back into the hot pot to get rid of excess water. Mash the potatoes using a potato ricer, masher, fork, or whisk.
- In a sauce pan, make the garlic butter by sautéing garlic with butter and vegetable oil. Reserve a tablespoon for later. Add the heavy cream into the sauce pan and heat until warm and infused with garlic flavor. Add the garlic cream to the potatoes and mix through.
- Transfer the garlic mashed potatoes to a serving bowl and drizzle with the reserved garlic butter. Garnish with chopped herbs and serve immediately. Enjoy!
Recipe Tips & Variations
- For skin-on mashed potatoes, be sure to remove any eyes or sprouts and scrub the skin well.
- Substitutes for heavy cream - For a lighter taste, replace a portion of the heavy cream for milk, half and half, or stock. Add less liquid if you prefer thicker mashed potatoes. If you prefer thinner mashed potatoes, add more liquid depending on your preference.
- Drain potatoes well - You want to drain the potatoes well so they absorb more of the cream and butter. If the potatoes cool down, heat the pot on low heat while adding the ingredients.
- Cheesy garlic mashed potatoes - Add parmesan cheese or other cheeses after adding the warm garlic cream. This will help the cheese melt into the mashed potatoes.
- Roasted garlic mashed potatoes - Mash the roasted garlic into a paste and add to the cream to infuse it with garlic flavor.
Make Ahead and Freeze
Freeze: Transfer the mashed potatoes to an airtight, freezer safe container. Place a layer of plastic wrap on the surface pressing against the potatoes. Freeze for up to 2 months. For easier thawing, divide into separate containers.
Thaw: The day before, place the potatoes in the fridge to thaw overnight.
Reheat
Oven: Transfer mashed potatoes to a casserole dish and heat in a preheated 350 degree F oven until heated through, about 20 minutes. Stir halfway through.
Stovetop: Add mashed potatoes to a large pot heated over medium low heat. Continue to stir until heated through.
Microwave: Place mashed potatoes in a large microwave safe bowl. Cover and heat on 50% power until warmed through, about 4 to 5 minutes. Stir halfway through.
I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!
Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!
Thanks so much for stopping by! 🧡 -Jamie
More recipes:
Recipe
Garlic Mashed Potatoes with Garlic Butter
☑ Ingredients
- 3 lbs potatoes - Yukon gold, creamer, russet potatoes
- 1⅓ cups heavy cream - start with less, adjust to your liking
- 1 Tablespoon chopped herbs - chives, green onions, or parsley
- salt & pepper - to taste
Garlic Butter
- 4 Tablespoons butter
- 1 Tablespoon vegetable oil
- 6 cloves garlic - finely minced
Instructions
- Prep and boil potatoes: Wash and peel the potatoes then cut them into 1 inch pieces. Cover with water and boil until soft and fork tender, about 10 minutes. Drain very well and place back into the hot pot to remove excess water. Mash the potatoes using a potato ricer, potato masher, or other tool. See Note 2.
- Make garlic butter and cream: Heat a sauce pan over medium low heat and add the garlic, butter, and vegetable oil. Saute until garlic is soft and fragrant, about 1½ to 2 minutes. Reserve a tablespoon of garlic butter for later. Add the heavy cream to the sauce pan and heat until cream is warm and infused with garlic flavor. Do not boil the cream.4 Tablespoons butter, 1 Tablespoon vegetable oil, 6 cloves garlic, 1⅓ cups heavy cream
- Add remaining ingredients: Add the garlic cream to the potatoes and mix until smooth and creamy. Taste and season with salt and pepper. Note: Start with ⅔ of the amount of cream and add more if you want a smoother consistency. See Note 3 for more details.
- Serve: Spoon mashed potatoes into a serving bowl and drizzle with the reserved garlic butter. Garnish with herbs and serve immediately. Enjoy!
✎ Recipe Notes
- I recommend using Yukon gold potatoes or other creamer potatoes for the best texture. But you can use a combination of half russet potatoes and half Yukon gold for lighter, fluffier potatoes that are still creamy.
- Tools for mashed potatoes - If you don't have a potato masher, you can use a potato ricer, fork, whisk, stand mixer (if the motor is powerful enough). Note: if using a potato ricer, pass the potatoes through right after boiling (before adding garlic cream).
- Heavy Cream - Adjust the amount of cream based on your preference for how smooth you want the mashed potatoes. If you want a smoother/thinner consistency, add more cream. If you want stiffer/thick mashed potatoes, start with ⅔ of the amount. For a lighter taste, replace a portion of the heavy cream for milk, half and half, or stock.
Make ahead and Freeze:
- Freeze: Transfer the mashed potatoes to an airtight, freezer safe container. Place a layer of plastic wrap on the surface pressing against the potatoes. Freeze for up to 2 months. For easier thawing, divide into separate containers.
- Thaw: The day before, place the potatoes in the fridge to thaw overnight.
Reheat:
Oven: Transfer mashed potatoes to a casserole dish and heat in a preheated 350 degree F oven until heated through, about 20 minutes. Stir halfway through. Stovetop: Add mashed potatoes to a large pot heated over medium low heat. Continue to stir until heated through. If too thick, add milk, stock, or butter if desired. Microwave: Place mashed potatoes in a large microwave safe bowl. Cover and heat on 50% power until warmed through, about 4 to 5 minutes. Stir halfway through.Nutrition
*Nutritional information is an estimate, calculated using online tools.
Cole
I made your recipe for Canadian Thanksgiving, and it was a huge success. My family have insisted that I make it for our Christmas potluck this year and recommended a double batch 🙂 The garlic is the perfect amount and the extra butter is such a delicious finishing touch.
I am going to try your sour cream mashed potatoes in the meantime too.
Jamie
Thank you Cole! I'm so glad your family enjoyed it!
Sara Welch
Enjoyed these with dinner last night and they did not disappoint! Perfectly creamy, flavorful and easy; loved every bite!
Jamie
I'm so glad to hear that. Thank you Sara!
Haley
That garlic butter topping with the mashed potatoes is just heavenly -
We loved this recipe! I have been testing out some side dishes in preparation for Thanksgiving, and this will definitely be on our menu. We did end up using all of the cream (we loved it) and added some chopped chives when serving. We used russet potatoes.
Jamie
The garlic butter is my favorite part. So glad you enjoyed this!
Tavo
We love this mashed potatoes version! It was outstanding and so easy to make!
Emily
We love these creamy garlic mashed potatoes. The finishing drizzle of sauteed garlic butter is perfection! This recipe is going to be on the table for Thanksgiving and Christmas!
Jamie
Thank you Emily! So glad you love it!
Colleen
I made these mashed potatoes for dinner last night and they came out perfect. Delicious with our meatloaf.
Jamie
Great idea serving it with meatloaf! Thanks for trying the recipe!
Theo
Absolutely delicious mash; thank you for this fantastic recipe! I will make it again!!
Cathleen
You can never get enough garlic. Same goes for potatoes. This combines everything I love! So excited to try this recipe 🙂
Jamie
I agree; there's never too much garlic. Thanks Cathleen!
Liz
These were so creamy and delicious!! I served them with grilled steak and my husband was in heaven!!!
Jamie
So glad to hear that Liz!
Nina
This was the best garlic mashed potatoes! The garlic butter is a must!
Jamie
Thanks Nina! I'm thrilled you enjoyed this recipe!
Shadi
I Just tried this recipe and my family loved it.
Dionne
Now this is what I call the perfect mash! Fantastic side dish to so many of my favorite dishes!
Anjali
These mashed potatoes are so satisfying! We made them for the holidays and they were perfect!
Jamie
Thank you Anjali! They're always on our table for Thanksgiving and Christmas!
Chenée
I love the garlicky flavor of these mashed potatoes! It's nice and mellow. And the potatoes came out so creamy!
Jamie
Thank you Chenee!
Alex
The delicious garlic butter really takes the potatoes to a whole new, tasty level! We will be serving these over the festive season on many occasions I am certain!