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Garlic mashed potatoes with garlic butter and chives.
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5 from 282 votes

Garlic Mashed Potatoes with Garlic Butter

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish, Sides
Cuisine: American
Servings: 6
Calories: 428kcal

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!
    Instant pot mashed potatoes with butter and chives next to Yukon gold potatoes.

Notes

  1. 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.
  2. 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).
  3. 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: 

  1. 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.
  2. 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

Calories: 428kcal | Carbohydrates: 42g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 101mg | Potassium: 1009mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1016IU | Vitamin C: 46mg | Calcium: 69mg | Iron: 2mg