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Mashed potatoes are the best side dish of all time, and these garlic mashed potatoes are my favorite way to prepare them! You’ll have the creamiest, most flavorful mashed potato using only a few ingredients.
Imagine the ultimate comfort food with a light and creamy texture, fresh garlic and butter flavor and minimal prep. With mashed potatoes, you can have a crowd pleasing delicious side dish for any meal!
Serve garlic mashed potatoes with tender moist Lemon Pepper Chicken Thighs or Creamy Tuscan Salmon for an elevated yet classic comfort food dinner.
Why You’ll Love Creamy Garlic Mashed Potatoes
I know there are a lot of mashed potato recipes out there. But once you make these heavenly potatoes, you will want to make them again and again!
Here are all the reasons why I know you’ll love them:
- Creamy Potatoes: The secret to creamy mashed potatoes is using liquid and butter. I love using heavy cream and milk to create insanely delicious mashed potatoes.
- Easy to Make: No, seriously. Mashed potatoes require minimal ingredients and easy steps. It’s a classic no-fuss recipe that provides pure comfort food.
- Perfect for Families: This family-friendly side dish is amazing for crowds. Serve it for weeknight dinners or holidays like Thanksgiving, Christmas and East. Everyone loves mashed potatoes, even the pickiest of eaters!
- Affordable Side Dish: The average cost to make a large batch of mashed potatoes is under $1 per serving.
- Customizable: Yes, you can fully customize mashed potatoes! Feeling like adding cheese, add in Parmesan cheese for a nice and cheesy touch. Or adjust the amount of herbs or garlic for more or less flavor.
Ingredients You Need
All of the ingredients are easy to find at your local grocery store. You may already have them in your kitchen!
NOTE: The full list of ingredients with measurements is provided in the recipe card below.
- Potatoes: For the best texture and flavor, use Yukon gold potatoes. You can also use Russet potatoes or red potatoes.
- Milk: Use whole milk for the creamiest buttery flavor. You can substitute with dairy free milk, but I do not guarantee results as this recipe has not been tested with dairy free milk.
- Heavy Cream: A must for the best mashed potatoes texture and flavor!
- Garlic: Use freshly minced garlic cloves. If you have roasted garlic, use it for roasted garlic flavor.
- Butter: I love using salted butter for the best flavor, but you can use unsalted butter and adjust the amount of additional salt to taste.
- Seasonings: I use freshly chopped herbs like fresh rosemary and fresh parsley for texture, color and flavor. Rosemary has the best flavor so that is what I prefer for mashed potatoes, but you can add whatever you like. You will also need salt and pepper.
- Parmesan Cheese (Optional): Craving creamy Parmesan mashed potatoes? Add 1/2 cup of freshly grated Parmesan cheese for cheesy flavor.
- Garnish (Optional): I love garnishing with freshly chopped parsley, scallions or chives.
How to Make Garlic Mashed Potatoes
This garlic mashed potato recipe comes together with just a few simple steps. This easy recipe will soon make an appearance on your dinner table!
- Cook the Potatoes: Make sure the potatoes are cut into large even-sized pieces. Add them to a large pot and fill the pot with water, covering the potatoes completely. Bring the potatoes to a boil over medium-high heat, then cook for 10 to 12 minutes, or until the potatoes are soft.
- Make the Creamy Seasoned Liquid Mixture: While the potatoes are cooking, heat the butter, heavy cream, milk and garlic in a small saucepan over medium heat, stirring frequently, until the butter is melted.
- Mash and Finish the Potatoes: Strain the potatoes and cook on low heat for a few minutes, stirring rapidly to dry out the remaining moisture. Turn off the heat and slowly mash the potatoes (use a potato masher or handheld mixer), while pouring in the butter and milk mixture into the pot. Repeat until all of the liquid is incorporated and the potatoes are creamy and smooth. Stir in the salt, pepper, fresh herbs and Parmesan cheese (if using.) Serve hot garnished with freshly chopped parsley, scallions or chives.
Tips for Making the Perfect Mashed Potatoes
- Use the right potatoes: My favorite potato for mashed potatoes is Yukon Gold potatoes, but Russet potatoes are also a great option. If you like skin in your potatoes, use red potatoes.
- Cut the potatoes into even-sized pieces: Potatoes come in all different shapes and sizes. Make sure to cut them into large chunks that are evenly sized to ensure they cook evenly.
- Bring your potatoes to a light boil: Mashed potatoes are perfectly creamy when you cook the potatoes to a light boil compared to a rapid boil. Start using cold water to boil your potatoes and strain after 15 minutes.
- Don’t over-mash your garlic mashed potatoes: Making sure your potatoes are hot when mashing and slowly pouring in your liquid results in a creamier mash that’s easier to break down. Be careful not to over-mash your potatoes, or they can turn out gummy in texture.
- Adjust the flavor: Add more or less garlic, salt, black pepper and herbs to taste. The flavor is fully customizable!
Storage and Reheating
Store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Reheat in a pan on the stove top. Add a splash of milk and stir until creamy. Or reheat in the oven at 350°F for 15 to 20 minutes, until warmed through.
Want to watch a video of themoodyfoody making mashed potatoes? Check it out!
Creamy Garlic Mashed Potatoes
Ingredients
- 5 pounds yukon gold or russet potatoes peeled and cut into large even-sized pieces
- 1/2 cup whole milk substitute with oat milk if necessary
- 1/2 cup heavy cream
- 2 tablespoons minced garlic
- 8 tablespoons (1 stick) salted butter (you can use unsalted butter but I find that salted butter adds a depth of flavor that is unmatched!)
- 1 tablespoon fresh herbs chopped fine (rosemary, parsley)
- Salt to taste (I incorporate 1 tsp at a time and taste until I am satisfied!)
- 1 teaspoon freshly ground black pepper
- 1/2 cup Parmesan cheese (optional)
Instructions
- Add the potatoes to a large pot set over medium-high heat and fill the pot with water, making sure the potatoes are fully covered. Bring the potatoes to a light boil, then cook for 10 to 12 minutes, or until the potatoes are soft. They are done when a fork can be inserted easily into the middle of the potatoes. Refrain from overcooking the potatoes.
- During the last 5 minutes of cooking the potatoes, heat the butter, heavy cream, milk, and garlic in a small saucepan over medium heat, stirring frequently, until the butter is melted.
- Strain potatoes and cook on low heat, stirring rapidly to dry out any remaining moisture. Turn off the heat. Slowly mash potatoes with a masher while pouring the butter and milk mixture into the pot. Pour the liquid in, then mash. Repeat until all your liquid is incorporated and the potatoes are creamy and smooth.
- Stir in the fresh herbs, salt, pepper, and Parmesan (if using). Serve hot garnished with parsley or scallions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time making mashed potatoes (aside from mashing some potatoes and adding salt lol..I feel like that doesn’t count) this receipe was very easy to follow and it was delicious!! Hubby approved!
I made this on Valentine’s Day along with a jerk rubbed steak. My husband loved it! This recipe was so simple but so flavorful.
Mashed potatoes is one of those things that sounds simple, but your recipe is really delicious. I think the garlic and parmesan really make it something else. It is one of my go-to sides because it goes so well with anything.
I have been using this mashed potato recipe for some time now, and it never fails. Every time I get perfect mash that is creamy, buttery and smooth. Love it!
This is the best recipes for mashed taters Iโve ever had. Donโt tell my Puerto Rican mami ๐คฃ keep em comin mija!
Absolutely delicious! Everyone enjoyed it and wanted more!
I was looking for a simple Mashed Potatoes recipe and I finally found it with this one. Sometimes I leave out the garlic, but either way it’s still good and my go-to side when I make dinner
Made this for thanksgiving dinner
Omitted the dairy
Roasted the garlic whole in the oven and mash everything
I used red potatoes with the skin because I like it chunky
But added the fresh herbs (thyme and rosemary)
Sooo yummy! Everyone loved it !