Creamy Garlic Mashed Potatoes

5 from 12 votes

Rich and creamy garlic mashed potatoes come together with just a few ingredients to create the perfect dinner or holiday side dish!

Prep Time10

Cook Time25

Total Time32

Course: Side Dish

Cuisine: American

Keyword: garlic mashed potatoes

Servings:

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)

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.

Storage: Store leftover mashed potatoes in a sealed container for up to 3 days. Reheat in the oven or microwave until warmed through.