These garlic mashed potatoes are creamy, comforting, and easy to make. Restaurant-style mashed potatoes are totally doable in your own kitchen!
There are, of course, many ways to make mashed potatoes. Some prefer sour cream or cream cheese. Those versions are delicious too (and I should probably get some on here!), but my go-to is always to use cream. So, if you're wondering how to make garlic mashed potatoes (the ultimate side dish IMO), you've come to the right place. I keep it simple.
When I make mashed potatoes, I always add garlic. My mom did it that way, and it just tastes right to me. I used four fairly normal sized cloves of garlic. I notice garlic cloves are getting bigger and bigger these days, but I tried not to use the huge ones. With that said, you can add as little or as much garlic as you want. I tried to make this recipe not too garlicky (since not everyone is a massive garlic lover like me), but you can definitely taste the garlic. My little trick is to slightly cook the garlic in the butter and cream mixture to take the edge off so you don't have that super strong raw garlic taste.
What kind of potatoes to use?
Starchy potatoes like Russets or Yukon Gold are best for mashed potatoes. You can use other varieties like red potatoes, just take extra care not to over-work them (they can end up gluey). You can definitely include potato skins if you want... it's totally up to you. You could even peel a couple of the potatoes and leave the others as-is (just be sure to scrub them well to get any dirt off).
How to reheat mashed potatoes?
I reheat them on a low heat and add a splash more cream then re-mash them.
In my opinion, when you're making mashed potatoes, that ain't the time to go easy on the butter or cream. I remember Bobby Flay saying the same thing, and I was happy that he agrees with me. 😉 You could even add a bit more of each than I recommend if you really want to go all out (that's why mashed potatoes taste so good at steakhouses... they are absolutely loaded with butter). This recipe is not fussy at all... just don't skimp on them whatever you do.
I highly recommend serving my popular Creamy Garlic Chicken with mashed potatoes if you want an amazing homemade meal.
Other delicious mashed potato recipes to try:
- Bacon Ranch Mashed Potatoes
- Easy Creamy Crockpot Mashed Potatoes (Make Ahead!)
- Easy Instant Pot Mashed Potatoes (Creamy & Garlicky)
- Colcannon (Irish Mashed Potatoes) with Bacon
I hope you'll love this garlic mashed potatoes recipe as much as I do!
What's your favorite way to make mashed potatoes?
Questions about this recipe? Made it? Tag me #saltandlavender on Instagram and leave me a comment below. 🙂
Easy Garlic Mashed Potatoes
Ingredients
- 3 pounds Russet or Yukon Gold potatoes peeled
- 3/4 cup heavy/whipping cream
- 1/2 cup butter (1 stick)
- 4 cloves garlic minced
- 1 teaspoon salt
- Pepper to taste
Instructions
- Peel the potatoes (or leave some/all of them unpeeled if you prefer, just make sure to scrub them well) and cut them into thirds. Add them to a salted pot of water and boil until a sharp knife easily pierces them.
- Meanwhile, while the potatoes are boiling, add the cream, butter, garlic, and salt & pepper to a small saucepan over low heat. I let it slowly warm through (and the garlic slightly cooks). The garlic flavor nicely infuses the cream so the potatoes are more evenly flavored.
- Drain the potatoes thoroughly and leave them in the pot. Slowly pour in the cream mixture and mash the potatoes using a hand-held potato masher. Mash until the cream has been absorbed and you've got a nice, smooth mash. Don't over-mash or they may end up gluey.
- Serve potatoes with extra butter (if desired). I also sometimes like to sprinkle some chopped parsley and/or chives over top (optional).
Notes
- Serves 6-8 depending on portion size.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Debra says
Delicious! I made these today for our small Thanksgiving dinner. I used milk as I didn’t have heavy cream. They came out great. This one is a keeper! Thank you!
Natasha says
That's great! So happy they worked out.
Arpita P says
Made this today for Thanksgiving dinner. It was an easy recipe to follow and the mashed potatoes turned out creamy and garlicy just like the way my family likes it. Yummy!!! Thank you for this recipe.
Natasha says
Wonderful! Happy Thanksgiving ♥️♥️
Indira says
How many russet potatoes will I need?
Natasha says
3 pounds worth (it says in the recipe card... just scroll down to the bottom of the post).
Indira says
Unfortunately I don’t have a scale so I’m not sure how many would equal 3pounds....
Natasha says
I know you're probably not able/don't want to go to the store today since it's Thanksgiving, but for future reference, you just weigh them at the store (every produce section of every major grocery store has a scale). I don't give the # of potatoes for recipes like this because potato sizes vary so much. If you're using Russets, generally 2-3 Russets will weigh a pound (so like 2 large ones would weigh a pound or so), but sizing can vary. Let me know if you end up trying the recipe. I will say mashed potatoes are somewhat forgiving, so I think you'll be ok. You may need to adjust the liquid quantities if the potatoes seem too wet/dry so add it in gradually. Happy Thanksgiving!
smalls says
So good, garlicky and creamy!
Natasha says
So glad you enjoyed 'em! 🙂
Charlotte Gaetano says
Love this recipe easy to do and very tasty. My Husband loved it so did I. A definite keeper
Natasha says
That's great to hear! Thanks for taking the time to review it! 🙂
Megan says
Can I make this a day ahead of time and reheat in a crockpot?
Natasha says
I think that should work fine! You may need to re-mash them a bit (possibly add more cream or chicken broth if needed).
Michelle says
Looking forward to making these for Thanksgiving. Should I use salted or unsalted butter? Or does it even matter?
Natasha says
I always use unsalted because then it's easier to control the amount of salt. If you use salted butter, I'd add less than the suggest 1 teaspoon of salt (at least to start with, and you can taste & adjust as needed). Hope you enjoy the recipe!
Sarah says
Totally going to use this for Thanksgiving this week! Quick question: can I replace the minced garlic with garlic powder? If so, what would that the equivalent be? Thanks! xx
Natasha says
Awesome! I hope you enjoy it. Hmmm... I don't see why that wouldn't work! I would start with 1/2 teaspoon, mash it, and then add more if needed. I'm starting on the low side just in case you find it a bit overpowering.
Krystyna says
Love this recipe! I'm Polish and love garlic so I put more in then your recipe states. Mmm-mmm good. Loved by the whole family!!. First time using cream, won't be the last. Quick, easy and tasty Thank you!
Krystyna LaPlante says
Sorry meant to put that above
Natasha says
I also add extra garlic to everything haha. So glad you enjoyed the cream too! Thank you!
Rosie says
Loved loved this recipe! I was trying to mash it super smooth since my husband has texture issues and I ended up adding it to the blender... Bad idea lol made it whipped mash! Other than my bad idea, they were amazing before I blended them up lol thought you would appreciate my oopsie
Natasha says
Hahha your comment made me laugh. That is too funny. Oh well, I'm glad that they tasted good at least. 😀
Humberto says
Great recipe very easy to follow .
Added extra garlic and use nonfat half and half instead .
Thank you
Natasha says
Awesome! Glad you liked it! 🙂
Helen says
Can I use half-n-half instead of heavy whipping cream??
Natasha says
Sure, but the recipe may not turn out the same.
Helen says
Decided to wait until I had heavy cream in the house and it was well worth it. They are delicious and were a big hit with my family. Thanks!
Natasha says
Awesome!!