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
- 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
- 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).
- 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.