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These garlic mashed potatoes are creamy, comforting, and easy to make. Restaurant-style mashed potatoes are totally doable in your own kitchen!

You may also like my Make Ahead Creamy Crockpot Mashed Potatoes or Instant Pot Mashed Potatoes (Creamy & Garlicky) for similar recipes with different cooking methods.

the best garlic mashed potatoes in a beige bowl with plenty of butter on top!

Why you’ll love them

In my opinion, when you’re making mashed potatoes, this 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. 😉 Ever wonder why mashed potatoes taste so good at steakhouses? They are absolutely loaded with butter and cream. So don’t skimp on them, whatever you do!

There are, of course, many ways to make mashed potatoes from scratch, but my all-time favorite is to use cream, making it the ultimate side dish that goes with practically everything. The classics really never fail. If you’re wondering how to make garlic mashed potatoes, you’ve come to the right place. I like to keep it simple since you can never go wrong with a tried and true method.

What you’ll need

  • Potatoes – I usually like Russets for mashed potatoes, but Yukon Gold are a close second if they’re unavailable
  • Heavy cream – for that signature creamy texture
  • Butter – what makes really good mashed potatoes special
  • Garlic – it’s way easier to mince garlic with a garlic press vs. chopping it since you don’t even need to peel the cloves first
  • Salt & pepper – it’s important to be generous with salt especially to bring out the flavors

Pro tips

  • 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 didn’t 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 it. 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 stronger raw garlic taste. 
boiling potatoes and making creamy mixture in a saucepan

How to make garlic mashed potatoes

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Clean and peel the potatoes, and cut them into thirds. Boil them in a pot of salted water.
  • While they’re boiling, add the ingredients for the cream mixture to a small pan. Warm through until the garlic cooks a little.
  • Thoroughly drain the potatoes, and return them to the pot. Pour in the cream mixture slowly, and mash using a handheld potato masher until smooth without overworking them. Top with extra butter and chopped parsley or chives if desired.

Substitutions and variations

  • Starchy potatoes like Russets or Yukon Gold make the best mashed potatoes. You can use other varieties like red potatoes; just take extra care not to overwork them since 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 they’re scrubbed clean beforehand.
  • I don’t recommend substituting the butter or cream for lower fat alternatives. It just won’t taste nearly as good! However, you could even add a bit more of each than I recommend if you really want to go all out.

What to serve with them

garlic mashed potatoes in a yellow Le Creuset pot

Leftovers and storage

  • They’re best fresh, but leftover mashed potatoes will keep for a few days in an airtight container in the fridge.
  • I reheat them on a low heat and add a splash more cream and then mash them again to restore them to their former glory.
close-up of creamy garlic mashed potatoes in a serving bowl

I hope you’ll love this garlic mashed potatoes recipe as much as I do! Questions? Made it? Tag me #saltandlavender on Instagram, and leave me a comment below. 🙂

the best garlic mashed potatoes in a beige bowl with plenty of butter on top!
5 from 38 votes

Easy Garlic Mashed Potatoes

These garlic mashed potatoes are creamy, comforting, and easy to make. Restaurant-style mashed potatoes are totally doable in your own kitchen!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 8


  • 3 pounds Russet or Yukon Gold potatoes
  • 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.
  • While the potatoes are boiling, add the cream, butter, garlic, and salt & pepper to a small saucepan over low heat. Let it slowly warm through. The garlic slightly cooks, infusing 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 on top (if desired).


  • Serves 6-8 depending on portion size.
  • Chopped parsley and/or chives make a great garnish for mashed potatoes if you happen to have some.
  • 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.


Calories: 315kcal, Carbohydrates: 32g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 61mg, Sodium: 409mg, Potassium: 732mg, Fiber: 2g, Sugar: 1g, Vitamin A: 683IU, Vitamin C: 10mg, Calcium: 43mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! Iโ€™m Natasha.

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  1. Linda Coughlin says:

    5 stars
    This is a great recipe. Also made the garlic Mash and they were great!. Loved how quick I could throw this together.

    1. Natasha says:

      Thank you!!

  2. Colin Harrison says:

    Hello Natasha,
    I love your garlic mashed potatoes recipe, and I sometimes use a good quality garlic powder instead of fresh garlic.
    I find the quantities much more manageable, and not as harsh as fresh garlic.
    I discovered the combination by accident when I was making the mash and found that I was out of garlic!
    Keep up the great work.
    Best regards
    Colin (UK)

    1. Natasha says:

      Hi Colin! Thank you!! That’s great re: the garlic powder. Thank you for letting me know!

  3. Melissa says:

    5 stars
    Made these tonight and they were yummy!

    1. Natasha says:

      Glad to hear it! Thanks for your review!

  4. M says:

    5 stars
    Awesome ๐Ÿ‘Œ

    1. Natasha says:

      Thank you!!

  5. Emilie says:

    5 stars
    We made these for Mother’s Day and did smashed potatoes (using red potatoes). These are the best mashed/smashed potatoes our family has EVER had. So delish! Thank you for all of your great recipes ๐Ÿ’›

    1. Natasha says:

      Wonderful!! Thank you!

  6. Michalla says:

    5 stars
    Best mashed potatoes EVER. I sent this recipe to a few of my friends and they loved it as well. We paired this with the Sunday Roast and it was delicious!

    1. Natasha says:

      Thank you so much, Michalla!!

  7. Tamara says:

    Can you make these garlic mashed potatoes a day ahead and then just warm them in a casserole dish in the oven the next day?

    1. Natasha says:

      You could try that for sure. I’d probably add a splash more milk or cream and re-mash as needed.

  8. Rhonda Nunan says:

    5 stars
    This was better than expected doing it this way does spread the flavors evenly through the mash. Il make again and again!

    1. Natasha says:


  9. Gaby says:

    How do would you double this for 16 servings ?

    1. Natasha says:

      I would double every ingredient and use a large pot.

  10. Tammy says:

    5 stars
    My family loves these potatoes and there so easy

    1. Natasha says:

      I’m so happy to hear that!! ๐Ÿ™‚