Garlic Mashed Potatoes are the perfect side dish for any savory meal! Decadent and creamy, these potatoes are oh so perfect for the holidays. Made with russet potatoes, loads of garlic, and heavy cream to make this dish smooth and creamy. Simple and easy, but unforgettably delicious!
Pair these potatoes alongside melt in your mouth Beef Tenderloin, Orange Turkey, or Creamy Mushroom Chicken for dinner. Or give a spin to classic Shepherd’s Pie and use these Garlic Mashed Potatoes in place of the traditional mashed potatoes!
Garlic Mashed Potatoes
We may be more than meat and potatoes, but sometimes you just have to get back to your roots. And our roots are definitely tied to making the perfect potatoes! Everyone knows that the side dishes are sometimes the best part of a meal, especially the impressive display at holiday dinners.
Become the new favorite contributor with these mouth watering Garlic Mashed Potatoes! Potlucks are made simple with this easy to make and simply stunning side dish. With only a few inexpensive ingredients, these potatoes are quick to make and full of garlicky flavor.
Keep them as is (you really don’t need to dress them up) or add something a little extra like bacon bits or a sprinkle of your favorite cheese. Trust us, everyone will be lining up for spoonful after spoonful of these mashed potatoes.
How to Make Garlic Mashed Potatoes
- Place the potatoes and garlic in a large pot of cold water. Bring the water to a boil and cook until the potatoes are fork tender, about 15 minutes.
- While the potatoes cook, place the butter and cream into a small saucepan over low heat. Cook until the butter melts and the heavy cream begins to steam but don’t let it boil. Otherwise, it could become thick or even separate. Remove from heat and set aside.
- Drain the potatoes, reserving 1 cup of water. Transfer the potatoes to a large mixing bowl.
- Use a potato masher to mix the potatoes and cream mixture. Slowly add the reserved water if the potatoes are too dry or not creamy enough. Taste, and season with salt and pepper. Garnish with fresh parsley. Serve and enjoy!
Tips and Variations
- Add in bacon (or bacon bits), cheddar cheese, and chives for a loaded version!
- If you prefer more texture in your mashed potatoes, don’t bother with peeling them before boiling.
- Red potatoes or Yukon gold are great options for this recipe.
- For lighter, fluffier potatoes whip them with a hand mixer instead of mashing them.
- For extra flavor, try boiling your potatoes in a mix of water and chicken stock.
- A sprinkle of rosemary makes a great garnish.
- Feel free to add more garlic (or less) to this recipe until you’ve reached your desired flavor.
Can you use red potatoes in mashed potatoes?
Yes, red potatoes are a great option for these garlic mashed potatoes. They can be used peeled or unpeeled depending on preference. Leaving the red peel on gives the potatoes a pretty visual appearance and a slightly different texture.
How to do you add fresh garlic to mashed potatoes?
We like to add the fresh garlic to the water and boil it along with potatoes. The garlic flavor will infuse the potatoes, and garlic cloves will get mashed into the potatoes after they’re cooked. Boiling the garlic with the potatoes takes the “bite” out so it isn’t as strong as adding fresh garlic after the potatoes are mashed.
Storage and Reheating
Refrigerator: You can store any leftover mashed potatoes in an airtight container in the fridge for up to five days!
Reheating: To reheat, simply pop these potatoes in the microwave until warmed through.
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- 3 pounds russet potatoes peeled and cut into 1-inch cubes
- 6 garlic cloves large in size, peeled and cut in half
- ⅔ cup heavy cream
- ½ cup unsalted butter
- 1 cup starchy potato water reserved
- Salt and pepper to taste
- 1 tablespoon parsley freshly chopped, for garnish
- Place the potatoes and garlic in a large pot of cold water. Bring the water to a boil and cook until the potatoes are fork tender, about 15 minutes.3 pounds russet potatoes6 garlic cloves
- While the potatoes cook, place the butter and cream into a small saucepan over low heat. Cook until the butter melts and the heavy cream begins to steam. Remove from heat and set aside.½ cup unsalted butter⅔ cup heavy cream
- Drain the potatoes, reserving 1 cup of water. Transfer the potatoes to a large mixing bowl.1 cup starchy potato water
- Use a potato masher to mix the potatoes and cream mixture. Add the reserved water if the potatoes are too dry or not creamy enough. Taste, and season with salt and pepper. Garnish with fresh parsley.Salt and pepper1 tablespoon parsley
- See post for storage options.