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
- Bring a large pot of salted water to a boil. Add the potatoes and garlic cloves, and boil 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?
Are garlic mashed potatoes gluten free?
How to do you add fresh garlic to mashed potatoes?
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.
Check Out More of Our Favorite Potato Recipes Below:
Don’t forget to check out our Garlic Mashed Potatoes web story!
Garlic Mashed Potatoes
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!
Ingredients
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- 6 large garlic cloves, peeled and cut in half
- 1 cup reserved potato water
- ⅔ cup heavy cream
- ½ cup unsalted butter
- 1 tablespoon fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and garlic, and boil 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. 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. 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.
- See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of mashed potatoes. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*3 pounds of potatoes varies depending on size. It can be anywhere from 4-5 jumbo potatoes or 12-15 small potatoes. The best way to ensure you have the right amount of potatoes is to purchase a pre-weighed bag from the supermarket or purchase a kitchen scale.
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Nutrition Information:
Yield: 8 Serving Size: 1/2 cupAmount Per Serving: Calories: 357Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 72mgCarbohydrates: 42gFiber: 4gSugar: 3gProtein: 6g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.