I still remember the first time I truly understood the power of a perfect side dish. It was a chilly Sunday afternoon, and the whole family was gathered. The aroma of a slow-cooked roast beef filled the air, but all anyone could talk about was what was sitting next to it.
It wasn’t just any mashed potatoes; it was a bowl of what would become my legendary Ultimate Garlic Mashed Potatoes. The secret was in the way the garlic was infused into the warm cream, creating a deep, savory flavor without any harshness. Everyone wanted the recipe.
Since that day, these ultimate garlic mashed potatoes have become a non-negotiable staple at our holiday feasts and cozy weeknight dinners. They are more than just a side; they are the creamy, fluffy, garlicky heart of the meal, and I’m so excited to share how you can make the best garlic mashed potatoes right in your own kitchen.
Why You’ll Love This Ultimate Garlic Mashed Potatoes Recipe
There are countless reasons this recipe will become your new go-to side dish. First and foremost, the flavor is absolutely unbeatable. We’re not just tossing in some garlic powder here.
By gently simmering fresh garlic cloves in cream and butter, we create a rich, aromatic infusion that permeates every single bite. This technique results in a deep, mellow garlic flavor that is comforting and sophisticated. Secondly, the texture is pure perfection.
These are the creamiest, fluffiest mashed potatoes you will ever make. Following my tips ensures you avoid a gummy or gluey mess, resulting in a velvety smooth finish every time. Finally, this best garlic mashed potatoes recipe is surprisingly simple.
Despite its gourmet taste, the steps are straightforward and perfect for cooks of all skill levels. These creamy, garlicky mashed potatoes are the definition of comfort food elevated.
Ingredients You’ll Need
To create these ultimate garlic mashed potatoes, you only need a handful of simple, high-quality ingredients. The magic is in the technique!
- Potatoes: 3 lbs (about 1.4 kg) Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
- Garlic: 8-10 large cloves, peeled and lightly smashed
- Heavy Cream: 1 cup (240 ml)
- Unsalted Butter: ½ cup (1 stick or 113g), cubed
- Salt: 1 ½ teaspoons, plus more for boiling water
- Black Pepper: ½ teaspoon, freshly ground
- Fresh Chives or Parsley: 2 tablespoons, finely chopped (for garnish)
Substitutions & Variations
While this classic recipe for ultimate garlic mashed potatoes is fantastic as is, you can easily customize it to your liking. Here are a few of my favorite variations:
- Roasted Garlic: For an even deeper, sweeter flavor, try making roasted garlic mashed potatoes. Slice the top off a whole head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 40-50 minutes until soft. Squeeze the roasted cloves into the warm cream mixture instead of simmering fresh cloves.
- Herbs: Feel free to add other fresh herbs. A teaspoon of fresh rosemary or thyme, added to the cream while it simmers, lends a wonderful, earthy aroma to these garlicky mashed potatoes.
- Cheesy Garlic Mashed Potatoes: Who doesn’t love cheese? Fold in ½ cup of grated Parmesan, Gruyère, or sharp white cheddar at the very end for an extra savory and gooey delight.
- Lighter Version: If you’re looking for a slightly lighter option, you can substitute half of the heavy cream with whole milk or use a high-quality plain yogurt or sour cream for a tangy twist.
Step-by-Step Instructions
Follow these simple steps to achieve the most decadent and flavorful ultimate garlic mashed potatoes you’ve ever had. It’s an easy process that delivers incredible results.
- Boil the Potatoes: Place the peeled and chunked potatoes in a large pot or Dutch oven. Cover them with cold, salted water, ensuring the water level is about an inch above the potatoes. Bring the pot to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until they are completely tender and a fork pierces them with no resistance.
- Infuse the Cream: While the potatoes are boiling, combine the heavy cream, cubed butter, and smashed garlic cloves in a small saucepan. Warm the mixture over low heat. Let it gently simmer (do not boil) for about 10-15 minutes. This allows the garlic to soften and infuse its incredible flavor into the cream and butter. Once done, remove and discard the garlic cloves.
- Drain and Dry: Once the potatoes are fork-tender, drain them thoroughly in a colander. Return the empty pot to the warm stove for about a minute, then add the drained potatoes back in. This step helps evaporate any excess moisture, which is key to making fluffy, not watery, creamy garlic mashed potatoes.
- Mash the Potatoes: Use a potato ricer or a hand masher to mash the potatoes until they are smooth. Avoid using a food processor or an electric mixer, as this can overwork the starches and turn your beautiful potatoes into a gluey paste.
- Combine and Season: Pour the warm, garlic-infused cream mixture into the mashed potatoes. Gently fold it in with a spatula until just combined. Be careful not to overmix! Stir in the salt and freshly ground black pepper. Give it a taste and adjust the seasoning if needed. You want the flavor of these garlic mashed potatoes to be perfect.
- Serve: Transfer the perfect garlic mashed potatoes to a serving bowl. Garnish with fresh chives or parsley and an extra pat of butter, if desired. Serve immediately and watch them disappear!
Pro Tips for Success
Achieving the perfect consistency and flavor for your ultimate garlic mashed potatoes is easy with these insider tips. These are the secrets that take them from good to unforgettable.
- Choose the Right Potato: Starchy potatoes like Russets or all-purpose potatoes like Yukon Golds are the best choices. Russets create a light and fluffy texture, while Yukon Golds provide a naturally buttery flavor and creamy consistency. Avoid waxy potatoes like red or new potatoes, which can become pasty when mashed.
- Start with Cold Water: Always place your potatoes in cold water and bring it to a boil. This ensures the potatoes cook evenly from the outside in. Starting with hot water can result in the outside cooking too quickly while the inside remains hard.
- Don’t Overmix: This is the most important rule for the best garlic mashed potatoes! Overworking the potatoes releases too much starch, leading to a gummy texture. Mash just until smooth and then gently fold in the cream mixture. A spatula is your best friend here.
- Use Warm Liquids: Adding cold cream or butter to hot potatoes can result in a lumpy mash and can cool them down too quickly. By warming the cream and butter, they will absorb into the potatoes much more smoothly, creating exceptionally fluffy garlic mashed potatoes.
Storage & Reheating Tips
One of the great things about this ultimate garlic mashed potatoes recipe is that the leftovers are just as delicious! Proper storage and reheating are key.
- Storage: Allow the potatoes to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 4 days.
- Reheating in the Oven: To reheat, place the leftover garlic mashed potatoes in an oven-safe dish. Add a splash of milk or cream and a pat of butter on top. Cover with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through. Stir before serving.
- Reheating on the Stovetop: Place the potatoes in a saucepan over low heat. Add a splash of milk or cream and stir frequently until they are warm and creamy again.
- Reheating in the Microwave: For a quick option, place the potatoes in a microwave-safe bowl. Add a bit of milk or cream, cover, and heat in 1-minute intervals, stirring in between, until hot.
What to Serve With This Recipe
These ultimate garlic mashed potatoes are the ultimate team player, pairing beautifully with a wide variety of main courses. They are the perfect anchor for any comfort food meal.
- Roasts: Serve them alongside a classic pot roast, roasted chicken, or a holiday turkey. They are perfect for soaking up delicious gravy.
- Steak: A perfectly cooked steak with a side of these perfect garlic mashed potatoes is a match made in heaven.
- Meatloaf: Nothing says classic comfort like a slice of savory meatloaf served on a fluffy bed of garlic mashed potatoes.
- Chicken Dishes: They are a wonderful accompaniment to fried chicken, chicken cutlets, or saucy chicken Marsala.
FAQs
What are the best potatoes for mashing?
For the fluffiest garlic mashed potatoes, Russet potatoes are your best bet due to their high starch content. For a creamier, more buttery mash, Yukon Gold potatoes are an excellent choice. I often like to use a combination of both for the perfect texture.
Can I make these ultimate garlic mashed potatoes ahead of time?
Absolutely! You can prepare the mashed potatoes up to two days in advance. Prepare the recipe as directed and store them in an airtight container in the refrigerator. When you’re ready to serve, reheat them using one of the methods mentioned above, adding a splash of cream or milk to restore their creamy texture.
Why are my mashed potatoes gummy?
Gummy or gluey mashed potatoes are almost always the result of overmixing. When the starch cells in potatoes are overworked (especially by a food processor or blender), they release excess starch, creating that undesirable texture. To get creamy garlic mashed potatoes, always use a potato ricer or a simple hand masher and mix gently.
Can I use garlic powder instead of fresh garlic?
While you can, I highly recommend using fresh garlic for the best garlic mashed potatoes. Infusing the cream with fresh, smashed cloves creates a mellow, deep, and aromatic garlic flavor that garlic powder simply cannot replicate. The flavor of the fresh garlic is the star of this dish!
Nutrition Information (per serving)
This is an estimate and may vary based on the specific ingredients used. This recipe makes approximately 6 servings.
| Nutrient | Amount |
|---|---|
| Calories | 385 kcal |
| Carbohydrates | 42g |
| Protein | 5g |
| Fat | 23g |
| Saturated Fat | 14g |
| Sodium | 650mg |
| Potassium | 850mg |
| Fiber | 4g |
| Sugar | 2g |
Ultimate Garlic Mashed Potatoes
- Total Time: 50 mins
- Yield: 6 servings
- Diet: Gluten Free
Description
These ultimate garlic mashed potatoes are creamy, fluffy, and infused with the rich flavor of garlic. They are the perfect side dish for any meal, especially during holiday feasts and cozy dinners.
Ingredients
- Potatoes: 3 lbs (about 1.4 kg) Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
- Garlic: 8-10 large cloves, peeled and lightly smashed
- Heavy Cream: 1 cup (240 ml)
- Unsalted Butter: ½ cup (1 stick or 113g), cubed
- Salt: 1 ½ teaspoons, plus more for boiling water
- Black Pepper: ½ teaspoon, freshly ground
- Fresh Chives or Parsley: 2 tablespoons, finely chopped (for garnish)
Instructions
- Place the peeled and chunked potatoes in a large pot or Dutch oven. Cover them with cold, salted water, ensuring the water level is about an inch above the potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until completely tender
- While potatoes are boiling, combine the heavy cream, cubed butter, and smashed garlic in a small saucepan. Warm the mixture over low heat and let it gently simmer for about 10-15 minutes to infuse flavor
- Once the potatoes are fork-tender, drain them thoroughly. Return the pot to the stove for about a minute to evaporate excess moisture, then add the drained potatoes back into the pot
- Use a potato ricer or hand masher to mash the potatoes until smooth. Avoid using a food processor to prevent a gluey texture
- Pour the warm garlic-infused cream mixture into the mashed potatoes and gently fold it in. Stir in salt and pepper to taste
- Transfer the mashed potatoes to a serving bowl. Garnish with chives or parsley and an extra pat of butter if desired. Serve immediately
Notes
For a lighter version, substitute half of the heavy cream with whole milk or use yogurt/sour cream.
To reheat, add a splash of milk or cream to maintain creaminess.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg