I swear these garlic mashed potatoes steal the spotlight from the main dish every single time. Rich, silky, and loaded with garlic butter, they’re the side everyone goes back for first.
I’m fully obsessed with these ultimate garlic mashed potatoes because they taste rich, buttery, and absolutely loaded without being fussy. I love how Yukon Gold potatoes turn so smooth and creamy, especially with all that garlic doing its thing in every bite.
But the real reason I keep coming back? That deep garlic butter flavor that makes plain mashed potatoes feel completely underwhelming afterward.
And yes, I will happily pile these next to turkey, roast chicken, steak, or just eat them straight from the bowl. No shame.
They’re the kind of side dish I always want more of at dinner.
Ingredients
- Yukon Golds make it buttery and smooth, while russets keep things fluffy.
- Garlic brings that cozy, bold kick you actually want in mashed potatoes.
- Butter adds richness, because honestly, plain potatoes need a little help.
- Cream cheese makes them tangy, creamy, and kind of restaurant-level.
- Heavy cream gives that lush texture you’ll want to keep scooping.
- Whole milk loosens everything up without making it feel watery.
- Kosher salt wakes up the potatoes so they don’t taste flat.
- Black pepper adds a tiny bite, just enough to balance the creamy stuff.
- Plus fresh chives or parsley make it look pretty and taste brighter.
- Basically, these are cozy, garlicky potatoes with zero boring bites.
Ingredient Quantities
- 2 pounds Yukon Gold or russet potatoes, peeled and cut into 1 to 2 inch pieces
- 6 large garlic cloves, minced
- 6 tablespoons unsalted butter
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream, warmed
- 1/4 cup whole milk, warmed
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives or parsley for garnish, optional
How to Make this
1. Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch; add 1 teaspoon of the kosher salt and bring to a boil over high heat.
2. Reduce heat to a simmer and cook until potatoes are very tender when pierced with a fork, about 15 to 20 minutes; drain well.
3. While potatoes cook, heat 6 tablespoons unsalted butter in a small skillet over medium-low heat; add the 6 minced garlic cloves and cook until fragrant and just beginning to turn golden, about 1 to 2 minutes; remove from heat.
4. Warm 1/2 cup heavy cream and 1/4 cup whole milk together in a small saucepan or microwave until hot but not boiling; set aside.
5. Return drained potatoes to the hot pot or a large bowl and mash using a potato masher or ricer until mostly smooth.
6. Add the softened 4 ounces cream cheese, the garlic butter (butter and garlic), and 1/2 teaspoon freshly ground black pepper to the potatoes; stir to combine.
7. Gradually pour in the warmed cream and milk mixture, stirring until the potatoes reach your desired creaminess; add the remaining 1/2 teaspoon kosher salt or more to taste.
8. Transfer to a serving bowl, garnish with 2 tablespoons chopped fresh chives or parsley if desired, and serve immediately.
Equipment Needed
1. Large pot with lid
2. Colander or fine mesh strainer
3. Chef knife and cutting board
4. Small skillet
5. Small saucepan or microwave safe bowl
6. Potato masher or ricer
7. Wooden spoon or heatproof spatula
8. Measuring cups and measuring spoons
9. Serving bowl and serving spoon
FAQ
Ultimate Garlic Mashed Potatoes Recipe Substitutions and Variations
- Potatoes: use red potatoes or fingerling potatoes for a waxier texture, or russets if you want fluffier mash
- Garlic cloves: substitute 1 1/2 teaspoons garlic powder or 3 to 4 teaspoons roasted garlic puree for a sweeter, milder flavor
- Unsalted butter: use equal amount of ghee for a nuttier note, or salted butter and reduce added salt by about 1/4 teaspoon
- Cream cheese: replace with equal parts mascarpone for extra creaminess, or 1/2 cup sour cream for a tangier finish
Pro Tips
1. Start potatoes in cold water so they cook evenly and finish at the same time. This helps avoid gummy centers and gives a fluffier texture.
2. Dry the potatoes thoroughly after draining by returning them to the hot pot for a minute and shaking gently. Less water in the potatoes means they will absorb the cream and butter instead of becoming watery.
3. Use a ricer or food mill for the silkiest texture, or mash gently with a ricer alternative if you like a bit more rustic texture. Overworking starchy potatoes can make them gluey.
4. Warm the cream and milk and melt the dairy into the potatoes slowly. Adding hot liquid helps keep the potatoes smooth and lets you control the final consistency without cooling them down.
5. Sauté the garlic in butter just until fragrant and lightly golden, then remove from heat. This tames raw sharpness and brings out a mellow, nutty sweetness without burning. Adjust salt at the end after tasting, since butter and cream cheese add saltiness.
Ultimate Garlic Mashed Potatoes Recipe
I swear these garlic mashed potatoes steal the spotlight from the main dish every single time. Rich, silky, and loaded with garlic butter, they’re the side everyone goes back for first.
6
servings
356
kcal
Equipment: 1. Large pot with lid
2. Colander or fine mesh strainer
3. Chef knife and cutting board
4. Small skillet
5. Small saucepan or microwave safe bowl
6. Potato masher or ricer
7. Wooden spoon or heatproof spatula
8. Measuring cups and measuring spoons
9. Serving bowl and serving spoon
Ingredients
-
2 pounds Yukon Gold or russet potatoes, peeled and cut into 1 to 2 inch pieces
-
6 large garlic cloves, minced
-
6 tablespoons unsalted butter
-
4 ounces cream cheese, softened
-
1/2 cup heavy cream, warmed
-
1/4 cup whole milk, warmed
-
1 1/2 teaspoons kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
2 tablespoons chopped fresh chives or parsley for garnish, optional
Directions
- Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch; add 1 teaspoon of the kosher salt and bring to a boil over high heat.
- Reduce heat to a simmer and cook until potatoes are very tender when pierced with a fork, about 15 to 20 minutes; drain well.
- While potatoes cook, heat 6 tablespoons unsalted butter in a small skillet over medium-low heat; add the 6 minced garlic cloves and cook until fragrant and just beginning to turn golden, about 1 to 2 minutes; remove from heat.
- Warm 1/2 cup heavy cream and 1/4 cup whole milk together in a small saucepan or microwave until hot but not boiling; set aside.
- Return drained potatoes to the hot pot or a large bowl and mash using a potato masher or ricer until mostly smooth.
- Add the softened 4 ounces cream cheese, the garlic butter (butter and garlic), and 1/2 teaspoon freshly ground black pepper to the potatoes; stir to combine.
- Gradually pour in the warmed cream and milk mixture, stirring until the potatoes reach your desired creaminess; add the remaining 1/2 teaspoon kosher salt or more to taste.
- Transfer to a serving bowl, garnish with 2 tablespoons chopped fresh chives or parsley if desired, and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 217g
- Total number of serves: 6
- Calories: 356kcal
- Fat: 24.8g
- Saturated Fat: 16.3g
- Trans Fat: 0.1g
- Polyunsaturated: 0.5g
- Monounsaturated: 7.5g
- Cholesterol: 69.5mg
- Sodium: 325mg
- Potassium: 687mg
- Carbohydrates: 27.3g
- Fiber: 3.3g
- Sugar: 3.5g
- Protein: 4.7g
- Vitamin A: 333IU
- Vitamin C: 25mg
- Calcium: 41mg
- Iron: 1.3mg
