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Creamy Garlic Mashed Potatoes

garlic mashed potatoes in a serving bowl
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Gar­lic Mashed Pota­toes are one of the sim­plest, most soul sat­is­fy­ing com­fort food sides you can add to any meal. They’re creamy, but­tery, deli­cious­ness, on their own, or topped with gravy. They taste like you’re eat­ing out at a nice steak­house, but you get to enjoy them in the com­fort of your own home. (And for a frac­tion of the price!)

The gar­lic is not heavy hand­ed in this recipe. Even in its sub­tle­ty it ele­vates the pota­toes to some­thing beyond just every­day delicious.

Start to fin­ish, you can get these creamy mashed pota­toes done in about 30 minutes.

They are a dreamy side for my Braised Beef Short Ribs, Slow Cook­er Roast Beef, 3‑Ingredient Slow Cook­er Ham or Deli­cious 5‑Ingredient Meat­loaf. Be sure to check out those recipes, too!

Enjoy!

creamy garlic mashed potatoes

The Ingredients

  • Pota­toes: I use red pota­toes, though Yukon golds would work just as well. To leave the peels on, the secret is to use pota­toes with thin, ten­der skin. If you want to make these with rus­set pota­toes, I would rec­om­mend peel­ing them first.
  • But­ter
  • Heavy Cream or Whole Milk: Both work equal­ly well. I use whichev­er I have on hand.
  • Minced Gar­lic

How to Make Creamy Garlic Mashed Potatoes

Wash the pota­toes you’ll be using and cut them into chunks. The size you cut them isn’t real­ly as impor­tant as mak­ing sure they are all rel­a­tive­ly equal in size. Keep in mind that the small­er you decide to cut them, the quick­er they will cook. I used baby red pota­toes and quar­tered them.

Put the cut pota­toes in a pot along with the minced gar­lic and salt. Choose a pot that will allow a lit­tle head room for when the pota­toes are boil­ing. As you can see from the pic­tures, I was at the lim­it of what my pot could han­dle and should have cho­sen a slight­ly larg­er one.

Add water to cov­er the pota­toes com­plete­ly. If you leave some stick­ing above the water, they won’t cook along with the ones that are in the water. That’s why a big­ger pot is bet­ter. You want the pota­toes ful­ly cov­ered, but you don’t want them boil­ing over as they cook.

Bring the pota­toes to a boil over high heat. Then reduce the heat to medi­um or medi­um high. You want the pota­toes to con­tin­ue boil­ing, but not so rapid­ly that it will boil over the top of your pan. My quar­tered baby pota­toes took about 20 min­utes to be fork-tender.

Drain the pota­toes and then add them back to the pot you cooked them in. Use a *pota­to mash­er to begin break­ing up and mash­ing the potatoes.

Add but­ter and milk or cream to the pot and con­tin­ue mash­ing until both are ful­ly incor­po­rat­ed and you get the creamy con­sis­ten­cy that you like. You can can leave small chunks of pota­to in your mash or con­tin­ue work­ing them until they are 100% creamy and smooth. Choose your favorite.

creamy garlic mashed potatoes

The Recipe

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garlic mashed potatoes in serving bowl

Creamy Garlic Mashed Potatoes


  • Author: Glen­da Embree
  • Total Time: 30 min­utes
  • Yield: 6 serv­ings 1x
  • Diet: Gluten Free

Description

Gar­lic Mashed Pota­toes are one of the sim­plest, most soul sat­is­fy­ing com­fort food sides you can add to any meal. They’re creamy, but­tery, deli­cious­ness, on their own, or topped with gravy. They taste like you’re eat­ing out at a nice steak­house, but you get to enjoy them in the com­fort of your own home. (And for a frac­tion of the price!)


Ingredients

Scale
  • 3 lbs. red pota­toes cut into 1” chunks
  • 2 tea­spoons minced garlic
  • 1 Table­spoon salt
  • 1/3 cup butter
  • 1/2 cup heavy cream (or whole milk)

Instructions

  1. Wash and cut up the potatoes.
  2. Place in a saucepan and add gar­lic and salt.
  3. Add water to just cov­er potatoes.
  4. Bring to a boil over high heat. 
  5. Once boil­ing, reduce heat to medi­um and con­tin­ue to cook until pota­toes are fork ten­der (15–20 minutes).
  6. Drain the pota­toes.  Place them back in the pan and use a pota­to mash­er to begin break­ing them up and mash­ing them.
  7. Add but­ter and cream and con­tin­ue mash­ing until you reach your desired con­sis­ten­cy.  You can can leave small chunks of pota­to in your mash or con­tin­ue work­ing them until they are 100% creamy and smooth.
  8. Serve.
  • Prep Time: 10
  • Cook Time: 20
  • Cat­e­go­ry: Side Dish, Vegetables
  • Method: Stove Top
  • Cui­sine: Amer­i­can

Key­words: pota­toes, mashed pota­toes, garlic

More Delicious Side Dishes

Sweet Pota­to Casserole

Pota­to Salad

Scrump­tious Gluten Free Tab­bouleh Salad

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