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garlic mashed potatoes topped with butter
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Garlic Mashed Potatoes

Our fluffy, buttery, flavorful garlic mashed potatoes are easy to make and go with almost everything! Easy enough for weeknights!
Course Side Dish
Cuisine American
Keyword mashed potato recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 495kcal
Author Kathleen

Ingredients

  • 3 pounds russet potatoes
  • 1 1/2 tablespoons Kosher coarse salt
  • 4 large cloves garlic, peeled but whole
  • 1 1/4 cups heavy cream
  • 4 large cloves garlic, minced
  • 1/2 cup, plus more for serving unsalted butter
  • 1 1/2 teaspoons table salt, if needed, to taste
  • 1/2 teaspoon black pepper, to taste
  • chives, optional
US Customary - Metric

Instructions

  • Peel the potatoes (3 pounds) and cut to 2-inch chunks making sure they're relatively the same size. Place potatoes in a large pot and cover with 1 inch of cold water. Add coarse salt (1 1/2 tablespoons) and whole cloves (4) of peeled garlic. Bring to a boil over medium-high heat, then reduce heat to maintain a rolling boil. Cook until potatoes are tender when pierced with a fork.
  • Meanwhile, while potatoes are cooking, in a medium saucepan, heat heavy cream (1 1/4 cups), butter (1/2 cup), minced garlic (4), salt (1 1/2 teaspoons), and black pepper (1/2 teaspoon), over medium-low heat, to a gentle simmer. Remove from heat and set aside.
  • Drain the potatoes. Place potatoes directly back in the pot and heat on low to evaporate all moisture for 30-60 seconds. Mashing the potatoes directly in the pot.
    Step 1 how to make garlic mashed potatoes, Add the boiled, drained potatoes to the pot. Mash the potatoes.
  • Gradually stir in the garlic cream mixture, scraping the bottom of the saucepan with a rubber spatula to be sure to get all the garlic and undissolved salt and pepper into the potatoes, until you achieve your desired texture (they'll thicken slightly as they sit). You may not use all the cream mixture. Taste and adjust seasoning if needed. Let stand for 5 minutes so the mixture thickens and then serve.
    Step 2 how to make creamy garlic mashed potatoes, Gradually stir in the garlic-cream mixture. Stir until you achieve your desired texture.

Notes

  1. Hand Mixer: I don't use an electric hand mixer because I find it makes the mashed potatoes gluey.
  2. Dry the potatoes: To avoid watery mashed potatoes, strain the water from the pot and return the potatoes to the warm pot on the stovetop. Turn the burner on low and jostle the potatoes so the water evaporates.  This method will ensure a nice creamy mashed potatoes.
  3. What To Mash With: Mash them with a potato masher or potato ricer, whichever works best for you. I find that the masher works best since russets break down easily, and the ricer, only with Russets, doesn't produce as creamy a texture. Now, if you're using Yukon Gold potatoes, I find the ricer is the tool to use!
  4. Sour Cream: To make the garlic mashed potatoes tangier, add sour cream. You'll need to reduce the heavy cream.
  5. Fresh Herbs: Switch up the flavor profile by adding fresh rosemary or fresh thyme to the recipe.

Nutrition

Serving: 1serving | Calories: 495kcal | Carbohydrates: 44g | Protein: 7g | Fat: 34g | Saturated Fat: 22g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 2353mg | Potassium: 1016mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1225IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 2mg