Garlic Mashed Potatoes

These garlic mashed potatoes are loaded with butter, heavy cream, and roasted garlic. They’re a rich, creamy side that doesn’t have that sharp, raw garlic bite. They’re whipped until smooth with plenty of buttery garlic flavor. Put a big bowl of these on the table for Sunday dinner or Thanksgiving, and don’t forget the gravy!

I’ve always loved really buttery mashed potatoes, and garlic butter makes them even better. This recipe actually came about after I made my roasted peeled garlic recipe and wanted another way to use it. Mashed potatoes seemed like the obvious choice, and the roasted garlic worked so well with the butter and cream.

Roasted garlic has a much softer, mellower flavor than raw garlic, so you can use several cloves without the potatoes tasting overwhelmingly garlicky. You get that rich garlic butter flavor all the way through, which is exactly what I wanted.

I use Yukon gold potatoes for this recipe because they have a naturally buttery taste and mash up nice and creamy. The one thing you want to watch is how long you whip them. you want them smooth, but mixing them too much can make them gummy instead of creamy.

Why You’ll Love These Garlic Mashed Potatoes

• The garlic isn’t overpowering. Roasting the garlic gives it a mellow, slightly sweet flavor without the sharp bite of raw garlic.
• They’re extra creamy. Yukon gold potatoes, heavy cream, and plenty of butter give these mashed potatoes a rich, smooth texture.
• Only a handful of ingredients. You don’t need sour cream, cream cheese, or a long list of extras to make really good mashed potatoes.
• They’re great for holiday dinners. These belong right next to the turkey and gravy at Thanksgiving or Christmas, but they’re just as good for a Sunday supper.

Ingredients for Garlic Mashed Potatoes

• Yukon gold potatoes: My favorite for creamy mashed potatoes. They have a naturally buttery flavor and a smooth texture when mashed. Russet potatoes will also work, but they’ll give you a lighter, fluffier result.
• Heavy cream: Gives these potatoes their rich, creamy consistency. You can use half-and-half if that’s what you have, but they won’t be quite as rich.
• Butter: I use a full stick of butter in this recipe. Unsalted butter is a good choice because it lets you control how much salt goes into the potatoes.
• Roasted garlic: This is what makes the recipe. Roasting the garlic takes away the sharp bites and gives it a softer, slightly sweet flavor. You can make your own using my roasted peeled garlic recipe.
• Salt and black pepper: Both are important for making sure the potatoes are seasoned well. Potatoes can handle more salt than you might expect, especially with butter and cream added.

How to Make Garlic Mashed Potatoes

1. Place the potatoes in a large pot and cover them with water. Bring to a boil and cook for 15–20 minutes, or until they’re fork-tender.
2. Drain the potatoes well, allowing the excess water to run off before moving on.
3. Combine the cooked potatoes with the heavy cream, butter, and roasted garlic. Add salt and black pepper.
4. Using a hand mixer or stand mixer, whip the potatoes on low speed until smooth and creamy. Be careful not to overmix, or they can become gummy. Taste and adjust the salt and pepper as needed, then serve warm.

Kara’s Tips

• Don’t cut the potatoes too small. Smaller pieces can absorb more water while boiling, leaving you with watery mashed potatoes. Keep the pieces fairly even so they cook at the same rate.
• Warm the cream before adding it. Cold cream can cool the potatoes down quickly. Warming it slightly helps everything mix together more easily.
• Be careful not to overmix. I use either a hand mixer or stand mixer for these, but I’m careful with both. Potatoes can go from creamy to gummy pretty quickly if you whip them too long. Start on low speed and stop as soon as they’re smooth.
• Don’t be shy with the salt. Potatoes need more seasoning than you might expect, especially with this much butter and cream. Taste them before serving and make sure they’re seasoned all the way through.

What to Serve with Garlic Mashed Potatoes

These garlic mashed potatoes are especially good with anything that has gravy or pan juices. They’re a great side for Sunday dinner, but they’re just as good on the Thanksgiving or Christmas table.

A few recipes to serve with them:

• Oven Roasted Whole Turkey
• Homemade Brown Gravy
• Slow Cooker Beef Ribs
• Garlic Butter Green Beans

Can You Make Garlic Mashed Potatoes Ahead of Time?

Yes! You can make these mashed potatoes a day ahead, which is helpful when you’re trying to get everything ready for Thanksgiving or Christmas dinner.

Prepare them as directed, let them cool, and transfer them to an airtight container in the refrigerator within 2 hours.

When you’re ready to serve, reheat them gently, adding a splash of cream or milk if they’ve thickened in the refrigerator.

I recommend making them no more than a day ahead for the best texture. Freshly made mashed potatoes will always have the creamiest consistency, but making them ahead can save you some time when you’ve got several things cooking.

How to Store and Reheat Garlic Mashed Potatoes

Refrigerator: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3–4 days.

Freezer: I don’t recommend freezing these if you want the same creamy texture. The consistency can change after freezing and thawing.

Reheating: My preferred way to reheat mashed potatoes is on the stovetop over low heat. Add a splash of heavy cream or milk if needed and stir gently until they’re heated all the way through. You can also reheat individual portions in the microwave, stirring between short intervals. Reheat leftovers to 165°F.

Frequently Asked Questions

More Comfort Food Side Dishes

If you’re putting together a Sunday supper or holiday dinner, here are a few more sides worth adding to the table:

• Au Gratin Potatoes
• Southern Baked Mac and Cheese
• Roasted Butternut Squash
• Loaded Deviled Eggs