A luscious, ultra-creamy mashed potato side that combines Yukon Gold or Russet potatoes with garlic-infused dairy—perfect for cozy dinners or festive gatherings.

Why You’ll Love This Recipe

Incredibly creamy thanks to the blend of heavy cream, whole milk, butter, and garlic.
Simple and fuss-free, with minimal ingredients and easy steps.
Family-friendly and budget-savvy, ideal for holidays or weeknight meals.
Highly customizable—add Parmesan for a cheesy twist, or adjust garlic and herbs to taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yukon Gold or Russet potatoes, peeled and cut into large, even pieces
Whole milk
Heavy cream
Minced garlic cloves
Salted butter
Fresh herbs (such as rosemary or parsley), finely chopped
Salt (to taste)
Freshly ground black pepper
Parmesan cheese (optional)

Directions

Place the cut potatoes in a large pot and cover with water. Bring to a gentle boil over medium-high heat and cook for about 10–12 minutes, or until the potatoes are fork-tender.
In the last few minutes of potato-cooking, heat the butter, heavy cream, milk, and garlic in a small saucepan over medium heat, stirring until the butter melts.
Drain the potatoes, return them to the pot, and cook briefly on low heat while stirring rapidly to dry out excess moisture.
Turn off the heat. Slowly mash the potatoes—using a masher or handheld mixer—while gradually incorporating the warmed butter and milk mixture until the potatoes are creamy and smooth.
Stir in fresh herbs, salt, pepper, and Parmesan cheese, if using. Serve hot, garnished with chopped parsley, scallions, or chives.

Servings And Timing

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 32 minutes
Servings: Approximately 10 servings

Variations

Swap Yukon Gold for Russet or red potatoes depending on the texture you prefer.
Add ½ cup Parmesan cheese for extra richness and flavor.
Experiment with dairy-free milk substitutes like oat milk (results may vary).
Try roasted garlic instead of minced for a milder, sweeter garlic flavor.
Mix in herbs like thyme, rosemary, or parsley for flavor and a pop of color.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Stovetop: Reheat gently over low heat, stirring in a splash of milk to restore creaminess.
Oven: Warm at 350 °F (≈175 °C) for 15–20 minutes, until heated through.

FAQs

1. What type of potatoes work best?

Yukon Gold are recommended for their naturally creamy texture, though Russet or red potatoes can also be used.

2. Can I use unsalted butter?

Yes—just taste and adjust the salt in the final dish accordingly.

3. Can I substitute garlic powder when I’m out of fresh garlic?

Fresh garlic is best for flavor, but garlic powder may suffice in a pinch—start small and taste.

4. How can I avoid gummy mashed potatoes?

Avoid over-mashing and use hot potatoes with warmed liquid added gradually to maintain creaminess.

5. Is there a dairy-free version?

You can try replacing whole milk with oat milk, but this may change the texture.

6. Can I make these ahead of time?

Yes—make, store, then reheat gently with added milk to refresh the texture.

7. What if I want a cheesier mash?

Stir in Parmesan, cheddar, or Gruyère for a richer flavor—just be sure to adjust seasoning.

8. Can I add other mix-ins like sour cream?

Absolutely—sour cream adds tang and extra creaminess to the mash.

9. Should I boil potatoes in salted or unsalted water?

Boiling in salted water helps season the potatoes throughout—season to taste.

10. How do I get ultra-smooth, restaurant-quality mash?

Use a ricer or food mill, and consider pushing through a fine sieve for a silky texture.

Conclusion

This Creamy Garlic Mashed Potatoes recipe delivers comforting, velvety goodness with minimal effort—ideal for weeknight dinners or holiday feasts. With flexible ingredients and easy customization, it’s a go-to side that pleases any crowd.