These Creamy Garlic Mashed Potatoes are rich, buttery, and smooth. The flavor comes from slow-cooked garlic that turns soft and mellow before being mixed into fluffy potatoes. It's the perfect side dish for Thanksgiving or any family dinner.
Jump to:
- Why You'll Love This Recipe
- Ways to Cook Garlic
- Equipment Needed
- Ingredients
- Shopping For Garlic and Potatoes
- How To Poach Garlic
- Recipe For Garlic Mashed Potatoes
- Top Tips for Creamy Mashed Potatoes
- How to Keep Mashed Potatoes Warm
- Storage and Reheating
- What Goes with Poached Garlic Mashed Potatoes?
- Dairy-Free Option
- Key Takeaway
- More Potato Recipes
- FAQ
- Creamy Garlic Mashed Potatoes Recipe
Why You'll Love This Recipe
Mashed potatoes originated in the United Kingdom, with one of the earliest recipes published in The Art of Cookery by Hannah Glasse in 1747, which described mashing potatoes with milk, salt, and butter (Wikipedia). The simple combination became a favorite in American homes and remains a must-have on holiday tables.
Garlic mashed potatoes are a classic comfort food that go with almost anything. Serve them with turkey, chicken, steak, or fish.
As garlic cooks, it loses its sharp taste and turns mild and sweet. When blended into warm potatoes with butter and cream, it creates a rich, flavorful mash that just about everyone loves!
Ways to Cook Garlic
We're making garlic confit today. Garlic confit is made by slowly cooking peeled garlic cloves in olive oil over low heat until they turn golden and spreadable.
The oil becomes infused with garlic flavor and can be drizzled over the finished potatoes for extra richness. Store any leftover garlic and oil in the refrigerator for up to two weeks.
Quick Simmer (Fast and Subtle)
The simplest way to make garlic mashed potatoes is to add peeled garlic cloves to the pot with your potatoes and cook them together until both are soft. The garlic softens as it boils and gently sweetens the pot. Then mash everything together.
Roasted Garlic (Smells Amazing!)
You can also roast garlic in a terracotta garlic baker or wrapped in foil for easy cleanup.
Equipment Needed
- Large pot for boiling potatoes
- Small saucepan for poaching garlic
- Colander for draining
- Potato masher or ricer
- Rubber spatula
- Measuring cups and spoons
- Heatproof bowl (for keeping potatoes warm over simmering water)
Use a potato masher or ricer instead of a blender or food processor. Blenders break down the starch too much and make the potatoes gluey. A masher or ricer keeps them light, fluffy, and creamy. If the potatoes are cooked until tender, they'll be easy to mash.
Ingredients
- Russet or Yukon Gold Potatoes, peeled and diced
- Unsalted butter
- Heavy cream or milk
- Kosher salt or sea salt
- Garlic
- Olive oil
- Parsley or chives, for garnish
Shopping For Garlic and Potatoes
When you are picking out garlic, choose bulbs that feel firm and solid in your hand. The outer skin should be dry and papery, not damp or peeling. Avoid cloves that look soft or are starting to sprout green. If you see mold, skip it.
For Russet potatoes, look for smooth skins without cuts, green spots, or sprouts. A fresh potato will feel heavy for its size. If it looks green, do not buy it because green potatoes contain solanine, which is not good to eat.
When shopping for Yukon Gold potatoes, choose ones that are firm, smooth, and golden yellow with no green spots or sprouts. Their naturally buttery flavor and medium starch content make them perfect for creamy mashed potatoes.
If you have red potatoes, or little round potatoes, try these other recipes for Roasted Tiny Red Potatoes or Oven Roasted Baby Gold Potatoes.
How To Poach Garlic
- Peel a head of garlic and trim the ends. Place the cloves in a small saucepan and cover with olive oil.
- Cook over low heat for 30-40 minutes, stirring now and then, until the garlic is soft and golden.
- Lift the cloves out with a slotted spoon and mash them into a paste with the back of a fork. Save the garlic oil in a jar in the fridge. It's makes a great infuse oil for cooking!
Recipe For Garlic Mashed Potatoes
- Poach the garlic. Peel the cloves and simmer gently in olive oil for 30-60 minutes until golden and soft. Mash into a paste.
- Cook the potatoes. Start in cold, salted water. Boil until fork-tender, about 20-25 minutes. Drain well.
- Mash. Use a potato masher or ricer. Add warm cream and butter, then fold in the garlic paste.
- Season. Taste and add more salt and pepper.
Top Tips for Creamy Mashed Potatoes
- Always start potatoes in cold, salted water for even cooking.
- Don't skip drying them briefly on the stove after draining to keep your mash fluffy.
- Use a ricer or masher, not a blender to avoid gummy potatoes.
- Warm your dairy before mixing. Cold cream can stiffen the potatoes.
How to Keep Mashed Potatoes Warm
Place mashed potatoes in a heatproof bowl over a pot of simmering water. Cover loosely to trap steam, stirring occasionally. Add warm milk or butter if they start to thicken.
To make ahead, keep them warm in a slow cooker on the "warm" setting for up to two hours, stirring occasionally.
Storage and Reheating
Once cooled, transfer the roasted garlic mashed potatoes to an airtight container and refrigerate for up to 3 to 4 days.
For longer storage, freeze in a freezer-safe container or zip-top bags for 1 to 2 months. Reheat on the stove or in the microwave, adding a splash of milk as needed.
What Goes with Poached Garlic Mashed Potatoes?
Here in the Florida Keys, fresh fish is always close by, and these potatoes make the perfect side. We especially love serving them with fish, along with simple vegetables like peas or broccoli.
Dairy-Free Option
To make these mashed potatoes dairy-free, replace the butter with the oil from the poached garlic. Use unsweetened almond or coconut milk instead of cream.
Key Takeaway
Creamy garlic mashed potatoes are simple, classic, and always welcome at the table. Whether it's Thanksgiving or a weeknight dinner, this recipe proves that good, old-fashioned comfort food never goes out of style.
FAQ
Yes. Poached garlic and the garlic oil can be made a few days in advance. Store them in an airtight container in the refrigerator and stir into the potatoes when you're ready to mash.
Start with the right potatoes, like Yukon Gold or Russet. Boil them until soft, then mash while they're still hot. Always use warm butter and milk so the potatoes soak them up instead of getting sticky. Mash gently with a hand masher or ricer and stop once they're smooth. Warm ingredients and light mashing make all the difference.
Garlic confit is a French method of gently cooking garlic cloves in oil until they become soft, sweet, and spreadable. The slow cooking removes the harsh bite of raw garlic and gives a smooth, buttery flavor.
Yes. Instead of butter, use some of the oil from the garlic confit. It adds rich flavor and keeps the potatoes silky.
To store, transfer the cloves with the oil they cooked into an airtight container and refrigerate for up to two weeks. For longer storage, freeze the poached garlic in a freezer-safe container for several months.
Russet potatoes give you the fluffiest texture, while Yukon Golds are naturally creamy and buttery. Both work well, but Russets are the best choice for classic mashed potatoes.
Creamy Garlic Mashed Potatoes Recipe
Ingredients
- 3 pounds Russet or Yukon gold potatoes, peeled and diced
- 1 tablespoon kosher salt or sea salt
- 4 tablespoons unsalted butter
- ½ cup heavy cream or milk, warmed
- 1 head garlic
- ½ cup olive oil
- 1 tablespoon chopped parsley or chives, for garnish (optional)
- salt and pepper to taste
Instructions
- Place peeled garlic cloves in a small saucepan. Cover with olive oil and cook over low heat for 30-40 minutes, stirring occasionally, until soft and golden. Mash the garlic into a paste and reserve the oil.
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 20-25 minutes. Drain well.
- Return potatoes to the pot. Use a masher or ricer to mash until smooth. Stir in the warm butter and cream.
- Fold the garlic paste into the potatoes until fully combined. Adjust seasoning with salt and pepper.
- Transfer to a serving bowl, top with chopped parsley or chives, and drizzle lightly with reserved garlic oil if desired.
