Classic Creamy Garlic Mashed Potatoes

January 15, 2025

Get ready to fall in love with the creamiest, dreamiest mashed potatoes ever! These Classic Creamy Garlic Mashed Potatoes are the ultimate comfort food—rich, buttery, and bursting with garlic goodness. Perfect for any meal, this recipe will make every bite unforgettable. Let’s mash it up together!

4.6 out of 5 (5 ratings)

Ah, mashed potatoes. The ultimate comfort food, the king of the dinner table, and the perfect partner to just about any dish. But today, my friends, we’re not just talking about your average, run-of-the-mill mashed potatoes. Nope! We’re diving spoon-first into a bowl of Classic Creamy Garlic Mashed Potatoes. These are the spuds dreams are made of—fluffy, velvety, and packed with that savory, buttery, garlicky magic. Whether you’re hosting a grand family feast or just treating yourself after a long day (you deserve it, by the way), this recipe is here to take your potatoes to the next level. Let’s get mashing!

Classic Creamy Garlic Mashed Potatoes Recipe

What sets these mashed potatoes apart, you ask? Oh, let me count the ways! First off, we’re infusing the cream with fresh garlic—yep, that’s right. This isn’t just about tossing in a few cloves and hoping for the best. By gently simmering the garlic in the cream, we unlock a mellow, almost nutty garlic flavor that blends perfectly with the buttery potatoes. Speaking of butter, don’t skimp here—use the good stuff! And for a little extra richness, we’re sneaking in some cream cheese. Trust me, your taste buds will thank you. The result is a mash that’s not only creamy but also has a depth of flavor that’ll have everyone at the table asking for seconds (or thirds).

Now, let me sprinkle in a little advice to ensure you nail this recipe. First things first—choose the right potatoes. Yukon Golds are the secret ingredient for that naturally creamy texture, although Russets work well too. Be sure to boil the potatoes until fork-tender and drain thoroughly to avoid watery mashed potatoes (no one likes mushy mush). When mashing, a potato ricer or food mill is your best friend for that ultra-smooth finish, but if you’re going for a rustic vibe, the ol’ trusty potato masher will do just fine. Just mash with love! Oh, and don’t shy away from seasoning. Add salt and pepper in layers, tasting as you go. Perfection is all about those little adjustments.

Ready to serve up your masterpiece? Pair these creamy mashed beauties with roasted chicken, a juicy steak, or even let them take center stage next to some sautéed veggies. Feeling adventurous? Stir in some crispy bacon bits or a handful of shredded Parmesan for a twist. No matter how you serve them, these mashed potatoes will bring all the cozy vibes to the table. So preheat those boiling pots, grab a garlic bulb, and let’s get this starchy love story started. Trust me, this will become your go-to recipe in no time—creamy, garlicky bliss in every single bite!

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Prep Time

15 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

American

Ingredients

•2 pounds russet potatoes, peeled and cut into chunks
•4 cloves garlic, peeled
•1/2 cup unsalted butter, softened
•1/2 cup heavy cream, warmed
•1/4 cup whole milk, warmed
•1 teaspoon salt, plus more to taste
•1/2 teaspoon ground black pepper, plus more to taste
•1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions

1
Add the peeled and chopped potatoes and garlic cloves to a large pot and cover with water. Bring to a boil over medium-high heat.
2
Reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
3
Drain the potatoes and garlic, and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate.
4
Mash the potatoes and garlic together using a potato masher or a ricer until smooth.
5
Add the softened butter, heavy cream, and milk to the mashed potatoes, stirring until fully combined and creamy.
6
Season with salt and ground black pepper to taste.
7
Transfer to a serving bowl, garnish with chopped parsley if desired, and serve warm.

Nutrition Information

Calories

250 calories per serving

Protein

Carbs

28g

Fat

15g

Frequently Asked Questions

Q: Can I use a different type of potato for this recipe?

A: Yes, you can use Yukon Gold potatoes for a creamier texture and a slightly buttery flavor. However, avoid waxy potatoes like red or fingerling potatoes, as they don't mash as smoothly and can result in a gummy texture.

Q: Can I substitute heavy cream or whole milk with something lighter?

A: Yes, you can use half-and-half, low-fat milk, or even unsweetened plant-based milk like almond or oat milk. Keep in mind that substituting with lighter options may result in less creamy mashed potatoes.

Q: How can I prevent my mashed potatoes from being lumpy?

A: To avoid lumps, ensure the potatoes are cooked until they are fork-tender. Using a potato ricer instead of a masher can also create a smoother texture. Additionally, make sure your butter, cream, and milk are warmed before adding them to the potatoes to incorporate more easily.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the mashed potatoes up to 24 hours in advance. Store them in an airtight container in the refrigerator. Reheat them gently on the stovetop or in the oven, stirring in a little extra milk or cream to restore their creamy consistency.

Q: What’s the best way to store leftovers?

A: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk or cream to bring back the creamy texture.

Q: Can I add other flavors to the mashed potatoes?

A: Absolutely! You can mix in ingredients like grated Parmesan cheese, roasted garlic, chopped chives, or even a dollop of cream cheese for extra flavor. Feel free to experiment with your favorite seasonings and herbs.

Q: Why do my mashed potatoes turn out gluey sometimes?

A: Gluey mashed potatoes are usually the result of over-mixing or overworking the potatoes. To avoid this, use a potato masher or ricer instead of a blender or food processor, and mix the ingredients just until combined.

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