Go Back

Creamy Garlic Mashed Potatoes

Creamy garlic mashed potatoes are made with Yukon Gold potatoes, garlic, butter, and heavy cream for a smooth, rich texture. Simmer the potatoes until a knife slides easily into them, then mash and stir in the warm butter-cream mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting 1 minute
Total Time 36 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 6 cloves garlic peeled
  • 8 cup water cold, or enough to cover the potatoes
  • 1 tbsp kosher salt divided
  • 6 tbsp unsalted butter
  • 0.75 cup heavy cream
  • 0.25 tsp black pepper

Equipment

  • 1 small saucepan

Method
 

  1. Put the potatoes and garlic in a 5-quart pot and cover with the cold water; add 2 teaspoons of the salt.
  2. Bring to a boil over high heat.
  3. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until a knife slides easily into the potatoes.
  4. While the potatoes cook, warm the butter and heavy cream in a small saucepan over low heat until the butter melts and the mixture is steaming; do not boil.
  5. Drain the potatoes and garlic well.
  6. Return the potatoes and garlic to the pot.
  7. Let them sit for 1 minute to release excess steam.
  8. Mash the potatoes and garlic.
  9. Gradually stir in the warm butter-cream mixture, the remaining 1 teaspoon salt, and the pepper until creamy.

Notes

For smooth potatoes, warm the butter and cream until steaming but do not boil. Refrigerate leftovers for 3–4 days; freezing is possible, though the texture may change. For a dairy-free version, use plant-based butter and unsweetened, unflavored oat cream.