Creamy Garlic Mashed Potatoes
Delicious creamy garlic mashed potatoes made with red potatoes, fresh garlic, butter, and cream cheese. It is the ultimate comfort food! creamy, buttery, garlicky, and utterly delicious. Perfect with all your roast
This easy creamy garlic mashed potatoes recipe is perfect for a weeknight’s dinner, holidays, and gatherings.
Homemade mashed potatoes are among the most popular side dishes on every dinner table.
There is a divided opinion on what makes a good mash at mine, but one thing we all agree on is the ease and deliciousness of this garlic mashed potato recipe. It is packed with flavor, creamy, buttery, and garlicky, with a hint of cream cheese.
Related recipe: stovetop candied sweet potatoes
Why you will love it
- It is easy to make and only requires a few ingredients
- You can make good mashed potatoes with just salt, butter, and pepper, but the infusion of garlic flavor changes everything. Garlic elevates these classic mashed potatoes. If you don’t like fresh garlic, roasted garlic works just fine.
- This creamy garlic mashed potatoes is a perfect side dish for any occasion.
- It can be made ahead of time and reheated on the day of use.
What Is The Best Potatoes To Use.
I’ve used the potato known as Desiree. It is an all-rounder potato that can be used for both mash and roast. It comes out beautifully everytime. It is floury, starchy, and waxy. Maris Piper is also great and widely used. Depending on your location, alternatives include russet and Yukon gold potatoes. You can leave the skin on for extra texture if you like.
What you will need
Potatoes: I used Desiree
Unsalted butter: For good measures, after all, what’s a good mash without butter? In fact, lots of it
Fresh garlic: 4 large cloves, substitute with roasted garlic, then garlic powder if you can’t source the former. If all fails, i.e., if you don’t have any of the types of garlic mentioned, use garlic-infused olive oil.
Double cream (heavy cream): substitute with single cream.
Cream cheese: This is completely optional, but why not. When I make creamy mashed potatoes, especially for holiday celebrations, I don’t do half-measures. I go all in!
Salt and pepper: It is important to boil the potatoes with salt just as you would when cooking spaghetti.
Chives: to garnish and for extra flavor
How To Make Creamy Garlic Mashed Potatoes
Bring the potatoes and garlic to boil in a pot of salted water until tender when pierced with a fork. It should fall apart. This should be about 15 to 20 minutes. Drain and set aside. Let it air dry for about 5 minutes.
Place a skillet on medium low heat (use the same pan you used to boil the potatoes to save washing up) Add butter and let it melt, add the cooking cream and gently heat until warm and the butter completely melted.
Mash the potatoes into the cream-butter mixture with a potato ricer or potato masher and mix to combine. Add cream cheese (if using) and gently fold to combine.
Taste and adjust seasoning.
Transfer to a serving bowl, swirl the top, and garnish with chopped chives, melted butter, and a sprinkle of black pepper.
Enjoy!
Watch how to make it
What To Serve With Mashed Potatoes
Mashed potato is a versatile side dish and can be served with just about anything and everything. Some of our favorites include:
- Roast chicken, roast turkey, beef, or slow roasted lamb shoulder
- Pork steak, lamb steak or turkey steak
- Creamy tuscan salmon, baked salmon or pesto butter salmon
- Meatballs and gravy
- Shredded chicken and gravy
- Smothered boneless chicken thighs
- Meatloaf
- Sausage curry
Your plate won’t be complete without some steamed vegetables like this stovetop broccoli, smashed broccoli, stovetop mixed veggies or roasted broccoli and cauliflower.
Tools for mashing potatoes
My go-to tool for mashing potatoes is the good old hand masher or potato ricer (when I want to impress). I have an electric one, but I’m often too lazy to set it up, let alone plug it, so I stick with the hand masher.
All the abovementioned tools will give you the perfect texture- creamy and smooth without breaking down the starch in the potatoes, which can make it gummy or gluey.
Can I Make Mashed Potatoes Ahead
If you are making these mashed potatoes ahead, mash them without butter, cream, or any other add-ins. Keep in the fridge for up to 3 days in an airtight container. On the day of use, bring the cream/milk/butter to boil or use a microwave. Transfer to a saucepan and stir to combine over medium-low heat. Take it off the heat and serve as desired.
Can I use red skin potatoes
Yes, you can use red skin potatoes for mash. You can also eat it with the skin on; it is thin and tender, plus the skin would add more fiber to the dish. It is the perfect option when you are looking for a more rustic mash.
Can I make it ahead
Yes, it can be prepared in advance. Mash the potatoes plain, without butter, cream, or any add-ins. Store in an airtight container in the fridge for up to 3 days. On the day of use, heat the cream/milk/butter on the stovetop or use a microwave. Combine in a saucepan over medium-low heat. Remove from heat and serve as desired.
Tips For Making The Best Mashed Potatoes
- Hot milk/cream all the way: This can be done over the stovetop or in a microwave
- Drain the potatoes well before adding butter, hot cream and any other add-ins
- Boil the potatoes with cold water and salt, this helps the potatoes cook evenly and tasty.
- Cut potatoes into similar sizes so they cook evenly.
- If you are not a fan of fresh garlic taste, feel free to substitute it with
- Make a low-fat healthy version by using skimmed milk, low-fat butter, low-fat and crème Fraiche.
- Do not overmix the potatoes once they are mashed, as it can result in a gummy texture.
More mashed potato recipes you will love
This post was originally published on October 21, 2019. It has now been updated with new pictures and new tips (12/11/2024), but the recipe remained unchanged. It is just perfect!
Creamy Garlic Mashed Potatoes
Equipment
- potato masher or potato ricer
Ingredients
- 1 kg potatoes Desiree, Russet or Yukon Gold
- 75 g butter softened
- 100 g cream cheese softened
- 4 large garlic cloves smashed or roughly chopped
- 1 cup heavy cream or as needed
- black pepper to taste
- 1 tablespoon salt to boil potatoes and season mashed potatoes
- salt and black pepper to taste
- chives to garnish
Instructions
- Wash and peel the potatoes and cut them into halves or quarters, ensuring they are the same size so they cook evenly. Add the potatoes and garlic to a saucepan, add salt and cover with cold water. Bring to a boil for about 15-20 minutes until tender or when a fork pierces the potatoes with no resistance.
- Drain the potatoes well in a colander and leave to cool for 3-5 minutes.
- Place a skillet on medium-low heat (use the same pan you used to boil the potatoes to save washing up). Add butter and let it melt. Add the cooking cream and gently heat until warm and the butter completely melted.
- Mash the potatoes into the cream-butter mixture with a potato ricer or potato masher, mixing to combine. Add cream cheese (if using) and gently fold to combine.Taste and adjust seasoning.
- Transfer to a serving bowl, swirl the top, and garnish with chopped chives, melted butter, and a sprinkle of black pepper. Enjoy!
Notes
- Hot milk/cream all the way: This can be done over the stovetop or in a microwave
- Drain the potatoes well before adding butter, hot cream and any other add-ins
- Boil the potatoes with cold water and salt; this helps the potatoes cook evenly and taste tasty.
- Cut potatoes into similar sizes so they cook evenly.
- If you are not a fan of fresh garlic taste, feel free to substitute it with
- Make a low-fat healthy version by using skimmed milk, low-fat butter, low-fat and crème Fraiche.
- Do not overmix the potatoes once they are mashed, as it can result in a gummy texture.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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Exactly what I was looking for. Just added some chicken stock for depth. Thanks!!
Love your recipes! They work 100% every time 🙂
Delicious!