Garlic Mashed Potatoes Recipe

Silky, rich, and impossibly comforting, Garlic Mashed Potatoes are the kind of dish that brings everyone to the table with eager anticipation. Sweet roasted garlic blends seamlessly into creamy potatoes for a side that’s as perfect alongside a holiday roast as it is next to a simple weeknight chicken. Every bite is infused with that irresistible garlic aroma, a touch of tang from sour cream, and a buttery finish that practically melts in your mouth. Whether you’re making dinner for a crowd or just need a big bowl of comfort, Garlic Mashed Potatoes will always deliver.

Ingredients You’ll Need

With just a handful of classic ingredients, you’re on your way to potato bliss. Each component is more than just a building block—together, they layer flavor, texture, and all the craveable creaminess that sets these Garlic Mashed Potatoes apart.

• Red Potatoes (3 pounds, cut into quarters): Their thin skin and creamy texture create the perfect mashed consistency and add a pleasing color to the finished dish.
• Head of Garlic (1, peeled and separated): Using a whole head ensures deep, mellow garlic flavor without bitterness—don’t be shy!
• Butter (8 tablespoons, sliced): Butter is non-negotiable for richness and that signature silkiness every forkful deserves.
• Sour Cream (¾ cup): This adds a subtle tang and helps the potatoes stay fluffy and decadent.
• Heavy Cream or Half and Half (1 cup): Either will give you luscious, creamy potatoes. Use heavy cream for extra indulgence!
• Salt and Freshly Cracked Black Pepper (to taste): Essential for balancing the flavors and making your Garlic Mashed Potatoes sing.

How to Make Garlic Mashed Potatoes

Step 1: Simmer Potatoes and Garlic

Begin by adding those quartered red potatoes and every last garlic clove to a large Dutch oven or stock pot. Pour in enough water to fully submerge everything—this ensures even cooking. Bring the pot to a gentle boil over high heat, then reduce the heat slightly and simmer for 15-20 minutes. You’ll know they’re done when the potatoes are fork-tender and the garlic is buttery soft, practically melting at the slightest touch. This first step lays the foundation for flavor, as the potatoes and garlic cook together and infuse every bite.

Step 2: Drain and Mash

Turn off the heat and drain the potatoes and garlic carefully. Return everything to the warm (but now heatless) pot, which helps any excess moisture evaporate—goodbye watery mash! Using a sturdy potato masher, begin roughly mashing those potatoes and garlic together. Don’t worry about perfection at this point—they’ll become silky as you add the rest of the ingredients. The gentle warmth from the pot also keeps everything cozy and ready for the magic to come.

Step 3: Add the Butter

Introduce the butter, one tablespoon at a time, allowing each slice to melt luxuriously into the potatoes. This method helps it distribute evenly, eliminating those sneaky, unblended bits. As you mash, you’ll notice the potatoes transforming into something lush and special—it’s that touch of butter doing wonders here!

Step 4: Creamy Additions

Once the butter is fully incorporated, stir in the sour cream and heavy cream (or half and half). The sour cream adds brightness and tang that balances the richness, while the cream turns everything utterly silky. Mix until the Garlic Mashed Potatoes are smooth, creamy, and flecked with little bits of delicious roasted garlic.

Step 5: Season and Serve

Taste your masterpiece and season generously with salt and plenty of freshly cracked black pepper. Serve immediately, while the potatoes are hot and fluffy. These Garlic Mashed Potatoes are all about comfort, so don’t hold back on those final finishing touches!

How to Serve Garlic Mashed Potatoes

Garnishes

No bowl of Garlic Mashed Potatoes is complete without a sprinkle of fresh chopped chives or parsley. You could even add a few curls of extra butter to the top for a dramatic touch. If you’re feeling a bit extra, a dusting of paprika or a little grated Parmesan can really make them pop, both visually and flavor-wise.

Side Dishes

These potatoes are gloriously versatile, welcoming any main course with open arms. Serve them next to roast chicken, juicy grilled steak, or your holiday turkey. They soak up gravies and sauces beautifully and bring a creamy contrast to crisp vegetables or roasted carrots. Garlic Mashed Potatoes are especially good at transforming simple meals into comforting feasts.

Creative Ways to Present

For family dinners, pile them high in a rustic bowl for everyone to dig in. If you’re entertaining, try piping small mounds of Garlic Mashed Potatoes onto individual plates, or spooning them into ramekins and popping them under the broiler for a crisp, golden top. You can even layer them into a shepherd’s pie for a unique twist!

Make Ahead and Storage

Storing Leftovers

Leftover Garlic Mashed Potatoes keep beautifully in the fridge for up to 3 days. Just transfer them to an airtight container and let them cool completely before sealing. They’ll stay creamy and delicious, ready to go whenever the craving strikes again.

Freezing

Freezing is totally possible if you want to plan ahead! Simply let the mashed potatoes cool, then spoon them into a freezer-safe bag or container. Flattening the bag helps it thaw faster later on. They’ll keep their texture for about 2 months—just note, the creamier the mash, the better it holds up after freezing.

Reheating

To reheat, scoop Garlic Mashed Potatoes into a saucepan over low heat with a splash of cream or milk. Stir gently until warmed through and creamy again. You can also use the microwave in short bursts, stirring between each zap. Either method brings back that dreamy texture without drying out the potatoes.

FAQs

Can I use a different type of potato?

Absolutely! While red potatoes give a beautiful texture and color, Yukon Golds or russets will also work wonderfully for Garlic Mashed Potatoes. Yukon Golds are especially creamy, while russets will make the lightest, fluffiest mash.

Do I have to peel the potatoes?

No need to peel red potatoes—their thin skin is delicious and adds rustic appeal. If you use russet potatoes, though, I recommend peeling them first since their skin is a bit tougher and less pleasant in a delicate mash.

What can I use instead of sour cream?

If you don’t have sour cream on hand, full-fat Greek yogurt is a great alternative. It brings a similar tang and creaminess to the Garlic Mashed Potatoes without altering the flavor too much.

Can I make Garlic Mashed Potatoes vegan?

Definitely! Swap the butter for a plant-based substitute, use unsweetened non-dairy milk and vegan sour cream, and you’ll still get that luscious, garlicky goodness. Vegan versions will be just as flavorful and comforting.

How do I avoid gluey mashed potatoes?

The key is not to over-mash or overwork the potatoes. Mash them just until smooth and fluffy, and avoid using a food processor or blender, which can make the potatoes gummy. Let gentle hand-mashing and the right amount of cream do the work!

Final Thoughts

If you’re searching for a side that stands out, Garlic Mashed Potatoes are truly a crowd-pleaser you’ll want to make again and again. The simple ingredients come together for an unforgettable flavor, and there’s real joy in every creamy bite. I hope you enjoy making (and devouring) these as much as I do—so grab your favorite potatoes and get mashing!

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