Creamy Garlic Mashed Potatoes

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This rich and mildly flavored side dish is a well-loved classic.


Creamy Garlic Mashed Potatoes

  • 8 russet potatoes, peeled and cut lengthwise into quarters
  • 9 garlic cloves, peeled
  • 1½ teaspoons kosher salt
  • 1 cup light cream
  • ½ stick (4 tablespoons) unsalted butter
  • Ground black pepper


  1. Place the potatoes, garlic, and ¼ teaspoon salt in a large pot of cold water and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes.
  2. Drain, then return potatoes and garlic to the pot and heat briefly over low heat to remove any excess moisture.
  3. Warm the cream and butter in a small saucepan over medium-low heat until the butter melts.
    Put the potatoes and garlic through a ricer, or mash with a potato masher until smooth. (Do not use a stand mixer, hand-held mixer, or food processor as the potatoes will turn to slush and lose their texture.)
  4. Add the cream and stir until thoroughly combined. Season with 1¼ teaspoon salt and pepper to taste. Serve hot. Alternatively, cool to room temperature, then cover and refrigerate for up to 3 days.

Kitchen Tips

To reheat mashed potatoes, cover tightly and warm in a 275ºF oven or in the microwave, then stir in a few tablespoons of warm milk and melted butter. Stir well to combine. Add more of each until potatoes are soft and creamy.

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