This Christmas, I’m all about comfort food that feels warm, creamy, and made with love, and nothing says that better than garlic mashed potatoes. They’re rich, buttery, and full of flavor that instantly makes any dinner plate feel festive. I always make them alongside my roasted chicken or beef, and they never last long at the table.

I have made this recipe so many times, and it always comes out smooth and flavorful. I use Yukon Gold potatoes for a creamy texture and add fresh garlic while boiling so the flavor blends perfectly. Always mash them while warm, and stir in butter first, that’s my secret to silky mashed potatoes.

Serving these is pure joy. A sprinkle of parsley or chives on top, some extra butter melting in the middle, with gravy or roasted meat on the side, it’s the perfect holiday comfort food. If you have kids like me, they’ll love every creamy, garlicky bite.

Why You’ll Love This Recipe

• Smooth, creamy, and buttery texture that melts in your mouth.
• The perfect side dish for Christmas or any cozy dinner.
• Simple ingredients, but big homemade flavor.
• Easy to prepare ahead for stress-free holiday cooking.
• Pairs beautifully with roasted chicken, beef, or turkey.

Ingredients

• Fresh chives or parsley for garnish
• 2 lbs potatoes (Yukon Gold or Russet), peeled and cut into chunks
• 4 cloves garlic, peeled
• 4 tablespoons butter
• ½ cup whole milk (warm)
• ¼ cup heavy cream (optional, for extra creaminess)
• Salt and black pepper to taste
• 2 tablespoons sour cream (optional)

Kitchen Equipment You’ll Need

• Large pot for boiling potatoes
• Colander for draining
• Potato masher or hand mixer
• Measuring cups and spoons
• Knife and cutting board
• Wooden spoon or spatula
• Mixing bowl for mashing
• Serving bowl or dish for presentation

How to make Garlic Mashed Potatoes

1. Boil the potatoes and garlic: Place potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are tender enough to be pierced with a fork.
2. Drain well: Drain the water completely, then let the potatoes sit for 2–3 minutes to release steam — this helps them stay fluffy.
3. Mash and mix: Use a potato masher or hand mixer to mash the potatoes and garlic together. Add butter first and mash until melted and creamy.
4. Add milk and cream: Slowly pour in warm milk (and cream if using), mashing until smooth and fluffy. Adjust consistency to your liking.
5. Season: Add salt, pepper, and sour cream (if using). Mix well and taste to adjust seasoning.
6. Serve: Spoon into a serving bowl, top with a little extra butter, and sprinkle chopped chives or parsley for color.

Helpful Tips

• Choose the right potatoes – Yukon Gold or Russet potatoes give the best texture. They mash smoothly and stay creamy without turning gummy. Mixing both can give the perfect balance of fluff and richness.
• Boil with garlic – always cook the garlic cloves right in the pot with the potatoes. It softens their flavor and blends perfectly when mashed. This makes the garlic taste mellow, not sharp.
• Start in cold water – add potatoes to cold, salted water before boiling. This helps them cook evenly from the inside out. It prevents hard centers or mushy outsides.
• Drain well before mashing – water left behind makes mashed potatoes watery. Let them sit for a minute after draining so the steam can escape. This keeps the texture light and fluffy.
• Warm the milk and butter – never add cold dairy to hot potatoes. Warm ingredients blend better and keep the potatoes creamy. It also helps the butter melt smoothly into every bite.
• Mash gently – mash just until smooth; over-mixing can make them gluey. Use a masher or ricer instead of a blender. The goal is creamy, not pasty.

Optional Ingredients

• Cream cheese – adds a tangy richness and makes the mashed potatoes extra smooth and fluffy. Perfect for special occasions.
• Parmesan cheese – brings a salty, nutty flavor that pairs beautifully with garlic. Stir it in while the potatoes are still warm so it melts right in.
• Roasted garlic – swap the boiled garlic for roasted cloves for a sweeter, deeper flavor. It gives the potatoes a gourmet touch.
• Chives or green onions – finely chopped, they add color and a mild onion flavor. Sprinkle on top before serving for a fresh finish.
• Sour cream – gives a creamy, slightly tangy flavor and keeps the mashed potatoes light. It’s a great addition for family dinners.
• Heavy cream – for the creamiest, most luxurious mashed potatoes ever. Use it instead of milk if you want that rich, restaurant-style texture.

Serving Suggestions

The best way to serve garlic mashed potatoes is warm and fresh from the pot. Spoon them into a big serving bowl, swirl the top, and add a pat of butter that melts beautifully. Sprinkle chopped parsley or chives on top for a touch of color and freshness.

They pair perfectly with roasted chicken, beef, or turkey, especially for Christmas or holiday dinners. The creamy, garlicky flavor balances rich meats and savory gravies so well. You can even serve them alongside vegetables like roasted carrots or green beans for a complete meal.

If you have kids like me, they’ll love these mashed potatoes just as much as adults do. Add a little extra butter and serve with gravy or crispy chicken tenders for a comforting family favorite.

Variations and Substitutions You Can Try

Roasted Garlic Mashed Potatoes – roast whole garlic cloves until soft and golden, then mash them in. This gives a sweet, caramelized garlic flavor. It’s richer and smoother than the classic version.

Cheesy Garlic Mashed Potatoes – stir in shredded cheddar, Parmesan, or mozzarella. The cheese melts into the potatoes for a gooey, savory twist. Perfect for cheese lovers or special dinners.

Herb Mashed Potatoes – add fresh herbs like parsley, thyme, or rosemary. They bring freshness and a light aroma that pairs beautifully with roast meats. Great for holidays or Sunday meals.

Cream Cheese Mashed Potatoes – mix in a few spoonfuls of cream cheese for tang and creaminess. It makes the texture extra silky and rich. This version is always a hit at parties.

Buttermilk Mashed Potatoes – replace milk with buttermilk for a lighter, tangy flavor. It’s great for cutting through richer main dishes. The potatoes stay fluffy but full of character.

Vegan Garlic Mashed Potatoes – swap butter for olive oil and use plant-based milk. It’s still creamy, garlicky, and delicious without any dairy. Perfect for vegan or lactose-free guests.

Truffle Mashed Potatoes – drizzle a little truffle oil or add truffle salt for a fancy twist. The earthy aroma takes these potatoes to restaurant level. Ideal for special holiday meals.

How to Store

Let the mashed potatoes cool completely before storing them. Place them in an airtight container and keep them in the refrigerator for up to 3–4 days. If you’re making them ahead for a holiday dinner, you can even store them a day early — they’ll still taste creamy and fresh when reheated.

How to Reheat

To reheat, transfer the mashed potatoes to a pot over low heat. Add a splash of milk or a small pat of butter and stir until they become smooth and warm again. You can also warm them in the microwave in short intervals, stirring each time, but the stovetop method keeps them creamy and silky. For an extra-luxurious finish, stir in a bit of cream right before serving.

FAQ

What are the best potatoes to use?
Yukon Gold potatoes are creamy and rich, while Russets make them fluffy and light. Mixing both gives the best balance of texture.

Can I roast the garlic instead of boiling it?
Absolutely. Roasted garlic adds a sweeter, deeper flavor. Just roast the cloves in foil with a little olive oil until soft and golden, then mash them in.

How can I make my mashed potatoes extra creamy?
Warm your milk, butter, and cream before adding them. This helps everything blend smoothly and keeps the potatoes light instead of heavy.

Can I make these without dairy?
Yes, you can! Use olive oil or vegan butter and plant-based milk instead. They’ll still be creamy and flavorful.

Can I freeze garlic mashed potatoes?
Yes, but it’s best to freeze them in portions. When reheating, add a little cream or butter to bring back the texture.

Why are my mashed potatoes gluey or sticky?
They were likely over-mixed. Mash gently with a masher or ricer instead of a blender or food processor to keep them fluffy.

Garlic Mashed Potatoes

Recipe by Wasian CookeryCourse: SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

These Garlic Mashed Potatoes are rich, creamy, and full of buttery garlic flavor that melts in every bite. Made with Yukon Gold potatoes, warm milk, and butter, they’re smooth, fluffy, and comforting.

Ingredients

• Fresh chives or parsley for garnish

• 2 lbs potatoes (Yukon Gold or Russet), peeled and cut into chunks

• 4 cloves garlic, peeled

• 4 tablespoons butter

• ½ cup whole milk (warm)

• ¼ cup heavy cream (optional, for extra creaminess)

• Salt and black pepper to taste

• 2 tablespoons sour cream (optional)

Directions

• Boil the potatoes and garlic: Place potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are tender enough to be pierced with a fork.
• Drain well: Drain the water completely, then let the potatoes sit for 2–3 minutes to release steam — this helps them stay fluffy.
• Mash and mix: Use a potato masher or hand mixer to mash the potatoes and garlic together. Add butter first and mash until melted and creamy.
• Add milk and cream: Slowly pour in warm milk (and cream if using), mashing until smooth and fluffy. Adjust consistency to your liking.
• Season: Add salt, pepper, and sour cream (if using). Mix well and taste to adjust seasoning.
• Serve: Spoon into a serving bowl, top with a little extra butter, and sprinkle chopped chives or parsley for color.