Garlic Mashed Potatoes

Name: Garlic Mashed Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 lb Yukon Gold Potatoes, peeled and cut into 1 1/2-inch chunks; 1 lb Russet Potatoes, peeled and cut into 1 1/2-inch chunks; 8 Garlic Cloves, peeled; 1 1/2 tsp Kosher Salt, plus more to taste; 6 tbsp Unsalted Butter, cubed; 3/4 cup Heavy Cream; 1/4 cup Whole Milk; 1/4 cup Sour Cream; 1/4 tsp Black Pepper, freshly ground; 2 tbsp Fresh Chives, thinly sliced

Finished garlic mashed potatoes with butter and chives

Leyla Yilmaz

Published: July 28, 2026

Categories: Thanksgiving, Vegetables, Dairy, Vegetarian, Potato Sides

Tags: Comfort Food, Vegetarian, Side Dish, Garlic, Holiday, Potatoes, Mashed Potatoes, Thanksgiving

Garlic Mashed Potatoes

Fluffy, buttery mashed potatoes with mellow garlic, warm cream, and just enough seasoning for a reliable holiday or weeknight side dish.

Prep Time:15 minCook Time:25 minTotal Time:40 minServings:6Difficulty:Easy

Garlic mashed potatoes are best when the garlic tastes sweet and rounded rather than sharp. Simmering peeled cloves with the potatoes softens their bite, so they mash right into the potatoes and season the dish from the inside.

Yukon Gold potatoes give this version a naturally buttery texture, while a few russets keep the mash light. Starting them in cold salted water helps the pieces cook evenly from edge to center, which makes the finished potatoes smoother.

The dairy matters too. Warm cream and melted butter fold in more easily than cold ingredients, so the potatoes stay fluffy instead of tightening up. A short steam-dry in the pot after draining also keeps the mash from tasting watery.

Serve these potatoes right away with a little extra butter and chives, or keep them warm over very low heat with a splash of cream stirred in before serving. They work beside roast chicken, steak, turkey, meatloaf, or any saucy main dish.

Nutrition (per serving)

Calories:285 kcal

Protein:5 g

Carbs:34 g

Fat:15 g

Directions

1

Place the Yukon Gold potatoes, russet potatoes, garlic cloves, and kosher salt in a large pot. Add enough cold water to cover the potatoes by about 1 inch.
2

Bring the water to a boil over high heat, then reduce to a steady simmer. Cook for 18-22 minutes, until the potato pieces are very tender and break easily when pierced with a fork.
3

While the potatoes cook, combine the butter, heavy cream, and milk in a small saucepan. Warm over low heat until the butter melts, then keep the mixture warm without boiling.
4

Drain the potatoes and garlic well, then return them to the hot pot. Set the pot over low heat for 1-2 minutes, shaking gently, until excess moisture steams off.
5

Mash the potatoes and garlic with a potato masher or pass them through a ricer for a smoother texture.
6

Pour in about two-thirds of the warm cream mixture and fold gently with a spatula. Add more cream mixture as needed until the potatoes are soft, fluffy, and creamy.
7

Fold in the sour cream and black pepper. Taste and add more salt if needed.
8

Transfer the mashed potatoes to a warm serving bowl. Top with chives and a small pat of butter if desired, then serve hot.

Ingredients

Yukon Gold Potatoes, peeled and cut into 1 1/2-inch chunks:2 lb
Russet Potatoes, peeled and cut into 1 1/2-inch chunks:1 lb
Garlic Cloves, peeled:8
Kosher Salt, plus more to taste:1 1/2 tsp
Unsalted Butter, cubed:6 tbsp
Heavy Cream:3/4 cup
Whole Milk:1/4 cup
Sour Cream:1/4 cup
Black Pepper, freshly ground:1/4 tsp
Fresh Chives, thinly sliced:2 tbsp

Tips & Notes

Avoid using a blender or food processor because overworking potatoes can make them gluey.
For a stronger garlic flavor, add 1 finely grated raw garlic clove to the warm cream mixture and let it steep for 5 minutes.
To hold the potatoes for up to 30 minutes, cover the pot and keep it over the lowest heat, stirring in a splash of warm milk before serving.