25 Incredibly Creamy Garlic Mashed Potatoes You Must Try Now

Oh my gosh, let me tell you about these mashed potatoes – they’re the stuff dreams are made of! I’ve been perfecting this recipe for years, ever since my first Thanksgiving disaster (we don’t talk about the lumpy potatoes of 2012). What makes these truly the best? That perfect balance where the potatoes are so creamy they practically melt in your mouth, but still have enough body to hold their shape on the fork. And the garlic? Just enough to make it interesting without overpowering everything else on your plate. Trust me, once you try these, you’ll never go back to those sad, gluey mashed potatoes again.

I’ve made these for everything from weeknight dinners to fancy holiday meals, and they never fail to impress. The secret is in the simple ingredients – real butter, proper cream, and fresh garlic – handled with just the right technique. My husband jokes that I should bottle and sell the smell that fills our kitchen when these are cooking. Whether you’re serving them with roast chicken or just eating them straight from the pot (no judgment here), these mashed potatoes will become your new go-to side dish.

Ingredients for The Best Creamy Garlic Mashed Potatoes

Here’s what you’ll need to make mashed potatoes that’ll have everyone begging for seconds:

• 2 lbs russet or Yukon Gold potatoes (peeled and cut into 1-inch chunks)
• 4 cloves fresh garlic (minced – trust me, fresh makes all the difference!)
• 1/2 cup real butter (none of that margarine business)
• 1/2 cup heavy cream (yes, cream – milk just won’t give you that luscious texture)
• 1 tsp kosher salt (plus more for the cooking water)
• 1/2 tsp freshly ground black pepper

Ingredient Notes & Substitutions

Russet or Yukon Gold potatoes are my go-to because they mash up beautifully – fluffy but still sturdy. If you’re in a pinch, whole milk can sub for cream, but you’ll lose some richness (add extra butter to compensate!). For garlic lovers, try roasting the garlic first – it mellows the flavor and adds incredible depth. And if you’re dairy-free, coconut milk and vegan butter work surprisingly well!

How to Make The Best Creamy Garlic Mashed Potatoes

Okay friends, let’s get to the good stuff! I’m going to walk you through my foolproof method for perfect mashed potatoes every time. First things first – grab your favorite big pot and let’s get cooking.

1. Prep those potatoes: Peel and cube your potatoes into even 1-inch chunks (this helps them cook evenly). Don’t make them too small or they’ll absorb too much water – we want fluffy, not watery!
2. Boil like a pro: Cover the potatoes with cold, well-salted water (about 1 tbsp salt per quart). Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until they’re fork-tender. Test a piece – it should slide off a fork easily when done.
3. Drain and dry: Drain the potatoes well, then return them to the warm pot for a minute to evaporate any excess moisture. This step is crucial for that perfect texture!
4. The magic happens: Add your butter and minced garlic first, letting the butter melt into the hot potatoes. Then pour in the cream gradually while mashing. I like using a potato masher for the first pass – it leaves just enough texture.
5. Season to perfection: Add salt and pepper, then give it a taste. Need more garlic? More butter? This is your moment to adjust. Stir gently until everything is just combined – no overmashing!

Pro Tips for Perfect Texture

Here’s my golden rule: warm ingredients make creamy potatoes. Cold cream will make your potatoes gluey, so warm it slightly first. For ultra-smooth texture, press the potatoes through a ricer. And if they seem dry? Add more warm cream a tablespoon at a time until they’re dreamy smooth.

Why You’ll Love The Best Creamy Garlic Mashed Potatoes

Let me count the ways these mashed potatoes will steal your heart (and probably your waistline):

• Quick comfort: Ready in under 30 minutes – faster than ordering takeout!
• Customizable: Add cheese, herbs, or extra garlic to make them your own.
• Crowd-pleaser: Even picky eaters go back for seconds (I’ve seen it happen).
• Perfect pairings: Equally happy next to steak, chicken, or your Thanksgiving turkey.
• Leftover magic: Makes killer potato pancakes the next morning (my secret breakfast trick).

Honestly? These potatoes might just become the star of your dinner table. They’re that good.

Serving Suggestions for The Best Creamy Garlic Mashed Potatoes

Oh, the possibilities are endless with these garlic mashed potatoes! They’re like the perfect supporting actor that makes every main dish shine. My absolute favorite is pairing them with a juicy roast chicken – the crispy skin and buttery potatoes are a match made in heaven. Got steak? These potatoes soak up all those delicious pan juices like a dream.

For holidays, I love serving them in a big, beautiful bowl with a well of melted butter in the center (go big or go home, right?). A sprinkle of fresh chives or parsley adds a pop of color, and if I’m feeling fancy, I’ll top them with crispy fried onions or a handful of shredded cheese. Honestly, I’ve been known to eat them straight from the pot with just a spoon – no judgment!

Storage & Reheating

Leftovers? Lucky you! These mashed potatoes keep beautifully in an airtight container for 3-4 days in the fridge. When reheating, splash in a bit of milk or cream while warming – it brings back that fresh-made creaminess like magic. I like to reheat mine in a saucepan over low heat, stirring often. If you’re in a rush, the microwave works too – just cover and stir every 30 seconds so they heat evenly without drying out. Pro tip: The garlic flavor actually deepens overnight, making next-day potatoes even more delicious!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on these dreamy potatoes (per serving): About 220 calories, 14g fat (9g saturated), and 22g carbs. Remember, these are estimates – your exact numbers might dance around depending on your ingredients. Hey, we’re cooking, not doing math equations!

FAQ About The Best Creamy Garlic Mashed Potatoes

Can I use milk instead of cream? You can, but you’ll lose that luxurious texture. If you must, use whole milk and add extra butter to compensate. My grandma would say “cream or go home,” but I won’t judge!

How do I fix lumpy potatoes? Oh honey, we’ve all been there! Warm a bit more cream and whisk gently. For stubborn lumps, press through a fine mesh strainer – it’s messy but works like magic.

Can I make these ahead? Absolutely! Make them up to a day before, then reheat with extra cream. The garlic flavor actually gets better overnight. Just don’t refrigerate them piping hot – let them cool slightly first.

Why are my potatoes gluey? Overmashing is usually the culprit! Stop when they’re just smooth. Also, make sure your potatoes are dry before mashing – excess water turns them sticky.

Can I freeze mashed potatoes? Technically yes, but texture suffers. They’ll be grainy when thawed. Better to make fresh – they’re quick enough for weeknights!

Share Your Experience

Did these mashed potatoes make your taste buds dance? Rate the recipe below and tell me your favorite twists – I read every comment!

Equipment Needed

You don’t need fancy gadgets for these potatoes – just a large pot, potato masher (or fork in a pinch!), measuring cups, and a good stirring spoon. That’s it – simple as mashed potatoes should be!

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