My chef’s perfected recipe for Garlic Mashed Potatoes are simply heavenly! Creamy, richly flavorful and easy to make, they are the ultimate side dish to any meal! Easy enough for weeknight dinners, elegant enough for the holiday table. Vegan-adaptable and GF. Video.
Meet the mashed potatoes of your dreams! As a chef, our garlic mashed potatoes was easily the most requested side dish of all time in our catering business. People raved about them, saying they were the best-tasting creamy garlic mashed potatoes ever. Ok, I’ll stop bragging now, but I know you’ll like them. Ha!
The best part is they can be made in 30 minutes using a couple of shortcuts. They are wonderfully creamy (but not overly), light and fluffy, with the best texture, and have so much incredible rich flavor from the garlic. If you like a little “bite” add horseradish too. Heavenly!
I am not exaggerating when I say I have made thousands and thousands of pounds of mashed potatoes and I still, LOVE this recipe best. Perfect for weeknight dinners or the holiday table paired with gravy, turkey, stuffing and all the fixings.
Garlic Mashed Potato Ingredients
- Potatoes– In this recipe, we prefer to use thinned-skinned potatoes (red potatoes, Yukon gold potatoes, yellow potatoes, white potatoes ) and we leave the potato skins on. Not only does this make this recipe fast and easy to make, the potato skins are full of nutrients. Of course, you can use russet potatoes if you prefer, peeling them first.
- Dairy: sour cream, crème fraîche, or creamy chevre or goat cheese. I love the tanginess sour cream adds to mashed potatoes vs. heavy cream. You can also use vegan sour cream.
- Butter – Good quality butter gives mashed potatoes a delicious richness. Browned butter, ghee and vegan butter also work well here. And for a lighter option, olive oil works too.
- Garlic- There are lots of options here to get the rich garlic flavor we love! If you are in a hurry, granulated garlic works perfectly. If you have more time, roasted garlic (roasting a whole head of garlic until soft and caramelized) elevates the potatoes- perfect for special dinners. If you are a garlic lover, add in finely minced raw garlic cloves, for a little extra “bite”.
- Salt and Pepper, of course. White pepper adds extra complexity here, but go light.
- Optional additions: prepared horseradish, thyme, and chives.
How many potatoes per person for mashed potatoes?
When I was catering and making mashed potatoes for 200-400 people- getting the amount right was always a little tricky. A good rule of thumb is ⅓-½ lbs of potatoes person. Always better to have leftovers (make our mashed potato cakes) than to run out. 🙂
Garlic Mashed Potato Instructions
Step one: For the fastest cooking time, cut medium or large potatoes in half or in quarters. Make sure they are roughly equal-sized pieces. Smaller potatoes (less than 2 inches in diameter) can be left whole.
Note: If making the whole roasted garlic, follow this recipe (you can do this ahead and store in the fridge).
Step two: Boil the potatoes in salted water in a large pot until fork tender. You can also cook potatoes in your instant pot pressure cooker.
Step three: Drain, *saving 1 cup of salted potato water.
Step four: Place the cooked drained potatoes back in the same pot and mash using a potato masher. Add the butter (or vegan butter) sour cream (or vegan sour cream), salt, pepper, and granulated garlic. Taste and adjust the salt.
Step Five: Add a little hot potato water to loosen the potatoes, whipping until fluffy, adding more liquid until you reach your desired consistency- especially important if keeping these warm for later.
Step Six: Top the creamy garlic mashed potatoes with the optional roasted garlic cloves, chives, pepper and a drizzle of melted butter.
Wrap or cover the garlic mashed potatoes with parchment and foil (or a lid) and keep in warm in a 200F oven until ready to serve.
Expert Tips
- Place potatoes in cold water first, then heat up the cold water; don’t boil the water first.
- Season the water generously with salt.
- To mash and whisk, you can use a potato masher, a stand mixer (with paddle attachment) or you can use a hand-held electric mixer. Don’t over-whisk or your mashed potatoes will get gummy. Never use a food processor!
- Use cold butter and warm liquid (hot potato water or warm milk) when adding to the warm potatoes.
Storing Garlic mashed Potatoes
These garlic mashed potatoes will keep up to 4 days in your refrigerator. Reheat on the stove top, stirring in a little more milk as they heat to prevent drying out. They can also be reheated in a 350F oven in a casserole dish (cover). Or use leftovers to make our Crispy Mashed Potato Cakes.
Mashed Potato FAQS
Can I use a different type of potato for the garlic mashed potatoes? Yes, you can use different types of potatoes for the garlic mashed potatoes. Thinned-skinned potatoes like red potatoes, Yukon gold potatoes, yellow potatoes, or white potatoes are recommended in this recipe. However, if you prefer russet potatoes, you can use them as well. Just make sure to peel them before using them.
Can I make the garlic mashed potatoes vegan? Yes, the recipe is vegan-adaptable. You can use vegan alternatives for the dairy ingredients such as vegan sour cream and vegan butter. Add a little nutritional yeast for an extra “cheesy flavor”.
How can I add more garlic flavor to the mashed potatoes? There are several options to enhance the garlic flavor in the mashed potatoes. If you’re short on time, granulated garlic works perfectly. For a richer flavor, you can use roasted garlic by following this recipe. Finely minced raw garlic cloves can also be added if you’re a garlic lover and want a bit of extra “bite” in your mashed potatoes. Use garlic powder as a last resort.
Can I add other ingredients to the garlic mashed potatoes? Yes, feel free to experiment with adding other veggies- steamed cauliflower, or parsnips, and celeriac can be added.
How do I store and reheat the garlic mashed potatoes? The garlic mashed potatoes can be stored in the refrigerator for up to 4 days. To reheat, you can either use the stovetop method and stir in a little more milk as they heat to prevent drying out, or you can reheat them in a covered casserole dish in a 350F oven.
Favorite Potato Side Dishes
- Our BEST Thanksgiving Side Dishes
- A Vegetarian Thanksgiving Dinner
- Mashed Sweet Potatoes with Ginger
- Mashed Cauliflower with Roasted Garlic
On the homefront: This month has been full of all sorts of life events. Beginnings and endings. Joy and sorrow, the full gamut. Each day I am reminded how short life is, how precious our time here is, and mostly, what an honor it is to get to be here for this short time. A little spec, on another spec, among the millions of specs in the universe.
Happy Thanksgiving, friends, I am grateful for you! xoxo Sylvia
Garlic Mashed Potatoes Video
Garlic Mashed Potatoes Recipe
- Prep Time: 10
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side dish
- Method: stovetop, instant pot
- Cuisine: american
- Diet: Vegetarian
Description
These Garlic Mashed Potatoes are simply heavenly! Creamy, flavorful and easy to make, they are the ultimate side dish to any meal! Easy enough for weeknight dinners, elegant enough for the holiday table. When preparing for large crowds- a good rule of thumb is ⅓- ½ pounds potatoes per person.
Ingredients
- 3 lbs Yukon gold potatoes (or other thin-skinned potatoes, red potatoes, white potatoes, etc.)
- 8 ounces sour cream (or crème fraîche, creamy goat cheese, or vegan sour cream)
- 4 tablespoons butter (or vegan butter)
- 1–2 teaspoons kosher salt
- 1/2 teaspoon fresh cracked pepper
- 2 teaspoons granulated garlic
- Optional additions: 15-20 whole roasted garlic cloves, 1-3 teaspoons prepared horseradish, or fresh grated to taste (optional)
- Garnish with chives, pepper (and more melted butter if you like)
Instructions
- Cut potatoes in half (or if bigger, quarter them). The smaller you cut them the faster they will cook.
- Place in a large pot, cover with 2 inches water, and add two teaspoons of salt. Bring to a boil over high heat, cover, and lower heat to medium-low, simmering until fork-tender, roughly 15 minutes depending on size of the potatoes. Drain, *saving 1 cup of hot potato water. ( You can also use milk if you forget to save it).
- Place the drained potatoes back into the pot, add butter, sour cream, half the potato water, salt, pepper, and granulated garlic, and mash well, using a potato masher. Whisk the potatoes with the masher until light and fluffy. Add more hot potato water to loosen to your desired consistency (especially important if keeping these warm for an extended period of time, add the full cup of water).
- Taste and adjust salt and pepper to your liking. Add a little horseradish if you like, to taste. If adding whole roasted garlic cloves, mash half of them and whisk them in, saving some whole for garnish.
- When ready to serve, give a good stir, sprinkle with pepper, chives, and an optional drizzle of melted butter and roasted garlic cloves.
Notes
Leftovers will keep up to 4 days in the refrigerator. Make our Crispy Mashed Potato Cakes
Roasted garlic: Go to this post to learn different ways to make roasted garlic.
Vegan: add 1 teaspoon nutritional yeast for extra cheesy flavor.
Goat cheese: If using goat cheese, you may need to add a little more liquid- either milk or more hot potato water.
For extra depth of flavor: a little grated pecorino or parmesan is nice too.
For garlic lovers: Add 1 clove raw, very finely minced garlic clove.
Nutrition
- Serving Size: 1 cup
- Calories: 252
- Sugar: 3.1 g
- Sodium: 485.2 mg
- Fat: 15.3 g
- Saturated Fat: 8.8 g
- Carbohydrates: 26.4 g
- Fiber: 3.7 g
- Protein: 3.7 g
- Cholesterol: 43 mg
Made this yesterday – simple recipe with a nice balance of flavors. Instead of garlic powder, I minced and sautéed the garlic. Being a vegan household, I used vegan sour cream (love Elmhurst brand), vegan butter (Miyokos is the best!) and oat milk (instead of water).
Perfect Frederick- love that you adapted to your needs. 🙂
Who knew mashed potatoes could be so delicious? I didn’t!
I left out the garlic (due to some picky eaters), but I made your herb butter to have on the side for the others (herb butter that you use under the turkey skin). Wonderful!
Great to hear Janet!
Hi Tonia,
How long will these stay good in the fridge?
We recommend up to 4 days in your refrigerator.
I really liked this recipe. I used creamy goat cheese and was pleased with the taste and next time I will try the roasted garlic cloves.
Glad you enjoyed Malia!
Excellent!
Made these yesterday for Thanksgiving and they were a hit! Did the potatoes in the Instapot and then pulled the basket of potatoes out, saved the water and returned the potatoes to mash and added all the water actually. Sour cream and chives added a lot of flavor. Next time I will roast the garlic! My new recipe for holiday dinners and actually anytime!
Wonderful Beth! So glad you enjoyed.
OMG! I have to admit, my 93 year old dad is not a garlic fan so I had to leave that lusciousness out (I’ll add the garlic in for another meal). But man, oh man, these were the best mashed potatoes I have ever made. I assembled them on Wednesday and popped them in the oven with the other casseroles on Thursday. They were silky, buttery and oh so good. Sylvia, thank you again and again, for sharing your recipes.
Yay! So glad you enjoyed Terry. 🙂
Can I make these in advance and reheat. Also can I use kitchen aid mixer
Yes, best reheated, covered, in the oven at 350. I prefer hand mixing, so they don’t get gummy. If you do use a mixer, jsut be careful to not overmix.
Holy wow, so good! I made this into a mashed potato bowl, topped with your vegan ranch dressing, chili powder spiced black beans, skillet toasted fresh corn, fresh jalapeños, and melted Tillamook sharp cheddar cheese 🙂 so comforting!
That sounds divine! I’ll have to try that!
Sylvia…. I love all your recipes, thank you for sharing. Merry Christmas from The Netherlands.
Awww.. thanks Janet! Merry Christmas to you too!
I have cooked Roasted Garlic Mashed Potatoes with ghee, which is a better butter replacement. Ghee adds better creamy feel and a unique flavor. I prefer using organic ghee instead of butter.
I prefer using Milkio grass-fed ghee for all my recipes.
I love ghee here as well! The best flavor, I agree!
Oh wow! Garlic and horseradish mash is delicious. Love your recipes. Thank you so much.
Thanks Gail! Glad you enjoyed this!
Can these be made ahead of time and if so, how can you keep them moist and heat them? Thanks for any help you can give.
Hi Jodi, you can make them ahead, but I will say they are the BEST day of, because they are a little lighter in “fat”. You could reheat in a casserole dish in the oven, 350, covered, 30ish minutes. Let come to room temp before reheating. If making ahead, I would definitely add that full cup of potato water when making.
I have not made these yet but they look so good!!! Quick question: For making these vegan, you mention Kite Hill’s Cream Cheese and not their Kite Hill Sour Cream, is that because the cream cheese is thicker and works better than their sour cream in this recipe? Can’t wait to make these!
Hi Lynn, I meant to say sour cream. 😉 Sorry about that- and fixed it!
Thanks for the clarification Sylivia! I Will be making these today!
Perfect!
These were SO GOOD, hubby says they’re the best mashed potatoes he’s ever had!
So glad you liked them!!!
Super easy and flavorful.
Wow theses were so easy and so good! Add a tablespoon of horseradish at the end and it gave it such a nice kick. Everyone loved them.
These are the best mashed potatoes I’ve ever had!
This is probably the prettiest mash I have ever seen!
The pretty fall leaves help 😉