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What could make Mashed Potatoes even better? GARLIC! These Garlic Mashed Potatoes are to die for. So buttery, creamy, and so so garlicky. Basically my basic buttery mashed potatoes recipe amped up to the max with a ton of garlic. Amazing served with Prime Rib or Roast Turkey.
Garlic Mashed Potatoes | Your New Favorite Side Dish
I have been going back and forth on which kind of potato is my favorite. While I am a firm believer in Funeral Potatoes AND Scalloped Potatoes, these Garlic Mashed Potatoes are the freaking bomb dot com and I am here to shout it from the rooftops.
Not only do I add the garlic to the mashed potatoes themselves, but I also fry some garlic in brown butter and top the finished potatoes with the whole lot. It is pure heaven and I’m positive you will fall in love with these as much as my husband and I did.
Main Ingredients Needed
You don’t need much to make this *incredible* Garlic Mashed Potatoes recipe, with 5 basic ingredients you’ll have everything:
- Yukon Gold Potatoes – While I prefer Yukon’s for this recipe, you can also use my Favorite Idaho Russet Potatoes.
- Salted Butter + Garlic – You’ll notice different uses for butter and garlic in this recipe and I’ve done that on purpose! Cooking the garlic in different ways helps bring out different complexities and flavors that garlic has. We fry the garlic in butter twice (once for adding to the mashed potatoes, once for the topping) as well as poaching the garlic with the milk before mashing. This will make a lot more sense in the recipe card below.
- Whole Milk – helps create creamy mashed potatoes!
- Cream Cheese – this adds creaminess as well as that signature cream cheese tang.
- Salt + Pepper – don’t forget to salt and pepper while the potatoes are hot (salt needs a little help dissolving).
How to Make Garlic Mashed Potatoes | Directions
There are 4 basic steps in making Garlic Mashed Potatoes. Cook the potatoes, make the garlic mixture, mash then add an optional, but highly recommended, fried garlic and brown butter topping. For full details, including increments, see the recipe card down below!
Step 1: Prepare + Cook Potatoes
Peel potatoes and cut into evenly sized 1-inch chunks. Place into a large pot and cover with cold water. Salt the water and cover.
Bring to boil, reduce to simmer, and cook until potatoes are tender.
Step 2: Make Garlic Mixture
While potatoes are boiling, heat butter in a small skillet with deep sides over medium heat. Fry half the garlic in the butter until fragrant.
Immediately remove from heat and pour in the milk and remaining garlic. Place back on the stove and keep warm over low heat. Keep this mixture warm over low heat (without boiling or simmering).
Step 3: Mash
Drain potatoes and place back into hot pot to dry out.
Pour milk, butter, and garlic mixture into potatoes and mash. Add in cream cheese, salt, and pepper, to taste.
Spoon into serving bowl and serve warm.
Step 4: Fried Garlic Brown Butter Topping (Optional)
In a small skillet, melt butter. Add in thinly sliced garlic and fry until lightly golden brown.
Remove from heat and spoon over mashed potatoes. Top with pepper and serve.
Keeping Warm & Making Ahead
So, you want to make these potatoes ahead of time and aren’t sure how. Whether its a few minutes, hours or days, I’ve got you covered:
Keeping Mashed Potatoes Warm
I have found the best way to store any kind of mashed potato is in a heat-safe bowl over a pot of simmering water, covered in foil. Stir every 10 minutes to keep them evenly warm. Your Garlic Mashed Potatoes should stay warm for up to an hour using this method. If they look like they are drying out slightly, add a splash of milk to keep them loose. If you are going to do the Fried Garlic Brown Butter Topping, save this last step for right before service.
Making Mashed Potatoes Ahead
If you’re wanting to make these more than a few hours ahead, the best way to store them is in an airtight container in the fridge. Because they are laced with butter, they will solidify in the fridge. Also, this is just what potatoes (and most pre-made dishes) do in the fridge.
To reheat, simply microwave and add milk as needed to get the potatoes back to the consistency you want. Once you have gotten them hot, top with the Fried Garlic Brown Butter Topping and serve.
Water vs Chicken Broth
I’ve heard some people using chicken broth to boil their potatoes in instead of water! This adds a whole other taste to the potatoes and makes then even more savory.
I personally like using plain salted water to boil my potatoes. This is because I like my Garlic Mashed Potatoes to still taste like potatoes with all of the wonderful notes of garlic.
Love Garlic Mashed Potatoes? Try these other favorites:
If you loved this dish, be sure to check out the other recipes listed above too!
The printable recipe card is down below, enjoy 🙂
Garlic Mashed Potatoes
- 2 pounds yukon gold potatoes or Idaho Russets are fine, too
- 1/4 cup salted butter
- 6 cloves garlic minced and divided in half
- 3/4 cup whole milk
- 3 oz cream cheese
- salt & pepper to taste
Optional Garlic Butter Topping
- 3 tablespoons salted butter
- 1 clove garlic thinly sliced
- freshly cracked black pepper as garnish, optional
- Peel potatoes and cut into evenly sized 1-inch chunks. Place into large pot and cover with cold water. Salt water and cover. Bring to boil, reduce to simmer and cook until potatoes are tender, about 12 minutes.
- While potatoes are boiling, heat butter in small skillet with deep sides over medium heat. Fry half the garlic in the butter until fragrant, about 20-30 seconds. Immediately remove from heat and pour in milk and remaining garlic. Place back on stove and keep warm over low heat. Keep this mixture warm over low heat (without boiling or simmering).
- Drain potatoes and place back into hot pot to dry out 2 minutes.
- Pour milk, butter and garlic mixture into potatoes and mash.
- Add in cream cheese, salt and pepper, to taste.
- Spoon into serving bowl and serve warm.
Optional Garlic Butter Topping
- In a small skillet, melt butter over medium low heat. Add in thinly sliced garlic and fry until lightly golden brown. Remove from heat and spoon over mashed potatoes. Sprinkle with pepper and serve hot.