Every time I make garlic mashed potatoes, I’m reminded why boxed instant varieties can’t compare. These mashed potatoes are silky, buttery, and rich—always prompting seconds and even a little bowl scraping at the end.
They hold their own whether you serve them with a smothered chicken, beside chicken fried steak, or simply enjoy them on their own. The texture is creamy with a little body, the garlic is present without overpowering, and a sprinkle of fresh chives brightens each bite.
These are my go-to mashed potatoes for holidays. They pair perfectly with turkey and collard greens for a satisfying, crowd-pleasing meal.
Key Ingredients
- Yukon Gold Potatoes – Naturally buttery and tender, ideal for mashing.
- Cream Cheese – Adds tang and richness for a smooth, velvety texture.
- Heavy Cream – Gives the mash its luscious creaminess.
- Garlic – Infuses warm, savory flavor without overpowering.
- Butter – Brings classic richness and sheen.
- Salt & Pepper – Essential to enhance and balance flavors.
- Chives – Fresh, mild onion flavor that lifts the dish.
Tips for making the best garlic mashed potatoes
- Salt the cooking water – Season the water so the potatoes absorb salt while boiling.
- Peel for fluffiness – Removing the skins before boiling gives lighter, fluffier potatoes.
- Avoid overcooking – Cook until just fork-tender; overcooked potatoes can become gummy from excess water.
- Pick the right potato – Yukon Gold or other yellow-fleshed potatoes offer the best balance of starch and creaminess.
Garlic Mashed Potatoes
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Ingredients
- 1 ½ – 1.8 lbs Yukon Gold potatoes
- 2 tbsp cream cheese or sour cream
- ¾ c heavy cream
- 1 clove garlic, minced
- 3 tbsp butter
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp chives, chopped
- ½ tbsp melted butter (for topping)
Instructions
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Peel the potatoes and cut them into quarters.
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Place the potatoes in a pot and cover with cold water. Add about 1 tablespoon of salt, cover, and bring to a boil. Remove the lid once boiling, reduce heat to medium, and simmer until potatoes are fork-tender, about 20 minutes.
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About ten minutes into cooking, warm the cream cheese, heavy cream, minced garlic, pepper, and 3 tablespoons butter in a small saucepan over medium-low heat, stirring occasionally until smooth. Remove from heat.
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When potatoes are tender, drain well and press them through a potato ricer for the lightest texture. If you don’t have a ricer, use a manual masher and avoid overworking the potatoes.
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Gradually add the warmed cream mixture to the mashed potatoes, stirring with a spoon and mashing gently with the back of the spoon to combine. Mix in half of the chopped chives.
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Taste and adjust seasoning with more salt or pepper if needed.
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Transfer to a serving dish, drizzle with melted butter, and sprinkle the remaining chives on top.
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Serve warm and enjoy.
Video
Nutrition
| Carbohydrates: 22g
| Protein: 4g
| Fat: 29g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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FAQs about garlic mashed potatoes
Sour cream works well as a substitute and gives a similar tang and creaminess.
Yes. Reheat gently on the stovetop with a splash of cream or milk to loosen them up.
Fresh chives are best, but dried will work in a pinch; use a bit less since dried herbs are more concentrated.