After you try Garlic Mashed Potatoes, you won’t want to go back to your traditional mashed potatoes recipe again. They are so yummy that you don’t even need to serve them with gravy!
Don’t just wait to serve them on your Thanksgiving table alongside the turkey, they are simple enough to make even for a busy weeknight dinner.
I first tried these garlic mashed potatoes years ago, and we have never looked back. I prepare them this way every time I make mashed potatoes.
The garlic adds so much flavor that you don’t have to add a lot of butter. A bit of cream cheese makes them extra creamy and adds a nice tang.
Not going to lie, I actually prefer the texture of lumpy mashed potatoes, so I simply use a potato masher. But for extra smooth and creamy garlic mashed potatoes, use a potato ricer.
Can I make the mashed potatoes ahead of time?
Absolutely! You can make them up to two days ahead of time and store them in the refrigerator in an airtight container. You can reheat them in the microwave, or heat them in a pot over low heat, stirring often.
Or you can simply make them a few hours early, and keep them warm in your slow cooker.
How to make garlic mashed potatoes
- PREP – Peel and dice the potatoes. (Or if you like the skins, simply scrub them well before chopping.)
- BOIL – Place potatoes in a large pot with the teaspoon of salt and garlic. Boil potatoes over medium-high heat for about 20 minutes, or until tender. Drain well. I love this metal colander.
- MASH – Mash potatoes with a potato masher. Add the remaining ingredients, adding milk as needed. Cook and stir over low heat until warmed through.
- ADJUST SEASONING – Taste the potatoes and add more salt or pepper if needed.
- SERVE – Either serve the potatoes immediately, or keep them warm in a crock pot. They are tasty plain, but are also perfect with turkey or beef gravy.
PRO TIPS:
- For the best mashed potatoes, use a potato masher or potato ricer. Overbeating them with an electric mixer can lead to gluey potatoes.
- For the best garlic flavor, use fresh garlic. You can use garlic powder in a pinch, but the flavor isn’t quite the same because you add it at the end, so the potatoes don’t absorb the garlic as they cook.
VARIATIONS:
- If you don’t have cream cheese on hand, you can use sour cream instead.
- I often leave the potato skins on for extra hearty mashed potatoes.
- We prefer starchy potatoes for this recipe, but you can use red potatoes instead. There is no need to peel them.
- For even more rich mashed potatoes, you can use heavy cream in place of the milk.
We love these potatoes with my crock pot roast beef and gravy!
MORE DELICIOUS SIDE DISH RECIPES:
- Sauteed Green Beans with Bacon
- Pesto Potatoes
- Mandarin Orange Salad
- Sage Stuffing Recipe
- Mormon Funeral Potatoes
- Steamed Broccoli without Steamer
- Cream Cheese Fruit Salad
Garlic Mashed Potato Recipe
Equipment
Ingredients
- 3 pounds russet potatoes peeled and cubed
- 1 teaspoon salt
- 4 garlic cloves peeled
- 4 oz cream cheese softened to room temperature
- 5 Tbsp milk more or less
- 2 Tbsp salted butter softened to room temperature
- ⅛ teaspoon black pepper
- Additional salt to taste
Instructions
- Place potatoes, salt, and garlic in large pot; cover with water. Bring to a boil over high heat, then reduce heat and simmer for about 15-20 minutes or till fork tender.
- Drain potatoes and mash with a potato masher. Add cream cheese, 4 tablespoons of the milk, butter, and pepper. Stir till well combined, then heat through over low heat. Add more milk if needed to get the consistency you want.
- Taste and add salt to taste. I usually add about 1/2 teaspoon.
Notes
- If you forget to soften your cream cheese and butter, heat them in the microwave.
- I sometimes just scrub my potatoes and leave some of the skin on. We like it that way and it’s healthier too — bonus!
Nutrition
These are the perfect mashed potatoes for garlic lovers. Try them for dinner tonight, I bet they will be a huge hit!
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hey! I made the potatoes once for husband and me…now making a bigger batch….what part does the cream cheese play? Should I double? Thank you so much! The garlic smells sooooo good!
The cream cheese adds creaminess, and yummy flavor. So if I double the recipe, I double the cream cheese. I love cream cheese!
In the crockpot now. Making Garlic mash to go with it. I will let y’all know how the family likes it.
What kind of potatoes do you use? I’m going to make it with your crockpot pork chops on Monday! Can’t wait!
You can use any potatoes you like. I’ve made them with russet potatoes and red potatoes and we love both. 🙂
Do you mince the garlic or leave them whole and take them out before you mash the potatoes?
You just leave the garlic whole, then mash them with the potatoes.
This looks delicious. I make a really good potato dish for the thanksgiving dinner at my sister in law’s. This year my mother in law requested I make my garlic mashed potatoes instead. I have never made garlic mashed potatoes for a family event. I have no idea where she came up with that. Well, now I have a garlic mashed potato recipe! Not a whole lot more healthier than what I make (ok, a bit less sodium)