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Garlic Mashed Potatoes

Prep Time 10 mins
Total Time 30 mins
Servings 6 servings

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These Garlic Mashed Potatoes are smooth, creamy, buttery, garlicky mashed potatoes that are ready in just 30 minutes! Take your side dishes up a notch!

overhead image of garlic mashed potatoes with melted butter
Table of Contents
  1. Ingredients for garlic mashed potatoes:
  2. How to make garlic mashed potatoes
  3. What is the best potato for mashed potatoes?
  4. Should I peel potatoes for mashed potatoes?
  5. Why do you start the potatoes in cold water?
  6. Tips and tricks for garlic mashed potatoes
  7. Serving suggestions
  8. How to store
  9. More mashed potato recipes to try
  10. Garlic Mashed Potatoes recipe Recipe

Can we just take a moment to appreciate how many ways we love potatoes?

Crockpot Cheesy Potatoes, Potato Soup, Air Fryer Potato Wedges, Lyonnaise Potatoes, and so many more — we are obsessed!

Mashed potatoes alone can also be enjoyed in so many different ways. One of my new favorite ways to serve mashed potatoes is by whipping up this garlic mashed potatoes recipe! It takes just 30 minutes and the result is the smoothest, creamiest mashed potatoes that are absolutely packed with delicious garlic flavor.

Looking for something a little different? Try my Slow Cooker Mashed Potatoes or Cream Cheese Mashed Potatoes recipes!

Ingredients for garlic mashed potatoes:

These mashed potatoes have so much flavor from just a few simple ingredients!

  • Potatoes: I like to use Russet potatoes for their light, fluffy texture, but Yukon gold will work as well.
  • Salt: added to the potato cooking water. Salt not only adds more flavor, but it also very slightly increases the water temperature for better cooked potatoes that are creamier in texture when mashed.
  • Half-and-Half: thins the mashed potatoes just enough so they are ultra-smooth and creamy.
  • Butter: I use salted butter. Unsalted will work as well, but you may want to add more salt yourself to compensate.
  • Garlic: I use fresh garlic for a stronger flavor, but if you prefer a more mild garlic flavor, feel free to use garlic powder to taste instead.
  • Dried Parsley: fresh, finely chopped parsley will work as well, if preferred.
  • Salt and Pepper: brings out the flavors in the mashed potatoes and adds a slight kick of heat.
ingredients for garlic mashed potatoes on white background

How to make garlic mashed potatoes

  1. Prep the potatoes: Peel the potatoes and cut them into 1″ cubes. Place into a large pot, cover with cold water, and add 1 teaspoon of salt.
  2. Cook: Bring the water with the potatoes to a boil over high heat, then reduce to medium and simmer until tender.
  3. Combine the remaining ingredients: In a small skillet, combine half-and-half, butter, garlic cloves, and dried parsley in a small skillet. Bring to a low simmer over medium heat, and let simmer until the potatoes are cooked, stirring occasionally.
  4. Drain, mix, and mash: When the potatoes are cooked, drain the water, then add the half-and-half mixture to the pot. Mash until the mixture has reached your desired texture, then taste and readjust seasonings if necessary.

What is the best potato for mashed potatoes?

I like to use Russet potatoes. They have a higher starch content which results in a lighter, fluffier texture.

Another great option is Yukon gold potatoes, which have a denser texture and naturally buttery flavor.

Should I peel potatoes for mashed potatoes?

Yes, I recommend peeling the potatoes before you boil them. The skin can become tough and chewy when cooked which makes for a much less smooth and creamy texture.

If you do like the texture of potato peel in your mashed potatoes (I do if I’m using red potatoes!), feel free to leave it on, just make sure you clean the potatoes thoroughly first.

close up image of garlic mashed potatoes in a bowl

Why do you start the potatoes in cold water?

Starting the potatoes in cold water before boiling them helps them cook more evenly!

If you put the potatoes in hot water, the outsides start to cook immediately while the insides remain crunchy. This means we get perfectly smooth and creamy mashed potatoes.

Tips and tricks for garlic mashed potatoes

  • Use real butter. You just can’t beat the flavor of real butter.
  • Mash by hand. I definitely recommend using a hand masher to mash the potatoes. An electric mixer or food processor can work, but will likely result in a thicker, more gluey texture.
  • To add even more flavor, try boiling the potatoes in chicken broth instead of water.
  • If you love garlic, simply bump up the number of garlic cloves!

Serving suggestions

You can serve these garlic mashed potatoes with any or all of your favorite toppings. or mix them right in! I love mine with a dollop of sour cream, fresh herbs, and shredded parmesan.

If you’re looking to fill your meal out with an entree and a couple of other side dishes, here are some ideas:

How to store

Leftover mashed potatoes can be stored in an airtight container in the fridge for 3-5 days or in the freezer for 5-6 months.

To reheat, thaw in the fridge if frozen, then microwave or reheat on low heat on the stove with a splash of half-and-half to thin.

More mashed potato recipes to try

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Garlic Mashed Potatoes recipe

These Garlic Mashed Potatoes are a classic side dish taken up a notch! This recipe makes smooth, creamy, buttery, garlicky mashed potatoes that are ready in just 30 minutes!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine American, canadian
Course Side Dish
Servings 6 servings

Ingredients

  • 2 pounds russet potatoes
  • 1 teaspoon salt
  • ¾ cup half and half
  • ½ cup salted butter
  • 5-6 cloves garlic, peeled and sliced
  • ½ teaspoon dried parsley
  • salt and pepper to taste

Instructions

  • Peel potatoes and cut into 1" cubes.
  • Place into a large pot and just cover with cold water. Add 1 teaspoon salt.
  • Bring to a boil over high heat, then reduce to medium and continue simmering until tender, about 8 minutes.
  • Meanwhile, combine half and half, butter, garlic cloves and dried parsley in a small skillet. Bring to a low simmer over medium heat (do not boil!) and let simmer until potatoes are cooked, stirring occasionally. If it appears separated, it is fine.
  • When potatoes are cooked, drain and add half and half to potatoes in pot. Mash until smooth (or desired smoothness). Taste and adjust seasonings to your preferences.
Keywords garlic mashed potatoes

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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