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!
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Can we just take a moment to appreciate how many ways we love potatoes?
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.
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. You can also use Roasted Garlic!
- 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.
How to make Garlic Mashed Potatoes
- 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.
- Cook: Bring the water with the potatoes to a boil over high heat, then reduce to medium and simmer until tender.
- 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.
- 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 are the best potatoes to use?
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.
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:
- 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!
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:
- Creamy Garlic Chicken Thighs
- Homemade Creamed Corn
- The Best Oven Fried Chicken Recipe (Baked Fried Chicken)
- Slow Cooker Chicken Breast
- Slow Cooker Pork Tenderloin with Glaze
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
- Slow Cooker Mashed Potatoes
- Cheesy Make Ahead Mashed Potatoes
- Cheesy Mashed Potato Pancakes
- Cream Cheese Mashed Potatoes
- Instant Pot Mashed Potatoes
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Garlic Mashed Potatoes recipe
- 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
- 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.
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