Go Back
To make creamy garlic mashed potatoes, you need: - 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks - 4 cloves of garlic, minced - 1 cup heavy cream - 4 tablespoons unsalted butter - ½ cup sour cream - Salt and black pepper, to taste - Fresh chives, finely chopped (for garnish) For the best flavor, I recommend using Yukon Gold potatoes. They have a buttery taste and creamy texture. For garlic, fresh cloves work best. When it comes to cream, choose a high-quality heavy cream for richness. I also like to use unsalted butter so I can control the salt. For sour cream, look for a brand with a rich and creamy texture. If you can't find Yukon Gold potatoes, you can use Russet potatoes. They are larger and starchier but will still give good results. If you want a lighter dish, consider using half-and-half instead of heavy cream. Greek yogurt can replace sour cream for a tangy twist. Lastly, if you're out of chives, green onions work well as a garnish. Start with 2 pounds of Yukon Gold potatoes. First, peel them and cut them into 1-inch chunks. Place the chunks into a large pot. Cover the potatoes with cold water. Add a good pinch of salt to flavor them. Bring the water to a boil over high heat. Once boiling, lower the heat to medium. Let the potatoes simmer for 15-20 minutes. They are done when a fork easily pierces them. While the potatoes cook, melt 4 tablespoons of unsalted butter in a small saucepan. Use low heat for this step. Add 4 minced garlic cloves to the melted butter. Sauté for 1-2 minutes. Stir gently to avoid browning the garlic. You want the garlic to be fragrant, not burnt. Once ready, remove the saucepan from the heat to let the flavors merge. After draining the potatoes in a colander, return them to the pot. This keeps them warm. Add the garlic-infused butter, 1 cup of heavy cream, and ½ cup of sour cream. Season with salt and black pepper to taste. Use a potato masher or ricer to mash the potatoes. Aim for a creamy texture, mixing all the ingredients well. Taste them and adjust the salt or pepper if needed. Finally, serve the creamy garlic mashed potatoes in a warm bowl. Top them with chopped chives for a fresh touch. For the full recipe, check the details provided earlier. To get that ideal creamy texture, start with Yukon Gold potatoes. They are buttery and smooth. Cut them into even chunks. This ensures they cook evenly. Boil them until they are very tender. If they are undercooked, your mash will be lumpy. After draining, return the potatoes to the pot. This allows steam to escape, making them fluffier. Use a potato masher or ricer for the best results. I recommend mashing while still warm for a smooth finish. Adding flavor is key to great mashed potatoes. I use minced garlic sautéed in butter. This gives a rich taste without overpowering. You can also mix in sour cream for tanginess. For a different twist, consider adding roasted garlic or cheese. Cream cheese or Parmesan will make the dish even richer. Fresh herbs, like chives or parsley, enhance the flavor and add color. Always taste your mix before serving. Adjust salt and pepper as needed for the best flavor. The right tools can make a big difference. A sturdy potato masher or ricer is essential. A large pot for boiling potatoes helps them cook evenly. A colander is great for draining. Don’t forget a wooden spoon for mixing. If you want to go extra smooth, use an electric mixer. Just avoid over-mixing; this can make your potatoes gluey. To check the texture, scoop some into a bowl. If it looks creamy, you’ve done well. {{image_4}} To add a fresh twist, try herb-infused creamy garlic mashed potatoes. I love using fresh herbs like rosemary or thyme. Chop about one tablespoon of your chosen herb and mix it in with the butter and garlic. This extra layer of flavor makes the dish even more special. You can also use dried herbs if fresh ones aren’t available, but use less. Start with half a teaspoon and add to taste. If you want a lighter version, swap out some ingredients. Use low-fat milk instead of heavy cream. You can also replace sour cream with Greek yogurt. These changes keep the creamy texture while cutting down on calories. You can use olive oil instead of butter for a heart-healthy fat. This option still tastes great and is good for your waistline! For a vegan take, start by using plant-based milk, like almond or oat milk. Instead of butter, try vegan butter or olive oil for richness. To keep the creaminess, add silken tofu or cashew cream. They blend well and add a nice texture. This way, you still enjoy creamy garlic mashed potatoes without any animal products. For the full recipe, check out the complete guide to making creamy garlic mashed potatoes. To keep your creamy garlic mashed potatoes fresh, cool them quickly. Spread them in a shallow dish. This helps them cool faster. Once cooled, cover the dish with plastic wrap or a lid. Store them in the fridge for up to three days. Make sure to label the container with the date to track freshness. Reheating creamy garlic mashed potatoes is easy. You can use the microwave or stovetop. If using the microwave, place them in a safe dish. Add a splash of milk or cream to keep them moist. Heat in short bursts, stirring in between. On the stovetop, warm them over low heat. Stir often and add a little milk if they seem dry. You can freeze creamy garlic mashed potatoes for later use. Pack them in an airtight container or freezer bag, leaving some space for expansion. Label the bag with the date. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste. For the full recipe, check out the complete guide. If your mashed potatoes turn out gluey, they likely got over-mixed. To fix this, add a splash of warm milk or cream. Gently fold it in until the texture improves. Avoid using a mixer, as it can make potatoes gummy. Stick with a masher or ricer for the best results. Yes, you can make creamy garlic mashed potatoes ahead of time. Prepare them, then cool them down. Store in an airtight container in the fridge for up to two days. When ready to serve, reheat gently on the stove or in the microwave, adding a bit more cream if needed for creaminess. Creamy garlic mashed potatoes pair well with many dishes. Try serving them with: - Roast chicken - Grilled steak - Baked salmon - Sautéed vegetables - A rich mushroom gravy These flavors complement the creamy texture and garlic taste well, creating a balanced meal. You can find the full recipe for savory creamy garlic mashed potatoes [here](#). This recipe includes all the details you need for perfecting this rich side dish. Enjoy making it! We covered the key steps to make creamy garlic mashed potatoes. First, we explored essential ingredients and shared brands to try. Next, I laid out easy prep instructions and tips for texture and flavor. Then, we looked at tasty variations, like vegan options. Finally, I highlighted how to store and reheat your potatoes. These mashed potatoes will elevate your meals. Try new variations to keep things exciting. Enjoy crafting this dish that your family will love!

Creamy Garlic Mashed Potatoes

Creamy Garlic Mashed Potatoes are the ultimate comfort food that will elevate your dining experience! This easy recipe combines Yukon Gold potatoes, rich heavy cream, and fragrant garlic for a silky texture that melts in your mouth. Perfect as a side dish for any occasion, these potatoes are sure to please everyone at the table. Click to discover how to make this delicious dish and impress your loved ones with every bite!
Print Recipe Pin Recipe

Ingredients
  

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

4 cloves of garlic, minced

1 cup heavy cream

4 tablespoons unsalted butter

½ cup sour cream

Salt and black pepper, to taste

Fresh chives, finely chopped (for garnish)

Instructions
 

Begin by placing the peeled and chunked Yukon Gold potatoes into a large pot. Cover the potatoes generously with cold water and add a generous pinch of salt to enhance their flavor.

    Bring the pot of potatoes to a rapid boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for approximately 15-20 minutes. They are ready when tender and easily pierced with a fork.

      While the potatoes are cooking, melt the unsalted butter in a small saucepan over low heat. Add the minced garlic and sauté gently for 1-2 minutes, stirring occasionally, until the garlic is fragrant but not browned. Once done, remove the saucepan from the heat to let the flavors develop.

        Once the potatoes are cooked through, carefully drain them in a colander, and return them to the pot to retain some heat.

          Add the garlic-infused butter, heavy cream, sour cream, and a generous seasoning of salt and black pepper to the warm potatoes.

            Using a potato masher or ricer, mash the potatoes to your preferred texture, ensuring all ingredients are well combined and the mixture is creamy.

              Taste and adjust the seasoning, adding more salt and pepper as necessary to achieve the perfect flavor balance.

                Transfer the creamy garlic mashed potatoes to a warm serving bowl, and generously sprinkle with chopped chives for a pop of color and fresh flavor.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

                    - Presentation Tips: For an inviting presentation, serve these creamy garlic mashed potatoes in a warm, attractive dish. Top with an additional pat of melted butter and a sprinkling of fresh chives to enhance the visual appeal and flavor.