Creamy Garlic Mashed Potatoes

The easiest way to get real garlic flavor into mashed potatoes is to cook the garlic with them. Whole cloves simmer in the same pot as the potatoes, turn soft and mellow, and mash right in. Yukon Gold potatoes, warm cream, butter and a little sour cream make them rich and smooth without being heavy.

What Makes This Version Work

Yukon Gold potatoes. They sit between starchy russets and waxy red potatoes. Their naturally buttery flavor and medium starch content give a creamy, dense mash that holds together without turning gluey.

Starting in cold water. Potatoes dropped into boiling water cook on the outside before the center softens, so the outside turns mushy. Starting cold heats them evenly all the way through.

Drying the potatoes. Returning drained potatoes to the warm pot for a minute steams off excess water. Dry potatoes absorb more butter and cream and taste richer.

Warm dairy. Cold cream and butter cool the potatoes and do not absorb as well. Warming the cream keeps the mash hot and smooth.

Ingredient Notes

• Yukon Gold potatoes: Three pounds serves 6 to 8. Russets make a fluffier, lighter mash; use them if that is your preference.
• Garlic: Six cloves gives a noticeable but gentle garlic flavor, since simmering mellows it. Use up to 10 for a stronger result, or roasted garlic for a sweeter taste.
• Heavy cream: Whole milk or half-and-half work for a lighter mash. Start with less and add until the texture is right.
• Sour cream: Adds a slight tang. Cream cheese makes them even richer; plain Greek yogurt works too.
• Salt: Salting the cooking water seasons the potatoes from the inside, so you need less at the end.

Cues for Each Step

Cut the potatoes into even 1-inch cubes so they cook at the same rate. Bring the pot to a boil, then lower to a steady simmer; a hard boil breaks the outside of the cubes apart.

They are done when a fork slides into a cube with no resistance and the cube starts to fall apart, usually 15 to 20 minutes. The garlic cloves should crush easily against the side of the pot.

Mash first, then fold in the dairy. Add the cream gradually; you may not need all of it, depending on the potatoes.

Common Mistakes

• Gluey potatoes. Overworking releases starch. Never use a blender or food processor; use a hand masher or a ricer, and stop when smooth.
• Watery potatoes. Skipping the drying step, or overcooking until they absorb water.
• Lumps. Undercooked potatoes. Make sure every cube is completely tender before draining.
• Bland flavor. Unsalted cooking water. Season the water like you would for pasta.

Variations

• Loaded: Fold in shredded cheddar, crumbled bacon and sliced green onions.
• Herb: Add 2 tablespoons of chopped fresh parsley and thyme with the chives.
• Brown butter: Cook the butter until golden and nutty before adding it.
• Skin-on: Leave red-skinned potatoes unpeeled for a rustic smashed version.

Make-Ahead, Storage and Reheating

For holidays, make the potatoes up to 2 days ahead. Spread them in a buttered baking dish, cover and refrigerate. Reheat covered at 350°F for 30 to 40 minutes, stirring halfway and adding a splash of warm cream. You can also keep them warm in a slow cooker on LOW for up to 3 hours.

Leftovers keep 4 to 5 days in the refrigerator. Mashed potatoes freeze for up to 2 months, though the texture is slightly softer after thawing. Reheat and stir in a little butter and cream to bring them back.

Frequently Asked Questions

Why are my mashed potatoes gluey?

They were overmixed, often with a mixer or blender. Use a masher or ricer and stop once smooth.

Do I need to peel Yukon Gold potatoes?

Not necessarily. Their skins are thin, so leaving some on gives a rustic texture. Peel them for a perfectly smooth mash.

How much should I make per person?

Plan about ½ pound of raw potatoes per person for a side dish, or a little more for a holiday meal where people go back for seconds.

Can I use a ricer?

Yes. A ricer gives the smoothest, fluffiest result. Rice the potatoes and garlic while hot, then fold in the dairy.

Creamy Garlic Mashed Potatoes

Yukon Gold potatoes and whole garlic cloves simmered together and mashed with warm cream, butter and sour cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Side Dish

Ingredients Method Notes

Ingredients

  

• 3 lb Yukon Gold potatoes peeled and cut into 1-inch cubes
• 6 cloves garlic peeled
• 0.5 cup unsalted butter melted
• 0.75 cup heavy cream warmed
• 0.5 cup sour cream room temperature
• 1.5 tsp fine sea salt divided
• 0.25 tsp freshly cracked black pepper for seasoning
• 2 tbsp fresh chives finely chopped, for garnish

Method

 

1. Place 3 pounds of cubed Yukon Gold potatoes and 6 peeled garlic cloves into a large stockpot.
2. Cover the potatoes with cold water by 1 inch, then stir in 1 teaspoon of fine sea salt.
3. Bring to a boil over high heat, then reduce to medium and simmer for 15 to 20 minutes until the potatoes are fork-tender.
4. Drain the potatoes and garlic completely in a colander, then return them to the warm pot for 1 minute to evaporate excess moisture.
5. Mash the warm potatoes and tender garlic with a potato masher until smooth and free of large lumps.
6. Gently fold in 0.5 cup melted butter, 0.75 cup warmed heavy cream, 0.5 cup sour cream, 0.5 teaspoon fine sea salt, and 0.25 teaspoon black pepper.
7. Transfer the mashed potatoes to a warm serving bowl and sprinkle with 2 tablespoons of finely chopped chives before serving.

Notes

To make ahead, spread in a buttered dish, cover and refrigerate up to 2 days. Reheat covered at 350°F for 30 to 40 minutes with a splash of warm cream.

For the smoothest texture, pass the potatoes and garlic through a ricer instead of mashing.