Garlic Mashed Potatoes
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These Garlic Mashed Potatoes are the creamy, garlicky side dish you didn’t know you needed. Perfect for holiday feasts, but so easy and delicious, you’ll want to whip them up for any comfort meal. Ready to be your new go-to?
These potatoes are insanely delicious side dish recipe to so many things. We love to serve them with roast turkey, beef stew, meatloaf, or even baked ham!
Why You’ll Love This Recipe
- Easy to make: Simple steps with minimal ingredients—no complicated techniques!
- Uses russet potatoes: Perfect for a creamy, fluffy texture that’s hard to beat.
- Packed with flavor: The garlic adds a delicious depth without overpowering the classic mashed potato taste.
- Perfectly smooth and fluffy: Thanks to the russet potatoes, you get the ideal texture every time!
If you love garlic as much as I do, these butter and garlic mashed potatoes are going to be your new favorite side dish. They’re creamy, buttery, and packed with just the right amount of garlic flavor to make every bite a little piece of heaven. Whether it’s for a holiday feast or a simple weeknight dinner, these mashed potatoes are always the perfect match.
Honestly, I could eat them straight out of the pot—no shame! They’re that good. The combination of fresh garlic and garlic powder makes them a garlic lover’s dream, while the russet potatoes keep them fluffy and smooth. Pair these with anything, from roast chicken to a simple salad, and you’ll be hooked. Trust me, you’ll be finding excuses to make these potatoes over and over again!
Ingredients You Need
These creamy garlic mashed potatoes are made with simple, flavorful ingredients that take your mashed potatoes to the next level. Here are the ingredients and a few tips to help you along the way:
- Russet potatoes: These starchy potatoes are perfect for creamy, fluffy mashed potatoes. Peel them for a smoother texture, or leave some skin on for a rustic vibe.
- Butter: Adds richness and creaminess. Use unsalted butter so you can control the salt levels better, and make sure it’s softened for easy mixing.
- Sour cream: This gives the mashed potatoes a tangy kick and extra creaminess. If you’re not a fan, you can substitute with Greek yogurt.
- Half and half: A mix of milk and cream makes these mashed potatoes luxuriously smooth. You can use whole milk as a lighter option, but the richness of half and half is worth it!
- Garlic: Fresh garlic is key for that bold garlic flavor. Sauté it before adding to mellow the flavor and avoid bitterness.
- Garlic powder: Enhances the garlic flavor even more without overpowering the dish. It blends easily for a smooth texture.
- Salt and pepper: Essential for seasoning. Start light, then adjust to taste after mashing the potatoes.
- Chives (optional): A sprinkle of fresh chives adds color and a mild onion flavor. Perfect for a little extra flair if you’re feeling fancy.
These ingredients come together to create the most creamy, flavorful mashed potatoes you’ll ever make!
Variations and Substitutions
This butter garlic mashed potatoes recipe is super versatile, so you can easily switch things up to suit your taste or what you have on hand. Here are some ideas:
- Use Yukon gold potatoes: For a richer, buttery flavor and naturally creamier texture, swap out russet potatoes for Yukon golds.
- Extra cheesy: Mix in some shredded cheddar, Parmesan, or cream cheese for an ultra-decadent, cheesy version.
- Greek yogurt instead of sour cream: If you want a lighter option, Greek yogurt gives the same tangy flavor with fewer calories.
- Roasted garlic: For a sweeter, milder garlic flavor, roast the garlic first before mashing it into the potatoes.
- Herb boost: Add fresh or dried herbs like rosemary, thyme, or parsley for an extra layer of flavor.
- Spice it up: Love heat? Add a pinch of cayenne pepper or red pepper flakes for a subtle kick.
These variations make it easy to customize your mashed potatoes however you like, whether you’re looking for extra flavor, a lighter option, or dietary substitutions!
Garlic Mashed Potatoes Recipe
Making these butter garlic mashed potatoes is super simple and totally worth it! Here’s a quick breakdown of how to whip them up:
- Peel and cut the potatoes into small, equal-sized pieces to ensure even cooking.
- Boil the potatoes in a pot of salted water. Once it reaches a boil, reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Drain the water and return the potatoes to the pot.
- Mash with butter and sour cream until the potatoes are mostly smooth. Then, add half and half, garlic, and garlic powder, and continue mashing to your desired consistency.
- Season with salt, pepper, and chives to taste. Give it a final stir, and you’re ready to serve these creamy, garlicky potatoes!
Looking for even more delicious sides? Add this Sweet Potato Casserole With Marshmallows to your menu!
Storage and Reheating Instructions
Storage: If you have leftovers, let the mashed potatoes cool completely before storing them. Transfer to an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze them for up to 3 months. Just make sure to store them in a freezer-safe container and remove as much air as possible.
Reheating:
- Stovetop: Place the mashed potatoes in a saucepan and add a splash of milk or half and half to help them regain their creaminess. Heat over low to medium heat, stirring occasionally until fully warmed.
- Microwave: Transfer to a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring in between, until hot.
- Oven: For larger portions, place the mashed potatoes in an oven-safe dish, cover with foil, and bake at 350°F for 20-30 minutes, or until heated through.
Tip: Add a little extra butter or cream when reheating to keep the potatoes rich and creamy!
Tips for Success:
Start with cold water: Place your potatoes in cold water and then bring it to a boil. This ensures the potatoes cook evenly and prevents the outside from becoming mushy while the inside stays undercooked.
Don’t overwork the potatoes: Mash them just until smooth. Over-mashing can break down the starches, resulting in a gluey texture instead of creamy mashed potatoes.
Use warm ingredients: When adding butter, sour cream, and half and half, make sure they’re room temperature or slightly warmed. Cold ingredients can cool down the potatoes and make them less creamy.
Season gradually: Always start with less salt and pepper, then adjust as you go. Potatoes can absorb salt quickly, so it’s easy to overdo it.
Rest the potatoes: After draining, let the potatoes sit in the hot pot for a minute before mashing. This helps remove excess moisture, making the final result creamier.
Make it ahead: You can make the mashed potatoes ahead of time and reheat with a splash of cream or milk to keep them creamy and fresh.
Recipe FAQs
Overworking the potatoes can release too much starch, resulting in a gluey texture. Be gentle when mashing and stop as soon as they reach your desired consistency. Avoid using a food processor or blender, as they can overwork the potatoes quickly.
Russet potatoes are best for fluffy, creamy mashed potatoes, but Yukon golds will give a richer, slightly denser texture. Avoid waxy potatoes like red or fingerlings, as they won’t give the same smooth result.
You can make them a day ahead and reheat them on the stovetop or in the oven. Add a splash of milk or cream while reheating to bring back that creamy texture.
Store them in an airtight container in the freezer for up to 3 months. To reheat, thaw them in the fridge overnight, then warm gently on the stovetop or in the microwave, adding a splash of cream or milk to bring back the creaminess.
If you need to keep them warm, place the mashed potatoes in a heat-safe dish and cover with foil. You can keep them warm in the oven at a low temperature (around 200°F), or set the bowl over simmering water (double boiler-style) to prevent drying out. Add a little extra butter or cream if needed before serving.
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Garlic Mashed Potatoes
Ingredients
- 3 pounds russet potatoes
- 4 tablespoons butter
- 8 oz sour cream
- 1/2 cup half and half
- 1 tablespoon fresh minced garlic
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/4 teaspoon pepper
- chives
Instructions
- Start by peeling the russet potatoes and cutting them into equal-sized chunks, about 1-inch pieces. This ensures that the potatoes cook evenly and at the same rate.
- Place the potato chunks into a large pot and fill with enough cold water to cover the potatoes. Add a generous dash of salt to the water. Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are soft and easily pierced with a fork.
- Carefully drain the water from the pot, then return the cooked potatoes to the same pot.
- Stir in the softened butter and sour cream, then begin mashing the potatoes with a potato masher or fork. Mash until they are almost smooth, leaving a bit of texture if desired.
- Pour in the half and half, then add the minced garlic and garlic powder. Continue mashing and stirring until the potatoes reach your preferred consistency—creamy and smooth, or a little chunky.
- Taste and season the mashed potatoes with salt and freshly ground black pepper. Garnish with chopped chives for a fresh pop of flavor and color, and your garlic mashed potatoes are ready to serve!
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
