Garlic Mashed Potatoes

A staple garlic mashed potatoes recipe is a must, not only for the holidays but year-round. These easy, creamy potatoes are packed with roasted garlic, sour cream, heavy cream, and butter for ultimate richness.

Why this recipe works

You can’t beat a heaping serving of classic garlic mashed potatoes. The fluffy texture and buttery garlic flavor make the perfect sidekick to everyday dinners or the finishing touch to the holiday spread.

Sour cream, heavy whipping cream, and butter add the creaminess you crave while the roasted garlic lends a dose of comforting flavor. These mashed spuds deserve their spot next to our crockpot mashed potatoes in my go-to recipe collection, they’re that good!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

POTATOES – Opt for baby red potatoes. If needed, you can substitute with Yukon gold potatoes. If you like “chunky” mashed potatoes, do not use the potato masher. Simply use the hand mixer to blend everything together.

GARLIC – We can show you how to roast garlic which you can make in advance or store in the freezer for future recipes as well.

How to Make Garlic Mashed Potatoes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Bring a large pot of water to a boil.
2. Rinse potatoes under cold water and cut in half. Add to the boiling water.
3. Place lid on pot and bring back to a boil over medium-high heat. Turn heat down to medium and continue cooking until potatoes are fork tender, about 20 minutes or so.
4. Drain potatoes and place in a large mixing bowl.
5. Squeeze the garlic out of the bulb and add to the bowl with potatoes. Add sour cream, butter, garlic salt, garlic powder, black pepper, and heavy whipping cream.
6. Use a potato masher to break up the large chunks of potatoes. Next use a hand mixer to blend all ingredients together.

Frequently Asked Questions & Expert Tips

Sure, you can peel the potatoes if that’s what you prefer. Because the skins of baby red potatoes are so thin and delicate, they simply add texture and fiber to the finished dish but aren’t necessary. It all comes down to preference.

Store any cooled leftover mashed potatoes in an air-tight container kept in the refrigerator for up to 4 days.

To reheat, place the mashed potatoes in a saucepan and reheat over medium heat until warmed through. Add a splash of heavy whipping cream or a pat or two of butter to the pan when reheating if desired, this will help add moisture back to the potatoes. Otherwise, you can reheat them in a 350F oven. Cover the mashed potatoes and cook until warmed through, around 20 minutes or so.

Yes, you can freeze garlic mashed potatoes. To do so, place them (fully cooled) into a large ziptop bag or air-tight container and store in the freezer for up to 1 month. Allow them to thaw overnight in the refrigerator. The best way to reheat the mashed potatoes is on the stovetop over medium-low heat. Add a splash of heavy whipping cream or a few pats of butter to help regain moisture if needed.

Serving Suggestions

I think the question is what can’t you serve garlic mashed potatoes with? This dish is fantastic paired with a juicy steak, chicken, pork, beef, fish… There are so many ways to serve them. They’re great overtop shepherd’s pie, Swedish meatballs, or alongside chicken cordon bleu. Also great with holiday mains such as turkey or ham.

More Potato Recipes

• Spicy Potatoes
• Melting Potatoes
• Scalloped Potatoes
• Mashed Sweet Potatoes
• Loaded Mashed Potato Casserole

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!