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Creamy Garlic Mashed Potatoes Recipe

These creamy garlic mashed potatoes are smooth, buttery, and full of rich garlic flavor. Tender potatoes are mashed with warm milk, butter, roasted garlic, and a little sour cream to create a soft, velvety side dish that pairs well with almost any main course.
This comforting recipe uses simple ingredients and comes together without complicated preparation. Whether served with roasted chicken, grilled steak, or a holiday dinner, these mashed potatoes make a delicious addition to the table.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 265 kcal

Equipment

  • Large saucepan or stockpot
  • Colander
  • Potato masher or potato ricer
  • Small saucepan
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula

Ingredients
  

  • 2 pounds Yukon Gold or Russet potatoes peeled and cut into chunks
  • 4 cloves garlic peeled and minced
  • ½ cup whole milk
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • ¼ cup sour cream
  • 1 teaspoon salt plus more for boiling water
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • ¼ cup grated Parmesan cheese optional

Instructions
 

  • Prepare the Potatoes: Peel the potatoes and cut them into evenly sized chunks, about 1½ inches wide. Rinse under cold water to remove excess surface starch.
  • Boil Until Tender: Place the potatoes in a large saucepan and cover with cold water by about 1 inch. Add a generous pinch of salt and bring to a boil. Reduce the heat and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  • Cook the Garlic: While the potatoes cook, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for about 1 minute, stirring frequently until fragrant. Avoid browning the garlic.
  • Warm the Dairy: Add the milk and heavy cream to the garlic butter. Heat gently until warm but do not let the mixture boil. Keeping the dairy warm helps it blend smoothly into the potatoes.
  • Drain and Dry the Potatoes: Drain the cooked potatoes thoroughly in a colander. Return them to the warm saucepan over low heat for about 1 minute, gently shaking the pan to remove excess moisture.
  • Mash Until Smooth: Mash the potatoes using a potato masher or pass them through a potato ricer for a smoother texture. Avoid using a blender or food processor, as overmixing can make them gluey.
  • Add the Creamy Mixture: Gradually pour the warm garlic butter and milk mixture into the potatoes while folding gently. Add the sour cream, salt, black pepper, and Parmesan if using. Mix until creamy and fluffy.
  • Garnish and Serve: Transfer the mashed potatoes to a serving bowl. Add a small pat of butter and sprinkle with fresh parsley. Serve warm with extra black pepper if desired.

Notes

  • Cut the potatoes into similar-sized pieces so they cook evenly.
  • Always start potatoes in cold water to help them cook uniformly.
  • Drain thoroughly before mashing to prevent watery potatoes.
  • Warm the milk, cream, and butter before adding them for a smoother consistency.
  • Add more warm milk if the mashed potatoes become thicker than desired.