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Creamy Garlic Mashed Potatoes

Creamy garlic mashed potatoes are made by simmering Yukon Gold potatoes and garlic until fork-tender, then mashing with warm cream and butter. The result is smooth, buttery potatoes with a gentle garlic flavor.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb potatoes Yukon Gold, peeled and cut into 1 1/2-inch chunks
  • 6 cloves garlic peeled
  • 10 cup water cold
  • 1 tbsp salt kosher, divided
  • 0.75 cup heavy cream
  • 6 tbsp butter unsalted, cut into pieces
  • 0.25 tsp black pepper ground

Equipment

  • 1 6-quart pot
  • 1 small saucepan

Method
 

  1. Put the potatoes, garlic, water, and 2 teaspoons of the salt in a 6-quart pot.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until a fork slides easily into the potatoes.
  3. While the potatoes cook, warm the heavy cream and butter in a small saucepan over low heat until the butter melts; keep warm without letting the mixture boil.
  4. Drain the potatoes and garlic well, then return them to the pot.
  5. Let the potatoes and garlic steam for 1 minute.
  6. Mash until no large lumps remain.
  7. Gradually stir in the warm cream mixture, remaining 1 teaspoon salt, and black pepper until creamy.
  8. Taste and serve warm.

Notes

For the smoothest texture, mash the potatoes while they are hot and avoid overworking them. Refrigerate leftovers for up to 4 days; freezing is possible, though the texture may change. For a dairy-free version, use plant-based cream and vegan butter.