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Garlic Mashed Potatoes are flavorful, buttery, creamy and delicious. Made with tons of garlic and cream cheese, this simple side dish is ready in about 30 minutes
Mashed potatoes are a classic side dish that goes with any meal, from your Thanksgiving Turkey to crockpot Top Round Roast. They are easily one of my favorite foods! This creamy Garlic Mashed Potatoes recipe is so simple to make at home that you can make it with just about any meal, any night of the week.
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Why We Love This Recipe
Rich and Creamy Texture – Red potatoes plus cream cheese give these mashed potatoes the smoothest texture.
Flavorful Garlic – Garlic takes ordinary mashed potatoes and gives them an incredible flavor. Whether you use fresh garlic or garlic powder, you don’t want to skip this ingredient that takes your potatoes from drab to fab!
So Easy – Boil, mash, serve. The steps are simple and you’ll have the creamiest, most delicious mashed potatoes in under an hour.
Ingredients
- Red Potatoes – These starchy potatoes are creamy, but don’t completely melt away when mashed with the cream cheese. I kept some of the skins for texture and color, but you can omit them if you prefer. Yukon golds or baby potatoes would be a similar texture. Russets will work but they have to be peeled.
- Garlic – I opted for fresh minced garlic here, because I wanted to really feel the bite. I sauteed it to soften it a little and to tame the garlic flavor just a little bit. You can also use roasted garlic for a milder flavor.
- Cream Cheese – The secret to really smooth and creamy mashed potatoes? Cream cheese! It’s nice and tangy against the spicy garlic and helps you get a smooth texture. Your potatoes will be so creamy and incredibly decadent.
- Milk – This is a common ingredient for mashed potatoes and it’s what makes them smooth and creamy. You can use any kind of milk, but you want to avoid anything sweetened (like nut milks). Keep in mind that the higher the fat content, the richer the result.
How to Make Garlic Mashed Potatoes
- Prep. Start by prepping your potatoes. I used red potatoes, but this recipe would work with any potato you prefer. Some days I leave the skin on and other days I peel the potatoes before dicing them. Either way is fine.
- Boil. Bring the potatoes to a boil in a large pot of salted water, cook until tender, and drain.
- Saute garlic. In that same pot, saute the garlic in butter for a couple of minutes. Add the potatoes back to the pot.
- Mash. Remove from heat, add in cream cheese & seasoning, and mash together with a potato masher.
- Mix. Add your milk and mix until smooth. Adjust the amount of milk to your preferred texture, and season to taste as needed.
Recipe FAQs
A good rule of thumb is about half a pound of potatoes per person. This will give you a generous portion.
With a simple recipe like mashed potatoes, it’s important to watch them closely and not over-cook or over-mash. I highly recommend mashing them by hand.
Garnish is optional, but I like to add minced chives or parsley for visual interest. Serve them with or without gravy, and pair with your favorite protein. I love them with Chicken Fried Steak or Spatchcock Chicken.
Helpful Tips
- I used 6 medium cloves of garlic, peeled and minced, to make 2 tablespoons. You can also use jarred minced garlic, or even a teaspoon of garlic powder. Skip the melted butter step if using garlic powder.
- If using roasted garlic, just mash the cloves right along with your potatoes.
- Do not overcook the potatoes. They should be fork tender – easily pierced with a fork, but not falling apart.
- Be careful not to over-mash your potatoes, or they could turn out gummy.
- Feel free to swap out the cream cheese for ½ cup of sour cream, if you prefer, or add butter instead.
- Mash when the potatoes are hot or they will become gummy. Likewise, any ingredients added should be room temperature or warmed.
My Favorite Potato Masher
It may look simple, and that’s because it is! The potato masher is the one I use in my own kitchen, and I love how easy it is to grasp and use.
It gets the job done, and gets it done quick!
Make Ahead and Storage
Make Ahead – You can make these a day in advance and just heat them in the oven. Transfer the potatoes to a baking dish, cover with foil, and bake for 20-30 minutes in a 350℉ oven.
Refrigerate – Cool leftovers completely before storing in an airtight container. Keep in the fridge for up to 4-5 days. Reheat in the microwave for 45-60 seconds, stirring halfway through.
Freezer – Place cooled leftovers in an airtight freezer-safe container and freeze for up to 6 months. Thaw before reheating.
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More Potato Recipes
- Easy Instant Pot Mashed Potatoes
- Loaded Mashed Potatoes
- Cheesy Scalloped Potatoes
- Easy Breakfast Potatoes
- Cheesy Mashed Potatoes
Garlic Mashed Potatoes
Ingredients
- 3 pounds red potatoes
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 4 oz cream cheese at room temperature
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cup milk
- Chopped parsley for garnish
Instructions
- If desired, peel potatoes, or leave the skin on and dice potatoes. Place in a large pot and add water to cover potatoes. Bring to a boil and cook until tender, about 20 minutes. Drain potatoes using a strainer and set them aside.
- In the same pot on medium heat, add butter and minced garlic. Allow butter to melt and cook garlic for 1 to 2 minutes until aromatic. Add potatoes back into the pot and mash.
- Remove from heat and add in cream cheese and mash until cream cheese is melted. Add in salt and pepper and continue to mash. Adjust seasoning to taste.
- Finally, add in the milk and stir until smooth. Add more milk as needed to get the desired texture.
- Transfer to a serving bowl and garnish with parsley if desired.
Notes
- You can use roasted garlic or garlic powder instead of fresh garlic. In either case, just max or mix into the potatoes with the butter.
- Do not overcook the potatoes. They should be fork tender – easily pierced with a fork, but not falling apart.
- Mash when the potatoes are hot or they will become gummy. Likewise, any ingredients added should be room temperature or warmed.
- Make up to a day in advance. Transfer the mashed potatoes to a baking dish, cover with foil and store in the fridge overnight. When you’re ready, bake covered for 20-30 minutes in a 350℉ oven.
- Store leftovers in an airtight container in the fridge for up to 4-5 days or the freezer for up to 6 months. Reheat in the microwave for 45-60 seconds, stirring halfway through. Thaw before reheating.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
My husband gave it a 10/10. I didn’t use all of the milk. That’s the only change I made. It was excellent.
Nice! Thank you for stopping by Heather.
DELICIOUS! I used a 5lb bag of the red potatoes for thanksgiving and they were perfect. I boiled the potatoes in half water and half chicken stock, and didn’t use a lot of milk, and they turned out amazing. I will definitely use this recipe every time I make mashed potatoes.
Awesome feedback Sara! Thank you so much for stopping by.