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Rich and Creamy Garlic Mashed Potatoes

Rich and creamy, with a hint of tang and a whole lot of deliciousness! These garlic mashed potatoes are fluffy and delightful, the perfect side dish for so many meals, especially during the holidays. Guaranteed to be a crowd pleaser!

Rich and Creamy Garlic Mashed Potatoes feature image.

Full of rich flavor and creamy goodness, we love these creamy garlic mashed potatoes. They go perfectly with brisket, meatloaf, grilled chicken, and so many other things! This simple and delicious recipe takes less than 30 minutes to prepare.

Why This Recipe Works?

  • Rich and Creamy, Soft and Fluffy!
  • The ultimate comfort food.
  • Super easy to make.
  • Goes well with many main courses.
  • Kid Friendly.
  • Make ahead side dish.
  • The Best Rich and Creamy Garlic Mashed Potatoes ever!!!
Second feature image of the garlic mashed potatoes.

Main Ingredients

This recipe uses super easy ingredients that can be purchased from a local grocery store if they are not already in your kitchen. Read the Recipe Card for the measurements.

  • Potatoes – We use Russet potatoes as their starchy composition works really well when making mashed potatoes. You can also use Yukon gold potatoes, or a combination of the two.
  • Garlic – We love the flavor of garlic in our mashed potatoes. The amount of garlic used can be easily adjusted to taste.
  • Heavy Cream – Adds richness to the mashed potatoes (you can substitute half and half as well). For a lighter version, you can use milk or chicken stock.
  • Sour Cream – The tangy flavor of the sour cream cuts down the richness and helps create an extra depth of flavor in these amazing mashed potatoes. If you prefer a lighter version of these mashed potatoes, substitute light sour cream here.
  • Grated Parmesan Cheese – Adds earthiness and nuttiness to the smooth, creamy potatoes.
  • Chives – This spice adds a mild onion flavor.
Ingredient picture for the garlic mashed potatoes.

How To Make Rich and Creamy Mashed Potatoes

Step 1: Prep It

  • Scrub, peel and cut the potatoes into quarters and then 2” pieces.
  • Place the cut potatoes in a large pot.
  • Cover the potatoes with cold water and add 2 tablespoons of kosher salt.
cutting the potatoes properly.

Step 2: Boil It

  • Turn the heat up to high, cover the pot and bring to a boil.
  • Once the pot is boiling, reduce the heat to maintain a gentle boil.
  • Continue to cook for an additional 10-15 minutes until the potatoes are fork tender. To check for doneness, pierce the thickest piece of potato with a fork. If the fork splits the potato easily, they’re done. 
how to tell when the potatoes are fully cooked.

Step 3: Heat It

  • While the potatoes are cooking, sauté the garlic and heat the cream. In a small saucepan, over medium low heat, add the butter.
  • Once the butter has melted, add the garlic and sauté for 1 minute.
  • Add the heavy cream to the same saucepan and bring to a gentle simmer.
  • Next, add the sour cream and 2 teaspoons of kosher salt (be sure that you’re adding kosher salt, as regular table salt will result in salty potatoes).
  • Whisk until the mixture is smooth, then remove the pot from the heat.
heat up the garlic cream sauce.

Step 4: Mash It

  • Once the potatoes are done, remove from the heat and drain off the water.
  • With a potato masher, mash the potatoes while they’re still hot (to avoid large lumps) and slowly add in the hot garlic-cream mixture.
mash the potatoes and mix in the sauce.
  • For a smoother, fluffier texture, beat the potatoes with an electric mixer until smooth.
mix the potatoes and cream sauce together.
  • Using a rubber spatula, fold in the grated Parmesan cheese.
  • Taste and adjust seasoning if necessary.
Add in the parmesan cheese to the potato mixture.
  • Top with chives, freshly ground black pepper, and a pat of butter if you like. Serve immediately or transfer to an air tight container once cooled and store in the refrigerator for up to 3 days.
Add chives, butter and serve.

These garlic mashed potatoes pair perfectly with our juicy turkey meatloaf.

Creamy Garlic Mashed Potatoes

Creamy Garlic Mashed Potatoes

Yield: 8-10 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 25 minutes

Rich and creamy, with a hint of tang and a whole lot of deliciousness! These garlic mashed potatoes are fluffy and delightful, the perfect side dish for so many meals, especially during the holidays. Guaranteed to be a crowd pleaser!

Ingredients

  • 3 lbs russet potatoes, peeled, quartered and cut into 2” pieces
  • 2 tablespoons kosher salt, plus 2 teaspoons
  • 1 tablespoon unsalted butter
  • 4-5 cloves of garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • Handful of chives

Instructions

  1. Scrub, peel and cut the potatoes into quarters and then 2” pieces. Place the cut potatoes in a large pot. Cover the potatoes with cold water and add 2 tablespoons of kosher salt. 
  2. Turn the heat up to high, cover the pot and bring to a boil. Once the pot is boiling, reduce the heat to maintain a gentle boil. Continue to cook for an additional 10-15 minutes until the potatoes are fork tender.
  3. While the potatoes are cooking, in a small saucepan, over medium low heat, add the butter. Once the butter has melted, add the garlic and sauté for 1 minute. Add the heavy cream to the same saucepan and bring to a gentle simmer. Next, add the sour cream and 2 teaspoons of kosher salt (be sure that you’re adding kosher salt, as regular table salt will result in salty potatoes). Whisk until the mixture is smooth, then remove the pot from the heat.
  4. Once the potatoes are done, remove from the heat and drain off the water. With a potato masher, mash the potatoes while they’re still hot (to avoid large lumps) and slowly add in the hot garlic-cream mixture. For a smoother, fluffier texture, beat the potatoes with an electric mixer until smooth.
  5. Using a rubber spatula, fold in the grated Parmesan cheese. Taste and adjust seasoning if necessary.
  6. Top with chives, freshly ground black pepper, and a pat of butter if you like. Serve immediately or transfer to an air tight container once cooled and store in the refrigerator for up to 3 days.
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