Creamy Garlic Mashed Potatoes: A Rich & Flavorful Side (Print Version)
Make creamy garlic mashed potatoes! Learn my secrets for fluffy, flavorful spuds. Perfect for any meal, even when kitchen chaos strikes!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
2 lbs Russet Potatoes, peeled and cut into 1-inch chunks
02 -
1 cup Whole Milk, warmed
03 -
1/2 cup (1 stick) Unsalted Butter, softened
→ Flavor Boosters
04 -
4-6 cloves Fresh Garlic, minced (or more, I won't judge!)
05 -
2 oz Cream Cheese, softened
→ Seasonings
06 -
1 tbsp Kosher Salt (plus more for boiling water and to taste)
07 -
1/2 tsp Freshly Ground Black Pepper (plus more to taste)
→ Finishing Touches (Optional)
08 -
Fresh Chives or Parsley, chopped, for garnish
09 -
Crispy Fried Shallots or Bacon Bits
# Instructions:
01 -
Peel those russets and cut 'em into roughly 1-inch chunks. Try to keep them uniform, or else some will be mush and others still hard, which, trust me, is no fun for mashing. I remember one time I was rushing, and my potato chunks were all over the place; the result was a lumpy, inconsistent mess that definitely wasn't "creamy." Rinse them really well under cold water to get rid of some excess starch.
02 -
Pop the potato chunks into a large pot and cover them with cold water by about an inch. This is crucial—cold water ensures even cooking as the water heats up. Add a generous tablespoon of kosher salt to the water; it seasons the potatoes from the inside out, making these Creamy Garlic Mashed Potatoes sing from the start. Bring it to a rolling boil, then reduce heat and simmer until fork-tender, usually 15-20 minutes.
03 -
Once the potatoes are super tender, drain them thoroughly in a colander. And here’s a tip I learned the hard way for truly fluffy Creamy Garlic Mashed Potatoes: put them back in the hot, empty pot over low heat for a minute or two. This steams off any extra moisture, making for fluffier, less watery mashed potatoes. Oh, the number of times I skipped this step and ended up with a sad, dense mash!
04 -
Take the pot off the heat. Add your softened butter, cream cheese, and minced garlic to the hot potatoes. Grab your masher (or a potato ricer if you're fancy, but I like a bit of texture with a masher). Start mashing! Don't overdo it, though; you want creamy, not gluey. Over-mashing is the quickest way to ruin your Creamy Garlic Mashed Potatoes.
05 -
In a small saucepan, gently warm your whole milk. You don't want it boiling, just warm enough to incorporate easily without cooling down your spuds. Gradually add the warm milk to the mashed potatoes, stirring it in until you reach your desired creamy consistency. This is where you can adjust for how thick or loose you like your Creamy Garlic Mashed Potatoes.
06 -
Taste, taste, taste! This is the most important step, honestly. Add more kosher salt and freshly ground black pepper as needed. Sometimes I throw in a little pinch of garlic powder here too for an extra kick, but that's just me. Give it one last gentle stir, then transfer your beautiful Creamy Garlic Mashed Potatoes to a serving bowl. A sprinkle of fresh chives or parsley makes it look extra special!
# Notes:
01 -
Always start potatoes in cold, salted water for even cooking and flavor.
02 -
For make-ahead, store cooled potatoes in an airtight container; reheat gently with a splash of warm milk.
03 -
No cream cheese? A dollop of sour cream or Greek yogurt works for tang, but the texture will be slightly different.
04 -
A sprinkle of crispy fried shallots or bacon bits takes these Creamy Garlic Mashed Potatoes to another level!
# Equipment Needed:
01 -
Large pot
02 -
colander
03 -
potato masher (or ricer)
04 -
small saucepan
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 5-8g