I perfected my Creamy Garlic Mashed Potatoes so the butter and roasted garlic melt into every forkful, making them the secret side everyone will be asking for at holiday dinners.

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I never thought Yukon Gold potatoes and a mound of garlic cloves could cause a family food fight, but they do. I call these Creamy Garlic Mashed Potatoes, and every time I bring them to a table people wipe their plates clean and whisper that they might be the Best Creamiest Mashed Potatoes theyve eaten all year.

I screwed this up a few times, kept tweaking, and now there are tricks in my head I cant stop using. They somehow feel indulgent without being fussy, and they steal the show at holiday dinners even when nothing else goes right.

Ingredients

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They’re starchy, rich in carbs and some vitamin C, makes creamy base and texture.
Packs big flavor, low calories, has allicin that helps health, can be sharp raw.
Adds richness and mouthfeel, mostly saturated fat, but wow it makes everything better.
Makes mash ultra smooth, high fat and calories, helps coat starch for silkiness.
Gives tangy creaminess, boosts body and stability, small hit of protein and calcium.
Fresh herbs cut richness, add bright note, tiny vitamins and fresh aroma.
Salty umami lift, small protein and calcium boost, makes the mash more savory.

Ingredient Quantities

3 lb Yukon Gold potatoes (or russets), peeled and cut into chunks

8 large garlic cloves, minced (or 1 head roasted, your call)

6 tbsp unsalted butter, room temp, divided

1 cup heavy cream (240 ml) warmed

4 oz cream cheese, softened

1/4 cup sour cream (optional)

1 1/2 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

2 tbsp chopped fresh chives or parsley for garnish

2 tbsp grated Parmesan (optional, but really good)

How to Make this

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1. Peel and cut 3 lb Yukon Gold or russet potatoes into even chunks, put them in a large pot, cover with cold water, add 1 1/2 tsp kosher salt and bring to a boil, then simmer until fork tender about 15 to 20 minutes.

2. While potatoes cook choose your garlic method: for bright garlic mince 8 large cloves and gently cook in 2 tbsp of the butter over medium low heat just until fragrant 1 to 2 minutes dont let it brown; for mellow garlic roast a whole head: preheat oven to 400 F, slice the top, drizzle a little oil, wrap in foil and roast 35 to 45 minutes until very soft then squeeze out the cloves.

3. Drain the potatoes very well and return them to the hot pot for 1 to 2 minutes on low to steam off excess water this helps keep them fluffy.

4. Mash the potatoes with a ricer or potato masher to your preferred texture, but dont overwork them or they get gluey.

5. Warm 1 cup heavy cream (240 ml) with 4 oz softened cream cheese in a small saucepan or microwave until the cheese melts and the mixture is hot and smooth; stir in the remaining 4 tbsp butter so it melts into the cream.

6. Add the garlic into the warm cream mixture (if you roasted garlic mash it first), then pour this mixture into the potatoes in batches, stirring gently until creamy and smooth.

7. Stir in 1/4 cup sour cream if using, 1/2 tsp freshly ground black pepper, and taste for salt, adjusting as needed; fold in 2 tbsp grated Parmesan if you want that extra savory hit.

8. Transfer to a serving bowl, top with the last little pat of butter if you like, sprinkle with 2 tbsp chopped fresh chives or parsley and a bit more Parmesan.

9. Serve hot. Leftovers reheat with a splash of milk or cream over low heat, stirring gently until warmed through.

Equipment Needed

1. Large heavy-bottomed pot for boiling the potatoes
2. Colander to drain the potatoes well, dont skip this step
3. Potato ricer or sturdy potato masher (whichever you prefer)
4. Measuring cups and spoons (1 cup, 1/4 cup, tsp)
5. Small saucepan or microwave-safe bowl to warm cream and melt cream cheese
6. Chef’s knife and cutting board for peeling and chopping
7. Wooden spoon or heatproof spatula for stirring and folding
8. Baking sheet plus foil for roasting a head of garlic, or a garlic press if you want to crush cloves

FAQ

Q: Can I use russets instead of Yukon Gold? A: Yes, totally. Yukon Golds are creamier and a bit buttery, russets get fluffier and more absorbent so they soak up more butter and cream, so you might need a splash more liquid if you use russets.

Q: Should I use raw minced garlic or roast a head of garlic? A: Both work. Roasted garlic is mellow and sweet, raw is punchy. If you pick raw, sauté it briefly in some butter or warm it in the cream so it mellows, or use the roasted head if you want a gentler garlic flavor.

Q: How do I keep the potatoes from getting gluey or gummy? A: Don't overwork them. Mash by hand or use a ricer, not a high speed mixer. Drain well and let the potatoes steam-dry a minute after boiling, warm your cream and butter before adding, then fold gently until just combined.

Q: Can I make these ahead and reheat? A: Yes. Refrigerate up to 3 days, or freeze for longer. Reheat slowly on the stovetop over low heat or in a 350°F oven covered, stirring and adding a little warm cream or butter so they stay creamy.

Q: Is the sour cream or cream cheese necessary? A: No, but they make them richer. Cream cheese adds body and a tang, sour cream adds tang and silkiness. You can skip sour cream if you want, but keep the cream and butter for richness.

Q: How much salt should I add? A: Start with the 1 1/2 teaspoons kosher salt called for, taste, then add more if needed. If you used salted butter, cut back a little. Potatoes often need more salt than you expect, so taste as you go.

Ultimate Garlic Mashed Potatoes Recipe Substitutions and Variations

Potatoes: Swap Yukon Golds for russets if you want a fluffier, lighter mash, or use red potatoes for a creamier, slightly waxy result — cook times may vary.
Heavy cream: Use 1 cup whole milk plus 2 to 3 tbsp melted butter for similar richness, or use 1 cup half and half for a lighter but still creamy finish.
Cream cheese: Replace 4 oz cream cheese with equal mascarpone for the same texture, or use about 1/3 to 1/2 cup strained full‑fat Greek yogurt for tang if you don’t mind a bit less richness.
Butter: Swap unsalted butter with ghee for a nuttier flavor, olive oil for a dairy‑free option, or a high‑quality vegan butter if you’re avoiding dairy.

Pro Tips

1) Pick your potato on purpose: russets make it fluffier, Yukon Golds give a richer, creamier mouthfeel. Cut them into even pieces so they cook the same, and dont skimp on peeling if you want truly smooth mash.

2) Drain well then let the potatoes sit back on the hot burner for a minute to dry out a bit before mashing, or blot with a towel if youre in a rush. Excess water is the main reason mashed potatoes get runny or gluey.

3) Warm the cream, cream cheese and butter before you add them and pour in small batches until you reach the texture you like. Use a ricer or hand masher for fluffier results, and avoid whips or mixers unless you know exactly what youre doing or youll overwork the starch and get gluey mash.

4) Garlic and seasoning are everything: roast garlic for mellow, deep flavor or saute minced garlic briefly for a brighter hit. Taste and salt while the mash is hot, save a pat of butter and some fresh chives for finishing, and if it gets too thick later stir in a splash of warm cream or some of the reserved potato cooking water.