Description
The absolute best creamy garlic mashed potatoes you’ll ever make! This recipe is my go-to for holidays and cozy nights, full of butter, cream, and love.
Ingredients
Scale
- For the Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1 tbsp Kosher salt, for boiling water
- Creamy Garlic Mixture:
- 1/2 cup (1 stick) unsalted butter
- 4–5 cloves garlic, smashed
- 1/2 cup heavy cream
- 1/4 cup whole milk
- Finishing Touches:
- 1/4 cup sour cream or full-fat cream cheese, at room temperature
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, freshly cracked
- 2 tbsp fresh chives, finely chopped
Instructions
- Prep & Boil the Potatoes: First things first, I get my potatoes peeled and chopped into even-ish 1-inch chunks. I toss them in a big pot, cover them with cold water, and add a very generous pinch of salt. This is where I always used to forget the salt, and my potatoes would taste so flat! I bring it to a boil and let them cook until they’re super tender, like when a fork slides in with zero resistance. It usually takes about 15-20 minutes. The whole kitchen starts to smell earthy and wonderful.
- Infuse the Creamy Goodness: While the potatoes are doing their thing, I get a small saucepan out. I melt the butter over medium-low heat and toss in the smashed garlic cloves. I let them sizzle away for a minute or two until I can smell that amazing garlic aroma—seriously, it’s one of the best smells on earth. Then, I pour in the heavy cream and milk, stirring it all together. I let it warm up gently until it’s steamy but not boiling. This step is my secret weapon for flavor!
- Drain & Dry the Spuds: Once the potatoes are perfectly tender, I drain them really, really well in a colander. This is a big deal! I learned the hard way that watery potatoes lead to sad, soupy mash. I let them sit in the colander for a minute to let the steam escape. Sometimes I even pop them back in the hot, empty pot for a minute over low heat to dry them out even more. It feels a little extra, but it makes a huge difference, I promise.
- Time to Mash!: Okay, here’s my soapbox moment: do not use a blender or food processor! You will get potato glue. Ask me how I know. I use a potato ricer for the absolute smoothest, fluffiest texture. It feels like a bit of work, but the result is so worth it. If you don’t have one, a regular hand masher is totally fine. I just get in there and mash until all the big lumps are gone. It’s kind of therapeutic, honestly.
- Bring It All Together: Now for the magic. I strain that beautiful, warm, garlic-infused cream mixture right into the mashed potatoes, leaving the garlic cloves behind. I gently fold everything together with a spatula. You can see them transform from plain potatoes into something silky and luxurious. Then I stir in the sour cream, salt, and a good amount of freshly cracked black pepper. I always taste it here—and usually add more salt.
- Garnish and Serve Hot: The final touch! I transfer the potatoes to a serving bowl, make a little swirl on top, and sprinkle generously with fresh chives. If I’m feeling extra, I’ll add a final pat of butter right in the middle to melt into a golden pool. They are best served immediately, while they’re steaming and begging to be eaten. The smell of the garlic, cream, and fresh chives all together? Heaven.