Blow-Your-Mind Creamy Garlic Mashed Potatoes

These creamy garlic mashed potatoes are rich, velvety, and infused with aromatic herbs for the ultimate comfort food side dish. Yukon Gold potatoes bring natural buttery flavor, while garlic cream and melted butter elevate this recipe into something truly unforgettable.

Why You’ll Love This Recipe

• Luxuriously smooth and flavorful with minimal effort.
• Garlic and herb-infused cream adds depth without overpowering.
• Versatile side dish that pairs with everything from holiday roasts to weeknight dinners.
• Can be made rustic with a masher or silky smooth with a potato ricer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 pounds Yukon Gold potatoes, diced into 2-inch pieces
• Kosher salt and ground black pepper, to season
• 1 ½ cups heavy cream
• 2 heads garlic, excess paper removed and halved crosswise
• 2 sprigs fresh rosemary
• 8 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 1 cup unsalted butter, diced into tablespoons

Directions

1. Place diced Yukon Gold potatoes in a large Dutch oven and cover with cold water by 2 inches. Season with 3 tablespoons kosher salt. Bring to a boil, reduce to a simmer, and cook 20 minutes, until fork-tender. Drain and return to pot.
2. While potatoes cook, add heavy cream, garlic, rosemary, thyme, bay leaves, and peppercorns to a saucepan. Bring to a simmer over medium heat, stirring often, then remove from heat. Let steep.
3. Pass potatoes through a potato ricer for a smooth texture (or mash with a masher for rustic style). Halfway through, strain the infused cream into the potatoes and add diced butter. Continue mashing until creamy.
4. Stir gently to combine, seasoning with additional salt and pepper to taste.
5. Serve hot, topped with cracked black pepper and snipped chives if desired.

Servings and timing

Serves 8 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Swap Yukon Golds for Russets for a fluffier mash.
• Use half-and-half instead of cream for a lighter version.
• Stir in parmesan, cheddar, or cream cheese for extra richness.
• Add roasted garlic instead of steeped garlic for a sweeter, caramelized flavor.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop with a splash of cream or milk to loosen.
• Can be frozen for up to 1 month. Thaw overnight in the fridge and reheat slowly.

FAQs

Can I make these mashed potatoes ahead of time?

Yes, prepare them up to a day in advance and reheat with extra cream before serving.

Do I need to peel Yukon Gold potatoes?

No, their thin skins can stay on for a rustic mash, though peeling makes them smoother.

What’s the best tool for mashing?

A potato ricer creates silky potatoes, while a masher gives a chunkier, rustic texture.

Can I use dried herbs instead of fresh?

Yes, but fresh herbs give a brighter flavor. If using dried, use about one-third the amount.

How do I avoid gummy mashed potatoes?

Don’t overmix and avoid using a food processor or blender, which overworks the starch.

Can I substitute the heavy cream?

Yes, whole milk, half-and-half, or plant-based cream alternatives can be used.

How do I make these dairy-free?

Swap butter for vegan butter and heavy cream for unsweetened oat or almond cream.

What kind of potatoes are best?

Yukon Golds are ideal for creamy, buttery potatoes. Russets also work but yield a fluffier mash.

Can I add cheese?

Absolutely. Parmesan, cheddar, or cream cheese stir in beautifully for extra flavor.

Can I double this recipe for a holiday crowd?

Yes, just use a larger pot and saucepan for the cream infusion.

Conclusion

These Blow-Your-Mind Creamy Garlic Mashed Potatoes are the ultimate upgrade to classic mashed potatoes. With silky texture, rich garlic-herb flavor, and plenty of buttery goodness, they’re a guaranteed hit at any table, from holiday feasts to simple weeknight dinners.

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