Creamy, decadent, and flavor-packed, these garlic mashed potatoes will have everyone going back for seconds! They are seriously the best!
Adding garlic and chives to mashed potatoes is a no-brainer! While I sometimes find potato side dishes a bit boring, these garlic mashed potatoes are the best! I learned this recipe from the best: my mom! Growing up, I would hover over her, eager to get a sample of her creamy, flavorful potato masterpiece. These garlic mashed potatoes have a special place in my heart with quick roasted garlic and a sprinkle of fresh chives to make your taste buds come alive. They just might carve out a place in your heart too; watch out! My favorite way to serve garlic mashed potatoes is with a pat of homemade Butter or your favorite gravy!
Why You’ll Love These Garlic Mashed Potatoes
- Easy to make. Delicious does not have to mean difficult! I love how easy these garlic mashed potatoes are to make. From boiling to serving, you’ll have the perfect side dish in less than an hour.
- They go with everything. Simply put, garlic mashed potatoes accompany almost any main course from Chicken Meatballs to Air Fryer Pork Chops to your Thanksgiving turkey!
- Family-friendly. Mashed potatoes are a classic comfort food making them appealing to almost anyone of all ages (the kids will love forming them into various shapes…HAHA!).
- Good for all events and occasions. Whether you are celebrating the holidays with extended family or having a cozy weeknight dinner at home, garlic mashed potatoes are a guaranteed hit!
How To Make The Best Garlic Mashed Potatoes
Ingredients
- Yukon Gold potatoes – Yukon Gold potatoes are more creamy with a natural buttery flavor. Use Russet potatoes if preferred.
- Sour cream – sour cream adds creaminess and a subtle tangy flavor.
- Heavy cream – heavy cream is velvety smooth and rich in flavor.
- Butter – butter adds richness and flavor.
- Garlic cloves – garlic… because garlic makes almost anything better!
- Extra virgin olive oil – extra virgin olive oil adds flavor and moisture. You can use all butter if preferred.
- Chives – chives add a pop of green and freshness.
Directions
Full instructions in the recipe card; this is just an outline!
- Boil.
Boil peeled potato chunks for 20-25 minutes until fork tender.
- Toast.
Toast garlic cloves over medium-high heat for 7 minutes on both sides until skins are charred and insides are soft.
- Peel.
Let garlic cloves cool and then peel. Add olive oil and mash with a fork.
- Mash.
Mash the boiled potatoes to your desired consistency.
- Add.
Add butter, sour cream, and heavy cream. Mix.
- Add more.
Add mashed garlic cloves, snipped chives, and a generous amount of salt and pepper. Mix again and serve.
What Are The Best Potatoes For Garlic Mashed Potatoes?
Russets and Yukon Golds are the best potatoes for this garlic mashed potato recipe! Here are a few of the differences between the two:
- Russet potatoes have a thick, brown skin and are higher in starch resulting in fluffier and lighter mashed potatoes. Russets are also known to absorb flavors of seasonings or toppings, helping differentiate them from their other potato counterparts.
- Yukon Gold potatoes have a thin, yellow-gold skin and are known for their naturally buttery and slightly sweet flavor. I love how creamy Yukon Gold potatoes become when mashing them making them a great option for garlic mashed potatoes!
How To Store Garlic Mashed Potatoes
- Make ahead and store garlic mashed potatoes after they are fully cooled in an airtight container for 4-5 days.
- Reheat by microwaving, stirring every minute or on the stove gently, until warm.
Tips and Tricks
- Mash the potatoes immediately while they are still hot. This will make the mashing process easier in addition to helping create a creamier texture.
- Season generously with salt. Potatoes can take a good amount of salt in order to avoid tasting bland. Make sure to season and taste to adjust the salt to your preference.
- Avoid overcooking. Boil the potatoes until they are fork tender – they should not be falling apart. If overcooked, the potatoes become waterlogged and may become mushy or gummy in texture.
Other Potato Recipes You’ll Love!
- Colcannon Potatoes (Delicious Irish Mashed Potatoes)
- How to Bake a Sweet Potato (Perfect Every Time!)
- Breakfast Potatoes With Crispy Shallots & Peppers
- Roasted Baby Potatoes (With Shallot Rings)
Roasted Garlic Mashed Potatoes
Ingredients
- 3 pounds yellow or Yukon Gold potatoes, peeled and cut into large chunks
- 1 cup sour cream
- 1 cup heavy cream
- 3 tablespoons butter
- 10 large garlic cloves, roughly about a head of garlic, unpeeled
- 1 teaspoon extra virgin olive oil
- Handful of chives, snipped
- Salt & pepper, to taste
Instructions
- Boil peeled potato chunks in a large pot for 20-25 minutes until soft when poked with a fork.
- While potatoes are boiling, place unpeeled garlic cloves in a skillet over medium-high heat. Let them toast in the skillet for 7 minutes. Flip them so the other sides toast for an additional 7 minutes. The garlic skins should be charred, and the insides should be relatively soft.
- Let cloves cool, and then peel them! Add a dash of olive oil and mashed them with a fork.
- Drain potatoes when soft and mash them with a potato masher to desired consistency (I like them quite smooth!). Add butter, sour cream, and heavy cream. Mix until combined.
- Add mashed garlic cloves, snipped chives, and a generous amount of salt and pepper. Mix again until combined.
- Mashed potatoes are best served right away, but you can keep them in the pot (covered) on low heat until the rest of your dinner is ready! Stir occasionally.
Video
Notes
- Keep leftovers in the fridge, covered, for 4-5 days. Microwave or heat on the stove gently, until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
