Creamy Garlic Mashed Potatoes with Heavy Cream
Rich and Creamy Garlic Mashed Potatoes made with 6 ingredients. They have perfectly cooked russet potatoes mashed with fresh minced garlic, butter, and heavy whipping cream.
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These Garlic Mashed Potatoes with cream are exceptionally rich and creamy and are the perfect holiday or weeknight side dish.
Mashed potatoes are a given at any holiday table. Some mashed potatoes are better than others but I believe these mashed potatoes will be your favorite to make year after year.
My family loves to make this recipe during the holiday time, as well as on weeknights. They are smooth, and buttery, having a hint of garlic, and taste delicious with homemade gravy.
Recipe Ingredients
- Russet Potatoes – Russet potatoes are my favorite potatoes to use for mashed potatoes. They are starchy, they have a nice texture, and they are not sweet-tasting like Yukon gold potatoes.
- Butter – A tip I learned from my sister for making smooth mashed potatoes is to mash the potatoes without the butter first. After you have mashed the potatoes as much as they can go, then add in the butter. I normally use unsalted butter for all my cooking, but you can also use salted butter. Just don’t add all of the salt in the recipe at once without tasting first.
- Garlic – I love to add freshly minced garlic to my mashed potatoes because it adds so much flavor to them. I like to drain the potatoes and then mash the minced garlic with the potatoes. This helps to cook out a bit of that strong raw garlic flavor.
- Heavy Whipping Cream – The number one key to making the best-mashed potatoes is using heavy whipping cream instead of milk. While milk can make delicious mashed potatoes, they won’t be as rich and creamy as if you were to use heavy whipping cream.
- Black Pepper – Freshly ground black pepper is a must for mashed potatoes. The fresh, almost spicy taste that freshly ground black pepper adds to these potatoes is not comparable to the pre-ground black pepper.
Looking for More Recipes?
- Creamy Garlic Mashed Red Potatoes
- Smashed Potatoes with Cheese
- Air Fryer Baked Sweet Potatoes with Whipped Cinnamon Butter
- Garlic Rosemary Roasted Fingerling Potatoes
- Lemon Za’atar Roasted Potatoes
- Crispy Breakfast Potatoes
- Grandpa’s Southern Turkey Cornbread Dressing
- Naturally Sweetened Orange Cranberry Sauce
- Homemade Gravy Recipe with Pan Drippings
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Creamy Garlic Mashed Potatoes with Heavy Cream
Equipment
- Fine mesh sieve or potato masher
Ingredients
- 5 small russet potatoes
- 1 large garlic clove finely minced
- 4 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup heavy whipping cream
Instructions
- Peel and cut your russet potatoes into large chunks. Rinse them to get all the starch off, then put them in a medium sized-pot of cold water to boil. Starting with cold water allows the potatoes to boil more evenly.
- Boil the potatoes until they are fork-tender, 15 – 20 minutes then drain.
- Combined potatoes with minced garlic then press them through a fine mesh sieve set over a large mixing bowl.
- Stir in butter salt, black pepper, and heavy whipping cream until the potatoes are smooth and creamy.
- Taste and adjust seasoning, if necessary. Enjoy!
Notes
Storage/ Reheat Instructions
- Mashed potatoes can last a few days in the refrigerator in an air-tight container.
- You can reheat your mashed potatoes on the stove with a few tablespoons of heavy whipping cream or milk.
Tips and tricks
- For ultra-smooth mashed potatoes, press boiled potatoes through a fine-mesh sieve into a large mixing bowl then combine with the other ingredients.
- If you don’t want raw garlic in your mashed potatoes, lightly cook it in butter or use roasted garlic.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
