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.
Key Ingredients in Creamy Garlic Mashed 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.
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 in all the salt in the recipe at once without tasting first.
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.
I love to use organic heavy whipping cream whenever possible!
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.
We purchased a pepper grind several years ago and I have loved it ever since!
What is your favorite holiday or weeknight side dish to make?
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Rich and Creamy Garlic Mashed Potatoes made with 6 ingredients. These Creamy Garlic Mashed Potatoes are exceptionally rich and creamy and are the perfect holiday or weeknight side dish.
- 5 small russet potatoes
- 1 large garlic clove, minced
- 4 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup heavy whipping cream
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. Drain the water.
Use a potato masher or fork to mash the potatoes with minced garlic. Then add in the butter. Continue mashing until the potatoes are smooth and not grainy and separated anymore.
Mix in the salt, black pepper, and heavy whipping cream, until the potatoes are smooth and creamy.
Taste and adjust seasoning, if necessary. Enjoy!
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.
Keywords: creamy garlic mashed potatoes, mashed potatoes, potatoes, russet potatoes, side dish, holiday, holiday side dish, meat and potatoes