Garlic Mashed Potatoes Recipe

Everyone’s going to ask to please pass the potatoes over and over again over these buttery, fluffy, creamy, truly DIVINE garlic mashed potatoes!

One of my most favorite side dishes ever is potatoes. I could really eat them any style – roasted, smashed, diced, shredded… but these garlic mashed potatoes with sour cream are my absolute favorite! The combination of red potatoes, butter, sour cream, plus minced garlic is just divine. Plus, I like to add a little extra kick of garlic with some garlic powder and just a pinch of salt and cracked black pepper to round it all out.

And if your oven and stove are already jam-packed with other holiday goodies, no need to panic, because I’ve also included directions for making these mashed potatoes in the Instant Pot!

Garlic Mashed Potatoes Recipe

Everyone’s going to ask to please pass the potatoes over and over again over these buttery, garlicky, creamy, smooth, deeeelicious garlic mashed potatoes!

Prep: 10min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 254 kcal, Carbohydrate 39 g, Protein 6 g, Fat 9 g, Saturated Fat 5 g, Cholesterol 23 mg, Sodium 478 mg, Fiber 4 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 3 pounds red potatoes (peeled if desired (see note))
• 4 tablespoons butter
• 8 ounces sour cream
• ½ cup whole milk
• 1 tablespoon minced garlic
• 1-2 teaspoons garlic powder (to taste)
• 1-2 teaspoons salt (to taste)
• ¼ teaspoon cracked black pepper (or 1/8 teaspoon ground black pepper)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Cook the potatoes (see directions for stovetop or Instant Pot methods below).’, ‘name’: ‘Cook the potatoes (see directions for stovetop or Instant Pot methods below).’, ‘url’: ‘https://www.lecremedelacrumb.com/garlic-mashed-potatoes/#wprm-recipe-32367-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘In a large bowl combine hot (drained) potatoes, butter, milk, sour cream, garlic, garlic powder, salt, and pepper.’, ‘name’: ‘In a large bowl combine hot (drained) potatoes, butter, milk, sour cream, garlic, garlic powder, salt, and pepper.’, ‘url’: ‘https://www.lecremedelacrumb.com/garlic-mashed-potatoes/#wprm-recipe-32367-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Use a potato masher OR use your hand mixer (my favorite method!) to mix your potatoes just until all ingredients are combined – your potatoes should still have a few lumps, do not over-mix!’, ‘name’: ‘Use a potato masher OR use your hand mixer (my favorite method!) to mix your potatoes just until all ingredients are combined – your potatoes should still have a few lumps, do not over-mix!’, ‘url’: ‘https://www.lecremedelacrumb.com/garlic-mashed-potatoes/#wprm-recipe-32367-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Taste, add salt and pepper if needed. Serve and enjoy!’, ‘name’: ‘Taste, add salt and pepper if needed. Serve and enjoy!’, ‘url’: ‘https://www.lecremedelacrumb.com/garlic-mashed-potatoes/#wprm-recipe-32367-step-0-3’}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘Potatoes – Stovetop Method’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Cut the potatoes into quarters. Place in a large pot and cover with water (water should come 1 inch above potatoes. Bring to a boil over HIGH heat, once boiling reduce heat to medium-high. Boil for 10-12 minutes until potatoes are easily pierced to the center by a fork. Drain the water and transfer potatoes to a large bowl.’, ‘name’: ‘Cut the potatoes into quarters. Place in a large pot and cover with water (water should come 1 inch above potatoes. Bring to a boil over HIGH heat, once boiling reduce heat to medium-high. Boil for 10-12 minutes until potatoes are easily pierced to the center by a fork. Drain the water and transfer potatoes to a large bowl.’, ‘url’: ‘https://www.lecremedelacrumb.com/garlic-mashed-potatoes/#wprm-recipe-32367-step-1-0’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘Potatoes – Instant Pot Method’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Place metal rack in the bottom of your pressure cooker. Add 1 cup water, then place potatoes on metal rack. Cover, set vent to SEAL position. Set to PRESSURE COOK or MANUAL for 8 minutes. Once cook time is up, quick release by turning knob to the VENT position. Once float valve has dropped, remove lid, drain pot, and transfer potatoes to a large bowl.’, ‘name’: ‘Place metal rack in the bottom of your pressure cooker. Add 1 cup water, then place potatoes on metal rack. Cover, set vent to SEAL position. Set to PRESSURE COOK or MANUAL for 8 minutes. Once cook time is up, quick release by turning knob to the VENT position. Once float valve has dropped, remove lid, drain pot, and transfer potatoes to a large bowl.’, ‘url’: ‘https://www.lecremedelacrumb.com/garlic-mashed-potatoes/#wprm-recipe-32367-step-2-0’}]}

Creamy Garlic Mashed Potatoes

Six garlic cloves and Parmesan cheese add savory depth to Alton Brown’s Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.

Prep: 0 20min0

Total: 0 50min0

Yield: 10 to 12 servings

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 258, Fat 10g, Saturated Fat 6g, Carbohydrate 32g, Fiber 2g, Sugar 3g, Protein 11g, Cholesterol 29mg, Sodium 525mg

Ingredients:

• 3 1/2 pounds russet potatoes
• 2 tablespoons kosher salt
• 16 fluid ounces (2 cups) half-and-half
• 6 cloves garlic, crushed
• 6 ounces grated Parmesan

Instruction:

1. Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
3. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Roasted Garlic Mashed Potatoes

Made with olive oil and roasted garlic, these creamy homemade mashed potatoes are one of our favorite side dishes.

Prep: 10min

Total: 70min

Yield: 4

Ingredients:

• 1 whole garlic bulb
• Extra virgin olive oil (for drizzling)
• Sea salt
• 2 pounds Yukon gold or butterball potatoes (peeled)
• 2 teaspoons sea salt (divided)
• ⅓ cup extra-virgin olive oil
• Freshly ground black pepper
• Butter (optional for serving)
• Chopped chives and/or rosemary (optional for sprinkling)

Instruction:

1. Preheat the oven to 350°F.
2. Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender. Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.
3. Make the mashed potatoes: Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
4. Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, rosemary, and chives, if desired.

Garlic Mashed Potatoes with Garlic Butter

These garlic mashed potatoes are creamy, garlicky, and the perfect side for Thanksgiving and Christmas! It’s made with soft fluffy potatoes, garlic infused heavy cream, and finished with a drizzle of sauteed garlic butter for extra garlic flavor!

Prep: 15min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 428 kcal, Carbohydrate 42 g, Protein 6 g, Fat 27 g, Saturated Fat 17 g, Trans Fat 1 g, Cholesterol 93 mg, Sodium 101 mg, Fiber 5 g, Sugar 2 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 3 lbs potatoes (Yukon gold, creamer, russet potatoes)
• 1⅓ cups heavy cream (start with less, adjust to your liking)
• 1 Tablespoon chopped herbs (chives, green onions, or parsley)
• salt & pepper (to taste)
• 4 Tablespoons butter
• 1 Tablespoon vegetable oil
• 6 cloves garlic (finely minced)

Instruction:

1. Prep and boil potatoes: Wash and peel the potatoes then cut them into 1 inch pieces. Cover with water and boil until soft and fork tender, about 10 minutes. Drain very well and place back into the hot pot to remove excess water. Mash the potatoes using a potato ricer, potato masher, or other tool. See Note 2.
2. Make garlic butter and cream: Heat a sauce pan over medium low heat and add the garlic, butter, and vegetable oil. Saute until garlic is soft and fragrant, about 1½ to 2 minutes. Reserve a tablespoon of garlic butter for later. Add the heavy cream to the sauce pan and heat until cream is warm and infused with garlic flavor. Do not boil the cream.
3. Add remaining ingredients: Add the garlic cream to the potatoes and mix until smooth and creamy. Taste and season with salt and pepper. Note: Start with ⅔ of the amount of cream and add more if you want a smoother consistency. See Note 3 for more details.
4. Serve: Spoon mashed potatoes into a serving bowl and drizzle with the reserved garlic butter. Garnish with herbs and serve immediately. Enjoy!

Garlic Mashed Potatoes Recipe

FAQ

How does Gordon Ramsay make mashed potatoes?

What adds flavor to mashed potatoes?

What can I use to mash garlic?

What makes a better mashed potato?