Go Back
To make creamy garlic mashed potatoes, gather these key items: - 2 pounds Yukon Gold potatoes, peeled and cubed - 1 head of garlic, roasted - 1/2 cup unsalted butter, softened - 1/2 cup heavy cream - 1/2 cup sour cream - Salt to taste - Freshly cracked black pepper to taste - Fresh chives, chopped (for garnish) These simple ingredients create a rich and flavorful dish. Yukon Gold potatoes are my favorite. They have a natural creaminess that shines through when mashed. Roasted garlic adds a sweet, rich flavor. Butter, cream, and sour cream make the potatoes smooth and decadent. You can mix things up with these optional ingredients: - Grated Parmesan cheese - Fresh herbs like thyme or rosemary - Cream cheese for extra richness - A splash of milk for a lighter texture These additions can enhance the flavor or texture. Cheese will make it more savory, while herbs add a fresh touch. If you need alternatives, consider these substitutes: - Russet potatoes instead of Yukon Gold - Olive oil in place of butter for a lighter option - Greek yogurt instead of sour cream for a tangy twist - Almond milk for a dairy-free version Using substitutes can help fit your diet or taste. Russet potatoes will still give you a fluffy texture, while Greek yogurt adds protein. These choices keep the dish delicious while meeting your needs. For the full recipe, check out the Heavenly Creamy Garlic Mashed Potatoes. Start by peeling and cubing 2 pounds of Yukon Gold potatoes. This type is great for creamy mashed potatoes. Place the cubed potatoes in a large pot. Cover them with cold water. Add a pinch of salt to enhance flavor. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium. Let the potatoes simmer for about 15 to 20 minutes. Test them with a fork. They should be fork-tender when ready. While the potatoes cook, prepare the garlic. Take one head of garlic and slice off the top. Drizzle it with a bit of olive oil to add flavor. Wrap the garlic in foil tightly. Preheat your oven to 400°F (200°C). Roast the garlic for about 30 minutes. It should become soft and caramelized. This method brings out the sweet flavor of garlic. Once the potatoes are cooked, drain them well. Return the potatoes to the pot. Squeeze the roasted garlic cloves into the pot. Add 1/2 cup of softened unsalted butter, 1/2 cup of heavy cream, and 1/2 cup of sour cream. Stir in salt and freshly cracked black pepper to taste. Use a potato masher or a hand mixer to mash everything together. Aim for a creamy texture, but do not over-mix. Adjust the seasoning if needed. Finally, transfer the mashed potatoes to a serving bowl. Garnish with freshly chopped chives for a pop of color. Enjoy this creamy garlic mashed potato dish as a perfect side for any meal. For the full recipe, check the details above. To get creamy garlic mashed potatoes, use Yukon Gold potatoes. They are soft and buttery. Boil them until fork-tender, about 15-20 minutes. Make sure to drain them well. When you mash the potatoes, add in the butter, heavy cream, and sour cream. This mix gives the potatoes their rich texture. You can use a potato masher or a hand mixer. Be gentle, though. Over-mixing can make them gluey. Seasoning is key to great flavor. Always add salt to the boiling water. This helps the potatoes absorb the salt. After mashing, taste your potatoes. Add more salt or freshly cracked black pepper as needed. Fresh chives make a lovely garnish. They add a pop of color and a fresh taste. You can also try adding garlic powder for an extra kick. One common mistake is using the wrong potatoes. Avoid starchy potatoes like Russets; they can be too dry. Another mistake is not draining the potatoes well. Excess water can dilute the flavor and creaminess. Also, don’t skip the roasting of the garlic. This step adds depth and sweetness to your dish. For the full recipe, check the link provided earlier in this article. {{image_2}} To add a fresh twist, use herbs. Try adding fresh rosemary or thyme to your mashed potatoes. Chop about a tablespoon of each and mix them in with the garlic and cream. The herbs bring a bright flavor that pairs well with the garlic. You can also use dried herbs if fresh ones aren't available. Just use half the amount, as dried herbs have a stronger taste. If you love cheese, this variation is for you. Stir in a cup of shredded cheese before mashing. Cheddar cheese adds a sharp flavor, while cream cheese gives a rich creaminess. For a fun twist, consider adding blue cheese for a bold taste. Just remember, cheese can make the dish saltier, so adjust your salt accordingly. You can still enjoy this dish without dairy. Use plant-based milk, like almond or oat milk, instead of cream. Swap the butter for vegan butter or olive oil. For a creamy texture, use cashew cream or silken tofu. They blend well and provide a rich taste. This way, everyone can enjoy creamy garlic mashed potatoes. Feel free to explore these variations to find your favorite! For the complete recipe, check out the Full Recipe section. After enjoying your creamy garlic mashed potatoes, let them cool. Place them in an airtight container. Store them in the fridge for up to three days. If you want them to last longer, consider freezing them. To reheat, take the mashed potatoes out of the fridge. You can use a microwave or stovetop. If using the microwave, heat in short bursts, stirring between. This helps to keep them creamy. If using the stovetop, add a splash of milk or cream to keep them smooth. Heat on low, stirring often. These mashed potatoes freeze well. Scoop them into freezer-safe containers. Leave some space at the top for expansion. Label the containers with the date. They can stay in the freezer for up to three months. When ready to eat, thaw them overnight in the fridge. Reheat as described above. Enjoy your creamy garlic mashed potatoes anytime! For the complete recipe, check out the Full Recipe. The best potatoes for creamy garlic mashed potatoes are Yukon Gold. They are smooth and buttery. Their natural sweetness adds depth to the dish. You can also use Russet potatoes, but they can be a bit drier. Yukon Gold potatoes give you the best creamy texture. Yes, you can make creamy garlic mashed potatoes ahead of time. Prepare them and store in an airtight container. Keep them in the fridge for up to two days. To reheat, place them in a pot over low heat. Stir in a bit of cream to bring back their creaminess. You can adjust this recipe easily. For a dairy-free option, swap the butter and cream for olive oil and almond milk. Use a vegan sour cream for added creaminess. If you need gluten-free, this recipe is naturally gluten-free. Just ensure all your ingredients are labeled gluten-free. For the full recipe, check out the recipe section above. Enjoy your cooking! This post covered essential ingredients and steps for creamy garlic mashed potatoes. You learned how to prepare, combine, and store them. Tips and variations add flavor and fun. Now you can make it your own with herbs or cheese. Avoid common mistakes to ensure you get perfect results. Enjoy experimenting with different ingredients and storage methods. With these insights, you can create tasty mashed potatoes every time. You have all the tools to impress at your next meal. Enjoy!

- Creamy Garlic Mashed Potatoes

Indulge in the ultimate comfort food with these Heavenly Creamy Garlic Mashed Potatoes! Discover how to create the creamiest, most flavorful mash using simple ingredients like roasted garlic, butter, and sour cream. Perfect for any occasion, these mashed potatoes will elevate your dinner table.
Print Recipe Pin Recipe

Ingredients
  

2 pounds Yukon Gold potatoes, peeled and cubed

1 head of garlic, roasted

1/2 cup unsalted butter, softened

1/2 cup heavy cream

1/2 cup sour cream

Salt to taste

Freshly cracked black pepper to taste

Fresh chives, chopped (for garnish)

Instructions
 

Begin by placing the peeled and cubed Yukon Gold potatoes into a large pot and cover them with cold water. Add a generous pinch of salt and bring the pot to a boil over high heat.

    Once boiling, reduce the heat to medium and let the potatoes simmer until fork-tender, about 15-20 minutes.

      While the potatoes are boiling, prepare the roasted garlic. Cut the top off the head of garlic, drizzle with a bit of olive oil, wrap it in foil, and roast in a preheated oven at 400°F (200°C) for about 30 minutes until soft and caramelized.

        Drain the cooked potatoes and return them to the pot.

          Squeeze the roasted garlic cloves out of their skins directly into the potatoes. Add the softened butter, heavy cream, and sour cream, then season generously with salt and pepper.

            Using a potato masher or a hand mixer, mash the potatoes until they reach your desired level of creaminess and fluffiness, but be careful not to over-mix.

              Taste and adjust the seasoning if necessary.

                Transfer the mashed potatoes to a serving bowl and garnish with freshly chopped chives for a touch of color and flavor.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6