Garlic Mashed Potatoes Recipe

I’m sharing my Garlic Mashed Potatoes as a Make Ahead Mashed Potatoes option that combines sour cream, heavy cream and a precise garlic ratio with a simple trick I picked up along the way.

I never thought mashed potatoes could surprise me, but these Garlic Mashed Potatoes did. Big hits of garlic and a tang from sour cream make them rich without feeling too fussy, and somehow they keep you going back for another forkful.

I kept tweaking the texture till it felt right, and the bowl was gone before I could say anything. I even peeked at Pioneer Woman’s Make Ahead Mashed Potatoes and skimmed some Perfect Mashed Potatoes chatter, but this version feels simpler and a little bolder.

Try it when you want plain potatoes to suddenly stop being plain, youll be glad.

Ingredients

• Potatoes: Starchy base, mostly carbs, some fiber and vitamin C, makes the mash creamy and hearty.
• Garlic: Sharp aromatic few calories, adds savory depth and mild sweetness when roasted.
• Butter: Rich in fat and flavor, boosts silkiness and mouthfeel, use less if watching calories.
• Sour cream: Tangy, adds creaminess and slight acidity, gives it a little protein its tangy.
• Heavy cream: Ultra smooth fat, increases richness and silky texture, minimal vitamins just calories.
• Chives or parsley: Fresh herbs add brightness, tiny vitamins and color, makes the mash feel lighter
• Salt and pepper: Essential seasoning, balances flavors, sodium caution for some, pepper gives mild bite.

Ingredient Quantities

• 2 lb Yukon Gold or russet potatoes
• 6 large garlic cloves
• 6 tablespoons unsalted butter
• 1/2 cup full fat sour cream
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives or parsley optional
• Extra butter for serving optional

How to Make this

1. Peel potatoes if you like (Yukon Gold skins are fine to leave on), cut into even 1 to
1.5 inch chunks, put them in a large pot with the 6 whole garlic cloves and cover with cold water by about an inch, sprinkle in 1 teaspoon kosher salt.

2. Bring to a boil over high heat, then lower to a simmer and cook 15 to 20 minutes or until a fork slides through the chunks easily.

3. While potatoes cook, warm the 6 tablespoons butter, 1/2 cup heavy cream and 1/2 cup sour cream in a small saucepan over low heat until butter is melted and mixture is steaming but not boiling, this keeps the potatoes fluffy when you add it.

4. Drain the potatoes and garlic very well, return them to the hot pot over low heat for 30 seconds to let excess moisture evaporate, then remove from heat.

5. Mash the potatoes and soft garlic with a potato masher or pass through a ricer for extra silky texture; dont overwork them or theyll get gluey.

6. Stir in the warm butter and cream mixture a little at a time until you reach the consistency you want, season with 1/2 teaspoon freshly ground black pepper and taste for salt, add more if needed.

7. Fold in 2 tablespoons chopped fresh chives or parsley if using, this adds a bright pop and looks nice.

8. Serve hot with a pat of extra butter on top if you want, and one more grind of black pepper.

Equipment Needed

1. Large pot with lid, to boil the potatoes and garlic
2. Colander or fine mesh sieve, for draining
3. Potato peeler or paring knife, if you want skins off
4. Chef’s knife and cutting board, to cut potatoes into even chunks
5. Small saucepan, to warm butter, heavy cream and sour cream
6. Potato masher or ricer, for the desired texture
7. Measuring cups and spoons, for cream, butter and salt
8. Wooden spoon or heatproof spatula, to stir and fold in the cream mixture
9. Fork or kitchen thermometer, to test potato doneness and a bowl for serving (optional)

FAQ

Garlic Mashed Potatoes Recipe Substitutions and Variations

• Potatoes (2 lb Yukon Gold or russet): Swap with red potatoes or fingerlings for a firmer, slightly waxy mash; use sweet potatoes for a sweeter, richer side (flavor will change); or go low carb with about 2 lb cauliflower florets, steamed and mashed.
• Butter (6 tablespoons unsalted): Use ghee or clarified butter 1:1 for the same richness; extra-virgin olive oil for a dairy-free option (same volume, but it’ll taste different); or use salted butter and cut back on the added kosher salt.
• Sour cream (1/2 cup full fat): Substitute full-fat Greek yogurt 1:1 for a tangy, creamy swap; crème fraîche 1:1 for a silkier finish; or plain whole-milk yogurt if you want slightly less tang.
• Heavy cream (1/2 cup): Use half-and-half or whole milk for a lighter result; to mimic heavy cream, stir 2 tablespoons melted butter into 1/2 cup whole milk; or use evaporated milk for a creamier, shelf-stable option.

Pro Tips

– Mix potato types if you can, like half Yukon Gold and half russet, youll get both creaminess and fluff instead of just one texture.

– Swap the boiled garlic for roasted garlic when you want a sweeter mellow flavor, or mash the soft cloves into the warm butter so the garlic spreads evenly and you dont get big lumps.

– Use a ricer or food mill for super silky potatoes, but if you like them rustic and chunky just stop mashing early and fold in the dairy gently.

– Warm the butter and creams until steaming but not boiling, then add them slowly so you dont make the mash gluey, and stop when the texture looks right not when the bowl is empty.

– Always taste for salt after the dairy goes in, a tiny splash of lemon juice or vinegar brightens the whole dish, and if you reheat later add a little extra cream or butter to bring back the shine.