My family’s favorite side dish is potatoes. We could eat them prepared in a variety of ways including roasted, smashed, or fried. But these Simple Creamy Garlic Mashed Potatoes are my absolute favorite! The combination of Yukon Gold potatoes, butter, sour cream, plus minced garlic is just heavenly. It pairs perfectly with turkey, ham, or even prime rib. Creamy Garlic Mashed Potatoes are the ultimate side dish for Thanksgiving dinner or any Holiday meal.
INGREDIENTS TO MAKE IT
- 3–4 pounds Yukon Gold potatoes – I love using Yukon Golds because they’re naturally creamy and buttery.
- 5 cups chicken stock – I cook the potatoes in stock instead of just water for extra flavor.
- 1 cup half and half – Makes the potatoes rich and smooth without being too heavy.
- 6 cloves garlic, minced – Fresh garlic adds a warm, savory flavor that blends right in.
- ½ cup sour cream – Gives the potatoes a little tang and keeps them creamy.
- 6 tablespoons butter, softened – Melts right in and makes everything taste better.
- Salt and pepper, to taste – I season as I mash so the flavor is just right.
WHY I LOVE THIS RECIPE
- I love how these creamy garlic mashed potatoes turn out so rich and smooth every single time — they’re pure comfort food on any table.
- The blend of buttery flavor and roasted garlic makes them taste just like something you’d get at a restaurant, but so easy to make at home.
- These mashed potatoes pair perfectly with holiday dinners or Sunday roasts, and they always get rave reviews from my family.
HOW TO PREPARE THE BEST GARLIC mashED POTATOES?
Time needed: 30 minutes
- Prep the Yukon Gold Potatoes:
Peel, wash, and cube the potatoes in that order. Place the cubed potatoes in a large saucepan and pour the chicken stock over them.
- Boil the Potatoes:
Over medium-high heat, boil the potatoes until they are tender. This should take about 20 minutes. Once the potatoes are tender, drain the liquid. - Heat the Dairy and Garlic:
In a small saucepan, add the half and half and the garlic. Bring the mixture to a simmer for a couple of minutes. - Combine and Whip Potatoes:
Transfer the tender boiled potatoes to a mixing bowl. Pour the garlic-infused Half and Half into the bowl. Add the butter and sour cream.
With a hand-mixer, whip the potatoes until they are smooth and creamy. Taste the potatoes for seasoning and add more salt and pepper. - Garnish and Serve:
Garnish with chopped fresh parsley or minced chives. Serve immediately with your favorite protein. These are the perfect side dish for an everyday dinner or your next holiday celebration.
FAQ – FREQUENTLY ASKED QUESTIONS
I like to use Yukon Gold potatoes because they’re naturally buttery and creamy. Russet potatoes work great too, if you prefer a fluffier mash.
That’s totally up to you! I usually peel them for a smooth mash, but sometimes I leave the skins on for a more rustic, hearty texture.
Warming them together lets the garlic flavor infuse into the milk. It makes the potatoes extra flavorful and keeps them from tasting plain or garlicky in chunks.
Don’t overmix them. Once the potatoes are mashed and smooth, stop stirring. Also, use a potato masher or ricer — not a blender or food processor.
How to Plan Ahead for Holiday Preparations?
When the holidays start getting busy, I like to plan ahead so cooking feels less stressful. For these mashed potatoes, I peel, wash, and cube the potatoes a day or two early. Then I place them in a large saucepan, cover them with chicken stock, and pop the pot (with the lid on) in the fridge. When it’s time to cook, I just pull it out, bring everything to a boil, and finish the recipe as usual — easy and stress-free!
RECIPE SUBSTITUTIONS AND VARIATIONS
- Swap the butter for olive oil: When I want a lighter version, I use good-quality olive oil instead of butter — it still gives a rich flavor.
- Add Parmesan cheese: I sometimes mix in freshly grated Parmesan for a salty, cheesy boost that pairs perfectly with garlic.
- Use roasted or caramelized garlic: For a sweeter, mellow garlic flavor, I roast or caramelize the garlic before adding it to the potatoes.
- Add herbs: Fresh herbs like rosemary, thyme, or parsley make the mashed potatoes taste fresh and festive for the holidays.
- Mix in cream cheese: When I want extra creamy and tangy mashed potatoes, I stir in a few spoonfuls of cream cheese before serving.
TIPS AND TRICKS FOR RECIPE SUCCESS
- Start with cold water: I always add my potatoes to cold water before boiling so they cook evenly and don’t get mushy on the outside.
- Warm the milk mixture: Heating the butter, garlic, and milk together before mixing makes the potatoes extra creamy and helps everything blend smoothly.
- Don’t overmix: I mash just until smooth—overmixing can make the potatoes gummy instead of fluffy.
WHAT IS COMMONLY SERVED WITH CREAMY GARLIC MASH?
I love serving creamy garlic mashed potatoes alongside classic holiday mains like roast turkey, glazed ham, or beef tenderloin. They soak up all the gravy and sauces perfectly, making every bite even better. I always add a green side like roasted Brussels sprouts or green beans to round out the holiday plate.
HOW ARE LEFTOVER BUTTERY GARLIC MASH STORED AND REHEATED?
I store any leftover mashed potatoes in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm them slowly on the stove or in the microwave with a splash of milk or half and half to bring back that creamy texture. I stir as they heat to keep them smooth and buttery again.
Can Leftovers Be Frozen for Another Day?
Yes, I’ve frozen these mashed potatoes plenty of times! I let them cool completely first, then store them in freezer-safe containers or bags for up to a month. When I want to enjoy them again, I thaw them overnight in the fridge and reheat gently with a little butter and milk — they taste just as comforting as the day I made them.
Looking for more tasty side dishes? Try these!
Savory Roasted Butternut Squash Casserole
FINAL THOUGHTS
These creamy garlic mashed potatoes are one of my go-to side dishes, especially around the holidays. They’re rich, buttery, and full of that cozy garlic flavor everyone loves. If you try this recipe, leave me a comment and let me know how it turned out — I’d love to hear from you!
Simple Creamy Garlic Mashed Potatoes
Equipment
- Medium Saucepan
Ingredients
- (3-4) Pounds Yukon Gold Potatoes (peeled and cubed)
- 5 Cup Chicken Stock
- 1 Cup Half and Half
- 6 Cloves Garlic (minced)
- ½ Cup Sour Cream
- 6 Tbsp Butter (softened
- Salt and Pepper (to taste)
Instructions
Preparing the Potatoes:
- Peel, wash, and cube the potatoes in that order. Place the cubed potatoes in a large saucepan and pour the chicken stock over them. Over medium-high heat boil the potatoes until they are tender. This should take about 20 minutes.
- Once the potatoes are tender drain the liquid.
Prepare the Garlic Infused Half and Half:
- In a small saucepan add the half and half and the garlic. Bring the mixture to a simmer for a couple of minutes.
Putting Everything Together:
- Transfer the tender boiled potatoes to a mixing bowl. Pour the garlic-infused Half and Half into the bowl. Add the butter and sour cream.
- With a hand mixer whip the potatoes until they are smooth and creamy.
- Taste the potatoes for seasoning and add more salt and pepper as you see necessary.
- Garnish with chopped fresh parsley or minced chives. Serve immediately with your favorite protein. These are the perfect side dish for an everyday dinner or your next holiday celebration.
- Enjoy!
