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Garlic Mashed Potatoes
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It’s funny I make so many Thanksgiving recipes leading up to the holiday when it comes to our actual holiday dinner I don’t have many jobs. While my Dad usually roasts the turkey, my mom is known for her perfect, creamy garlic mashed potatoes! In my family they are always the favorite side dish on thanksgiving. Nothing pairs better with a traditional roast turkey (of course these also pair well with plenty of other recipes). The butter and cream cheese helps to make the potatoes light and fluffy while the garlic gives them a kick of flavor.
These can be made a day ahead of time if you are stressed about getting other dishes prepared at a busy family gathering, however they may need to be reheated in small batches.
Garlic Mashed Potatoes
Table of contents
Key Ingredients in This Recipe
- Potatoes – I use Russet potatoes, also known as Idaho potatoes for this recipe. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When they’re cooked they become soft and light.
- Butter – Cut the butter into pieces so it can easily melt into the potatoes without having to over-mix them.
- Cream cheese – The addition of cream cheese makes for extra creamy mashed potatoes.
- Garlic – Garlic is minced into fine pieces so it can be evenly distributed throughout the dish. I recommend using a microplane to grate the garlic.
- Salt – Be sure to season your potatoes! Potatoes can handle a fair amount of salt so taste as you go. I recommend using coarse kosher salt for seasoning recipes. It tastes way better than iodized table salt. Iodized salt granules are much smaller and dissolve instantly, as opposed to larger kosher salt granules so you end up using more.
How to Make Garlic Mashed Potatoes
- Cut potatoes. Rinse and peel the potatoes then cut into 1½” (4cm) chunks. Add to a large pot and fill with enough cold water to cover the potatoes by ½” (1.3cm).
- Cook potatoes. Cook the potatoes until they are fork tender, stirring occasionally, about 20 minutes.
- Drain potatoes. Drain the potatoes completely then add them back to the pot to ensure any remaining liquid evaporates.
- Rice potatoes. If available use a potato ricer and rice the potatoes into the bowl of a kitchen mixer or a large bowl if using a handheld mixer (optional). Otherwise mash them using a potato masher or mix on low speed until just mashed.
- Mix mashed potatoes. Add the cream cheese, butter and garlic to the bowl with the potatoes. Mix on low speed until all ingredients are just combined and butter melts. The potatoes should be creamy, not chunky. Season to taste with salt and pepper.
- Serve. Serve in a large serving bowl and garnish with chives and additional pats of butter.
Tips and Tricks for This Recipe
Kitchen tools for mashed potatoes
- Using a potato ricer is optional, however, I recommend using one for the best creamy and velvety texture mashed potatoes. Ricing the potatoes allows for quicker mixing with the remaining ingredients so the potatoes don’t get gummy. I recommend this one here.
- A potato masher can also be used to hand mash the potatoes if you don’t have a stand mixer or hand mixer.
Swaps and substitutions
- While I prefer russet potatoes, Yukon Gold potatoes can also be used for mashed potatoes.
- Sour cream can be used in place of the cream cheese. It will add a pleasant tangy flavor though it will result in lighter potatoes since sour cream is less dense than cream cheese.
- For a deeper garlic flavor use a head of roasted garlic instead of the grated/minced fresh garlic.
How to Reheat Mashed potatoes
The mashed potatoes can be made a day ahead of time to reduce stress and free up kitchen space ahead of a busy family gathering. I recommend reheating the mashed potatoes in small batches in the microwave in 1 minute increments, stirring after each. Tent with foil until ready to serve to keep warm.
Other Recipes to Try
If you enjoy this mashed potato recipe, I recommend giving these a try:
Garlic Mashed Potatoes
Rate this Recipe
Ingredients:
- 3½ pounds Russet potatoes, (about 6 medium potatoes)
- 1 (8-ounce) package cream cheese, brought to room temperature, cut into chunks
- ½ cup unsalted butter, cut into ½" pieces
- 5 cloves garlic, minced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ teaspoon chopped chives (optional)
Instructions:
- Rinse and peel the potatoes then cut into 1½” (4cm) chunks. Add to a large pot and fill with enough cold water to cover the potatoes by ½" (1.3cm).
- Bring the water to a boil and cook the potatoes until they are fork tender, stirring occasionally, about 20 minutes.
- Drain the potatoes completely then add them back to the pot to ensure any remaining liquid evaporates.
- If available use a potato ricer and rice the potatoes into the bowl of a kitchen mixer or a large bowl if using a handheld mixer (optional). Otherwise mash them using a potato masher or mix on low speed until just mashed.
- Add the cream cheese, butter and garlic to the bowl with the potatoes. Mix on low speed until all ingredients are just combined and butter melts. The potatoes should be creamy, not chunky. Season to taste with salt and pepper.
- Serve in a large serving bowl and garnish with chives and additional pats of butter.
Nutrition:
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Made these tonight for a Friendsgiving and wow are they good!
So glad you enjoyed the recipe!
Made these for Valentines Day. Huge hit! Everyone loved them. We will definitely make them again.