Garlic Mashed Potatoes

My mom is known for her creamy, garlic mashed potatoes. They are always the favorite dish on thanksgiving in my family. The butter and cream cheese helps to make the potatoes light and fluffy while the garlic gives them a kick of flavor.

These can me 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

Key Ingredients in This Recipe

• Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When they’re cooked they become soft and light.
• 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.

How to Make Garlic Mashed Potatoes

1. Cut potatoes. Rinse and peel the potatoes then cut into 1½” chunks. In a large pot over medium-high heat, bring water to a rolling boil.
2. Boil the potatoes. Cook the potatoes until they are tender, stirring occasionally, about 20 minutes. Drain the potatoes completely.
3. Add potatoes to a mixer. Add a few potatoes at a time to a free standing mixer or a large bowl if using a handheld mixer.
4. Mash in mixer. Depending on the size of the mixer the mashing may have to be done in batches. After potatoes are mashed, beat in the cream cheese, butter and garlic. Season to taste with salt and pepper.
5. Mix until smooth. Continue to mix the potatoes on medium speed until all ingredients are combined and the mashed potatoes are creamy not chunky.
6. Serve. Serve in a large serving bowl and garnish with chives.

Other Recipes to Try

• Smoked Gouda Mashed Potatoes
• Rustic Rosemary Mashed Potatoes
• Maple Bourbon Braised Short Ribs with Caramelized Shallot and Black Pepper Potatoes

Garlic Mashed Potatoes

Print Pin

Prep Time 5 mins

Cook Time 30 mins

Serves 10

US Customary – Metric

Ingredients:

• 3½ pounds Russet potatoes, about 6 medium potatoes
• 1 (8-ounce) package cream cheese, brought to room temperature
• ½ cup unsalted butter
• 5 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon chopped chives

Instructions:

• Rinse and peel the potatoes then cut into 1½” chunks. In a large pot over medium-high heat, bring water to a rolling boil.
• Cook the potatoes until they are tender, stirring occasionally, about 20 minutes. Drain the potatoes completely.
• Add a few potatoes at a time to a free standing mixer or a large bowl if using a handheld mixer.
• Depending on the size of the mixer the mashing may have to be done in batches. After potatoes are mashed, beat in the cream cheese, butter and garlic. Season to taste with salt and pepper.
• Continue to mix the potatoes on medium speed until all ingredients are combined and the mashed potatoes are creamy not chunky.
• Serve in a large serving bowl and garnish with chives.

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