Creamy Garlic Mashed Potatoes are simple, buttery, and a perfect holiday side dish. Chopping up the potatoes before boiling allows these to cook super fast, and the added garlic provides just the right flavor. Make these creamy potatoes for your holiday guests!
Don’t you love special occasions? You know, the ones where you wear stretchy pants and indulge on things you normally wouldn’t?!
These potatoes? They are the ones that you close your eyes after every bite, and just absorb the taste that’s hitting the back of your mouth. The taste that makes you go, “Ahhh. I’m glad I have my stretchy pants on because omg, these are so good!”
Just savor them, because special occasions are meant to be thoroughly enjoyed. Every single bite.
Ingredients needed for Creamy Garlic Mashed Potatoes:
There are just five ingredients in these potatoes, plus salt and pepper. An easy recipe, but amazingly delish.
- Potatoes – You’ll need about five large russet potatoes. After peeling them, they’ll measure at about four pounds. I prefer to chop them in two inch chunks, so that they cook fairly fast.
- Garlic – You’ll need an entire head of garlic. Mine yielded about 10 medium to large cloves. This will provide the most amazing garlic flavor, but not over-bearing. I promise.
- Butter – Use about eight tablespoons of unsalted butter in the potatoes, and then top with another two tablespoons for serving.
- Half and Half – The half and half provides an extremely creamy and rich flavor, perfect for holiday (or special occasion) potatoes. You could use a lower fat milk if desired.
- Sour Cream – The sour cream helps with the creamy consistency, and adds SO much flavor.
- Salt and Pepper – I always use kosher salt and freshly ground black pepper.
How to make Creamy Garlic Mashed Potatoes:
- Prep ingredients. Peel the potatoes and cube into approximately 2-inch cubes. Peel the garlic cloves. Place both the potatoes and garlic into a large stock pot, and fill with cool water to just above the potatoes. Add a good amount of salt, approximately two tablespoons.
- Cook the potatoes. Bring the potatoes to a boil over medium-high heat, and cook until soft, approximately 20-25 minutes. Drain the potatoes into a strainer, and then pour them back into the stock pot. Place back on the stove for a few minutes to dry the potatoes completely. Remove from heat.
- Add the other ingredients. To the potatoes (you can leave them in the pot), add eight tablespoons of butter and the warmed half and half. Use a potato masher to cream the potatoes. Then add the sour cream, and additional salt and pepper, if needed. You may need to add a little bit more half and half.
- Serve. Serve the potatoes in a casserole dish, topped with the two remaining tablespoons of butter, and some additional kosher salt and freshly ground black pepper.
What are the best potatoes for mashed potatoes?
Russet potatoes or Yukon golds are higher in starch than red or white varieties, and thus, are better for mashed potatoes. These are easily mashed, and tend to not get pasty.
How many potatoes do I need to serve a certain amount of people?
My rule of thumb is about 1/2 of a medium-to-large potato for each guest. So if you are serving 10 people, use five potatoes (like this recipe does).
How do I avoid pasty potatoes?
To avoid pasty potatoes, spend less time mashing. In other words, use a potato masher instead of a mixer. Mash the potatoes until they are smooth, but don’t over mix!
How to thicken my mashed potatoes?
If your mashed potatoes become too runny, you can add instant potato flakes to easily thicken them. Other possibilities are flour, cornstarch, or powdered milk.
Can I freeze mashed potatoes?
Mashed potatoes can definitely be frozen up to about three months. Just set the frozen potatoes in the refrigerator for a day to unthaw, and then bake. You may need to add a little more milk to loosen the potatoes.
Other delicious potato recipes I recommend for special occasions:
- Loaded Twice Baked Potatoes
- Sweet Potato Casserole with a Pecan Crumble
- Make Ahead Creamy Mashed Potatoes
Make these holiday potatoes next: Loaded Twice Baked Potatoes
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Creamy Garlic Mashed Potatoes
- 4 pounds russet potatoes (from about 5 large potatoes) - peeled and chopped
- 10 cloves garlic (one entire head of garlic) - peeled
- 10 Tablespoons unsalted butter - divided
- 1 ⅓ cups half and half - warmed slightly in microwave, may need a bit more
- 1 cup sour cream
- kosher salt and freshly ground black pepper - to taste
- Peel and cube the potatoes in evenly sized chunks. Place the potatoes in a large stockpot. Add the peeled garlic cloves, and fill with cool water to just above the potatoes. Add a good amount of kosher salt (about 2 tablespoons).
- Bring potatoes to a boil, and cool until soft, approximately 20 minutes. Drain potatoes, and then pour potatoes back to the stockpot. Place back on stove top for just a few minutes to make sure all liquid is absorbed. Remove from heat.
- Add 8 tablespoons of the butter and the warm half and half, and use a potato masher to cream the potatoes. Add sour cream, additional salt and pepper if needed, and mix again.
- Serve with the remaining two tablespoons of butter on top, and extra freshly ground black pepper.