Mashed potatoes have always been one of my favorite side dishes to make, and over the years I’ve tested so many different methods, from using a potato masher to a potato masher and even a professional food mill. But this garlic mashed potatoes recipe is my tried-and-true method for achieving the creamiest, fluffiest texture every single time. Infusing the heavy cream with fresh garlic and herbs creates layers of flavor that truly elevate this dish into the ultimate comfort food and the perfect addition to any table.
Want to Email This for Later?
Email this post to yourself and we’ll share more inspiration when it’s ready!
Why You’ll Like This Recipe
- This recipe results in an ultra creamy texture, thanks to the potato ricer
- Carries deep flavor since it is an Infused garlic herb cream (not just surface-level garlic)
- Made with Yukon Gold potatoes for a naturally buttery taste
- This recipe uses simple ingredients, but with an elevated technique
Ingredients
This recipe comes together with just a few simple ingredients:
- Yukon Gold Potatoes – These waxy potatoes create a naturally creamy mash with a rich, buttery texture.
- Cold Water – Starting with cold water ensures the potatoes cook evenly from the inside out.
- Chicken Bouillon Cube – Adds depth and savory richness to the cooking water for more flavorful potatoes.
- Unsalted Butter – Brings richness and helps create that silky smooth consistency.
- Heavy Cream – The key to a luxurious, creamy mash that feels indulgent.
- Garlic Cloves – Infuse the cream with bold, aromatic garlic flavor without overpowering the dish.
- Fresh Thyme – Adds subtle earthy notes that complement the garlic beautifully.
- Bay Leaf – Enhances the overall flavor of the cream mixture with a gentle herbal depth.
- Fine Sea Salt – Balances and enhances all the flavors.
- Black Pepper – Adds a mild warmth and seasoning to the final dish.
- Optional Garnishes (Chives or Green Onions – Adds freshness, color, and a light onion bite to finish.
How to Make Garlic Mashed Potatoes
This recipe comes together in just four easy steps:
STEP 1: Boil the Potatoes – Peel and cut your Yukon gold potatoes into 1-2 inch cubes. Place them in a large pot and cover with enough cold water to just cover the potatoes. Add the chicken bouillon cube and salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 7–8 minutes until fork tender.
STEP 2: Infuse the Garlic Cream – While the potatoes cook, add heavy cream, butter, garlic cloves, thyme, bay leaf, salt, and black pepper to a small saucepan. Bring to a gentle boil over medium heat. Lightly crush the garlic cloves to release flavor, then remove from heat and allow the mixture to steep.
STEP 3: Dry & Rice the Potatoes – Drain the potatoes and return them to the warm pot. Let them steam dry for 2–3 minutes over low heat to remove excess moisture. Pass the potatoes through a potato ricer into a large bowl or back in the pot for the fluffiest result.
STEP 4: Strain & Combine – Strain the infused cream mixture over the riced potatoes through a colander to remove the garlic and herbs. Gently fold until smooth and creamy. Avoid over-mixing. Serve warm, topped with fresh chives or green onions and a touch of melted butter if desired. Enjoy!
What are the Best Potatoes for Mashed Potatoes
From my experience, not all potatoes are created equal when it comes to making mashed potatoes. Different varieties have varying levels of starch and flavor, which can significantly impact the final texture and taste of your mashed potatoes, trust me. My top three favorite potatoes for making mashed potatoes are:
- Russet potatoes
- Yukon Gold potatoes
- Idaho potatoes
These varieties are high in starch and low in moisture, which makes them ideal for mashing. When boiled and broken down, they absorb ingredients like butter and salt beautifully, resulting in a rich and creamy texture. As you shop for potatoes for this recipe, feel free to combine a couple of these varieties to create your perfect mash.
Best Tools for Mashing Potatoes
You can choose the best ingredients and cook your potatoes perfectly, yet you can still risk ruining this savory comfort dish by using the wrong tool. If you take nothing else from this article, let it be this: do not, under any circumstance, use a food processor or stand mixer to mash your potatoes. These high-powered tools overwork the potatoes, breaking down the starch too much and resulting in a gluey, dense texture instead of a light and fluffy mash. Instead, I recommend using one of the following tools:
- Potato Masher – A simple, budget-friendly option that creates a slightly rustic texture
- Potato Ricer – My top recommendation for achieving the smoothest, fluffiest mashed potatoes (and often a chef’s go-to)
- Food Mill – Another excellent option that produces a fine, even texture and fits neatly over a pot or bowl
Storage & Make Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days
- Reheat over low heat on the stove or in the microwave, adding a splash of milk or cream to restore texture
- You can make this recipe 1 day ahead. Simply reheat gently before serving
- Avoid freezing. These potatoes cannot be frozen and reheated. Doing so will results in a grainy texture.
What to Serve with Garlic Mashed Potatoes
This garlic mashed potato recipe pairs beautifully with:
FAQ
Do I need a potato ricer?
This is my favorite tool to use when making mashed potatoes, so I highly recommend using one. If you don't have one, potato masher works, but the texture will be slightly more rustic.
Can I use roasted garlic instead of fresh garlic?
Absolutely! Roasted garlic will give a sweeter, deeper flavor if you prefer a more mellow garlic profile. Roasted garlic is amazing in this recipe.
Why strain the cream mixture?
Straining removes the herbs and garlic pieces while keeping all the infused flavor, resulting in a silky smooth mash.
Can I substitute milk for heavy cream?
Yes, but the potatoes will be less rich. For the best creamy garlic mashed potatoes, stick with heavy cream.
Recipe Cards
Garlic Mashed Potatoes
Ingredients
- 4 Yukon Gold Potatoes, 720 g
- 4 cups Cold Water, 32 oz
- 1 Chicken Bouillon Cube
- ½ stick Unsalted Butter
- 2 cups Heavy Cream
- 4 cloves Garlic
- 4 sprigs Thyme
- 1 Bay Leaf
- 1 tsp Salt
- ½ tsp Ground Black Pepper
Instructions
- Peel the Yukon gold potatoes and cut them into 1-2 inch cubes. Place them in a large pot and cover with just enough cold water to submerge. Add the chicken bouillon cube and salt. Bring to a gentle boil over medium-high heat, then reduce to a soft simmer and cook until the potatoes are tender when pierced with a fork, about 7-8 minutes.
- As the potatoes cook, combine the heavy cream, butter, garlic cloves, thyme, bay leaf, salt, and black pepper in a small saucepan. Warm over medium heat until the mixture just begins to simmer. Lightly crush the garlic to release its flavor, then remove from heat and allow the cream to steep and become fragrant.
- Drain the potatoes and return them to the warm pot. Let them sit over low heat for 2-3 minutes, allowing any excess moisture to gently evaporate. Pass the potatoes through a potato ricer into a large bowl, creating a light and airy base.
- Strain the infused cream to remove the garlic and herbs over the riced potatoes. Gently fold everything together until smooth and velvety, being careful not to overmix. Spoon the mashed potatoes into a serving dish and enjoy while warm. Finish with a sprinkle of fresh chives or green onions and a touch of melted butter for a beautiful, comforting finish!
Notes
- Use Yukon Gold potatoes for the best texture – These potatoes are naturally buttery flavor and creamy consistency make them ideal for mashed potatoes. Russet potatoes can be used for a fluffier (but slightly less rich) result.
- Start with cold water – This ensures the potatoes cook evenly from the inside out and prevents a gummy texture.
- Don’t skip the bouillon cube – It subtly seasons the potatoes from within and adds a deeper, savory flavor.
- Infusing the cream is the secret – Gently simmering the garlic and herbs in the cream creates a more layered, elevated flavor than simply mixing everything in at the end.
- Crush, don’t mince the garlic – This allows the garlic to flavor the cream without leaving harsh or overpowering bits in the final dish.
- Dry the potatoes before mashing – Letting them steam in the pot removes excess moisture and prevents watery mashed potatoes.
- Use a potato ricer for the best results – This creates the smoothest, fluffiest texture. A potato masher can be used, but the texture will be more rustic.
- Taste before serving – Final seasoning is key. Add an extra pinch of salt or black pepper if needed.
- Make it your own – Try adding roasted garlic for a sweeter, deeper flavor or finish with fresh parsley or chives for brightness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this garlic mashed potatoes recipe, I’d love to see it! Tag me on Instagram @elicitfolio so I can share your beautiful creations! You can also follow along on Pinterest for more cozy, elevated recipes or leave a comment below and tell me what side dish you would like to see me make next!
