These are the kind of mashed potatoes that people go back for seconds… and sometimes thirds. They’re perfect for holiday dinners, Sunday meals, or a cozy date night at home alongside a roasted chicken or steak.
Creamy Garlic Mashed Potatoes Ingredients
- Russet Potatoes: The base of the dish. Russet potatoes mash up beautifully and give you that soft, fluffy texture.
- Chicken Bouillon Cube: Adds extra savory flavor while the potatoes cook, so every bite is seasoned from the inside out.
- Butter and Heavy Cream: This combo is what makes the potatoes rich, smooth, and extra creamy.
- Milk and Sour Cream: These add creaminess with a slight tang that balances out the richness.
- Roasted Garlic: Brings a deep, mellow garlic flavor that blends perfectly into the potatoes.
- Seasonings: A simple mix of salt, black pepper, and garlic powder to bring everything together.
- Garlic Butter (for topping): Melted butter mixed with roasted garlic and fresh parsley for a rich, flavorful finish.
How to Make Creamy Mashed Potatoes
Start by peeling your russet potatoes and cutting them into evenly sized chunks. This helps them cook at the same rate so you don’t end up with some pieces overcooked and others still firm. Add the potatoes to a large pot with the chicken bouillon cube and enough water to cover them. Bring everything to a boil, then cover and cook until the potatoes are fork-tender. Once they’re done, drain them well before moving on to the next step.
Transfer the hot, drained potatoes to a stand mixer bowl. You can also use a hand mixer or mash them by hand if that’s what you have. Add in the softened stick of butter, heavy cream, milk, sour cream, and the roasted garlic that’s been squeezed out of the head. Mix everything together until the potatoes are smooth and creamy. Once the texture is where you want it, season to taste with garlic powder, salt, and black pepper. Mix again until everything is well combined.
How to Make the Garlic Butter
For the garlic butter topping, melt about a quarter stick of butter with a few cloves of roasted garlic. Stir in a little fresh parsley. Spoon the garlic butter over the mashed potatoes just before serving.
Creamy Garlic Mashed Potatoes Pair Well With
Creamy Garlic Mashed Potatoes
Description
These Creamy Garlic Mashed Potatoes are rich, buttery, and packed with roasted garlic flavor.
Ingredients
Garlic Butter Topping
Instructions
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Add potatoes and chicken bouillon cube to a large pot. Cover with cold water.
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Bring to a boil, cover, and cook until potatoes are fork-tender. Drain the potatoes well.
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Transfer hot potatoes to a stand mixer bowl.
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Add butter, heavy cream, milk, sour cream, and roasted garlic. Mix until smooth and creamy.
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Season to taste with garlic powder, salt, and black pepper. Mix again until fully combined.
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Melt butter with roasted garlic in a small pan. Stir in fresh parsley, then spoon garlic butter over the mashed potatoes before serving.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 12g60%
- Cholesterol 55mg19%
- Sodium 480mg20%
- Potassium 720mg21%
- Total Carbohydrate 36g12%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 6g12%
- Calcium 90 mg
- Iron 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Why I used a stand mixer: I like using a stand mixer because it gives me super smooth, creamy mashed potatoes without a lot of effort. It also makes mixing in the butter, cream, and roasted garlic really easy. That said, a stand mixer is not mandatory. You can absolutely use a hand masher or a hand mixer for this recipe.
Why the potatoes start in cold water: I always start my potatoes in cold water instead of dropping them into boiling water. This helps the potatoes cook more evenly from the inside out. If you put them straight into boiling water, the outside can get too soft while the inside is still firm, which leads to uneven texture in your mashed potatoes.
