Garlic Mashed Potatoes with Garlic Butter

Garlic mashed potatoes with garlic butter and chives.

These garlic mashed potatoes are creamy, garlicky, and the perfect side for Thanksgiving and Christmas! It’s made with soft fluffy potatoes, garlic infused heavy cream, and finished with a drizzle of sauteed garlic butter for extra garlic flavor!

Garlic mashed potatoes with garlic butter and chives in a white bowl.

If you’re a garlic lover, you’ll love these creamy garlic mashed potatoes! It’s made with Yukon gold potatoes, garlic infused heavy cream, then finished with a drizzle of garlic butter!

It’s great for the holidays since this can be made ahead of time and frozen. Garlic mashed potatoes are one of our go to recipes for Thanksgiving and Christmas!

Garlic butter mashed potatoes make an excellent side for any meal because it can be served with steak, chicken, seafood, or pork.

I recommend using creamer potatoes such as Yukon gold potatoes for that creamy texture. But you can also use a combination of Yukon gold and russet potatoes.

Russet potatoes have a lighter, fluffier texture, which when combined with Yukon gold potatoes, give you the best mashed potatoes.


Yukon gold and russet potatoes – I prefer the creaminess of Yukon gold potatoes but you can use a combination of half russet potatoes and half Yukon gold for lighter, fluffier mashed potatoes that are still creamy.

Garlic – I used 6 cloves or garlic but use as much or as little as you’d like. You can also use roasted garlic if you have that ready.

Heavy cream – Heavy cream makes this rich and creamy but if you prefer something lighter, replace half the amount with milk, stock, or half and half.

Butter – Butter is a must for any mashed potatoes. Reserve a few pats of butter to place on top right before serving.

Herbs & flavorings – I used chives but you can use green onions, onion powder, garlic powder, or dried herbs such as parsley, thyme, or basil.

How to Make Garlic Mashed Potatoes

  1. Wash and peel the potatoes then cut them into 1 inch pieces for faster cooking. Cover with water and boil until fork tender, about 10 minutes.
  2. Drain the potatoes very well then place them back into the hot pot to get rid of excess water. Mash the potatoes using a potato ricer, masher, fork, or whisk.
  1. In a sauce pan, make the garlic butter by sautéing garlic with butter and vegetable oil. Reserve a tablespoon for later. Add the heavy cream into the sauce pan and heat until warm and infused with garlic flavor. Add the garlic cream to the potatoes and mix through.
  2. Transfer the garlic mashed potatoes to a serving bowl and drizzle with the reserved garlic butter. Garnish with chopped herbs and serve immediately. Enjoy!

Recipe Tips & Variations

  • For skin-on mashed potatoes, be sure to remove any eyes or sprouts and scrub the skin well.
  • Substitutes for heavy cream – For a lighter taste, replace a portion of the heavy cream for milk, half and half, or stock. Add less liquid if you prefer thicker mashed potatoes. If you prefer thinner mashed potatoes, add more liquid depending on your preference.
  • Drain potatoes well – You want to drain the potatoes well so they absorb more of the cream and butter. If the potatoes cool down, heat the pot on low heat while adding the ingredients.
  • Cheesy garlic mashed potatoes – Add parmesan cheese or other cheeses after adding the warm garlic cream. This will help the cheese melt into the mashed potatoes.
  • Roasted garlic mashed potatoes – Mash the roasted garlic into a paste and add to the cream to infuse it with garlic flavor.

Make Ahead and Freeze

Freeze: Transfer the mashed potatoes to an airtight, freezer safe container. Place a layer of plastic wrap on the surface pressing against the potatoes. Freeze for up to 2 months. For easier thawing, divide into separate containers.

Thaw: The day before, place the potatoes in the fridge to thaw overnight.


Oven: Transfer mashed potatoes to a casserole dish and heat in a preheated 350 degree F oven until heated through, about 20 minutes. Stir halfway through.

Stovetop: Add mashed potatoes to a large pot heated over medium low heat. Continue to stir until heated through.

Microwave: Place mashed potatoes in a large microwave safe bowl. Cover and heat on 50% power until warmed through, about 4 to 5 minutes. Stir halfway through.

I hope you enjoy this recipe! Please share, rate, or comment below. I’d love to hear from you!