Recipe

Creamy Garlic Mashed Potatoes

Fluffy, buttery mashed potatoes with mellow roasted garlic and a splash of cream. Cozy enough for holidays, easy enough for Tuesday.

By Matt Campbell

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4.9

A bowl of creamy garlic mashed potatoes with a pat of melting butter and chopped chives on top, on a rustic wooden table

Jump to Recipe

There are two kinds of mashed potatoes: the ones you eat politely, and the ones you accidentally eat standing at the stove because you “just need to taste for salt” eight times. These are the second kind.

This creamy garlic mashed potatoes recipe is built for big flavor with low drama. We roast a whole head of garlic until it turns sweet and jammy, then fold it into hot potatoes with butter, warm cream, and enough salt to make everything taste like it finally got its act together. The result is fluffy, rich, and dangerously scoopable.

Roasted garlic head cut in half with golden cloves, resting on foil on a baking sheet

Why It Works

Roasted garlic, not raw bite. Roasting makes garlic mellow, sweet, and nutty, so you get depth without sharpness.
Hot potatoes plus warm dairy equals smoother mash. Cold dairy can cool the potatoes down fast and make the texture less silky. Overmixing is what turns them gluey.
Butter first, then cream. Adding butter first helps you land a richer, silkier mash, then the cream takes you to plush and spoonable.
Simple, flexible seasoning. You can keep it classic or add chives, sour cream, Parmesan, or a pinch of white pepper without breaking anything.

Storage Tips

How to Store and Reheat Leftovers

Mashed potatoes reheat best with a little kindness and a splash of dairy. They thicken as they chill, which is normal and honestly kind of impressive.

Fridge

Store in an airtight container for up to 4 days.
Press parchment or plastic wrap directly on the surface if you want to prevent a dry top layer.

Freezer

Freeze in a sealed container for up to 1 month for best texture.
Thaw overnight in the fridge for best results.

Reheating

Microwave: Add a splash of milk or cream and a small knob of butter, cover, and heat in 45 second bursts, stirring between.
Stovetop: Warm over low heat with a splash of milk or cream, stirring often until smooth.
Oven: Spread in a baking dish, dot with butter, cover with foil, and heat at 350°F until hot (about 20 to 30 minutes).

Leftover mashed potatoes in a glass container with a spoon, ready to be stored in the refrigerator

Common Questions

What potatoes are best for creamy mashed potatoes?

Yukon Gold are my favorite for a naturally buttery, creamy texture. Russets also work and mash up fluffy, but they can get a little dry, so you may use a bit more cream.

How do I avoid gummy mashed potatoes?

Two rules: do not overwork the potatoes, and avoid blenders and food processors. Use a potato masher or ricer, and stir just until combined. Overmixing is what makes potatoes turn gluey.

Can I make these ahead of time?

Yes. Make them up to 2 days ahead, refrigerate, then reheat in the oven (covered) with extra butter and a splash of cream. Stir once halfway through for even heat.

Do I have to roast the garlic?

You do not have to, but roasted garlic is the whole vibe here. If you are in a rush, sauté 2 to 3 minced garlic cloves in butter until fragrant (not browned), then mix in. The flavor will be sharper than roasted garlic.

Can I make this recipe without cream?

Absolutely. Use whole milk for classic mash, or swap in half and half. For extra richness without cream, add sour cream or Greek yogurt at the end.

Should I peel the potatoes?

Peeling gives the smoothest texture. If you like a rustic mash, leave some or all skins on, especially with Yukon Gold.

How garlicky is 1 head of garlic?

It varies. Some heads are tiny, some are basically a bowling ball. Start with the full head for a mellow roasted-garlic flavor, or squeeze in half first and add more to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot
Colander
Potato masher or potato ricer
Small saucepan (to warm milk and cream)
Chef’s knife and cutting board
Aluminum foil (for roasting garlic)

I started making garlic mashed potatoes because I kept “forgetting” to make gravy on busy nights, which is a very convenient problem to solve with a potato that tastes like it already has a plan. Roasted garlic is my cheat code. It turns one humble side into the thing everyone hovers around, spoon in hand, pretending they are just helping. And yes, I have absolutely turned leftovers into a midnight potato pancake situation. No regrets.