Creamy Garlic Mashed Potatoes
The make-ahead, garlic-butter mashed potato every Thanksgiving table needs — silky, rich, and impossible to stop eating.
In a nutshell: This authentic american creamy garlic mashed potatoes comes together in just 40 mins using simple whole ingredients. The chef's secret: Potatoes dropped into boiling water cook unevenly — cold water up to a boil means every. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Silky garlic-butter mashed potatoes, make-ahead friendly for Thanksgiving. Creamy, rich, and the side dish every holiday table needs.
Key Equipment
- Large pot
- Potato ricer or masher
- Small saucepan
- Colander
Chef's Pro-Tips
- Start in cold water: Potatoes dropped into boiling water cook unevenly — cold water up to a boil means every chunk finishes at the same time.
- Rice for silk, mash for rustic: A ricer is the single biggest upgrade to mashed potatoes; a hand masher leaves pleasant lumps but never glue if you stop early.
- Make them ahead: These reheat beautifully — make up to 2 days ahead, refrigerate, and reheat gently with a splash of milk and an extra pat of butter.
Ingredients
8
servings
-
3 lbs Yukon Gold potatoes, peeled and cut into even chunks
-
1 head garlic, cloves peeled
-
¾ cup unsalted butter, divided
-
1 cup whole milk, or half-and-half
-
4 oz cream cheese, softened
-
1 ½ tsp kosher salt, plus more to taste
-
½ tsp white pepper
-
2 tbsp fresh chives, snipped, for serving
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Step-by-Step Instructions
Boil with the Garlic
Put the potatoes and garlic cloves in a large pot, cover with cold salted water by an inch, and bring to a boil. Cook 18-20 minutes until the potatoes fall apart when pierced with a fork.
Warm the Dairy
While the potatoes cook, melt half the butter in a small saucepan with the milk until steaming — never boiling. Warm dairy absorbs into hot potatoes without cooling them down.
Rice, Don't Mash Hard
Drain the potatoes and garlic well, then pass them through a ricer back into the warm pot (or mash gently with a hand masher). Rice once for silk; overworking makes glue.
Fold in the Richness
Fold in the warm milk-butter mixture, the cream cheese, and the remaining butter until smooth and creamy. Season with salt and white pepper to taste.
Serve or Hold
Serve immediately with chives, or hold warm: transfer to a buttered slow cooker on warm for up to 2 hours, stirring once, with a pat of butter on top.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Yukon Golds are ideal — naturally buttery and creamy. Russets also mash well but are drier, so add a little extra butter and milk if you use them.
Yes, up to 2 days ahead. Refrigerate in a buttered dish, then reheat covered in a 325°F (165°C) oven for 30 minutes, stirring in a splash of warm milk at the end.
Usually overmixing or a food processor — both develop the potato starch into glue. Rice or hand-mash gently and fold the dairy in just until combined.
Yes, for up to a month. Freeze in portions, thaw overnight in the fridge, and reheat gently with milk and butter, whisking to restore the texture.
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