At the top of everyone’s favorite comfort list is mashed potatoes. They’re a classic side dish that never never goes out of style. Potatoes are one of the most versatile vegetables and you can make them mashed, in so many different ways. This Garlic Mashed Potatoes recipe is an EASY go to. They’re full of rich garlic flavor and have a great creamy texture. Make them as a side dish for dinner or as an awesome Thanksgiving side dish recipe too.

I make these Garlic Mashed Potatoes all winter long, as a dinner side dish, but they’re also a star on our Thanksgiving table. I love a variety of side dishes that add some color and have different textures. Everyone loves the rich and robust flavor of garlic that shines in this recipe. 

Mashed potatoes themselves are easy to make, but you have to serve them right away. So sometimes the timing can be a bit difficult, but this recipe itself is EASY. You’ll really appreciate the flavor if you’re a fan of garlic too.

Related: Twice Baked Potato Skins Recipe

Garlic Mashed Potatoes Recipe That’s Easy & Delicious

I’m going to share all of my secrets to the perfect mashed potatoes. There’s a little technique to getting them right and you’ll be thankful to have these tips! Don’t be afraid to taste as you make this recipe too. Feel free to add more garlic or cut it off when you have your flavor preference.

What To Serve With Garlic Mashed Potatoes

Obviously, as a side dish, they’re great with a main course meat recipe. Mashed potatoes are a hearty starch, so I also make a vegetable side dish as well. If you’re making these Garlic Mashed Potatoes as a Thanksgiving side dish, here are a few more recipes to pair with it:

• Apple Sausage Stuffing Recipe
• Easy Creamed Corn
• Southern Squash Casserole

What To Do With Leftovers & Freezing Mashed Potatoes 

If you’ve got any leftovers, they can be stored in the refrigerator. Place them in an airtight container. When you want to heat, it’s best to do so over the stovetop. Just add some more cream and butter as you heat, and stir to get the same consistency again. You could also do increments of short times in the microwave – just stir in-between each time segment.

Can you freeze mashed potatoes? Yes! In fact, it’s one of the few styles of potatoes that do freeze well. As long as they’re coated with some butter, they freeze and reheat over the stovetop well.

What Type Of Potato Makes The Best Garlic Mashed Potatoes?

This is an age old question – everyone has a different potato preference. I use Yukon Gold Potatoes. They’re a great potato for mashing. If you cut them small, it gives the water a better opportunity to make it’s way inside. That makes the mashing process so much easier too.

What You’ll Need From The Grocery Store:

• 3lb Potatoes
• Butter
• Fresh Garlic
• Salt and Pepper
• Whole Milk
• Sour cream
• Parmesan Cheese
• Chives

Step By Step Recipe Instructions

Scrub and dice the potatoes, leaving the skins on for texture. Place the diced potatoes in a large stockpot and cover with water.

Bring to a boil over high heat, and then reduce heat to medium and continue to cook until potatoes are fork tender. Stir occasionally. Drain the potatoes in a colander and return the stockpot to the burner. Let any water steam off of the stockpot, then add 1 Tablespoon of the butter.

Once the butter is melted and hot, add the smashed garlic and cook for 2 minutes before removing from heat.

Add the potatoes back to the stockpot, followed by the remaining butter, salt, pepper, milk, sour cream, Parmesan cheese and chives. Use a potato masher or electric mixer to mash the potatoes.

Serve hot, with additional butter, chives and seasoning, if desired.

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Yield: 12 Servings

Garlic Mashed Potatoes Recipe That's Easy & Delicious

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With a creamy texture and rich flavor, these Garlic Mashed Potatoes are a favorite side dish recipe. They're perfect for weeknight dinners or as a Thanksgiving side dish recipe too.

Prep Time 50 minutes

Total Time 50 minutes

Ingredients

• 3 lb Potatoes, scrubbed and diced
• Water, as needed
• 1/4 Cup Butter
• 6 Cloves Garlic, smashed and sliced
• Salt and Pepper, to taste
• 1 Cup Whole Milk
• 1/2 Cup Sour Cream
• 1/4 Cup Parmesan cheese, grated
• 1/4 Cup Chives, diced

Instructions

1. Scrub and dice the potatoes, leaving the skins on for texture. Place the diced potatoes in a large stockpot and cover with water.
2. Bring to a boil over high heat, and then reduce heat to medium and continue to cook until potatoes are fork tender. Stir occasionally.
3. Drain the potatoes in a colander and return the stockpot to the burner. Let any water steam off of the stockpot, then add 1 Tablespoon of the butter.
4. Once the butter is melted and hot, add the smashed garlic and cook for 2 minutes before removing from heat.
5. Add the potatoes back to the stockpot, followed by the remaining butter, salt, pepper, milk, sour cream, Parmesan cheese and chives.
6. Use a potato masher or electric mixer to mash the potatoes.
   Serve hot, with additional butter, chives and seasoning, if desired.

Notes

• Substitute: you could make this recipe with no potato skind too, just peel before boiling.
• Add more or less garlic to taste.

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  Stainless Steel Potato Masher & Peeler

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 182Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 117mgCarbohydrates: 26gFiber: 3gSugar: 3gProtein: 4g

**Nutrition is calculated by a third party. Actual values may vary.

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