Creamy Garlic Mashed Potatoes are not only easy but are extremely simple to make! They are a staple side dish in my kitchen, especially around the holidays or when we’re having Sunday dinner with roasted chicken or steak. There’s something so comforting about a bowl of buttery, garlicky mashed potatoes—smooth, rich, and just the right amount of tang from sour cream. I grew up on mashed potatoes at almost every family gathering, and now it’s one of those recipes I find myself making often, tweaking here and there until it came out just right. The garlic adds depth, the sour cream makes them extra creamy, and they always disappear from the table faster than anything else.
What Is This Recipe?
This recipe for Creamy Garlic Mashed Potatoes (Easy & Simple) is exactly what it sounds like: fluffy mashed potatoes that are infused with both fresh garlic and garlic powder, then whipped with sour cream, butter, and milk until they’re perfectly creamy and full of flavor. It’s straightforward enough for a weeknight dinner but elegant enough to serve for Thanksgiving, Christmas, or any holiday feast.
Why This Recipe Works
- Balanced Garlic Flavor: Using both fresh garlic cloves and garlic powder gives you that punch of flavor without it being overpowering.
- Sour Cream for Tang and Creaminess: Sour cream adds a tangy note while helping keep the texture smooth.
- Simple, Everyday Ingredients: You probably have everything already in your kitchen.
- Quick Cook Time: The potatoes boil in under 15 minutes, meaning you don’t have to spend hours to get restaurant-style results.
- Foolproof: This recipe is forgiving—you can mash by hand for rustic potatoes or whip with a mixer for ultra-creamy ones.
Ingredient Breakdown: What They Do
- Gold Potatoes (3 pounds): Yukon golds are naturally buttery and creamy, perfect for mashing. Russets work too, but golds give you that rich texture.
- Unsalted Butter (½ cup): Adds richness and a silky finish. Room temperature butter incorporates better.
- Sour Cream (8 ounces): Tangy and creamy, keeping the mash from tasting flat.
- Whole Milk (¼ cup): Loosens the mash while keeping it rich. Warm milk blends better.
- Fresh Garlic (6–8 cloves): Bold garlic flavor that infuses right into the potatoes.
- Garlic Powder (1 teaspoon): Adds an even garlic flavor throughout.
- Salt (1 teaspoon): Essential for seasoning. Don’t skip salting the water as the potatoes boil.
- Black Pepper (¼ teaspoon): Balances richness with just enough bite.
- Fresh Herbs (optional garnish): Chives or parsley brighten the final dish.
When to Serve / Serving Ideas
- Thanksgiving or Christmas Dinner: These mashed potatoes fit perfectly alongside turkey, ham, or roast beef.
- Weeknight Side Dish: Serve with chicken, pork chops, or even meatloaf.
- Comfort Food Craving: Pair with gravy or a pat of extra butter for cozy nights in.
- Potluck or Church Supper: Always a hit and easy to transport.
Make Ahead & Storage Tips
- Make Ahead: Prepare the mashed potatoes up to 2 days ahead. Store in the fridge and reheat gently in the oven or stovetop with a splash of milk.
- Fridge Storage: Store leftovers in an airtight container up to 4 days.
- Freezing: Yes, mashed potatoes freeze well. Scoop into portions, wrap tightly, and freeze up to 2 months. Reheat with extra butter or cream to refresh texture.
Why You’ll Love This Recipe
- Super simple but tastes gourmet.
- Works with any main dish.
- Creamy, fluffy, and not dry or pasty.
- Perfect balance of garlic and tang.
- Family-approved—kids and adults both love it.
Perfect for Thanksgiving, Christmas, and Easter
These Creamy Garlic Mashed Potatoes aren’t just a side dish—they’re a centerpiece of my holiday table. At Thanksgiving, they’re piled high right next to the turkey and gravy boat, and honestly, my family would riot if they weren’t there. At Christmas, I serve them alongside prime rib and roasted veggies, and there’s never a spoonful left by the end of the night. Even at Easter, when lighter spring dishes usually take over, this recipe still makes its way onto the table because it’s the one everyone expects and loves. James always goes back for seconds (sometimes thirds), and Ariya and Cameron are starting to look forward to them the same way I used to when I was a kid. They’re that comforting, that essential. The best part? They’re simple enough that I can pull them together while juggling the chaos of holiday cooking, but they taste like something from a restaurant. If you’re looking for a potato recipe that works year-round but really shines during Thanksgiving, Christmas, and Easter—this is it.
FAQ Section
Can I use russet potatoes instead of gold potatoes?
Yes, russets are a classic choice for mashed potatoes. They’ll make your mash lighter and fluffier, while gold potatoes make them creamier. Some people even mix the two for the best of both worlds.
Do I have to peel the potatoes?
Not necessarily. Peeled potatoes make for smoother mash, but if you like rustic style mashed potatoes, leave the skins on. Just scrub them well.
How do I avoid gluey mashed potatoes?
Over-mixing or using a food processor activates the starch too much, turning them sticky. Stick with a potato masher or hand mixer and mix until just smooth.
Can I make these garlic mashed potatoes without sour cream?
Yes. Greek yogurt, cream cheese, or even just extra butter and milk can stand in. Each swap slightly changes the flavor profile.
What’s the best way to reheat mashed potatoes?
Add a splash of milk or cream, cover, and reheat gently in the microwave or stovetop. Stir halfway so they stay creamy instead of drying out.
Can I make garlic mashed potatoes dairy-free?
Yes. Use plant-based butter and unsweetened non-dairy milk. For sour cream, there are dairy-free versions at most grocery stores.
Do I salt the water when boiling potatoes?
Absolutely. Salting the water seasons the potatoes from the inside out. Unsalted water makes the mash taste flat.
How much garlic should I use if I want stronger flavor?
This recipe already has fresh garlic + garlic powder, but you can roast garlic and mash it in for a sweeter, milder garlic flavor—or add more cloves if you like it bold.
Can I make mashed potatoes ahead for a holiday meal?
Yes. You can fully prepare them the day before, refrigerate, then warm in a covered baking dish at 300°F for 20–30 minutes, stirring occasionally.
Variations & Substitutions
- Swap sour cream for cream cheese for a richer mash.
- Roast the garlic cloves first for a mellow, sweet garlic flavor.
- Stir in parmesan cheese for a cheesy upgrade.
- Add caramelized onions for a bistro-style version.
Leftover Ideas
- Use leftover mashed potatoes for shepherd’s pie topping.
- Form into patties and pan-fry for crispy potato cakes.
- Stir into soup to make it creamier.
Budget Breakdown
- Potatoes: $3.00
- Butter: $1.00
- Sour Cream: $1.50
- Milk: $0.25
- Garlic & Seasonings: $0.50
Total Cost: ~$6.25 for 6 servings → about $1.00 per serving.
What Else I Make for Holiday Dinners
These potatoes are a staple on my Holiday table, but it’s never alone. Every year, I pull together a full spread of family favorites that keep everyone coming back for seconds (and thirds). Here are some of the other dishes I make often that you need to try!
- Juicy Thanksgiving Turkey Recipe – The star of the table with tender meat and perfectly crispy skin.
- Coca-Cola Ham – Sweet, sticky, and full of flavor from the classic soda glaze.
- Dr. Pepper Ham – A fun twist with bold, slightly spicy flavor notes.
- Pull-Apart Dinner Rolls – Soft, fluffy rolls that soak up all that leftover gravy and sauce.
- Crock-Pot Brown Sugar Pineapple Ham – A hands-off slow cooker recipe that frees up oven space while delivering big flavor.
- Classic Pumpkin Roll – The perfect Thanksgiving dessert with spiced pumpkin cake and creamy filling.
All together, these recipes make one unforgettable holiday feast where every dish complements the others p
Lighten-Up Version / Lower Calorie
- Use light sour cream or Greek yogurt.
- Cut the butter in half and replace with broth.
- Swap whole milk for 2% or non-dairy milk.
Reader Favorite Tips & Ideas
- “I like to roast my garlic first before adding—it makes the flavor sweeter and less sharp.”
- “Use a ricer for extra smooth potatoes.”
- “I always double this recipe at Thanksgiving—everyone goes back for seconds.”
Troubleshooting Tips
- Potatoes too watery? They weren’t drained enough. Let them steam dry after draining before mashing.
- Too stiff? Add a splash more milk.
- Too bland? Increase salt or stir in parmesan cheese.
- Gluey texture? Over-mixed. Mash gently next time.
Nutrition Information (Approx, per serving—6 servings)
Calories: 290
Fat: 14 g
Saturated Fat: 8 g
Carbs: 36 g
Sugar: 2 g
Protein: 5 g
Fiber: 3 g
Sodium: 380 mg
My Personal Kitchen Notes
I tested this recipe several times with both russet and gold potatoes, and I can confirm gold potatoes give you the creamiest, dreamiest mash every time. I also recommend keeping a potato masher on hand even if you own a mixer—it gives you more control over the final texture. My sweet spot is leaving a few tiny chunks for texture instead of going completely smooth. When serving for guests, I almost always sprinkle fresh parsley or chives on top—it adds color and that little touch that makes it look restaurant-worthy.
My Final Thoughts
Creamy Garlic Mashed Potatoes is one of those recipes you’ll keep in rotation forever. It’s easy enough for busy weeknights, yet it shines on the holiday table. The combo of garlic, sour cream, and butter creates a flavor that’s rich but balanced, and the recipe adapts beautifully depending on your preferences. Whether you want them smooth and creamy, rustic and chunky, or dressed up with cheese and herbs, these mashed potatoes always deliver.
Potato Recipes
Garlic Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into quarters
- ½ cup 1 stick unsalted butter softened to room temperature
- 8 ounces sour cream room temperature
- ¼ cup whole milk room temperature
- 6-8 cloves fresh garlic finely minced (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley or chives chopped, for garnish
Instructions
- Place the potato quarters in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce the heat to medium.
- Cook for 12–15 minutes, or until the potatoes are easily pierced with a fork. Drain well and return them to a large mixing or serving bowl.
- While the potatoes are still hot, add the butter, sour cream, milk, minced garlic, garlic powder, salt, and pepper.
- Mash everything together using a potato masher or fork. For a rustic texture, stop when the potatoes are mostly combined but still a little chunky.
- For a creamier consistency, continue mashing until smooth. If the mixture seems too thick, add a splash more milk until you reach your preferred texture.
- Adjust seasoning to your liking. Transfer to a serving bowl, sprinkle with fresh herbs, and serve warm.
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