Ultra Creamy Garlic Mashed Potatoes with Butter and Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 3 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1 Tbsp kosher salt (for boiling water), plus more to taste
• 1 cup heavy cream (or half-and-half)
• 6 Tbsp unsalted butter, plus 2 Tbsp for serving
• 2 garlic cloves, lightly smashed
• 1/4 tsp freshly ground black pepper, or to taste
• Optional: 2 Tbsp chopped fresh chives or parsley, for garnish

Do This

• 1. Peel potatoes, cut into chunks, and place in a large pot. Cover by 1 inch with cold water and add 1 Tbsp kosher salt.
• 2. Bring to a gentle boil, then simmer 15–20 minutes until potatoes are very tender when pierced with a fork.
• 3. While potatoes cook, gently heat cream, butter, and smashed garlic in a small saucepan over low heat for 5–7 minutes. Do not boil. Remove garlic cloves.
• 4. Drain potatoes well, return to the hot pot, and let steam off for 2–3 minutes to dry.
• 5. Mash potatoes with a ricer, food mill, or masher until smooth.
• 6. Gradually add warm garlic cream and butter, stirring until ultra-creamy. Season with salt and pepper to taste.
• 7. Transfer to a warm serving dish, dot with remaining butter, garnish with herbs if using, and serve hot.

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Why You’ll Love This Recipe

• Classic, familiar flavor with just a gentle hint of garlic that does not overpower the potatoes.
• Ultra-creamy, smooth texture thanks to Yukon Gold potatoes, warm cream, and plenty of butter.
• Simple, forgiving technique that is easy for home cooks yet feels restaurant-worthy.
• A versatile side dish that pairs beautifully with roasted meats, stews, poultry, or simple weeknight mains.

Grocery List

• Produce: Yukon Gold potatoes, garlic cloves, fresh chives or parsley (optional)
• Dairy: Heavy cream (or half-and-half), unsalted butter
• Pantry: Kosher salt, freshly ground black pepper

Full Ingredients

Potatoes

• 3 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1 Tbsp kosher salt (for the cooking water)
• Cold water, enough to cover potatoes by about 1 inch

Garlic Cream Mixture

• 1 cup heavy cream (for a slightly lighter version, use 3/4 cup half-and-half + 1/4 cup milk)
• 6 Tbsp unsalted butter, cut into pieces
• 2 medium garlic cloves, lightly smashed (left whole, for subtle flavor)

To Finish

• 1/2–1 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste
• 2 Tbsp unsalted butter, for topping
• 2 Tbsp finely chopped fresh chives or flat-leaf parsley (optional, for garnish)

Step-by-Step Instructions

Step 1: Prep and Cut the Potatoes

Peel the Yukon Gold potatoes and cut them into even 1 1/2-inch chunks. Aim for pieces that are all about the same size so they cook at the same rate. As you cut, place the potatoes in a large pot and cover them with cold water to prevent browning.

When all the potatoes are prepped, pour off the cloudy water, then refill the pot with fresh cold water until the potatoes are covered by about 1 inch. Add 1 tablespoon of kosher salt to season the potatoes from the inside out.

Step 2: Cook the Potatoes Until Very Tender

Place the pot over medium-high heat and bring the potatoes just up to a gentle boil. Once boiling, reduce the heat to maintain a steady simmer. Cook for 15–20 minutes, or until the potatoes are very tender when pierced with the tip of a knife or a fork. They should break apart easily with almost no resistance.

If some pieces are still firm, continue cooking for a few more minutes and test again. Undercooked potatoes will lead to lumpy mash, so do not rush this step.

Step 3: Warm the Garlic-Infused Cream

While the potatoes simmer, combine 1 cup heavy cream, 6 tablespoons butter, and the 2 lightly smashed garlic cloves in a small saucepan. Set over low heat.

Warm gently for 5–7 minutes, stirring occasionally, just until the butter is melted and the mixture is hot and steamy but not boiling. Heating the cream and butter together makes them blend smoothly into the potatoes and prevents the mash from cooling down. After the garlic has steeped and scented the cream, remove and discard the cloves for a subtle garlic flavor without chunks.

Step 4: Drain and Dry the Potatoes

When the potatoes are very tender, turn off the heat and carefully drain them in a colander. Shake gently to remove excess water. Immediately return the drained potatoes to the still-warm pot and place the pot over low heat for 1–2 minutes, stirring occasionally.

This brief drying step lets excess moisture steam off, giving you fluffier, richer mashed potatoes that are not watery. Take care not to let the potatoes brown on the bottom; you are just evaporating surface moisture.

Step 5: Mash the Potatoes Until Smooth

Remove the pot from the heat. For the smoothest texture, pass the hot potatoes through a potato ricer or food mill back into the pot. Work in batches if needed. If you do not have a ricer or mill, use a sturdy potato masher and mash thoroughly until no large lumps remain. Try to avoid using a food processor or blender, which can turn potatoes gluey.

At this stage, the potatoes should be fluffy and broken down, ready to absorb the warm garlic cream.

Step 6: Stir In the Warm Garlic Cream and Butter

Gradually pour about two-thirds of the warm garlic cream mixture into the mashed potatoes, stirring gently with a wooden spoon or silicone spatula after each addition. The potatoes will start to turn silky and creamy. Add more of the cream mixture as needed until the potatoes are luxuriously smooth yet still hold soft peaks. You may not need every drop, or you may prefer all of it for extra richness.

Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust the seasoning, adding more salt and pepper to your liking. The flavors should be well-balanced, buttery, and gently garlicky, with the potato flavor shining through.

Step 7: Finish and Serve

Transfer the mashed potatoes to a warm serving bowl or a small cast-iron skillet for a rustic look. Use a spoon to create soft swirls and peaks on the surface. Dot the top with the remaining 2 tablespoons butter so it melts into glossy puddles.

Sprinkle with chopped fresh chives or parsley if using, and add a final light grind of black pepper for contrast. Serve immediately while steaming hot, alongside your favorite mains like roast chicken, grilled steak, braised short ribs, or a simple pan-seared fish.

Pro Tips

• Choose the right potato: Yukon Golds give a naturally buttery flavor and golden color. You can use half Yukon Gold and half Russet potatoes for an even lighter, fluffier texture.
• Always start in cold water: Adding potatoes to already boiling water can cook the outside too fast and leave the centers underdone, resulting in uneven texture.
• Do not skip drying: Returning drained potatoes to the hot pot to steam off excess moisture is key to rich, not watery, mashed potatoes.
• Heat the dairy: Warm cream and butter mix in smoothly and keep the potatoes hot. Cold dairy can make them sticky and cool.
• Adjust consistency at the end: If your mash is thicker than you like, stir in a splash or two of warm cream or milk just before serving.

Variations

• Extra-Garlic Mashed Potatoes: Leave the garlic cloves in the cream longer, or add 1 extra clove. For a more pronounced garlic flavor, mash one of the softened garlic cloves directly into the potatoes before adding the cream.
• Cheddar and Chive Mash: After incorporating the cream, fold in 1 cup shredded sharp cheddar cheese until melted and smooth. Top with extra cheese and plenty of chopped chives.
• Lighter, Still-Creamy Version: Replace the heavy cream with half-and-half or use 3/4 cup half-and-half plus 1/4 cup low-fat milk. You can also reduce the butter to 4 tablespoons without sacrificing too much richness.

Storage & Make-Ahead

Leftover mashed potatoes keep well in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a saucepan over low heat with a splash of milk or cream, stirring frequently until hot and creamy again. You can also reheat them, covered, in a 325°F (165°C) oven for 20–25 minutes, stirring once midway and adding a little extra cream or butter if they seem dry.

For make-ahead entertaining, prepare the mashed potatoes up to 1 day in advance, cool completely, and refrigerate. Reheat gently as above, then dot with fresh butter and herbs just before serving so they look and taste freshly made.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, using heavy cream): about 430 calories; 32 g fat; 20 g saturated fat; 38 g carbohydrates; 4 g fiber; 3 g sugar; 6 g protein; 850 mg sodium (varies with how much salt you add). These numbers are estimates and will change based on ingredient brands and any substitutions.