If you are looking for a no-fuss, incredibly satisfying side, these Ultimate Garlic Mashed Potatoes are exactly that. The recipe blends roasted and sautéed garlic with butter and cream for a deep, layered flavor. It is simple to make and forgiving, which makes it a great choice whether you are feeding a small family on a weeknight or rounding out a holiday table.

Ingredients for this Ultimate Garlic Mashed Potatoes

Here is what you need. I like to keep things straightforward and adaptable. If you want it richer, use more butter and cream. If you want it lighter, a touch of milk and Greek yogurt does the trick.

2 lb Yukon Gold or Russet potatoes, peeled and cut into chunks
1 head garlic (or 2 heads for extra garlic flavor)
4 tbsp unsalted butter
1/2 cup whole milk or heavy cream, warmed
1/4 cup sour cream or plain Greek yogurt (optional)
1 tbsp olive oil
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh chives or parsley for garnish

Instructions

Okay, here we go. The steps are laid out so you can breathe a little between them. Think of this as friendly guidance, not a strict test.

Roast the garlic: Preheat oven to 400 F (200 C). Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30 to 35 minutes until soft and lightly browned. Let cool, then squeeze the garlic out and mash it with a fork. That sweet roasted flavor is the backbone of this recipe.
Cook the potatoes: Put the potato chunks into a large pot and cover with cold water by an inch. Add a big pinch of salt. Bring to a boil, lower to a gentle simmer, and cook until tender when pierced with a fork, 15 to 20 minutes depending on the size of the chunks.
Saute fresh garlic: While the potatoes simmer, melt 2 tablespoons butter in a small skillet over low heat. Add 2 to 3 cloves of finely minced raw garlic or a spoonful of the roasted garlic for a more mellow approach. Keep it low and gentle so the garlic gets fragrant without burning, about 1 to 2 minutes.
Drain and dry: Drain the potatoes well and return them to the warm pot. Let them sit off the heat for a minute so excess steam evaporates. This helps keep the mashed potatoes from getting watery.
Mash: Use a potato masher, ricer, or low-speed hand mixer to break up the potatoes. Add the remaining butter, warmed milk or cream, sour cream if using, the mashed roasted garlic, and the butter with sauteed garlic. Stir gently until everything is combined and velvety.
Season and finish: Taste and season with salt and pepper. Add more butter or cream if you prefer a silkier texture. Transfer to a serving bowl and top with an extra pat of butter and chopped chives or parsley.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 35 to 40 minutes (includes roasted garlic time and potato simmer)
Total time: 50 to 55 minutes

Nutritional information

Per serving, this version of Ultimate Garlic Mashed Potatoes contains roughly:

Calories: 320 kcal
Fat: 18 g (mostly from butter and cream)
Carbohydrates: 34 g
Protein: 4 g
Sodium: variable depending on added salt

These are estimates. If you need precise numbers for dietary restrictions, plug the exact ingredients and amounts into a nutrition calculator.

Frequently asked questions

Can I make these mashed potatoes ahead of time?

Yes. You can make them a day in advance and store them in an airtight container in the fridge. Reheat gently on the stove over low heat with a splash of milk or cream, stirring often. If you prefer, reheat in a baking dish covered with foil at 350 F until warmed through, then finish with a pat of butter on top.

What is the best potato to use for creamy mashed potatoes?

Yukon Gold and Russet are both great. Yukon Gold yields naturally creamier potatoes with a buttery flavor, while Russet gives you a fluffier texture. I often use Yukon Gold because it needs a little less butter and still feels rich and smooth.

How can I make these dairy free or lighter?

For dairy free, swap the butter for a plant based spread or olive oil and use unsweetened almond milk or oat milk warmed instead of cream. For a lighter version, use low fat milk and skip the sour cream, or use plain Greek yogurt for tang with fewer calories.

There you have it. A simple, reliable recipe for Ultimate Garlic Mashed Potatoes that feels like a hug on a plate. Serve them alongside roasted chicken, steak, grilled vegetables, or keep them front and center for a cozy meal. If you try it, I hope it becomes one of those recipes you turn to when you want comfort food that actually tastes like effort without much fuss. Enjoy.