Creamy Garlic Mashed Potatoes: My Favorite Comfort Side

Mashed potatoes might just be my favorite side dish of all time. In my opinion, sides can often steal the spotlight, and mashed potatoes are proof of that. They’re a classic staple in almost every household, and my personal favorite version, creamy garlic mashed potatoes, takes them to the next level. They pair beautifully with just about anything—beef, chicken, pork, or even on their own. For me, no meal ever feels quite complete without them.

Over the years, I’ve experimented with making them just right.  I even invested in a potato ricer, and it does not disappoint.  It’s actually a game changer if you want smooth, silky mashed potatoes.  When I want them a little thicker and chunkier, I’ll use my masher—especially when using red potatoes.  

I often like to jazz it up a bit and use garlic.  I’m a total garlic fanatic.  If I’m cooking something savory, you can bet there’s going to be a lot of garlic in it.  Adding roasted or sautéed garlic to mashed potatoes takes them from good to unforgettable.  

One thing about mashed potatoes is that they’re deeply nostalgic for me.  They remind me of family dinners, holidays, and cozy nights in at home.  While I love potatoes in just about every shape and style (fries, baked, roasted, you name it).  They’ll always be my number one when it comes to a comfort side dish. 

Garlic Mashed Potatoes

When I want comfort on a plate, this is the recipe I turn to. It’s simple, flavorful, and always a crowd-pleaser. Whether you prefer them silky smooth or a little chunky, this recipe is easy to adapt to your taste.

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Course: Side Dish

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs potatoes (Yukon Gold or Russet for creamy, Red for chunkier texture)
• 4-5 garlic cloves peeled (roasted for a sweeter flavor, or sautéed for a sharper kick)
• ½ cup unsalted butter softened
• ½-¾ cup heavy cream (or whole milk for a lighter version)
• salt and freshly ground black pepper to taste
• fresh parsley or chives chopped (optional for garnish)

Equipment

• 1 potato masher or potato ricer

Method

 

1. Peel and cut potatoes into even chunks. Place in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes.
2. While the potatoes cook, prepare the garlic. Either roast whole cloves in foil with olive oil at 400°F for 30 minutes, or sauté minced garlic in butter until fragrant.
3. Drain potatoes well and return to the pot. Use a potato ricer for ultra-smooth potatoes, or a masher for a chunkier, rustic texture.
4. Add butter, garlic, and half of the cream. Mash or stir until combined. Add more cream as needed until potatoes reach your desired consistency.
5. Season generously with salt and pepper. Taste and adjust as needed.
6. Garnish with fresh parsley or chives before serving.

Notes

To Serve: Creamy garlic mashed potatoes pair beautifully with beef, chicken, pork, or even roasted vegetables. They’re the ultimate side dish—wholesome, comforting, and full of flavor.  I suggest pairing with Meatloaf or Braised Beef Short Ribs

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