Creamy Garlic Mashed Potatoes
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Creamy Garlic Mashed Potatoes
This Classic Thanksgiving sides recipe delivers the ultimate comfort food experience with creamy, buttery mashed potatoes made from scratch. Yukon Gold potatoes give these homemade mashed potatoes their signature velvety texture, while a hint of garlic adds wonderful depth. It’s the perfect, foolproof side dish for your holiday table, ready in just about 40 minutes and always a crowd-pleaser.
I’ve been making these creamy mashed potatoes for decades, and they remain the star of our Thanksgiving feast every single year. There’s something so comforting about the ritual of peeling the potatoes and smelling the garlic simmering on the stove. To me, Thanksgiving side dishes are the heart of the meal, and this recipe pairs beautifully with my Grandma’s classic stuffing and a helping of southern sweet potato casserole. The aroma that fills my kitchen is pure nostalgia.
This dish is a tribute to simplicity and quality ingredients, a lesson I learned from my own grandmother. I always make a double batch because leftovers are fantastic the next day, perhaps even reheated alongside some cranberry orange bread for a delightful post-holiday brunch. It’s a tradition my own family now eagerly anticipates.
Why You’ll Love These Creamy Mashed Potatoes
- Irresistibly Creamy Texture: Yukon Gold potatoes create a naturally buttery and smooth mash that’s never gluey.
- Simple, Wholesome Ingredients: You only need a handful of pantry staples for this homemade mashed potatoes recipe.
- Perfect Make-Ahead Side: You can prepare these Thanksgiving side dishes a day in advance, saving you time on the big day.
- Universal Crowd-Pleaser: This is one of those classic Thanksgiving sides that everyone, from kids to adults, genuinely adores.
What You’ll Need for Perfect Classic Thanksgiving Sides
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Yukon Gold potatoes: Their thin skin and waxy flesh yield the creamiest mashed potatoes.
- Garlic cloves: Smashing them first infuses a subtle, sweet garlic flavor throughout.
- Unsalted butter: Using room-temperature butter ensures it melts evenly into the hot potatoes.
- Heavy cream and whole milk: Warming these liquids prevents the potatoes from cooling down and becoming gummy.
- Kosher salt and black pepper: Season generously and always taste at the end for perfect balance.
- Fresh chives: An optional but lovely garnish for a pop of color and mild onion flavor.
Perfect Creamy Mashed Potatoes with Garlic
Perfect creamy mashed potatoes with garlic – a classic Thanksgiving sides recipe ready in 40 minutes.
Equipment
- large pot
- colander
- potato masher
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
- 4 cloves garlic peeled and smashed
- 1/2 cup unsalted butter cut into 1/2-inch cubes, at room temperature
- 1/2 cup heavy cream warmed
- 1/4 cup whole milk warmed
- 1 1/2 tsp kosher salt or more to taste
- 1/2 tsp black pepper freshly ground, or more to taste
- 2 tbsp fresh chives finely chopped, for garnish (optional)
Instructions
- Place the peeled and cut Yukon Gold potatoes into a large pot. Add the 4 smashed garlic cloves. Cover the potatoes and garlic with cold water by about 1 inch.
- Place the pot over high heat and bring the water to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender and easily pierced.
- Carefully drain the cooked potatoes and garlic using a colander. Return the potatoes and garlic to the empty pot. Place the pot back on the warm burner (turned off) for 1 to 2 minutes, shaking gently, to allow any residual moisture to evaporate.
- Add the 1/2 cup of room-temperature, cubed unsalted butter to the hot potatoes and garlic. Using a potato masher, mash the mixture until the butter is fully incorporated and the potatoes are mostly smooth with a few small lumps remaining.
- Pour in the 1/2 cup of warmed heavy cream and 1/4 cup of warmed whole milk. Add 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper. Continue to mash gently until the liquids are fully absorbed and the potatoes are creamy and fluffy.
- Taste the mashed potatoes and adjust seasoning with additional salt and pepper as needed. Transfer the creamy mashed potatoes to a serving bowl. Garnish with 2 tablespoons of finely chopped fresh chives, if desired, and serve immediately while hot.
Notes
Avoid over-mashing, which can make the potatoes gummy. Garnish with fresh chives for extra flavor.
Ways to Customize This Recipe
- Garlic Lovers’ Version: Roast the garlic cloves with a drizzle of olive oil before adding them to the pot for a deeper, caramelized flavor.
- Extra Rich and Cheesy: Stir in a half cup of freshly grated Parmesan or sharp cheddar cheese at the very end.
- Herb-Infused: Add a few sprigs of fresh rosemary or thyme to the boiling water for a subtle herbal aroma.
My Pro Tips for Perfect Mashed Potatoes
- Cut Evenly: Cut the potatoes into uniform 1.5-inch pieces so they all cook at the same rate.
- Start with Cold Water: This allows the potatoes to heat gradually and cook evenly from the outside in. For more easy Thanksgiving vegetables, see our guide to simple preparations.
- Evaporate Moisture: Letting the drained potatoes sit in the warm pot for a minute is the secret to avoiding watery mashed potatoes.
- Warm Your Dairy: Adding cold cream and milk to hot potatoes can make the texture less appealing. Planning a full menu? Check out our traditional Thanksgiving dinner plan.
How to Store and Reheat Your Leftovers
- Store: Transfer cooled mashed potatoes to an airtight container and refrigerate for up to 4 days.
- Freeze: Place in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat gently in a saucepan over low heat, stirring often and adding a splash of milk or cream to restore creaminess. You can also reheat in a 350°F oven, covered, for 20-30 minutes.
- Make-Ahead Tip: You can make these mashed potatoes 1-2 days ahead. Store in the fridge and reheat gently, adding a little extra butter or cream when warming.
Frequently Asked Questions
What is the secret to good mashed potatoes?
The secret lies in using the right type of potato, like Yukon Golds for their creaminess, and ensuring you evaporate all excess moisture after draining. Using warmed dairy and room-temperature butter also helps create a smooth, fluffy texture without becoming gummy.
Should you rinse potatoes after boiling for mashed potatoes?
No, you should not rinse the potatoes after boiling. Instead, drain them well and return them to the warm, dry pot for a minute to let the residual heat steam off any remaining water. Rinsing would make them watery and dilute the flavor.
What can I add to mashed potatoes for flavor?
Beyond garlic, you can add flavor with roasted garlic, fresh herbs like chives or rosemary, grated cheese, sour cream, or a touch of cream cheese. For a different twist, consider trying our garlic mashed potatoes recipe which highlights this flavor.
Can you overcook potatoes for mashed potatoes?
Yes, you can overcook them. If potatoes are boiled for too long, they become waterlogged and can result in a gummy texture when mashed. Cook them only until they are fork-tender all the way through.
More Thanksgiving Side Dishes to Love
- Potato Salad
- Corn Casserole
- Sweet Potato Casserole
- Honey Roasted Carrots
- Homemade Dinner Rolls
- Cheesy Garlic Rolls
Why This Classic Thanksgiving Side Is a Favorite
With its incredibly creamy texture and rich, buttery flavor, these homemade mashed potatoes are the epitome of comfort food. They are straightforward to prepare and consistently deliver fantastic results, making them a reliable star on your holiday table. I hope this recipe becomes a cherished part of your family’s Classic Thanksgiving sides tradition, just as it has for mine.
