Once you’ve had my Garlic Mashed Potatoes swirled with garlic confit, melted butter, and heavy cream, there is no going back. It’s my favorite way to turn the classic side dish into the highlight of the meal. Incredibly creamy with just the right amount of garlic flavor, these potatoes are usually the first to disappear from the table.
Mashed potatoes are more like a love language than a side dish in my house. We love these Creamy Mashed Potatoes for regular dinners, and then we’ll go all out with my Roasted Garlic Mashed Potatoes during the holidays. Both have earned a permanent spot on our dinner menus because, frankly, life is too short for bland potatoes.
Garlic Confit Mashed Potatoes
There are classic mashed potatoes, and then there are garlic confit mashed potatoes. This is an over-the-top side dish as comforting and easy to make as the classic version. But what makes the recipe truly irresistible is the layering of the garlic flavors.
I’ve been a professional chef for many years and have learned how to make everyday recipes extraordinary using simple ingredients and techniques. In this recipe, I use garlic cloves in two different ways to bring just the right amount of garlicky flavor: (1) Boiling the cloves with the potatoes to infuse the starches right from the beginning, and (2) mashing homemade garlic confit into the potatoes for a burst of buttery, savory notes.
Trust me when I say that these will be the best potatoes you’ve ever eaten. The mash is velvety, buttery, and so intensely garlicky that your guests might actually forget there’s a main course on the table.
Ingredients and Substitutions
- Potatoes – I’ll always use Yukon Gold potatoes over any other kind (although Russet potatoes are a close second). They’re naturally buttery and have a balanced sugar-to-starch ratio that makes the mash fluffy, smooth, and rich.
- Garlic – I used both raw whole garlic cloves and garlic confit cloves. I usually have garlic confit in my fridge, but when I’m all out, I’ll whip up a fresh batch about an hour before making the mashed potatoes.
- Butter – I prefer unsalted butter, so I have more control over the saltiness.
- Cream – Mashed potatoes require a good amount of fat. Whole milk or half-and-half can be used as substitutes, but the potatoes won’t be as creamy.
- Sour Cream – It adds extra richness and tang.
- Seasonings – I kept it simple, seasoning the potatoes with salt and ground white pepper. You could use black pepper as a substitute.
How to Make Garlic Mashed Potatoes
Prep the potatoes: I start by peeling the potatoes while I wait for a large pot of water to boil. I like saving the potato peels so I can make my crispy potato skins.
Boil the potatoes and garlic: I season the boiling water with salt, then add the potato chunks and raw garlic cloves (not the confit cloves). I let them boil until the potatoes are fork-tender.
Heat the dairy: Meanwhile, I combine the heavy cream and butter in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling.
Drain the potatoes: I drain the boiled potatoes and garlic, then return them to the empty pot.
Mash with garlic: I add the garlic confit cloves and begin mashing the potatoes.
Fold in the dairy: I gently fold the hot cream and butter mixture, sour cream, salt, and white pepper into the potatoes.
Season and serve: I taste and adjust the salt one last time, then finish the potatoes with a little extra melted butter.
Chef Tip + Notes
I know these potatoes are all about the garlic, but a chef once told me that any great mash should be 50% potatoes and 50% fat for the best flavor—so don’t skimp on the butter, cream, or sour cream, because that’s what makes this side dish truly mouthwatering.
- Add more flavor: When I’m feeling creative, I’ll fold fresh chopped chives, grated parmesan, or crumbled goat cheese into the mash.
- Soak the potatoes: If I’m prepping these a few hours before a big dinner, I will keep the peeled potato chunks submerged in a bowl of cold water to prevent browning.
- Don’t overboil: I boil the potatoes only until a knife slides through a piece with no resistance. Overboiling will cause them to absorb too much water and turn soggy.
- Best mashing techniques: I prefer to mash potatoes with a food mill or potato ricer, but a hand masher or electric hand beaters on a low setting work, too. Just be careful not to overmash the potatoes, or else they’ll turn to glue.
- Warm the dairy: You’ll never catch me pouring cold cream and butter into mashed potatoes. Warming them in advance creates an emulsion in the potatoes, making them silky-smooth.
Serving Suggestions
I make these garlic potatoes every time I cook my slow-roasted Mississippi Pot Roast because they’re perfect for soaking up the gravy. I usually need something green on my plate, too, and a batch of Garlic Green Beans does the job while doubling down on the garlic.
Mashed potatoes are great to serve with almost any protein. They’re perfect next to a pan-seared ribeye or paired with the juicy roast turkey during the holidays. Honestly, if you want to eat them straight from the pot, I won’t judge you. They’re that good.
Make-Ahead and Storage
Make-Ahead: You can make these mashed potatoes up to 1 hour ahead—just keep them covered and warm over very low heat. They can also be made up to 1 day in advance and stored, covered, in the refrigerator, which helps the garlic flavor develop further.
How to Store: Store the mashed potatoes in an airtight container in the refrigerator for 4 days. They can also be frozen and covered for up to 2 months. Thaw overnight in the fridge, then gently reheat before serving.
How to Reheat: The best way to reheat cold mashed potatoes is in a saucepan over low heat with a splash of warm milk or a pat of butter. Stir occasionally until they’re warmed through.
More Potato Recipes
- Roasted Garlic Parmesan Potatoes
- Lyonnaise Potatoes
- Fondant Potatoes
- Chive and Horseradish Mashed Red Potatoes
- Irish Colcannon
Garlic Mashed Potatoes Recipe
Ingredients
- 3 pounds peeled and thickly sliced Yukon gold potatoes
- 8-10 garlic cloves
- 6 to 10 garlic confit cloves
- ½ cup melted unsalted butter
- 1 to 1 ½ cups heavy whipping cream
- ½ cup sour cream
- salt and ground white pepper to taste
Instructions
- Bring a large pot of water to a boil.
- In the meantime, peel the potatoes and cut them into large chunks. Keep them in cold water if there’s a long gap between cutting and cooking.
- Season the boiling water with salt, add the potatoes and garlic cloves (not the confit cloves), and cook for 12 to 15 minutes or just until tender. Do not under- or overcook.
- In the meantime, add the cream and butter to a separate pot and cook over low heat until the butter is melted and the mixture is hot.
- Once the potatoes are cooked, drain them and return them to the pot.
- Add in the garlic confit cloves and mash them using electric hand beaters or through a food mill.
- Fold in the hot cream and butter, along with sour cream, salt, and white pepper.
- Adjust the seasonings and serve with additional melted butter over top.
Garlic Mashed Potatoes Recipe