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Apr 18, 2022

Creamy Garlic Mashed Potatoes

These creamy garlic mashed potatoes are the perfect comfort food side dish.

Creamy Garlic Mashed Potatoes with butter and chives on top.

These garlic mashed potatoes go perfectly with steak, roast, and chicken dinners. 

Be sure to make plenty because everyone will want seconds. 

Ingredients for Garlic Mashed Potatoes:

Russet potatoes - You will need four pounds. 

Unsalted butter - You will need 1 1/2 sticks/12 tablespoons.

Garlic - 20 cloves, minced.

Sugar - Just a small amount to bring out the sweet flavor of roasted garlic without taking the extra time. 

Half and half - Rather than boiling the potatoes in water and then draining them, you cook them in a mixture of half and half and water until the potatoes absorb most of the liquid. 

Salt and pepper to taste.

Creamy Garlic Mashed Potatoes with garlic heads next to the bowl.

Tips for Making These Garlic Mashed Potatoes:

First, cut the potatoes into 1/2 inch pieces and rinse them well to remove any excess starch. 

Next, cook the minced garlic in butter and a little sugar. This takes a lot less time than roasting garlic, and the sugar helps mimic the flavor of long-roasted garlic. 

After that, add the potatoes to the garlic butter mixture and then add the half and half (with a little held back for adding later), plus a little bit of water along with some salt, and simmer the potatoes until most of the liquid is absorbed. 

With the pan removed from the heat, add the rest of the butter and mash the potatoes. 

Finally, add the rest of the half and half and add salt and pepper to taste. You can garnish with chives or scallions if you like, and even add an extra dollop of salted butter on top. 

Creamy Garlic Mashed Potatoes with a pat of melting butter on top.

What makes these garlic mashed potatoes so amazing?

Instead of taking an hour to roast the garlic, the garlic is sauteed in butter with a little bit of sugar to develop flavor. Plus, the potatoes are cooked in the half and half and garlic along with a small amount of water and are never drained. 

The result is creamy mashed potatoes infused with a wonderfully developed garlic flavor. Plus, there is lots and lots of butter, making these potatoes extra rich and creamy. 

Creamy Garlic Mashed Potatoes in a blue bowl.

Tips for Leftover Mashed Potatoes:

While mashed potatoes are best served right away, you can reheat individual servings in the microwave for a few seconds, until heated through. 

One of my favorite things to make with leftover mashed potatoes is potato cakes or leftover mashed potato and stuffing pancakes (perfect for after Thanksgiving). 

You can also use them to make salmon croquettes, papas rellenas, and shrimp stuffed Cuban potato balls

Mashed potatoes are also fabulous added to bread dough such as oat and potato bread, potato dinner rolls, and potato rosemary bread

Creamy Garlic Mashed Potatoes in a white bowl.

More Mashed Potato Recipes:

Instant Pot Mashed Potatoes

Irish Champ


Italian Potato Cake

Mashed Potato Casserole

Whole garlics.

Happy National Garlic Day! Our host is Jolene's Recipe Journal. We are featuring lots of recipes showcasing garlic! 

  • Creamy Garlic Mashed Potatoes by Karen's Kitchen Stories
  • Garlic and Pineapple Glazed Ham by A Day in the Life on the Farm
  • Garlic Shrimp Burgers by Cindy's Recipes and Writings
  • Parmesan Garlic Roasted Chicken Legs by Palatable Pastime
  • Roasted Garlic Kale Hummus by The Spiffy Cookie
  • Skillet Potatoes with Bell Peppers and Garlic by Jolene's Recipe Journal
  • Spicy Garlic Pickle by Magical Ingredients

  • Creamy Garlic Mashed Potatoes in a bowl.

    Creamy Garlic Mashed Potatoes

    Creamy Garlic Mashed Potatoes
    Yield: 10 servings
    Author: Karen's Kitchen Stories
    Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
    These creamy garlic mashed potatoes are the perfect comfort food side dish.


    • 4 pounds of russet potatoes
    • 1 1/2 sticks unsalted butter, sliced
    • 20 garlic cloves, minced
    • 1 tsp sugar
    • 1 1/2 C half and half
    • 1/2 C water
    • 1 tsp salt
    • salt and pepper to taste


    1. Scrub and peel the potatoes and cut them into 1/2 inch cubes. Rinse the potatoes under cold running water until the water runs clear.
    2. Melt 4 Tablespoons of the butter in an eight quart Dutch oven (metal or enameled cast iron) over medium heat.
    3. Add the garlic and sugar and cook until the garlic is lightly browned, about four minutes.
    4. Add the potatoes, 1 1/4 cups of the half and half, water, and 1 teaspoon of salt.
    5. Stir and bring to a boil, reduce heat to low, and cover to simmer. Stir occasionally and cook for about 25 to 30 minutes, until most of the liquid is absorbed by the potatoes and the potatoes are tender and mashable.
    6. Remove the pan from the heat and add the rest of the butter and mash the potatoes with a masher until they are smooth.
    7. Fold in the rest of the half and half with a rubber spatula. Add salt and pepper to taste.

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    Updated April, 2022

    Adapted from the October/November, 2008 issue of Cooks Country.

    Would you like to comment?

    1. I have check your site a couple of times because I am writing up my gingerbread baby cake post and just have to leave a comment on your mashed potatoes. I make garlic potatoes all the time, but mine have never looked so fabulous. Love your photos!

      1. Thanks Elaine! I'm on PST so my baby cakes will go live at midnight Tuesday.

    2. I like that you caramelized the garlic instead of roasting it. It sounds so good!

    3. These sound delicious Karen, however part of the recipe is covered by a google ad :(

      1. Oh dear. I think if you hit the print button, you can see everything.

    4. I could just dive headfirst into that bowl! So fluffy and that caramelized garlic!

    5. YUM! I know rightaway that this garlicky mashed potato will be loved here! Super delicious!


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