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Served warm with a spoonful of gravy and a sprinkle of fresh chives, these creamy mashed potatoes are comfort food at its simplest. They’re buttery and fluffy, with just enough garlic and cream cheese to make every bite rich and flavorful.
The secret is in a few small details. A mix of Yukon Gold and Russet potatoes gives the mash both buttery creaminess and plenty of fluff, while warming the milk and butter helps everything come together smoothly. The potatoes also spend a minute drying in the hot pot after they’re drained, which gets rid of extra moisture before you start mashing.
The result is a big bowl of soft, creamy, garlicky potatoes that’s hard not to sneak a spoonful of before dinner even reaches the table.
Why You’ll Love This Recipe
What I love most about these mashed potatoes is their texture. They’re creamy and rich, but they still have the light, fluffy quality that makes really good mashed potatoes so comforting.
Using two kinds of potatoes makes a difference here. Russets bring the fluffiness, while Yukon Golds have a naturally buttery, creamy texture. Then there’s the garlic, which cooks right alongside the potatoes, and cream cheese, which adds richness and a subtle tang without taking over.
It’s also a great recipe when you’re feeding a group. Five pounds of potatoes makes 10 to 12 servings, so there’s plenty to pass around at a holiday table or family dinner.
Mashed Potatoes Ingredients
- Potatoes – A combination of Yukon Gold and Russet potatoes gives these mashed potatoes the best of both textures. Yukon Golds are naturally creamy and buttery, while Russets make the mash light and fluffy.
- Garlic – The garlic cooks right along with the potatoes, giving them a savory garlic flavor without adding another cooking step.
- Fine Sea Salt – Salt goes into both the cooking water and the warm butter mixture, helping season the potatoes throughout rather than just at the end.
- Butter – Adds that classic buttery richness and helps give the potatoes their creamy finish.
- Whole Milk – Warm whole milk loosens the potatoes and creates a smooth, creamy consistency without making them too heavy.
- Cream Cheese – This is the extra-rich addition. It makes the potatoes creamier and adds a subtle tang that works beautifully with the butter and garlic.
- Chives or Green Onions – A fresh finishing touch that adds a little color and mild onion flavor.
- Freshly-Cracked Black Pepper – Sprinkle it over the finished potatoes for a bit of peppery flavor to balance all that creamy richness.
Step-by-Step Instructions
First, cut the potatoes. Peel the potatoes if desired, or leave the skins intact. Cut them into evenly sized chunks about 1 inch thick and place them in a large stockpot filled with cold water.
Next, boil the potatoes. Make sure the potatoes are covered by approximately 1 inch of cold water. Add the minced garlic and 1 tablespoon sea salt. Place over high heat and bring to a boil. Reduce the heat to medium-high, or as needed to maintain the boil, and cook for about 10–12 minutes. The potatoes are ready when a knife slides into the center easily with almost no resistance. Drain thoroughly.
Meanwhile, prepare the butter and milk mixture. While the potatoes cook, combine the butter, milk, and an additional 2 teaspoons sea salt. Warm them in a small saucepan or microwave just until the butter melts. Do not allow the milk to boil. Set aside.
Then, pan-dry the potatoes. Immediately return the drained potatoes to the hot stockpot. Put the pot back on the burner and reduce the heat to low. Wearing oven mitts, hold the pot handles and gently shake the pot over the burner for about 1 minute to help remove remaining moisture from the potatoes. Take the pot off the heat and place it on a flat, heatproof surface.
Mash the potatoes. Using your preferred potato masher, mash the potatoes until they reach your desired consistency.
Now, combine everything. Pour half of the melted butter mixture over the mashed potatoes. Using a wooden spoon or spatula, gently fold until the liquid has been absorbed. Fold in the remaining butter mixture, followed by the cream cheese. Mix each addition only until combined to avoid overworking the potatoes. If necessary, add additional warm milk until the potatoes reach your preferred consistency.
Finally, season and serve. Taste and add extra salt if needed. Serve the mashed potatoes warm with gravy or your choice of toppings.
Expert Tips
The biggest thing to keep in mind with mashed potatoes is that you don’t want to overwork them. Once the potatoes are tender, mash them to the texture you like and gently fold in the remaining ingredients. Too much mixing can take potatoes from fluffy to sticky surprisingly quickly.
I also wouldn’t skip the minute of pan-drying after draining. It may seem like a small extra step, but letting some of that moisture steam away helps the potatoes absorb the butter and milk without becoming watery.
And make sure the butter and milk are warm before adding them. They’ll blend into the hot potatoes much more easily, helping you create that soft, creamy consistency we’re after.
Finally, cut your potatoes into similar-sized pieces. They’ll cook more evenly, so you won’t end up with some pieces falling apart while others are still firm in the middle.
Recipe Variations
Once you have a pot of creamy mashed potatoes, there are all sorts of ways to dress them up.
For extra-garlicky mashed potatoes, increase the garlic for a stronger savory flavor. If you love herbs, try adding fresh chives, parsley, rosemary, thyme, or dill.
For something a little more indulgent, fold in Parmesan, cheddar, or Gruyère. Or turn them into loaded mashed potatoes with shredded cheddar, crispy bacon, and green onions.
You can also keep things wonderfully simple. A little freshly cracked black pepper and a handful of chopped chives or green onions are sometimes all these potatoes need.
Storage & Reheating
These mashed potatoes are great when you have leftovers. Let them cool, transfer them to an airtight container, and store them in the refrigerator for 3 to 4 days.
When you’re ready to eat them again, reheat them gently on the stovetop over low heat or warm individual portions in the microwave. Mashed potatoes tend to thicken once chilled, so stir in a little warm milk if needed to bring back their creamy consistency.
You can freeze them for longer storage, too. Place the cooled potatoes in an airtight freezer-safe container, freeze, and thaw them in the refrigerator before reheating. Add a little warm milk as needed once they’re hot again.
Serving Suggestions
These mashed potatoes can go just about anywhere a cozy, creamy side dish is welcome. For a simple dinner, pair them with roast chicken, pork chops, steak, meatloaf, or pot roast and add a vegetable on the side.
They’re especially good with anything that comes with gravy or pan juices. Spoon the gravy right over the top and finish everything with fresh chives or green onions and a few grinds of black pepper.
And, of course, mashed potatoes belong on a holiday table. With 10 to 12 servings in one batch, this recipe is a natural fit for Thanksgiving, Christmas, family gatherings, or any dinner where you want a generous bowl of warm, buttery potatoes in the center of the table.
Recipe FAQs
1. Can I make these mashed potatoes ahead of time?
Yes, you can definitely make them ahead. Prepare the mashed potatoes, let them cool, and keep them covered in the refrigerator. When you’re ready to serve, reheat gently and add a splash of warm milk if needed to make them creamy again.
2. Do I have to peel the potatoes?
No, you don’t need to peel them. Leave the skins on if you like a little more texture, or peel the potatoes if you want a smoother, creamier mash. They’re delicious either way.
3. How do I know when the potatoes are done cooking?
Poke one of the potato pieces with a knife. If the knife slides into the center easily with almost no resistance, they’re ready to drain. With 1-inch chunks, this should take about 10–12 minutes once the water is boiling.
4. How can I keep my mashed potatoes from becoming gluey?
The key is not to overmix the potatoes. Mash them to your desired consistency first, then gently fold in the warm butter mixture and cream cheese just until combined. Also, don’t skip drying the potatoes in the hot pot for a minute. This helps get rid of extra moisture and keeps them nice and fluffy.
5. What should I do if my mashed potatoes are too thick?
This is an easy fix. Add a little warm milk and gently fold it into the potatoes until they reach the consistency you like. Start with just a small amount and add more as needed so you don’t accidentally make them too thin.
Creamy Garlic Mashed Potatoes
Ingredients
- 5 pound potatoes (I use half Yukon Gold, half Russet potatoes)
- 4 to 6 large cloves garlic, minced
- fine sea salt
- 6 tbsp butter
- 1 cup whole milk
- 4 ounces cream cheese, room temperature
- toppings: chopped fresh chives or green onions, freshly-cracked black pepper
Instructions
- Cut the potatoes. Peel the potatoes if desired, or leave the skins intact. Cut them into evenly sized chunks about 1 inch thick and place them in a large stockpot filled with cold water.
- Boil the potatoes. Make sure the potatoes are covered by approximately 1 inch of cold water. Add the minced garlic and 1 tablespoon sea salt. Place over high heat and bring to a boil. Reduce the heat to medium-high, or as needed to maintain the boil, and cook for about 10–12 minutes. The potatoes are ready when a knife slides into the center easily with almost no resistance. Drain thoroughly.
- Prepare the butter and milk mixture. While the potatoes cook, combine the butter, milk, and an additional 2 teaspoons sea salt. Warm them in a small saucepan or microwave just until the butter melts. Do not allow the milk to boil. Set aside.
- Pan-dry the potatoes. Immediately return the drained potatoes to the hot stockpot. Put the pot back on the burner and reduce the heat to low. Wearing oven mitts, hold the pot handles and gently shake the pot over the burner for about 1 minute to help remove remaining moisture from the potatoes. Take the pot off the heat and place it on a flat, heatproof surface.
- Mash the potatoes. Using your preferred potato masher, mash the potatoes until they reach your desired consistency.
- Combine. Pour half of the melted butter mixture over the mashed potatoes. Using a wooden spoon or spatula, gently fold until the liquid has been absorbed. Fold in the remaining butter mixture, followed by the cream cheese. Mix each addition only until combined to avoid overworking the potatoes. If necessary, add additional warm milk until the potatoes reach your preferred consistency.
- Season. Taste and add extra salt if needed.
- Serve. Serve the mashed potatoes warm with gravy or your choice of toppings.
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Recipe Notes
