Garlic Mashed Potatoes
These creamy, fluffy garlic mashed potatoes are a must-have side dish for any holiday spread, with the fluffiest potatoes infused with garlic, thyme, and butter. If you're looking for a show-stopping mashed potatoes recipe for Thanksgiving, Christmas, or any other special occasion dinner, you just found it.
Want more potato side dishes? You might also enjoy this potato and leek au gratin for added indulgence, or these classic roasted potatoes.
These creamy mashed potatoes pair perfectly with hearty mains like roasted vegetables, stuffed squash, or a vegetarian pot pie. They also go well with classic holiday sides like green bean casserole or roasted Brussels sprouts.
Ingredient Notes
Scroll down to the recipe card at the bottom of the page for the full ingredient quantities and instructions. Below, I've provided some notes on the ingredients you'll need and potential substitutions.
- Baking Potatoes: Perfect for a fluffy mash. Use russet or Yukon gold for the creamiest texture.
- Garlic & Herb Cream Cheese: This adds richness and flavor, as well as maximizing that garlicky goodness. Regular cream cheese with a hint of fresh herbs works as well.
- Thyme and Bay Leaf: These herbs infuse the milk with a delicate, savory aroma. Fresh thyme is ideal but dried can work too. You could also add a sprig of rosemary if you have it.
- Milk & Butter: In this recipe, we warm up the butter and milk before adding them to the potatoes to prevent the potatoes from cooling down while mashing them.
Variations & Substitutions
- For a stronger garlic punch, mince the garlic before adding it to the milk mixture and keep it in the mash. Try adding roasted garlic or even a touch of truffle oil for extra indulgence.
- Swap out the cream cheese and butter for dairy-free alternatives like vegan butter and coconut milk.
How To Make Garlic Mashed Potatoes
Below are some process shots of making your garlic mashed potatoes - make sure you scroll down to the recipe card to see the exact ingredient quantities required!
1. Boil the Potatoes
Peel and chop the potatoes into even chunks. Add them to a pot with salted cold water, bring to a boil, and cook until tender (8-10 minutes).
2. Infuse the Milk
While the potatoes cook, gently warm the milk, butter, garlic, thyme, and bay leaf until butter is melted.
3. Mash the Potatoes
Drain potatoes, pour the infused milk (removing garlic, thyme, and bay leaf) over them. Add cream cheese and mash until smooth. Season with salt and pepper, taste, and adjust to your preference.
Top with fresh chives, and serve warm.
Top Tips \ Chef's Notes
- Don't Overmix: Over-mixing can make mashed potatoes gluey; mash just until creamy and smooth.
- Milk Temperature: Warm milk blends better with hot potatoes for a silky finish. Here, we warm up the milk with the butter and herbs to infuse the milk, then add to the potatoes before mashing.
- Season in layers: Make sure you're trying your mashed potatoes here and there and adjust your seasonings accordingly - a sprinkle more salt can make a big difference!
Storage
Store any leftover garlic mashed potatoes in an airtight container in the fridge for 3-4 days. Reheat gently them in the microwave, stirring occasionally.
This recipe is also great for making ahead of time if you have lots of dishes to prepare for Thanksgiving or Christmas!
Serve your garlic mashed potatoes with a sprinkle of fresh chives and a pat of melted butter for extra richness.
FAQs
Yes, you can make the mashed potatoes ahead and reheat before serving. Add a splash of milk when reheating to keep them creamy.
Russet or Yukon Gold potatoes are ideal-they're starchy, yielding fluffy, smooth mashed potatoes.
Absolutely! Rosemary, parsley, or chives would all be delicious additions.
Creamy Garlic Mashed Potatoes
The most delicious creamy, fluffy garlic mashed potatoes with butter and thyme. This easy potato side dish is perfect for your table this holiday season.
Ingredients
- 2 large baking potatoes
- 3 garlic cloves
- 100ml milk
- 50g butter
- 2 tablespoon garlic & herb cream cheese
- 2 thyme sprigs
- 1 bay leaf
- Salt and pepper to taste
- Fresh chives, to garnish
Instructions
- Peel and chop your potatoes into even chunks and add them to a saucepan. Cover with just enough cold water to cover the potatoes, and add a half teaspoon of salt.
- Place the pan on the hob and bring to a boil, boiling your potatoes for 8-10 minutes, or until a knife easily pierces them.
- Meanwhile, add the milk, butter, thyme, garlic cloves, and bay leaf to a saucepan and place over low heat, until the butter has melted.
- Drain your potatoes, then pour the infused milk/butter mixture (discard the garlic cloves, thyme, and bay leaf) over them. Add the cream cheese and season with salt and pepper, then mash your potatoes until smooth and creamy.
- Taste your potatoes and adjust your seasoning based on your preferences. Garnish with the fresh chives and serve!
Notes
For a stronger garlic flavor, mince your garlic before adding it to the saucepan with the bay leaf and thyme. Then, you can add the minced garlic to the mashed potatoes.
These mashed potatoes will keep in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 363Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 274mgCarbohydrates: 46gFiber: 5gSugar: 4gProtein: 7g
