Creamy Garlic-Infused Mashed Potatoes

Garlic-infused mashed potatoes bite in a fork, by enrilemoine.

Not your regular mashed potatoes. These are the silkiest, creamiest mashed potatoes you’ll ever make. This easy recipe is made with red skin potatoes and garlic-infused heavy cream, creating the ultimate comfort food and the perfect side dish for any holiday meal or weeknight dinner.

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Here you’ll find..

Love at first bite
Ingredients
How to make garlic-infused mashed potatoes
FAQs
More side dishes for your Thanksgiving table
Creamy Garlic-Infused Mashed Potatoes

Red skin potatoes in a basket, to make buttery mashed potatoes, by enrilemoine.

Love at first bite

I fell in love with these mashed potatoes the first time I dined at Balthazar, the bustling yet romantic brasserie in SoHo, New York City, back in 1998. Years later, in 2007, I bought a signed copy of The Balthazar Cookbook—and there they were.

I slightly adapted the recipe, and since 2008, it has become a staple at my Thanksgiving table. Creamy garlic mashed potatoes that feel both indulgent and timeless. And let’s be honest: they are better than Williams-Sonoma’s and Alton Brown’s mashed potatoes too!

Enri

Ingredients

Heavy cream being poured on a small pan with garlic, to make creamy garlic mashed potatoes, by enrilemoine.

To make these luscious mashed potatoes you’ll need:

Red skin potatoes
Fresh garlic
Heavy cream
Unsalted butter
White pepper
Kosher salt

How to make garlic-infused mashed potatoes

Peeled potatoes in a pot with water, to make mashed potatoes, by enrilemoine.

I summarized the step-by-step process as follow:

Infuse the cream: Gently simmer fresh garlic cloves in heavy cream until tender and aromatic. Let cool slightly, then blend until smooth.
Boil the potatoes: Peel and cut red skin potatoes. Cover with cold water and salt, then bring to a boil until fork-tender.
Drain and mash: Drain the potatoes and mash while still hot using a potato masher, potato ricer, or food mill.
Add the good stuff: Stir in the infused cream and unsalted butter until fully combined. Season with white pepper and kosher salt to taste.

FAQs

What are the best potatoes to mash?

While Yukon Gold potatoes and russet potatoes are also great options, I personally prefer red skin potatoes. They give a creamy texture without turning gluey.

How long should I boil potatoes for mashing?

I cover peeled and cut potatoes with cold water, add salt, bring to a boil, and cook them until tender, about 20 minutes.

What can I use instead of a potato masher?

If you don’t have a potato masher, a potato ricer is my favorite alternative. A fork also works, though it’ll take a bit longer. Avoid using a food processor—it makes the potatoes gummy.

Isn’t the garlic flavor too intense?

Not at all. The garlic flavor in these mashed potatoes is subtle and mellow thanks to the infused cream technique. It’s perfect even for those who don’t consider themselves garlic lovers.

Can I use garlic powder instead of fresh garlic?

You can, but the flavor won’t be the same. Garlic powder lacks the depth and sweetness of slow-simmered fresh garlic cloves.

Can I substitute heavy cream with something else?

You can use half and half, warm whole milk or a combination of milk and cream cheese. The texture may vary, but it will still be delicious.

Should I still add butter if I’m using heavy cream?

Yes. The combo of butter and garlic-infused cream creates the creamiest, fluffiest mashed potatoes. For a lighter version, you can skip the butter, but the flavor won’t be quite the same.

Can I make these mashed potatoes ahead of time?

Absolutely. Store them in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of warm milk or cream, stir and cover before puping up in the oven.

Can I freeze mashed potatoes?

I don’t really recommend it. Potatoes are high in starch, and when frozen, the water inside them forms crystals that change their texture. Once thawed, the mashed potatoes can turn watery or grainy. But if you have no other option, freeze them in small portions, and when reheating, add a bit of butter and warm cream, stirring well until the creaminess comes back.

What’s the best way to reheat mashed potatoes?

Add a bit of warm milk or heavy cream and heat on the stovetop over medium-low heat, stirring frequently. You can also reheat in the microwave in intervals, stirring in between.

Can I make substitutions?

Yes! You can use Yukon Gold or russet potatoes instead of red skin. If you don’t have heavy cream, warm whole milk or even a splash of half-and-half can work. For a richer version, stir in cream cheese or roasted garlic cloves. Add herbal notes by adding a thyme bouquet and simmer it with the heavy cream.

The making of mashed potatoes with heavy cream infused with garlic, by enrilemoine.

More side dishes for your Thanksgiving table

Looking for more delicious sides? Try these recipes:

Creamy garlic-infused mashed potatoes on a baking dish, by enrilemoine.

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5 from 10 votes

Not your regular mashed potatoes. These, are the silkiest, creamiest mashed potatoes ever. This side dish is made with red skin potatoes, garlic-infused heavy cream and butter, and a pinch of white pepper, for an extra kick of flavor.

Prep Time10

Cook Time35

Total Time45

Servings:

Calories: 320kcal

Ingredients

10 garlic cloves peeled and cut in thirds
2 cups heavy cream
3 pounds red skin potatoes peeled and cut in thirds
12 tablespoons butter
Coarse sea salt
1 pinch White pepper finely grounded

Instructions

Put the garlic with the cream in a small saucepan over medium heat. Bring to a boil and immediately reduce the heat. Simmer for 30 minutes.
Let the mixture cool down, pour it into a blender, and process it. Set aside.
In a large pot, place the potatoes, cover them with water and boil them over medium heat for 20-25 minutes, until tender.
While still warm, drain the potatoes and mash them with butter and garlic-infused cream.
Season with salt and pepper to taste. Mix to combine.

Video

Nutrition

Nutrition Facts

Creamy Garlic-Infused Mashed Potatoes

Amount Per Serving

Calories 320 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g100%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 84mg28%

Sodium 136mg6%

Potassium 559mg16%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 2g2%

Protein 3g6%

Vitamin A 941IU19%

Vitamin C 11mg13%

Calcium 45mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Side Dish

Cuisine: American, French

Diet: Gluten Free

Keyword: creamy garlic-infused mashed potatoes recipe, fancy mashed potatoes, garlic-flavored mashed potatoes, how to make buttery mashed potatoes, how to make mashed potatoes with heavy cream, how to make mashed potatoes with whipping cream

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Author
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Enri

Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.