The Ultimate Lump-Free Mashed Potatoes Recipe!
Rich, velvety, and packed with flavor, these creamy garlic mashed potatoes are the ultimate side dish. Whether you’re preparing them for a holiday feast or a weeknight dinner, this recipe guarantees perfectly smooth potatoes infused with garlic and fresh herbs. The secret? A potato ricer or food mill for the smoothest texture imaginable!
Why You’ll Love These Mashed Potatoes
- Ultra-Creamy Texture: No lumps, just silky-smooth potatoes.
- Rich, Buttery Flavor: Infused with garlic and fresh herbs.
- Make-Ahead Friendly: Perfect for stress-free entertaining.
- Versatile Pairing: Complements everything from roasts to stews.
Thanksgiving, please hurry up! While this recipe can of course be enjoyed year round, they are my holiday potato side dish of choice, and totally benefit from a big splash of gravy, and all the fixin’s!
For more mashed potato recipes, consider trying my creamy red skin mashed potatoes, zesty horseradish mashed potatoes, or mashed potatoes with sour cream next!
Ingredients You’ll Need
- Russet potatoes – Peeled and cut into 2-inch cubes. I also like Yukon Gold potatoes for mash! They have a similar starch content, so either will work great.
- Heavy cream & whole milk – Steeped with garlic and herbs for maximum flavor.
- Unsalted butter – Adds richness and a luxurious mouthfeel.
- Fresh herbs – A mix of thyme, rosemary, and sage enhances the flavor.
- Garlic – Infuses the cream mixture with a deep, aromatic taste.
- Kosher salt & black pepper – Essential for seasoning.
How To Make The Creamiest Garlic Mashed Potatoes
- Infuse the cream. In a medium saucepan, combine heavy cream, whole milk, butter, smashed garlic cloves, and fresh herbs. Heat over medium-low until the butter melts. Remove from heat and let steep for 15 minutes. Strain to remove solids.
- Cook the potatoes. Place the peeled, cubed potatoes in a large pot, cover with cold water, and bring to a boil. Add kosher salt and cook until fork-tender (about 20 minutes). Drain and return to the hot pot for a few minutes to remove excess moisture.
- Rice the potatoes. Using a potato ricer or food mill, pass the hot potatoes through in batches for an ultra-smooth texture.
- Mix everything together. Pour the infused cream mixture over the riced potatoes. Add salt and black pepper, then stir gently until fully incorporated.
- Optional: Broil for a golden crust! Transfer to a baking dish, swirl the top with a spoon, and broil for 10-12 minutes until lightly golden.
Expert Tips!
- Use Starchy Potatoes: Russet or Yukon Gold potatoes yield the creamiest mash.
- Rice While Hot: Helps prevent gumminess.
- Season Generously: Salt the water and the finished potatoes.
- Serve immediately! Mashed potatoes taste best fresh but can be made ahead!
Make-Ahead, Storage, & Freezing Instructions
Prepare up to 2 days in advance, then store in an airtight container. Reheat in the oven before serving and broil for a crispy top!
- Storage: Leftovers keep for 3-4 days in the fridge. Reheat on the stovetop or microwave, adding a splash of cream if needed. The leftovers can be used on top of a homemade cottage pie with ground beef (or shepherd’s pie made with ground lamb!)
- Freezing: Freeze in an airtight container for up to 1 month. Thaw overnight in a fridge and reheat gently.
Serving Suggestions
These creamy mashed potatoes pair beautifully with:
- Beef: Braised short ribs, beef tenderloin, or meatloaf.
- Poultry: Roast chicken, chicken Florentine, or duck breast.
- Pork: Stuffed pork tenderloin or juicy pork chops.
- Meatballs: Greek turkey meatballs or homemade beef meatballs.
For an extra crunch, top with crispy shallots or fresh chives!
More Mashed Potato Recipes To Try!
If you love garlic mashed potatoes, you’ll definitely want to check out these other varieties!
- Red Skin Mashed Potatoes
- Mashed Potatoes with Sour Cream
- Mushroom Polenta (polenta has a similar creamy texture to mashed potatoes, but is made from corn meal instead — it’s a great substitute!!)
- Or skip the potatoes altogether and try this creamy parsnip purée next!
Garlic lovers, prepare to be wowed!
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Impossibly Buttery Garlic Mashed Potatoes (Optional Broiled Top)
Equipment
Ingredients
- 1 ¼ cups heavy cream
- 1 ¼ cups whole milk
- 16 Tbsp unsalted butter
- 4-6 sprigs of thyme, sage, and/or rosemary
- 4 garlic cloves peeled and smashed
- 5 lbs potatoes peeled and cut into 2-inch pieces, either Russet or Yukon gold potatoes
- Kosher salt
- Freshly ground black pepper
Instructions
- Steep the cream. Combine 1 ¼ cups heavy cream, 1 ¼ cups whole milk, 2 sticks of unsalted butter, 3 cloves smashed garlic, and fresh herbs (any combination of thyme, sage, and rosemary) in a medium saucepan. Bring to a simmer, just until the butter has melted. Turn off the heat, then let the liquid infuse and steep for 15 minutes.
- Cook the potatoes. Place the peeled, cubed potatoes in a large pot, then cover with water and bring to a rapid boil. Add a teaspoon of Kosher salt, then cook until tender, about 20 minutes. Drain the potatoes, return to the hot pan for 5 minutes, just to help evaporate any excess liquid. Working in batches, pass the potatoes through a foley mill (fitted with attachment with the smallest holes) or a ricer into a large mixing bowl.
- Strain the cream. Strain the infused cream mixture right into the bowl of riced potatoes. Season with 2 tsp of Kosher salt and a ¼ tsp freshly ground black pepper, then stir until thoroughly mixed. Taste and adjust seasoning, as needed. You can serve them immediately, or broil them for a delightfully crisp top.
- Optional: Broil the potatoes. Heat the broiler and position a rack directly underneath it. Transfer the potatoes into a large baking dish (the size doesn't really matter, just something large enough to hold them all). Use a spoon or spatula to swirl the top however you like. Broil for about 10-12 minutes, checking the potatoes every few minutes to ensure they brown evenly and rotating the pan as needed. Serve immediately!
Notes
- Cook time is entirely dependent on the strength of your broiler, so keep an eye on the potatoes and don’t walk away!
- To make ahead: Follow the first 3 steps, then cover tightly with plastic wrap and aluminum foil to keep out air. They can be made up to 2 days in advance. When ready to serve, bring the potatoes up to room temperature (they’ll need to sit out for about 2 hours) or heat through in a preheated oven, then broil.
Nutrition
Recipe adapted from Food & Wine.
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