Garlic Mashed Potatoes

Turkey, cranberry chutney, and mashed potatoes: these mouthwatering dishes go hand in hand in a Thanksgiving feast. This Garlic Mashed Potatoes recipe adds a little kick of flavor to a traditional holiday side.

I always make mashed potatoes around the holidays. Not only are they traditional, but they are the ultimate comfort food. They can be served alongside pretty much anything. The added garlic in this recipe gives these perfect mashed potatoes an extra punch that brings an ordinary dish up a notch.

Garlic mashed potatoes recipe by Stacy Lyn Harris

Tips for Perfect Mashed Potatoes

To avoid gummy potatoes, here are two tips:

    • Be sure to drain potatoes completely, removing as much water as possible.
    • Only add warm ingredients to the potatoes–that is, warm the butter and cream before mixing them in.

A sprinkle of parsley adds a festive finishing touch to a creamy white bowl of mashed potatoes.

Watch me make these garlic mashed potatoes in my Thanksgiving Recipes series on the Outdoor Channel:

Need more holiday recipes?

Click here for my tips on brining and cooking the perfect holiday turkey to go alongside this traditional side.

Prefer ham for the holidays? Try my Southern Baked Ham with Easy Ham Glaze.

Here are some more traditional holiday sides with delicious updates:

And don’t forget dessert:


Garlic mashed potatoes recipe by Stacy Lyn Harris

Garlic Mashed Potatoes

I always make these Garlic Mashed Potatoes around the holidays. They are the ultimate comfort food.
5 from 1 vote
Course Side Dish
Cuisine American
Servings 8


  • 4 pounds Idaho potatoes peeled and cut into 1-inch pieces
  • 1/2 cup butter melted
  • 1 cup half and half warmed
  • 1 cup heavy cream warmed
  • 6 garlic cloves finely minced
  • freshly ground black pepper


  • Place potatoes in a large Dutch oven. Cover potatoes with salted water and bring to a boil. Reduce heat to medium and cook potatoes until tender, about 15 minutes. Remove from heat and drain. Return potatoes to pot and place back on stove.
  • With a potato masher, slowly integrate the butter and half and half. Add the heavy cream and garlic and mix in with an electric mixer on medium speed until smooth. If potatoes are too stiff add more cream. Add salt and pepper to taste.
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  1. John Foran says:

    5 stars
    Turned out perfect, smooth, moist with a garlic taste. Easy to make, following Stacylyn’s tips in making sure ingredients are warmed. They were enjoyed by all, so glad I followed her recipes. Will keep this recipe! (Also, they taste good in my leftover sandwich, “Bobbie”, we call it her in Delaware. Basically Thanksgiving meal in a roll.)

    1. John, thank you very much. I had no idea a Thanksgiving sandwich was called a Bobbie! I have a Bobby Burger on the site here, but it’s like a Sloppy Joe.

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