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Creamy Garlic Mashed Potatoes

Yield: Yields about 3 cups.

Servings: four.

It might seem like this recipe calls for a lot of garlic and very few potatoes, but boiling and mashing them together with butter and cream delivers just the right amount of mellow garlic flavor.


  • 5 oz. garlic cloves (25 to 30 large cloves), blanched and peeled
  • 3 medium Yukon Gold potatoes (about 1-1/4 lb.), peeled and halved
  • One-half dried or 1 fresh bay leaf
  • Kosher salt
  • 1/4 cup light cream or whole milk
  • 4 Tbs. unsalted butter, at room temperature
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 40
  • Sodium (mg): 300
  • Carbohydrates (g): 39
  • Fiber (g): 3
  • Protein (g): 5


  • Cut the garlic cloves in half lengthwise and remove the germs. Put the potatoes and garlic in a 3-quart saucepan. Add the bay leaf, 1 tsp. salt, and enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Reduce the heat to medium low, partially cover the pot, and simmer until the potatoes are very tender when pierced with a fork but not falling apart, about 20 minutes.
  • Drain in a colander; discard the bay leaf. Add the light cream (or milk) and butter to the warm pan. Pass the potatoes and garlic through a ricer or the finest disk of a food mill directly into the pan. Set the pan over low heat and stir until combined and heated through. Season to taste with salt and pepper.
  • Serve immediately or keep warm for up to 1 hour in a heatproof bowl covered tightly with foil and set over a saucepan of barely simmering water.


For the easiest way to peel garlic, check out our test kitchen secrets.


Rate or Review

Reviews (5 reviews)

  • SVcook | 12/26/2017

    This was easy and very tasty. I doubled the recipe for my family of 4 because I knew my 9 year old son would eat almost an entire recipe for 4 on his own--which he did. This is also a wonderful way to use up a giant bag of peeled garlic from Costco. I can't imagine actually peeling all that garlic! To the 12/07/2013 poster, the recipe calls for warming the butter and cream before adding the potatoes and garlic. I used a ricer and there was absolutely no gumminess, just creamy potatoes that everyone thought had lots of cream,

  • the4otts | 12/07/2013

    This recipe was ok. Nothing different from the method I usually employ. I made it the day before, which should have intensified the flavor - it did not.If you are used to bland potatoes this might be a new spin for you - try it.When I make mashed potatoes, I warm the milk, butter, cream, garlic etc in a separate pan to avoid the gummy results.

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