These Garlic Mashed Potatoes with Cream Cheese are buttery, smooth, and full of cream cheese flavor with a hint of garlic! This is the recipe you will come back to over and over again!
Garlic Mashed Potatoes
I love making garlicky cream cheese mash cause it's super creamy, flavorful, and the ultimate comfort food.
While I usually make lighter, wholesome dishes, sometimes a rich and indulgent side like this is just what I’m craving.
I’ll guide you through the recipe with straightforward steps and handy tips, so you can enjoy perfectly smooth and savory mashed potatoes every time.
These garlic mashed potatoes are a always a hit for special occasions like Thanksgiving or Christmas.
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Why It's Yummy
- Buttery and creamy - I think the two ingredients that make the best-mashed potatoes are butter and cream cheese. I’ve done this recipe without cream cheese and the taste is not the same, even if you’re using plenty of butter.
- They’re really easy to make for any weeknight if you craving some comfort food. The best thing is that you can leave these potatoes unpeeled if you’re in a rush (actually adds extra nutrition if you have good quality potatoes) or take the extra time to peel them but they’re totally worth it in the end.
- If you're looking for silky smooth puree, try this recipe for Mashed Cauliflower and Potatoes or Cabbage and Potatoes for something different!
Ingredients
- Potatoes - White or yellow potatoes. Any potato that has higher starch content such as Russet or Yukon Gold potatoes. Like with any mashed potato recipe these are the best to choose and will result in smooth, most flavored potato mash.
- Milk - Any fat % milk will work here, as you only need a little here. Non-dairy milk options work very well as well, on different occasions I’ve used oat milk, soy milk, almond milk, rice milk.
- Butter - Unsalted or salted is your choice and you may not need to add extra salt at all. Although I love my cauliflower properly salted!
- Garlic - The star of this dish, after potatoes ofcourse! we use plenty of freshly minced garlic here!
Mashed potatoes will never be boring again. My mashed potatoes are incredibly tasty!
How to Thicken Mashed Potatoes?
If your mashed potatoes turned out too watery, don’t worry! You can either cook them a bit longer in a pot to let the excess moisture evaporate—just be careful not to burn them or make them gummy.
Alternatively, you can thicken them with 1 teaspoon at a time of flour (or gluten-free flour), cornstarch, or powdered milk. Stir it in until you reach your desired thickness.
How To Make Cream Cheese Mashed Potatoes
Want to make it in a slow cooker instead? Try this Crock Pot mashed potatoes instead.
- Cut the potatoes into chunks and transfer them to a large pot full of cold water. Feel free to leave the skins on for extra nutrition.
- Stir in the garlic, salt, and pepper. Boil the potatoes until a knife inserted in the middle of the potato goes in easily.
- Meanwhile, as the potatoes are boiling, in a medium saucepan heat the butter, milk, and an additional 2 teaspoons of salt until butter is melted. Don’t boil the milk! Set aside until ready to use.
- After potatoes are boiled, drain the water and return them to the hot burner and turn the heat to low. Pan-dry the potatoes.
- Mash the potatoes with a potato masher or electric hand mixer until desired consistency.
- Slowly stir in the melted butter mixture over the potatoes until potatoes have soaked up all the liquid.
- Fold in the cream cheese, and gently stir until well combined.
- Garnish with freshly sliced green onions, pepper, gravy, and serve hot with more butter on top. The most favorite way we love serving mash is with turkey or pork meatballs.
How to Fix Sticky Mashed Potatoes?
This usually happens if you overmix them with a hand mixer or food processor.
If you used a classic potato masher, this is less likely to happen. Don’t worry, though—you can fix it!
Just add melted butter (or olive oil) in small batches, about 1 tablespoon at a time. Gently fold it in and repeat if needed.
- Storing Mashed Potatoes
- To Store. To store mashed potatoes, let them cool to room temperature before transferring them to an airtight container. They’ll stay fresh in the fridge for up to 3 days.
- To Reheat. Simply warm them up on the stovetop over low heat, stirring occasionally. You can also reheat them in the microwave—just add a splash of milk or broth to help restore the creamy texture.
- To Freeze. Portion them into freezer-safe containers or zip-top bags. They’ll stay good in the freezer for up to 2 months. When you’re ready to use them, thaw overnight in the fridge and reheat as mentioned above.
I love using leftover mashed potatoes in dishes like turkey Shepherd’s Pie, Shepherd's Pie Soup or adding them to any creamy soups for extra creaminess and comfort.
It's such a great way to make the most out of leftovers!
Serving Suggestions
Wondering what to eat with mashed potatoes? Well, anything!
Here's what my family always love:
- Pork Tenderloin
- Cauliflower Salmon Casserole
- Barbecue Slow Cooker Ribs
- Creamy Cheddar Chicken
- Asparagus and Cheese Stuffed Chicken Breast
- Baked Salmon
- Shrimp Scampi
- 2 minute Air Fryer Ahi Tuna Steak - I also provide instructions for searing on the stovetop!
- Pork and Beef Meatballs in Tomato Sauce
- Chicken Zucchini Casserole
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Recipe Card
Garlic Mashed Potatoes With Cream Cheese
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INGREDIENTS
- 4-5 pounds potatoes
- 2 large cloves garlic, or more, minced
- fine sea salt
- 6 tablespoon butter
- 1 cup whole milk, or oat milk
- 4 oz cream cheese, room temperature
- chopped fresh chives or green onions, for garnish
- freshly-cracked black pepper, for garnish
INSTRUCTIONS
- Cut the potatoes into chunks and transfer them to a large pot with cold water. Feel free to leave the skins on for extra nutrition. Stir in the garlic, salt, and pepper. Boil the potatoes until a knife inserted in the middle of the potato goes in easily.
- Meanwhile, as the potatoes are boiling, in a medium saucepan heat the butter, milk, and an additional 2 teaspoons of salt until butter is melted. Don’t boil the milk! Set aside until ready to use.
- After potatoes are boiled, drain the water and return the pot to the stove and turn the heat to low. Pan-dry the potatoes.
- Mash the potatoes with a potato masher or electric hand mixer until desired consistency.
- Next, slowly stir in the melted butter mixture over the potatoes until potatoes have soaked up all the liquid. Fold in the cream cheese, and gently stir again until well combined.
- Add more seasoning to taste if needed.
- Garnish with freshly sliced green onions, pepper, some gravy, and serve hot with more butter on top.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Reese
The creamiest mash potatoes I’ve ever tried!
Julia
thank you Reese, they are so good 🙂