15 Creamy Garlic Mashed Potato Recipes

The ultimate side dish, perfected 15 ways. From roasted garlic to loaded baked-potato style, these creamy mashed potatoes will steal the show at any table.

Below you’ll find 15 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Roasted Garlic Mashed Potatoes

Silky potatoes with sweet, mellow roasted garlic.

Ingredients

• 3 lb Yukon Gold potatoes
• 1 head garlic
• 6 tbsp butter
• 3/4 cup warm milk
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1.5 tsp salt
• 1/2 tsp white pepper

Instructions

1. Roast the garlic head at 400°F for 35 minutes.
2. Boil potatoes in salted water 15–18 minutes.
3. Drain and return to the pot.
4. Squeeze in roasted garlic; add butter and warm milk.
5. Mash until smooth; stir in sour cream, salt, and pepper.

2. Extra Creamy Butter Mashed Potatoes

The creamiest mash — butter, cream cheese, and warm cream.

Ingredients

• 3 lb russet potatoes
• 8 tbsp butter
• 3/4 cup heavy cream, warmed
• 1/2 cup cream cheese
• 1 tsp garlic powder
• 1.5 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. Boil potatoes in salted water until fork-tender.
2. Drain well and mash while hot.
3. Beat in butter and cream cheese.
4. Slowly add warm cream.
5. Season and top with chives.

3. Loaded Baked Potato Mashed Potatoes

Everything you love on a baked potato, whipped into mash.

Ingredients

• 3 lb Yukon Gold potatoes
• 1 cup shredded cheddar
• 6 strips bacon, cooked and crumbled
• 1/2 cup sour cream
• 4 green onions, sliced
• 6 tbsp butter
• 1/2 cup warm milk
• 1 tsp salt

Instructions

1. Boil potatoes until tender; drain.
2. Mash with butter, milk, sour cream, and salt.
3. Fold in cheddar, bacon, and green onions.
4. Transfer to a baking dish.
5. Broil 3 minutes until the top bubbles.

4. Horseradish Mashed Potatoes

Peppy horseradish mash that wakes up roast beef night.

Ingredients

• 3 lb russet potatoes
• 4 tbsp butter
• 3/4 cup warm milk
• 1/4 cup prepared horseradish
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley
• 1/2 cup sour cream

Instructions

1. Boil potatoes in salted water 15–18 minutes.
2. Drain and mash with butter.
3. Stir in warm milk and sour cream.
4. Fold in horseradish.
5. Season and garnish with parsley.

5. Parmesan Garlic Mashed Potatoes

Nutty parmesan and garlic make this mash unforgettable.

Ingredients

• 3 lb Yukon Gold potatoes
• 1 cup grated parmesan
• 6 tbsp butter
• 3/4 cup warm milk
• 1 tsp garlic powder
• 1.5 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Boil potatoes until tender; drain.
2. Mash with butter and warm milk.
3. Stir in parmesan and garlic powder.
4. Season with salt and pepper.
5. Top with parsley and extra parmesan.

6. Cauliflower Mashed Potatoes

Lighter mash with cauliflower — still luxuriously creamy.

Ingredients

• 2.5 lb russet potatoes
• 1 lb cauliflower florets
• 4 tbsp butter
• 1/2 cup warm milk
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. Boil potatoes and cauliflower together 15 minutes.
2. Drain very well.
3. Mash with butter.
4. Add warm milk and garlic powder.
5. Season and top with chives.

7. Cheesy Cheddar Mashed Potatoes

Double-cheese mash with a golden paprika dusting.

Ingredients

• 3 lb russet potatoes
• 1 cup shredded sharp cheddar
• 4 oz cream cheese
• 6 tbsp butter
• 3/4 cup warm milk
• 1 tsp dry mustard
• 1 tsp salt
• 1/2 tsp paprika

Instructions

1. Boil potatoes until tender; drain.
2. Mash with butter, cream cheese, and warm milk.
3. Stir in cheddar and dry mustard.
4. Season with salt.
5. Dust with paprika.

8. Brown Butter and Sage Mashed Potatoes

Nutty brown butter and crispy sage — Thanksgiving-worthy.

Ingredients

• 3 lb Yukon Gold potatoes
• 1/2 cup brown butter
• 1/2 cup warm milk
• 2 tbsp fresh sage, fried
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1/4 cup toasted walnuts

Instructions

1. Brown the butter in a skillet until nutty; set aside.
2. Fry sage leaves in the butter 30 seconds; drain.
3. Boil and drain potatoes.
4. Mash with brown butter and warm milk.
5. Season with nutmeg, salt, pepper; top with sage and walnuts.

9. Make-Ahead Cream Cheese Mashed Potatoes

Reheat-friendly mash that's perfect for holiday prep.

Ingredients

• 3 lb russet potatoes
• 8 oz cream cheese
• 1/2 cup sour cream
• 6 tbsp butter
• 1/2 cup warm milk
• 1 tsp garlic powder
• 1.5 tsp salt
• Paprika for dusting

Instructions

1. Boil potatoes; drain and mash.
2. Beat in cream cheese, butter, sour cream, and milk.
3. Season with garlic powder and salt.
4. Spread in a baking dish; refrigerate up to 2 days.
5. Reheat covered at 350°F for 30 minutes.

10. Dairy-Free Olive Oil Mashed Potatoes

Creamy without the dairy — olive oil and rosemary shine.

Ingredients

• 3 lb Yukon Gold potatoes
• 1/4 cup olive oil
• 1/2 cup warm vegetable broth
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped rosemary
• 1 tbsp lemon juice

Instructions

1. Boil potatoes until tender; drain.
2. Mash with olive oil.
3. Add warm broth gradually.
4. Stir in garlic powder, rosemary, and lemon juice.
5. Season to taste.

11. Blue Cheese Mashed Potatoes

Bold blue cheese mash for steak night.

Ingredients

• 3 lb russet potatoes
• 1 cup crumbled blue cheese
• 6 tbsp butter
• 3/4 cup warm milk
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped walnuts

Instructions

1. Boil potatoes; drain and mash.
2. Melt butter into the hot potatoes.
3. Stir in warm milk and garlic powder.
4. Fold in blue cheese.
5. Top with walnuts.

12. Sun-Dried Tomato Mashed Potatoes

Mediterranean-inspired mash with sweet tomato bursts.

Ingredients

• 3 lb Yukon Gold potatoes
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup grated parmesan
• 6 tbsp butter
• 3/4 cup warm milk
• 1 tsp Italian seasoning
• 1 tsp salt
• 2 tbsp fresh basil

Instructions

1. Boil potatoes until tender; drain.
2. Mash with butter and warm milk.
3. Fold in sun-dried tomatoes and parmesan.
4. Season with Italian seasoning and salt.
5. Garnish with basil.

13. Sour Cream and Chive Mashed Potatoes

Tangy sour cream and fresh chives make these ultra-creamy mashers.

Ingredients

• 3 lb Yukon Gold potatoes
• 1 cup sour cream
• 1/2 cup butter
• 1/2 cup warm milk
• 1/4 cup chopped chives
• Salt and pepper

Instructions

1. Boil potatoes in salted water 18-20 minutes until very tender.
2. Drain well and return to the hot pot.
3. Mash with butter until smooth.
4. Beat in sour cream and warm milk.
5. Season with salt and pepper.
6. Fold in chives and serve.

14. Roasted Red Pepper Mashed Potatoes

Sweet roasted peppers swirled into creamy mash for a colorful twist.

Ingredients

• 3 lb russet potatoes
• 1 cup roasted red peppers, drained
• 1/2 cup butter
• 1/2 cup cream
• 3 garlic cloves, roasted
• 1 tsp smoked paprika
• Salt and pepper

Instructions

1. Boil potatoes in salted water 18-20 minutes until tender.
2. Drain and mash with butter.
3. Blend roasted peppers and garlic until smooth.
4. Beat pepper puree, cream, and paprika into the potatoes.
5. Season with salt and pepper.
6. Serve warm with a drizzle of olive oil.

15. Wasabi Mashed Potatoes

A gentle wasabi kick takes classic mashed potatoes somewhere new.

Ingredients

• 3 lb Yukon Gold potatoes
• 1/2 cup butter
• 3/4 cup warm milk
• 2 tbsp wasabi paste
• 2 tbsp sour cream
• 1 tsp soy sauce
• Salt

Instructions

1. Boil potatoes in salted water 18-20 minutes until very tender.
2. Drain and mash with butter until smooth.
3. Whisk wasabi paste with warm milk and soy sauce.
4. Beat the wasabi milk and sour cream into the potatoes.
5. Season with salt to taste.
6. Serve alongside grilled meats or fish.

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