Creamy Garlic Mashed Potatoes
Last updated on September 8th, 2026
Mashed potatoes are loved by all, and these are loaded up with all the good stuff! They’re buttery, garlicky, comforting, and delicious. These Creamy Garlic Mashed Potatoes are the perfect side dish for your dinner, and they couldn’t be easier to make. Those fresh herbs, the fresh cream, the cheesiness! These would rock alongside a meatloaf, served at Thanksgiving dinner, or stuffed into a shepherd’s pie. I like to leave some of the peels in mine – I just really love that extra, rustic texture. This is a recipe the family will keep requesting!
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Where did mashed potatoes come from?
Mashed potatoes were first invented in France, in the 1800s. A man named Antoine Parmentier, who was a pharmacist, campaigned to make potatoes popular in France – and that’s how the very first buttery mash was born.
Did you know?
When researchers began experimenting with dehydrating foods for the military in the 1950s, they accidentally discovered that reconstituted potato flakes could make a pretty delicious version of this classic – and that’s when instant mash was discovered! How cool, right?
Today, it seems like everybody is still loving this cozy side! After all, creamy mashed potatoes are one of the top 5 side dishes ordered at restaurants in America. On Thanksgiving alone, 50 million pounds of mashed potatoes are eaten in the U.S.
What ingredients do I need?
For the creamy garlic mashed potatoes:
Yellow Potatoes
Garlic
Thyme
Heavy Cream
Butter
Shredded Cheddar
Salt
Black Pepper
For serving:
Fresh Basil
What equipment do I need?
How do I make them?
To prep the ingredients:
To get started on this recipe, first scrub your yellow potatoes, then partially peel them.
Cut them into quarters, then toss into a stockpot. Cover with water, sprinkle a bit of salt in and add them to the burner, on high.
Cover and boil the potatoes for a while, until they can easily be pierced with a fork.
In the meantime, mince up your garlic, wash the thyme and basil, then chop those up too. Set aside until ready to use.
To make the creamy garlic mashed potatoes:
Once fork tender, drain the potatoes, add them back to the pot, and move to a cool burner or to a hot pad on the counter. Mash the potatoes with a masher to get your desired consistency.
Pro Tip: I like mine kinda chunky! Between the chunks and the peels, you get some more depth and texture. You can also use a beater if you want them to be super smooth!
Add the raw garlic and thyme right in, mashing it into the potatoes.
Pro Tip: The leftover steam is enough to make the garlic and thyme fragrant – no need to cook them!
Slowly stir in the heavy cream.
Next, cut the butter into cubes, then stir it in along with the shredded cheddar, salt, and black pepper.
To serve:
Garnish the creamy garlic mashed potatoes with fresh basil.
Serve hot with your favorite main course. Enjoy!
Tips:
- You can use whatever potato you want, it doesn’t really matter!
- If you don’t have heavy cream, use half and half or milk instead. Cream cheese and sour cream are also yummy!
- If you don’t have basil, you could use chives, parsley, or green onion for garnishing.
Need some main course inspo? Check out some more of my recipes!
- Jalapeño Cheddar Meatloaf
- Espresso Rubbed Pork Chops
- Oven Baked Chicken Breasts
- Broccoli Cheddar Stuffed Chicken Breasts
- Garlic Herb Roasted Turkey
Creamy Garlic Mashed Potatoes
Ingredients
For the creamy garlic mashed potatoes:
- 2 lbs. Yellow Potatoes scrubbed, partially peeled, quartered
- 3 Garlic Cloves minced
- 3 Thyme Sprigs minced
- ¼ cup Heavy Cream
- ¼ cup Butter cut into cubes
- ¼ cup Shredded Cheddar
- 1 tsp Salt
- ¼ tsp Black Pepper
For serving:
- 1 tbsp Fresh Basil minced
Instructions
To prep the ingredients:
- To get started on this recipe, first scrub your yellow potatoes, then partially peel them.
- Cut into quarters, then toss them into a stockpot.
- Cover with water, sprinkle a bit of salt in and add them to the burner, on high.
- Cover and boil the potatoes for 10 minutes, until they can easily be pierced with a fork.
- In the meantime, prep the rest of the ingredients, setting up your mise en place.
To make the creamy garlic mashed potatoes:
- Once fork tender, drain the potatoes, add them back to the pot, and move to a cool burner or a hot pad on the counter.
- Mash the potatoes with a masher to get your desired consistency.
- Add the raw garlic and thyme directly in, mashing into the potatoes.
- Slowly stir in the heavy cream.
- Next, cut the butter into cubes, then stir it in along with the shredded cheddar, salt, and black pepper.
To serve:
- Garnish the creamy garlic mashed potatoes with fresh basil and serve hot with your favorite main course. Try my Jalapeño Cheddar Meatloaf! Enjoy.
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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These look delicious and really simple to make. I can’t wait to try them. Thanks for the thorough recipe!
I hope you love them! They’re addicting 🤤
These look so creamy and comforting! I love the addition of garlic, fresh thyme and cheddar, especially with a little of the potato peel left in for texture. Such a perfect side dish for fall!
Thank you for saying that! They felt rustic, but restaurant worthy! So good.
These mashed potatoes look so creamy and delicious! I love a good homemade mashed potato recipe, especially with plenty of butter and that smooth, fluffy texture. This would be the perfect comfort food alongside just about any dinner.
Absolutely! Thank you so much.
These were the perfect side dish to our Meatloaf. So creamy & flavorful! I never thought to add thyme, but what a wonderful flavor it adds. Thank you for a great recipe!