Creamy Garlic Mashed Potatoes

With the holidays just around the corner, we cannot miss out on a large pot of mashed potatoes! They are truly delicious when topped with gravy or simply eaten on their own. Mashed potatoes are a huge hit for our family, and we serve them with roast chicken, beef burgundy, and many other meat dishes. I find most mashed potatoes to be dry and flavorless…but not when prepared with these simple ingredients! Don’t skimp on the butter – it makes a world of difference!

8 large yukon gold potatoes (yukon gold make the most golden delicious mashed potatoes)
1 cup potato water (reserved from cooking liquid – can be replaced with chicken broth or cream for even more flavor!)
1/4 cup mayonnaise (can use cream cheese or sour cream, as desired)
2 garlic cloves, minced
1/3 cup butter (or 5-6 Tablespoons)
1 teaspoon salt
dash of pepper


1. Peel the potatoes and cut into quarters. Place in a large pot and fill with water just until the potatoes are covered. Cover and bring to a boil. When boiling, remove lid and allow to cook for about 35-40 minutes, until potatoes are easy to prick with a fork due to softness and falling apart. Allow to cool slightly.
2. Carefully drain the majority of the water, reserving approximately 1 cup. Place all the potatoes and reserved 1 cup of the potato water in a mixer. Turn the mixer on and blend until all the potatoes are nicely mashed.
3. Add mayonnaise, minced garlic, butter and salt. Continue to mix until thoroughly combined. Season with additional salt and pepper as needed. Add more liquids if necessary to make a creamy consistency.

Keep warm till ready to serve! Yum!

Yield: 6 servings.

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of four, homemaker, and writer. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

13 Responses to Creamy Garlic Mashed Potatoes

  1. Wynne February 7, 2011 at 12:29 pm #

    I had never heard of using mayonnaise in place of sour cream or cream cheese in mashed potatoes before. This was welcome news, as we have just learned that we have to turn dairy-free (among a list of other ” -free” items) due to health issues. Because of the many restrictions, I will have to make my own mayo from now on (hope to soon embark on my first effort!), but that’s a small price to pay to be able to have our beloved beyond-the-ordinary garlic mashed potatoes!

  2. Samantha November 17, 2010 at 11:02 am #

    I made mashed potatoes the other day and decided to use your recipe! My husband and I both agreed that they are delicious! Thank you! I will be adding this one to my recipe box!

  3. Megan November 12, 2010 at 6:56 pm #

    I throw whole garlic cloves in the water while the potatoes are boiling…they get nice and soft and mash up easy with the potatoes :) thanks for the recipe!

  4. Kimi @ The Nourishing Gourmet November 12, 2010 at 10:18 am #

    Was this the recipe you used for the meal you sent us? They were so good! YUM!

    • Lindsay November 12, 2010 at 10:20 am #

      Yesiree! So glad you enjoyed them.

  5. Katie November 12, 2010 at 9:19 am #

    Now, the Bible doesn’t say this, but I think when God created Yukon Gold potatoes He said they were ‘VERY VERY good” :) They are by far the best potato for mashing, and they are great sliced up with sweet potatoes, yams and onions (Walla Walla when in season) and then fried up with a bit of butter (or bacon grease!) in the cast iron skillet. YUM!

  6. shauna November 12, 2010 at 8:47 am #

    HI lindsey, I noticed on a previous post that you mentioned homemade refried beans, do you have a recipe that you use. I would love to try that but have not found one. thanks

  7. Christina November 12, 2010 at 8:22 am #

    Nice! These look yum, Lindsay! One tip I learned when trying to eat up all the summer cabbages we had is to make “colcannon,” an Irish version of mashed potatoes, which incorporates scallions and cabbage. Here’s the recipe from my blog:

    We actually can’t taste the cabbage in it; it just adds a subtle depth of flavor that is truly tasty.


  8. Angie November 12, 2010 at 7:59 am #

    Does anyone know a good way to freeze them and have them taste the same?

    • Lindsay November 12, 2010 at 10:24 am #

      I freeze them all the time on top of my Shepherd’s Pie recipe. They turn out just fine. I would imagine when you thaw them, you might want to reheat and add a bit more liquid to get them creamy again.

  9. Maryea @ Happy Healthy Mama November 12, 2010 at 5:17 am #

    I always leave the skin on my potatoes. Too many nutrients to peel them off! My mom always made them that way so I never knew any different. I hope my kids will grow up loving mashed potatoes that way, too.

    • Lindsay November 12, 2010 at 6:13 am #

      We eat potatoes very often with the skins on…so I don’t feel like I’m missing out much. There is such a wonderful smooth texture to mashed potatoes without them…and my hubby requests it!

  10. Danielle B November 12, 2010 at 3:02 am #

    Okay this is funny! When I read the post on the chicken, and saw the potatoes I wondered how you made your mashed potatoes!

    I found a fast way to make potatoes now! Boil 4 or 5 WHOLE potatoes w/the skins on for 45 mins or so, (until soft to a fork), then peel and cut them. (after cooling a bit) they are a lot easier to peel, and cut!

    to add more flavor I ALWAYS salt the water the once it has started to boil. Then I don’t have to add salt later. We always use milk (not cream, and truthfully skim), butter and lots of pepper. I learned that from my mom, I’ve never had dry potatoes. even when my aunt cooks lol… and she can’t cook (she CAN bake tho), her potatoes never have any flavor to them.