You want wins on weeknights, not a second job. These creamy garlic mashed baby potatoes hit the table fast, taste like a steakhouse side, and require zero culinary gymnastics. They’re silky, rich, and ridiculously forgiving—aka your new emergency plan when life has “nope” energy.
And yes, we’re talking real butter, real cream, and real garlic. Because sometimes the right answer is carbs with confidence.
The Secret Behind This Recipe
Baby potatoes are the unsung heroes of mashed potatoes. They cook fast, mash easily, and bring a natural sweetness that regular russets just can’t fake.
Their thin skins also mean you can skip peeling entirely—hello, texture and time savings. The other unlock? Bloomed garlic.
Gently simmering garlic in butter and cream softens the bite and infuses the mash with deep, mellow flavor. Finish with a splash of starchy cooking water and a sharp hit of salt and pepper, and you’re playing in the big leagues.
What Goes Into This Recipe – Ingredients
- 2 pounds baby potatoes (Yukon gold baby potatoes preferred; red baby potatoes also work)
- 4–6 cloves garlic, smashed (adjust to taste)
- 6 tablespoons unsalted butter, divided
- 1/2 to 3/4 cup heavy cream (or half-and-half for lighter)
- 1/4 to 1/3 cup reserved potato cooking water
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 tablespoons sour cream or crème fraîche (optional, for tang and extra creaminess)
- 2 tablespoons finely chopped chives or parsley (optional garnish)
- Olive oil, for finishing (optional, but excellent)
Instructions
- Prep the potatoes: Rinse the baby potatoes. Leave skins on for texture and nutrients.
If some are much larger, cut them in half so they cook evenly.
- Salted boil: Place potatoes in a pot, cover with cold water by about an inch, and add 1 teaspoon kosher salt. Bring to a boil, then lower to a steady simmer. Cook 12–16 minutes, until a knife slides in without resistance.
- Bloom the garlic: While potatoes simmer, add 4 tablespoons butter, smashed garlic, and the cream to a small saucepan.
Warm over low heat 5–7 minutes until fragrant. Do not boil. You’re infusing, not frying.
- Drain smart: Reserve 1/3 cup of the starchy cooking water.
Drain potatoes well and return them to the hot pot. Let them sit 1–2 minutes to steam off excess moisture (key for fluffiness).
- Mash time: Use a potato masher or ricer. For silky-smooth, use a ricer.
For rustic with tiny skins, use a masher. Avoid blenders or food processors unless you enjoy gluey paste.
- Add the good stuff: Pour in the warm garlic-cream mixture, fishing out the garlic if you prefer milder flavor. Add the remaining 2 tablespoons butter and mash/stir until creamy.
- Adjust texture: If too thick, add splashes of reserved potato water until just right.
If too thin, let it sit on low heat, stirring, for a minute to tighten up.
- Season like a pro: Add salt and pepper to taste. Stir in sour cream or crème fraîche if using, for a subtle tang and extra gloss.
- Finish and serve: Top with chopped chives or parsley and a drizzle of olive oil if you’re feeling fancy. Serve hot with whatever protein is pretending to be the star.
Keeping It Fresh
Leftovers keep well, which is rare for mashed potatoes.
Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of cream or milk and a knob of butter. Stir to revive the silkiness.
Freezing? You can, especially if there’s plenty of fat. Portion into freezer bags, flatten, and freeze up to 2 months.
Reheat covered in the oven or on the stovetop, adding more cream as needed. FYI, don’t microwave on full power—short bursts with stirring prevent weird dryness.
Benefits of This Recipe
- Speed: Baby potatoes cook fast, and no peeling means this is weeknight-friendly.
- Texture: The combo of butter, cream, and starchy water makes them plush, not heavy.
- Flavor: Bloomed garlic brings depth without harshness. No dragon breath situation.
- Flexible: Works with chicken thighs, steak, roast veggies, salmon—whatever’s in the rotation.
- Make-ahead friendly: Perfect for prepping earlier and reheating right before dinner.
What Not to Do
- Don’t overwork the potatoes: Overmixing breaks down starch and creates gluey mash.
Gentle folding is the vibe.
- Don’t skip warming the dairy: Cold cream cools the potatoes and stiffens the texture.
- Don’t forget enough salt: Potatoes need seasoning at the water stage and at the finish. Bland mash is a crime.
- Don’t boil the garlic in the cream: Keep it low and slow. Scorched garlic turns bitter and will call you out instantly.
- Don’t use waxy reds without adjusting: They can be denser.
Add an extra splash of cream and water to loosen.
Mix It Up
- Roasted garlic version: Roast a whole head at 400°F for 45–50 minutes, squeeze out the cloves, and mash them in. Sweet, mellow, restaurant-level.
- Parmesan umami bomb: Stir in 1/2 cup finely grated Parmesan and a tiny squeeze of lemon. Black pepper on top.
You’re welcome.
- Herb-forward: Fold in chopped dill, tarragon, and chives. Great with salmon or roast chicken.
- Bacon and scallion: Crisp 4 slices bacon, crumble, and fold in with sliced scallions. Not subtle, but very effective.
- Olive oil swap: Replace half the butter with good extra-virgin olive oil.
Adds fruitiness and makes it dairy-lighter (ish).
- Greek yogurt twist: Sub the sour cream with Greek yogurt for tang and protein. Keep some butter for balance, IMO.
FAQ
Can I make this dairy-free?
Yes. Use a quality olive oil and unsweetened oat milk or cashew cream for richness.
Warm the garlic in the oil and non-dairy milk first, then fold into the potatoes. Add extra salt and a squeeze of lemon to brighten.
What if I only have larger potatoes?
No problem. Peel if they’re russets, or leave skins on for Yukon golds.
Cut into 1 1/2-inch chunks and simmer until tender. You may need a bit more cream to match the baby potatoes’ natural moisture.
How do I avoid lumpy mashed potatoes?
Cook until fully tender, then use a ricer for silkiness. If mashing by hand, warm your dairy and add gradually.
A few rustic bits are charming; hard lumps mean undercooked potatoes.
Can I keep these warm for a crowd?
Absolutely. Hold them in a covered, oven-safe dish at 200°F for up to 45 minutes. Stir in a splash of cream or butter right before serving to revive the gloss.
Is the potato water really necessary?
It’s not mandatory, but it’s a pro move.
The starch in the water loosens the mash without thinning flavor, keeping everything velvety and cohesive.
How garlicky is this?
Balanced and cozy, not aggressive. For a stronger hit, mince a clove and stir it in raw at the end. For milder, remove the garlic cloves after infusing the cream.
Wrapping Up
Creamy garlic mashed baby potatoes solve the dinner puzzle fast: minimal prep, maximum payoff, zero culinary drama.
They’re the side that upgrades everything else on the plate and still steals the spotlight. Keep the ingredients on hand, and you’ve always got a win in your back pocket. Make them once, and they’ll become your Tuesday night power move—no apology to the main course necessary.
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