Don’t Miss the Goods

Get delicious recipes delivered to your inbox.

Get This & More

Get delicious recipes delivered to your inbox.

Made this Recipe?

We’d love to see your photos and hear about how it turned out!

Join the Conversation 9 Comments

Creamy Garlic Mashed Potatoes

August 14, 2019 | By Jeremy Scheck | 9 Comments

Mashed potatoes are not a diet food and I don’t want them to be. If I am eating mashed potatoes, I want butter, cream; the works. This recipe is easy to make and a total crowd pleaser. I much prefer this thick and creamy method to the light and fluffy type you’d get from a russet variety. For less work and a rustic appearance, I prefer to leave my potatoes unpeeled. The garlic-infused brown butter is insane.

garlic infused browned butter
garlic infused browned butter

garlic infused brown butter
sour cream
chicken stock

Creamy Garlic Mashed Potatoes


  • 3 pounds redskin or Yukon gold potatoes
  • 8 cloves garlic, peeled
  • 2 sticks of butter
  • 8 oz sour cream
  • 1/2 cup chicken or vegetable stock
  • A lot of kosher salt and fresh cracked black pepper
  • 1/2 teaspoon garlic powder (optional, for deeper garlic flavor)
  • Additional garnish or seasoning to taste, such as chives, dill, paprika, old bay, melted butter.


  1. Wash and scrub your whole potatoes. If a potato has any unappetizing spots on it, just cut it out. Add to a pot and set aside.
  2. In a little sauce pan, add the butter with the garlic cloves. Melt it, and continue to let it cook 3-5 mins (give or take) on medium-low heat, until it bubbles up, develops a slightly nutty aroma, and turns golden brown. Once the butter is browned, use a fork to transfer the garlic cloves to the pot with the potatoes, and set the garlic-infused butter aside.
  3. Add cold water and a good pinch of salt to the garlic and the potatoes (the garlic will be mashed directly into them), and bring to a boil. Cook 10-15 minutes, or until the potatoes are fork-tender.
  4. Strain the potatoes and garlic, then add directly back into the pot. Cook on low heat, stirring often, for 2 more minutes, to let any excess water evaporate.
  5. Mash, then add the melted garlic butter and sour cream and continue to mix and mash until you are happy with the smoothness. Add chicken stock, if desired, to make them a bit looser.
  6. Taste and season with salt, pepper, and garlic powder.
Add a Comment


  1. OMG. These are amazing. I don’t know why the peel of this skin sometimes. I am literally addicted to TIKTOK and saw this recipe. I clocked it for my family. They are in love.

    Thanks Jeremy

  2. Soo good honestly best mashed potatoes I’ve had in my life the sour cream and veggie stock was a great addition AND the garlic of course

  3. Absolutely perfect.. these are delicious! I highly recommend ppl stepping up their game and following Scheckeats recipes like this one, browned butter goes a long way for changing boring mashed potatoes!

    (Didn’t have sour cream but subbed a bit of Honduran Mantequilla so of course just a rich creamy dairy of sorts still does the trick.)

  4. Just made this for dinner. I didn’t have sour cream so I used heavy cream instead. Absolutely *amazing.* Restaurant quality!

  5. My brother declared these as the best mashed potatoes he’s EVER had, and I have to agree! Chunky and creamy, love the skin on potatoes, perfect with the brown butter and roasted garlic. They are on the menu again this week!

  6. Made these for thanksgiving, did 1.5x the recipe and holy shit I will never make mashed potatoes any other way again. It was a crowd favorite and now my new go to.

Share Your Thoughts

Your email address will not be published. Required fields are marked *

@ScheckEats on Instagram
Skip to Recipe