These Garlic and Chive Mashed Potatoes are creamy, fluffy, and full of buttery, garlic flavor with a fresh chive finish. Made with Yukon Gold potatoes and a surprise ingredient, they're my go-to side for any meatloaf, chicken, steak, or pork dinner.
Quick Overview:
- Ready in about 30 minutes, start to finish.
- One pot and a potato masher - no mixer needed.
- Makes 6 servings, about 233 calories each.
- The secret to the ultra-creamy texture? Mayonnaise - no cream cheese or heavy cream needed.
The first time I had mashed potatoes with mayonnaise, I was blown away - the most delicious, creamiest potatoes I had ever eaten. That's saying a lot, since I'm not even a mashed potato fan - as a child, I was caught throwing mine in the trash one Thanksgiving (and boy did I get in trouble!). So when mayonnaise turned me into a mashed potato convert, I took notice - now no matter what else goes into the pot, that one ingredient always makes the cut!
Jump to:
Why You'll Love Garlic and Chive Mashed Potatoes
Creamy texture: the mayonnaise blends right in and gives the potatoes a smooth, fluffy texture without overpowering the flavor.
Easy to make: Just a few simple ingredients, one pot, and a potato masher are all you need.
Family approved: these are always a crowd pleaser and pair well with just about any main dish.
Key Ingredients
Yukon Gold Potatoes: these potatoes are buttery and soft, and mash up smooth. They also hold their shape well.
Mayonnaise: the secret ingredient! It gives the potatoes an ultra creamy texture and a rich, savory flavor.
Half and Half: adds just the right amount of creaminess without making the mash too heavy.
Garlic: a few cloves simmered right in with the potatoes for real depth of flavor.
Chives: add a little color and a mild onion flavor that rounds out the creamy texture.
How to Make Garlic Chive Mashed Potatoes
Peel the potatoes and cut them into even chunks so they cook at the same rate, then add them to a large pot along with the peeled garlic cloves. Sprinkle with salt and cover with water. Bring to a boil and cook for 15 to 20 minutes, until a fork slides easily into the potatoes. Drain well, then add the mayonnaise and half and half and mash with a hand masher to your desired consistency. Stir in the chopped chives and serve.
Ingredient Substitutions
- Sour cream instead of mayonnaise: still creamy and tangy, just a different twist.
- Whole milk instead of half and half: great if you want something lighter.
- Green onions instead of chives: a fine swap if that's what's on hand (see the FAQ below for how they differ).
Variations
- Loaded Mashed Potatoes: stir in chopped bacon and shredded cheddar cheese.
- Browned Butter Potatoes: drizzle with browned butter before serving for a nutty finish.
- Everything Seasoned Potatoes: add 1-2 teaspoons of everything but the bagel seasoning and reduce the salt.
Top Tips
- Cut potatoes evenly so they cook at the same rate.
- Don't overcook or overmix. This can make them gluey.
- Drain well, then return the potatoes to the hot pan for a minute to remove extra moisture.
- Salt the boiling water generously; you likely won't need more after that.
Storing and Reheating
Refrigerate: store leftovers in an airtight container for up to 5 days.
Freeze: freeze in a sealed container for up to 3 months.
Reheat on stove: warm slowly with a splash of half and half, stirring gently.
Reheat in microwave: heat at 50% power in short bursts, stirring between each one.
Serving Suggestions:
These creamy mashed potatoes go with just about any main dish I make, from a rich Country Fried Steak with Mushroom Gravy to a tangy Dill Pickle Meatloaf. They're just as good alongside something simpler, like Air Fryer Rotisserie Chicken, or fork-tender Slow Cooker Shredded Beef.
You May Be Wondering
Not quite - chives have a much milder, more delicate onion flavor and a thinner, more tender texture, while green onions are sharper and a little crunchier, especially the white base.
Fresh is best for color and flavor, but dried will work in a pinch - use about a third of the amount, since dried herbs are more concentrated, and stir them in a few minutes early so they have time to soften.
Once the starch has released there's no fully undoing it, but you can loosen gluey potatoes back up with a splash of warm half and half stirred in gently by hand - just avoid a mixer or food processor, which will make it worse.
Yes - Russets mash up light and fluffy, though they don't hold their shape quite as well as Yukon Golds, so expect a slightly less creamy, more rustic texture.
More Potato Recipes
Do you love potatoes as much as I do? Try one of these:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Garlic Chive Mashed Potatoes
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Ingredients
- 2 pounds potatoes
- ½ tablespoon salt
- 6 cloves garlic
- ½ cup mayonnaise
- ¼ cup half and half
- 2 tablespoons fresh chives chopped
Instructions
- Remove skins from potatoes. Rinse well with water, cut into smaller chunks, and add to a large pot.
- Remove skins from garlic cloves and add to the potatoes.
- Sprinkle potatoes and garlic with ½ tablespoon of salt. Cover with water until potatoes are just covered.
- Set the pot on the cooktop and bring it to a boil and cook for 15-20 minutes, or until you can easily pierce the potato with a fork.
- Drain water.
- Add the mayonnaise and half and half to the potatoes and using a hand masher, mash the potatoes until at your desired consistency.
- Stir in chopped chives and serve as desired.
Jenni says
What an incredibly simple change that made a WORLD of difference!!!
Hands down the best mashed potatoes I’ve ever made, my daughter even asked for a THIRD helping!!!
Shelby Law Ruttan says
Thanks for the review and comment Jenni! I'm so glad your family enjoyed this recipe.