Peel each potato and cut into quarters. For the fluffiest garlic mashed potatoes, keep the pieces large and even. This ensures they cook evenly and don’t release too much starch, which can make the mash gluey.

Rinse the potatoes. After chopping, rinse the potatoes under cold water. This removes excess surface starch, which helps the potatoes stay light and fluffy.

Cook the potatoes in salted water. Place the potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous amount of kosher salt to the water. Salted water seasons the potatoes from the inside out. Bring to a boil, then reduce heat, cover, and simmer until fork-tender, about 15–20 minutes.

Drain the potatoes thoroughly in a colander. Return them to the hot pot and let them sit for 30–60 seconds over low heat to evaporate any remaining moisture. This step ensures your mash won’t be watery.

Add creamy ingredients and seasonings. Add room-temperature butter, heavy cream, freshly grated parmesan, garlic powder, and any other desired seasonings. Using room-temperature dairy ensures smooth blending and prevents clumping.

Mash the potatoes. Use a potato masher to mash the potatoes until smooth and fluffy. Fold in the ingredients gently with a spoon until everything is well combined. Avoid overmixing, which can make your creamy garlic mashed potatoes gummy.

Taste your mash and adjust salt, pepper, or other seasonings as needed. Add a little more cream or butter if you want extra richness.

Serve warm. Spoon the mashed potatoes into a serving dish. Top with a pat of butter or extra parmesan if desired, and serve immediately while hot and fluffy.