Garlic mashed potatoes have always been my secret weapon at family dinners. I still remember the first time I made them for Thanksgiving; the turkey was fine, but everyone went back for seconds of the potatoes. They’re rich, smooth, and just garlicky enough to feel special without being overpowering.
If you’ve ever worried about lumpy or bland mashed potatoes, this recipe solves that. What I love most is how easy it is: simple steps, a handful of everyday ingredients, and a side dish that feels like comfort in a bowl.
Jump to:
Why You’ll Love This Recipe
- Creamy texture without fuss: The potatoes come out smooth and luxurious every single time, no fancy gadgets needed.
- Garlic flavor that’s balanced: Not sharp or overpowering, just that warm roasted-garlic comfort you want in a holiday side.
- Quick enough for weeknights: From start to finish, you can have these on the table in about 20 minutes.
- Crowd-pleaser for any occasion: Perfect for Thanksgiving, Christmas, or even just a Wednesday night when you want something cozy.
- Easy to customize: Add cream cheese, herbs, or a sprinkle of parmesan to make it your own.
Ingredients You’ll Need
- 3 pounds Yukon Gold potatoes (or Russet potatoes if you prefer a fluffier mash)
- ½ cup whole milk for a creamy base
- ½ cup salted butter melted into the potatoes for richness
- 8 garlic cloves, minced to infuse flavor
- 1 teaspoon salt to balance the flavors
- ½ teaspoon black pepper freshly ground for the best taste
Optional add-ins for extra flavor:
- Cream cheese for tangy richness
- Sour cream for a subtle bite
- Fresh herbs like chives, parsley, or rosemary
- Parmesan cheese for a savory twist
How to Make Garlic Mashed Potatoes
Step 1: Prep the potatoes
Wash and scrub the potatoes well. Peel them if you prefer a smoother mash, or leave the skins on for a rustic texture. Cut into even chunks, about 1 to 2 inches, so they cook evenly.
Step 2: Boil until tender
Place the potato chunks in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, usually 12 to 15 minutes.
Step 3: Infuse the garlic
While the potatoes cook, add milk, butter, garlic, salt, and pepper to a small saucepan. Warm gently on low heat for 3 to 4 minutes. The key is to let the garlic flavor bloom without boiling the milk.
Step 4: Mash and combine
Drain the potatoes well and return them to the pot. Pour in the warm garlic mixture. Mash until smooth and creamy using a potato masher or hand mixer. Leave a few small chunks if you like extra texture.
Step 5: Taste and serve
Adjust seasoning if needed. Serve warm with an extra pat of butter on top for that classic finishing touch.
Pro Tips from My Kitchen
Start with the right potatoes – Yukon Golds give you that naturally buttery flavor, while Russets make the fluffiest mash. I sometimes mix both for the best of each.
Don’t skimp on salt in the water – Seasoning the water as the potatoes cook makes a big difference. Think of it like pasta water—it’s your first chance to build flavor.
Warm ingredients matter – Cold butter or milk can cool down the potatoes fast and make them gluey. Always warm your mix-ins before combining.
Watch the mixing – Overmixing can turn creamy potatoes into a sticky paste. Stop mashing as soon as they reach your preferred texture.
Make ahead without losing creaminess – If you’re hosting, prepare them earlier in the day. Keep them warm in a slow cooker on low, adding a splash of warm milk just before serving.
Frequently Asked Questions about Garlic Mashed Potatoes
Yes. Prepare them a few hours before serving, then keep warm in a slow cooker or covered dish. Add a splash of warm milk just before serving to refresh the texture.
Yukon Golds give a naturally creamy and buttery flavor, while Russets create a fluffier mash. Mixing both can give you the best of both worlds.
You can, but they’re best enjoyed fresh. If you do freeze them, use an airtight freezer bag and enjoy within three weeks. Thaw overnight in the fridge and reheat gently with a little extra milk.
Swap the butter for olive oil or vegan butter and replace the milk with unsweetened almond or oat milk. The flavor will still be rich and delicious.
Don’t overmix. Use a masher or hand mixer on low, and stop as soon as the potatoes are smooth and creamy.
Garlic Mashed Potatoes Recipe
Ingredients
Main Ingredients
- 3 pounds Yukon Gold potatoes or Russet potatoes for fluffier mash
- 0.5 cup whole milk for a creamy base
- 0.5 cup salted butter melted into the potatoes for richness
- 8 cloves garlic minced to infuse flavor
- 1 teaspoon salt to balance the flavors
- 0.5 teaspoon black pepper freshly ground for the best taste
Optional Add-ins
- cream cheese for tangy richness
- sour cream for a subtle bite
- fresh herbs such as chives, parsley, or rosemary
- parmesan cheese for a savory twist
Instructions
- Prep the potatoesWash and scrub the potatoes well. Peel them if you prefer a smoother mash, or leave the skins on for a rustic texture. Cut into even chunks, about 1 to 2 inches, so they cook evenly.
- Boil until tenderPlace the potato chunks in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, usually 12 to 15 minutes.
- Infuse the garlicWhile the potatoes cook, add milk, butter, garlic, salt, and pepper to a small saucepan. Warm gently on low heat for 3 to 4 minutes. Do not boil. Let the garlic flavor bloom slowly.
- Mash and combineDrain the potatoes well and return them to the pot. Pour in the warm garlic mixture. Mash until smooth and creamy using a potato masher or hand mixer. Leave a few small chunks if desired.
- Taste and serveAdjust seasoning if needed. Serve warm with an extra pat of butter on top for a rich finish.
Notes
- Use Yukon Golds for creaminess, Russets for fluffiness, or a mix for both.
- Salt the boiling water like you would pasta water to layer flavor from the start.
- Always warm milk and butter to avoid cooling the potatoes or creating gluey texture.
- For make-ahead, keep mashed potatoes warm in a slow cooker and stir in a splash of milk before serving.
- For a dairy-free version, use olive oil or vegan butter and unsweetened almond or oat milk.
Leave a Reply