If there is one side dish that never fails to steal the spotlight, it is a bowl of silky garlic mashed potatoes. This is the creamy, fluffy version I make for cozy weeknights and special occasions alike, with mellow, buttery garlic in every bite.
Why You’ll Love This Garlic Mashed Potatoes
- Creamy and fluffy texture thanks to the right potato and technique.
- Balanced garlic flavor from gently infused dairy, not harsh or raw.
- Foolproof method with simple steps and make-ahead options.
- Versatile side that pairs with everything from roast chicken to grilled salmon.
- Easily adapted for dairy-free or extra-rich holiday versions.
Garlic Mashed Potatoes Ingredients & Substitutions
- 2.5 lb Yukon Gold potatoes, peeled and quartered (about 1.1 kg). Substitute: Russet potatoes for extra fluff; or use half Yukon, half Russet.
- 1.5 tbsp kosher salt for the cooking water, plus 1 to 1.25 tsp fine salt to season, to taste.
- 6 tbsp unsalted butter (about 85 g). Substitute: brown butter for nuttiness, or vegan butter for dairy-free.
- 3 to 5 garlic cloves, minced, or 1 whole head roasted garlic for a sweeter, softer flavor.
- 3/4 cup whole milk or half-and-half (180 ml), warmed. Substitute: chicken or vegetable broth plus a splash of olive oil for dairy-free.
- 1/4 cup sour cream or cream cheese (optional) for extra tang and body. Substitute: Greek yogurt.
- Freshly ground black pepper, to taste.
- Finely chopped chives or parsley, optional for garnish.
Step-by-Step Instructions to Make Garlic Mashed Potatoes
1. Prep the potatoes and garlic
Peel and quarter the potatoes into even pieces so they cook at the same rate. Mince garlic or prepare roasted garlic if using.
2. Start potatoes in cold salted water
Place potatoes in a large pot, cover with cold water by about 1 inch, and add 1.5 tbsp kosher salt. Bring to a gentle boil and cook until a fork slips in with little resistance, 15 to 18 minutes.
3. Warm the dairy with garlic
While potatoes cook, add milk, butter, and minced garlic to a small saucepan. Heat over low until steaming and butter melts, 3 to 5 minutes. Keep warm. For a softer garlic flavor, simmer gently 5 minutes more or use roasted garlic stirred in at the end.
4. Drain and dry
Drain potatoes well, then return them to the hot pot. Set over low heat for 1 to 2 minutes, shaking occasionally, to let excess moisture steam off. This step keeps the mash fluffy.
5. Mash and emulsify
Mash with a potato masher for a rustic texture or press through a ricer for ultra smooth. Add the warm butter-garlic milk in 2 to 3 additions, stirring gently with a spatula until creamy. Fold in sour cream or cream cheese if using. Season with fine salt and plenty of black pepper.
6. Finish and serve
Taste and adjust seasoning. Swirl in an extra pat of butter and sprinkle with chives. Serve hot and enjoy.
Tips for Success
- Choose the right potato: Yukon Gold for naturally creamy texture; Russet for lighter, fluffier mash.
- Always start in cold water so potatoes cook evenly from edge to center.
- Warm the dairy before adding to prevent the potatoes from tightening up.
- Do not overwork: stir gently to avoid a gluey texture.
- Dry the potatoes briefly after draining to concentrate flavor and improve fluffiness.
- Season in layers: salt the water and taste at the end for balance.
Variations of Garlic Mashed Potatoes
- Roasted Garlic: Squeeze in a head of roasted garlic for sweet, mellow depth.
- Brown Butter: Cook butter until golden and nutty, then stir in for a toasty finish.
- Dairy-Free Olive Oil: Use extra-virgin olive oil and warm broth in place of butter and milk.
- Sour Cream and Chives: Fold in 1/4 to 1/2 cup sour cream and a handful of chives.
- Parmesan Peppercorn: Stir in 1/3 cup finely grated Parmesan and extra cracked black pepper.
- Skin-On Rustic: Skip peeling for a hearty texture and added nutrients.
Serving Suggestions: What to Pair with Garlic Mashed Potatoes
- Roast chicken or turkey with pan gravy.
- Seared steak, meatloaf, or braised short ribs.
- Pan-roasted salmon or garlic herb shrimp.
- Sautéed greens, roasted carrots, or balsamic Brussels sprouts.
- Mushroom gravy or a drizzle of brown butter and herbs.
Storage & Reheating Instructions
- Refrigerate: Cool, then store in an airtight container for up to 4 days.
- Freeze: For best texture, freeze mashed potatoes enriched with butter and cream for up to 1 month. Thaw overnight in the fridge.
- Reheat: Warm gently in a saucepan over low heat with a splash of milk or broth, stirring until creamy. Microwave in 1 minute bursts, stirring between. For a crowd, spread in a baking dish, cover, and reheat at 325°F until hot.
- Make-Ahead: Keep warm for up to 2 hours in a covered bowl set over a pot of barely simmering water, or in a slow cooker on warm with a splash of milk.
Memories Made Around the Table
My first holiday dinner as a young cook hinged on these potatoes. I nervously whisked warm milk with garlic and watched the butter melt in silky ribbons. When everyone reached for seconds, I knew this would be my forever side.
FAQs
What are the best potatoes for mashed potatoes? Yukon Gold for creamy richness and a naturally buttery flavor, Russet for extra fluff. A 50-50 mix gives you the best of both.
How do I avoid gummy mashed potatoes? Do not overmix, start potatoes in cold water, and add warm dairy gradually. Using a ricer helps keep the texture light.
Can I make garlic mashed potatoes without dairy? Yes. Use olive oil and warm vegetable broth, and finish with a touch of plant-based yogurt for creaminess.
Is raw garlic too sharp? Simmering minced garlic in the milk softens its bite. For the most mellow flavor, use roasted garlic.
How much salt should I use? Heavily season the cooking water, then start with 1 tsp fine salt in the mash and adjust to taste.
Final Thoughts
With tender potatoes, gently infused garlic, and warm dairy, these garlic mashed potatoes deliver luxurious comfort every time. Keep the technique simple, season thoughtfully, and watch this side dish shine alongside any main.
Garlic Mashed Potatoes: Creamy, Fluffy, Foolproof
Equipment
- 1 Large Pot
- 1 Colander
- 1 Small saucepan
- 1 Potato masher or potato ricer
- 1 Spatula
Ingredients
Garlic Mashed Potatoes
- 2.5 lb Yukon Gold potatoes peeled and quartered
- 1.5 tbsp kosher salt for the cooking water
- 6 tbsp unsalted butter
- 4 cloves garlic minced; use 3 to 5 cloves to taste
- 1 head roasted garlic optional, in place of minced garlic
- 0.75 cup whole milk or half-and-half warmed
- 0.25 cup sour cream or cream cheese optional, for extra tang and body
- 1 tsp fine salt to taste; start with 1 tsp, up to 1 1/4 tsp
- Freshly ground black pepper to taste
- Finely chopped chives or parsley optional for garnish
Instructions
Make the Garlic Mashed Potatoes
- Peel and quarter the potatoes into even pieces so they cook at the same rate. Mince garlic or prepare roasted garlic if using.
- Place potatoes in a large pot, cover with cold water by about 1 inch, and add 1.5 tbsp kosher salt. Bring to a gentle boil and cook until a fork slips in with little resistance, 15 to 18 minutes.
- While potatoes cook, add milk, butter, and minced garlic to a small saucepan. Heat over low until steaming and butter melts, 3 to 5 minutes. Keep warm. For a softer garlic flavor, simmer gently 5 minutes more or use roasted garlic stirred in at the end.
- Drain potatoes well, then return them to the hot pot. Set over low heat for 1 to 2 minutes, shaking occasionally, to let excess moisture steam off. This step keeps the mash fluffy.
- Mash with a potato masher for a rustic texture or press through a ricer for ultra smooth. Add the warm butter-garlic milk in 2 to 3 additions, stirring gently with a spatula until creamy. Fold in sour cream or cream cheese if using. Season with fine salt and plenty of black pepper.
- Taste and adjust seasoning. Swirl in an extra pat of butter and sprinkle with chives. Serve hot and enjoy.