Garlic Mashed Potatoes
You don't need to roast garlic separately to make really good garlic mashed potatoes! In this garlic mashed potatoes recipe, the garlic cooks right alongside the potatoes, so everything gets soft and ready to mash together. Add some butter and milk, and you've got creamy, flavorful mashed potatoes that are just as good for a weeknight dinner as they are for Thanksgiving.
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Garlic Mashed Potatoes Recipe
I think mashed potatoes is a dish that is always worth making from scratch. It doesn't take a ton of effort, and there's just something so good about a bowl of warm, buttery potatoes with dinner.
Whenever we have turkey meatloaf for dinner, mashed potatoes are usually the first thing everyone asks about. The kids like theirs with a little extra butter, and I always make sure there's enough gravy to go around. I love that I can make the same recipe for a regular Tuesday night or bring it to a family Thanksgiving dinner.
Why You'll Love This Recipe
They're easy to make from scratch. You only need a handful of ingredients and there aren't many steps at all.
The garlic flavor is just right. The garlic becomes soft and mellow as it cooks, so you get plenty of flavor without it being too strong.
You can make them ahead. Make these the day before Thanksgiving or another family gathering, then warm them up when you're ready to eat.
Ingredients
Yukon gold potatoes are my favorite for this recipe because they're naturally buttery and mash up really nicely. If you prefer fluffier mashed potatoes, russet potatoes work, too.
Fresh garlic will give you the best flavor. Use whole, peeled cloves so they soften while the potatoes cook.
Whole milk or heavy cream makes the potatoes creamy. Whole milk works great for an everyday dinner, while heavy cream makes them a little richer.
You'll also need butter, salt, pepper, and garlic powder to finish everything off.
How to Make Garlic Mashed Potatoes
See the recipe card for the complete instructions! ⬇️
Jump to Recipe
- Give the potatoes a good scrub under running water, then use a vegetable peeler to remove the skins. If you like mashed potatoes with a little more texture, you can leave the skins on. I've got more on that in the FAQs below!
- Cut them into big, evenly sized chunks. You don't need to dice them into tiny pieces! Keeping them about the same size helps them cook evenly. Peel the garlic cloves and trim off the woody ends, too.
- Add everything to a large pot and cover with cold water. Salt the water and bring it to a boil, then reduce the heat and let the potatoes cook until a fork can slide right through without much resistance.
- Drain the potatoes and garlic in a colander. This helps to prevent them from turning watery. Then, dump them into a large mixing bowl or a stand mixer bowl.
- Grab a potato masher or pastry blender and start breaking up the potatoes and softened garlic. I don't use a potato ricer- you really don't need one! Just focus on breaking down the bigger chunks.
- Keep mashing until the larger pieces are gone and the garlic is mixed in. Don't worry about getting them perfectly smooth yet. A little texture is fine.
- Pour in the milk (or heavy cream), butter, salt, pepper, and garlic powder. The potatoes will be warm enough to melt the butter as you mix everything together.
- Use a mixer on low speed to mix the potatoes with the liquid and spices. Now, taste them and add seasoning if needed.
Don't overmix your mashed potatoes! Once they're creamy, stop mixing. Too much mixing can make them sticky and gummy, so don't worry about getting every last little lump out.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!
- Warm the milk a little. Adding cold milk can cool down your potatoes. Warming it slightly first helps keep everything warm when you mix it in.
- Salt the cooking water. This gives the potatoes flavor from the start, rather than relying on the seasonings you add at the end.
- Keep them warm for dinner. If you're making these for Thanksgiving or another big meal, you can keep them in a slow cooker on the warm setting for a short time before serving. Give them a gentle stir and add a splash of milk if they start to thicken.
Storing and Reheating
Let any leftover garlic mashed potatoes cool before transferring them to an airtight container. They'll keep in the fridge for up to 4 days, which makes this dish perfect for serving again later in the week.
To reheat, warm them in the microwave, stirring every so often, or in a saucepan over low heat. I like to add a splash of milk and a little extra butter to help make them creamy again. Stir gently until they're heated through.
You can freeze mashed potatoes, too! Let the leftovers cool, then transfer them to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating. If they seem a little bit dry, just add a little milk or butter.
Garlic Mashed Potatoes FAQs
Absolutely! Plan on about ½ pound of potatoes per person, so this recipe makes about 4 generous servings. If you're feeding a crowd, just double the ingredients and use a large enough pot. For bigger batches, it's easier to mash the potatoes in two batches.
You sure can! Leaving the skins on gives your mashed potatoes a little more texture and saves you a step. Just scrub them well before cooking.
If your mashed potatoes turn out a little runny, put them in a saucepan over low heat and stir gently for a few minutes to help some of the extra moisture evaporate. They'll also thicken a little as they cool.
Serving Ideas
These garlic mashed potatoes taste great with turkey tenderloin and a bit of homemade gravy. Add some green beans or your favorite roasted vegetables, and you've got a simple dinner that works for the holidays, too!
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Garlic Mashed Potatoes
Ingredients
- 2 lbs Yukon gold potatoes peeled and cut into roughly 2 inch pieces
- 5 cloves of garlic peeled and woody end cut off
- ½ cup whole milk or heavy cream
- 3 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Instructions
- Wash and peel 2 lbs Yukon gold potatoes, then cut them into 2-inch pieces of roughly the same size so they cook evenly. Peel 5 cloves of garlic.
- Place the potatoes and garlic cloves in a large pot and add enough water to cover them by about an inch. Stir in 1 teaspoon of salt, then bring to a boil. Reduce the heat to medium.
- Cook for 10-15 minutes, until the potatoes are fork-tender.
- Drain well in a colander, shaking off any excess water. Transfer the potatoes and garlic to a large mixing bowl or the bowl of a stand mixer.
- Mash the potatoes with a potato masher, or use a pastry blender if you prefer. Break down the larger pieces, leaving a little texture.
- Add ½ cup whole milk or heavy cream, 3 tablespoons butter, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder. Beat on low speed with a stand mixer or hand mixer until smooth and creamy. Taste, then add more milk, butter, salt, or pepper until it's just right for you.
Notes
Nutrition
Other Potato Recipes
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