You’ve got to try these rich, creamy garlic mashed potatoes, the perfect side dish for both everyday dinners and festive gatherings!
Garlic Mashed Potatoes Overview
These garlic mashed potatoes are a game changer for any meal! Rich, creamy, and packed with delicious garlic flavor, they make the perfect side dish for any meal—whether it’s a busy weeknight or a festive dinner for Thanksgiving or Christmas.
Making them is super simple! Start by boiling your potatoes in water. While they’re cooking, let some garlic and milk simmer on the stove to create that amazing garlic goodness.
Once your potatoes are nice and soft, just drain the water and pour in the creamy garlic mix. Give it a good mash with a hand masher or electric mixer, and voilà! You’ve got a dreamy side dish ready to go.
Quick tip: For the best creamy texture, stick with starchy potatoes like Russets or Yukon Golds. They’ll make your mashed potatoes fluffy and oh so good!
Recipe Ingredients
- 3 lbs Yukon gold potatoes (peeled or unpeeled) or Russet potatoes (peeled)
- ½ cup whole milk
- ½ cup salted butter
- 8 minced garlic cloves
- 1 tsp salt
- ½ tsp ground black pepper
Kitchen Equipment Used
- Kitchenaid Ultra Power Speed Hand Mixer – to make the mashed potatoes smooth and creamy.
- Silicone spatula
- Measuring spoons – this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Garlic Mashed Potatoes
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
PREP: Wash and scrub 3 lbs Yukon gold potatoes, then chop them into small chunks.
STEP 1: Add the 3 lbs chopped Yugon gold potatoes (or russet potatoes) to a large pot and cover with water. Bring the pot to a boil and reduce to let simmer until the potatoes are very soft when poked with a fork.
STEP 2: While the potatoes are cooking, add ½ cup whole milk, ½ cup salted butter, 8 minced garlic cloves, 1 tsp salt and ½ tsp ground black pepper to a saucepan over low heat. Gently cook, allowing the garlic to infuse the flavor of the milk, but not boiling the milk. Cook for about 3-4 minutes.
STEP 3: Once the potatoes are cooked and very soft, drain the water from the pot, leaving the potatoes.
STEP 4: Pour in the garlic milk mixture to the pot, and mix everything together just until combined using a hand masher or electric mixer. You can leave a few small chunks while blending to add texture if you’d like! This is my personal favorite way to make mashed potatoes.
Now the mashed potatoes are ready to serve!
Recipe Tips
- Cook those potatoes until they’re fork-tender, but keep an eye on them! You don’t want them to fall apart because overcooked potatoes can get all waterlogged and mushy.
- And when you’re chopping up your potatoes, aim for even pieces. About 1 to 2 inches is perfect! That way, they’ll cook evenly and turn out just right.
How To Store Leftovers
- REFRIGERATE – Store in an airtight container for 3-4 days.
- FREEZE – You can freeze mashed potatoes for about 3 weeks using an airtight freezer bag. After that, they will begin to show freezer burn. Thaw the potatoes in the fridge overnight before reheating.
- REHEAT – Using a microwave-safe dish, add a splash of water to the cold mashed potatoes and cover with a lid for 1-3 minutes. Or, add cold mashed potatoes to a frying pan, add a splash of water, and stir until heated through.
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Ingredients
- 3 lbs Yukon gold potatoes - or Russet potatoes
- ½ cup whole milk
- ½ cup salted butter
- 8 minced garlic cloves
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Wash and scrub 3 lbs Yukon gold potatoes, then chop them into small chunks.
- Add the 3 lbs chopped Yugon gold potatoes (or russet potatoes) to a large pot and cover with water. Bring the pot to a boil and reduce to let simmer until the potatoes are very soft when poked with a fork.
- While the potatoes are cooking, add ½ cup whole milk, ½ cup salted butter, 8 minced garlic cloves, 1 tsp salt and ½ tsp ground black pepper to a saucepan over low heat. Gently cook, allowing the garlic to infuse the flavor of the milk, but not boiling the milk. Cook for about 3-4 minutes.
- Once the potatoes are cooked and very soft, drain the water from the pot, leaving the potatoes.
- Pour in the garlic milk mixture to the pot, and mix everything together just until combined using a hand masher or electric mixer. You can leave a few small chunks while blending to add texture if you’d like! This is my personal favorite way to make mashed potatoes.
Nutrition
The nutritional information provided is an estimate and is per serving.