You’ve got to try these rich, creamy garlic mashed potatoes, the perfect side dish for both everyday dinners and festive gatherings!
Why I Love This Recipe
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 these is easy! Boil the potatoes while garlic and milk simmer on the stove. Once soft, drain the water, add the creamy garlic mix, and mash until smooth. Keep scrolling for the recipe...
Recipe Reviews
- "I loved the creamy garlic texture. Great family dinner recipe! Yum!" - Aoife
- "This is delicious! Be sure to let the garlic cook a little bit in the butter before adding the cream, otherwise it has that raw garlic taste. This will be my go-to for mashed potatoes!" - Jamie
- "This was delicious and will definitely make again" - Bibi
- "Came out great! Wonderful recipe" - Lynn
See More Recipe Reviews Here
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
Quick Tip
Use Russets or Yukon Golds for the fluffiest, creamiest mashed potatoes!
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 The Potatoes
Wash and scrub 3 lbs Yukon gold potatoes, then chop them into small chunks.
STEP 1: Boil Potatoes
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: Heat Garlic, Milk and Butter
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: Drain Water
Once the potatoes are cooked and very soft, drain the water from the pot, leaving the potatoes.
STEP 4: Add Garlic + Mash Potatoes
Pour in the garlic milk mixture to the pot, and mix everything together just until creamy using a hand masher or electric mixer. Now the mashed potatoes are ready to serve!
Quick Tip
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.
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 sized pieces. About 1 to 2 inches is perfect! That way, they'll cook evenly and turn out just right.
- Don't overmix your potatoes! If you overmix they get too mushy and starchy.
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.
To Reheat
- MICROWAVE - Using a microwave-safe dish, add a splash of water to the cold mashed potatoes and cover with a lid for 1-3 minutes.
- STOVETOP - Add cold mashed potatoes to a pot over medium-high heat, add a splash of water, and stir until heated through.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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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 Info
The nutritional information provided is an estimate and is per serving.
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