Garlic mashed potatoes are the kind of comfort food that makes you pause after the first bite. Creamy, buttery, and infused with mellow garlic, they belong on every table from Sunday dinners to Thanksgiving feasts. The smell alone will pull your family into the kitchen before the meal’s even ready.
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Why You’ll Love These Garlic Mashed Potatoes
These potatoes are a go-to because they’re ridiculously easy, but taste like you spent hours fussing over them. The garlic flavor is warm and rich, not too sharp, thanks to a gentle simmer. They’re a must with holiday roasts, but also dreamy next to everyday dinners. You can mash them chunky or smooth, and they always taste better than boxed. Serve them with these easy mashed potatoes for a duo everyone will rave about.
Ingredients You’ll Need
Pantry and Fridge Staples
Yukon Gold potatoes
Garlic cloves
Unsalted butter
Whole milk or heavy cream
Salt
Black pepper
Optional Add-Ins
Sour cream for tang
Roasted garlic for extra depth
Chopped chives or parsley for freshness
Cream cheese or parmesan for richness
How to Make Garlic Mashed Potatoes
Step 1 Prep the Potatoes
Scrub and peel the potatoes if you like them smooth, or leave skins on for a rustic vibe. Chop into chunks for even cooking.
Step 2 Boil with Garlic
Place potatoes and peeled garlic cloves in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil, then simmer until fork-tender, about 15 to 20 minutes.
Step 3 Drain and Let Steam
Drain the potatoes and garlic, then return them to the hot pot for a minute. This helps remove excess moisture, so your mash isn’t watery.
Step 4 Mash and Add Flavor
Add the butter to the warm potatoes and mash until melted in. Pour in the warm milk or cream a little at a time, mashing until smooth and creamy.
Step 5 Season and Serve
Taste and season with salt and pepper. Add more milk or butter if needed. Serve hot with a drizzle of melted butter or sprinkle of fresh herbs.
These also pair wonderfully with cozy sides like sweet potato bake for a full autumn feast.
Tips for Creamy, Flavorful Mashed Potatoes
Use Yukon Gold for that buttery texture and golden color
Warm the milk before adding to keep everything fluffy
Don’t overmix or they’ll get gluey
Use a masher for rustic texture or hand mixer for smooth mash
Salt the water to build flavor into the potatoes
Variations and Add-Ins
For deeper flavor, roast the garlic first
Cream cheese adds tang and body
Sour cream gives a bright finish
A handful of grated parmesan makes them extra savory
Fresh chopped chives or green onions give a pretty finish
Storage and Reheating
Let leftovers cool completely before storing
Keep in an airtight container in the fridge up to 3 days
To reheat, add a splash of milk and microwave or warm in a saucepan over low heat
They freeze surprisingly well too just reheat gently and stir well
Garlic Mashed Potatoes FAQs
Can I make garlic mashed potatoes ahead of time?
Yes! Make them up to 2 days in advance. Reheat slowly with a splash of milk and a pat of butter stirred in to refresh the creaminess.
Can I use garlic powder instead of fresh garlic?
You can, but the flavor won’t be quite as mellow and rich. Use 1 teaspoon of garlic powder in place of 3 garlic cloves if needed.
What’s the best potato for garlic mashed potatoes?
Yukon Golds are best for a creamy, naturally buttery mash. Russets work too, just be careful not to overmix.
For a full cozy dinner, scoop these alongside garlic bread rolls or a hearty roast.
Try it for your next dinner or special gathering your kitchen will smell like heaven and your guests will definitely ask for seconds. Don’t forget to pin it or leave a review if you loved it!
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Garlic Mashed Potatoes
Ingredients
- Yukon Gold potatoes
- Garlic cloves
- Unsalted butter
- Whole milk or heavy cream
- Salt
- Black pepper
- Optional: sour cream roasted garlic, chopped chives or parsley, cream cheese, parmesan
Instructions
- Scrub and peel potatoes if desired, or leave skins on for a rustic texture. Cut into chunks for even cooking.
- Place potatoes and peeled garlic cloves in a large pot. Cover with cold water and add a pinch of salt.
- Bring to a boil, then simmer until fork-tender, about 15–20 minutes.
- Drain and return to the hot pot to let steam dry for a minute.
- Add butter and mash until melted. Slowly add warm milk or cream, mashing until smooth and creamy.
- Season with salt and pepper to taste. Add extra butter, herbs, or cheese if desired, and serve hot.