(Updated in 2024)
This Garlic Mashed Potatoes recipe is very straight forward, but super fluffy and creamy! I have been using this recipe for over a decade, and it’s my go-to side dish for the holidays.
Bryan is a potato lover! If he can, he would have potatoes everyday. This garlic mashed potatoes is so easy and delicious. Even I have a busy day, I can still whip up this dish at the last minute. This dish is creamy, and the garlic is incredible. Everything with garlic is better.
For potatoes, I always go with red potatoes. We have tried this recipe with russet or Yukon, but we still like the red potato version much more. Maybe it’s the mild sweetness in the potatoes? Not 100% sure, but that’s what we like. You can use any potatoes you prefer.
Next up, garlic. After peeling the garlic, smash the garlic with your knife. That will break up the cells in the garlic and release stronger flavors. Mince the garlic (smaller the better) and smash some more. Set aside.
Once the potatoes are cooked, mash them until no lumps. Be a little patient. Less lump means the smoother the mashed potatoes will be. Then, add the butter, half of the warm milk, half the garlic, and season with salt and pepper. Stir to mix. Add more milk and garlic if desired. Season with more salt and pepper after tasting. If the mashed potatoes taste a bit off, it’s usually missing salt and pepper.
Although the garlic is raw, they are being cooked gently in the hot potatoes and warm milk. So they don’t taste as strong as you would think. But always start with just half of the garlic. Add more if you like after tasting.
For a softer and fluffy mashed potatoes, add a bit more milk. I usually add half of the milk first, then add more as needed. In most cases, I used all the milk. I like that melt in your mouth texture.
This recipe is so easy and tasty! It’s so good with steak, meatloaf and of course, holiday meals. If you love mashed potatoes, definitely give this a try and let me know what you think.
Garlic Mashed Potatoes
Ingredients
- 5 medium red potatoes (about 1¼ pounds)
- 4 garlic cloves
- ¾ cup whole milk
- 4 tablespoons unsalted butter
- Salt
- Ground black pepper
Instructions
- Peel and rinse the potatoes under water. Cut the potatoes in three similar-size parts. Put them in a medium pot with cold tap water, and make sure the water cover the potatoes completely. Season with a few big pinches of salt. Bring to a boil over high heat. Once the water starts to boil, reduce to medium-low heat and cook until the potatoes are fork tender, about 20 – 25 minutes.
- Drain the potatoes, and return them to the same pot. Mashed the potatoes with a potato masher or big spoon until there is no lump.
- For the garlic, remove the peels. Lay the flat side of a knife over the garlic and place your other hand on top of the knife, then smash the garlics a few times until they are flat. Mince the garlic and smash once again. Transfer to a small bowl and set aside.
- Meanwhile, pour the milk into a microwave safe container and heat in the microwave for 30 – 40 seconds or until warm.
- Add butter, half of the warm milk, half of the minced garlic into the mashed potatoes. Season with salt and pepper. Stir to mix with a spatula. Taste and adjust with more seasoning and minced garlic. Add more milk to reach a desired consistency. Transfer the mashed potatoes to a serving bowl. Serve hot.
Notes
- This recipe is good for 2 – 3 people. You can easily double or triple the recipe to serve more people.
- I prefer red potatoes for my mashed potatoes, but you can use Yukon gold or russet. But you may need to adjust the amount of milk.
- To see if the potatoes are ready, poke with a fork. If the fork goes in without any resistance, the potatoes are ready. If the fork doesn’t go in easy and you have to use some force, that is not ready. Let them cook for at least a few more minutes, and check again.
- I like my mashed potatoes soft and fluffy, so I used all of the milk. Also, keep in mind that mashed potatoes will stiff up a bit when it cools.
- If the mashed potatoes taste off, it usually means it needs more salt and pepper.
- If not serving right away (maybe waiting for other dishes to be ready), keep the mashed potatoes in the pot. Stir in a little extra milk. Cover with a lid. Keep on the stove (no heat). If needed, warm back up over low heat.
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