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Garlic Mashed Potatoes | Soft, fluffy & garlicky! My go-to recipe for over a decade. It’s perfect for dinner or the holidays. #mashedpotatoes #potato #garlic #dairy #easyrecipe #sidedish #thanksgiving #christmas #holiday #dinner #dinnerrecipe | The Missing Lokness
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Garlic Mashed Potatoes

Course Dinner
Cuisine American
Keyword Christmas, dinner, easy side dish, mashed potatoes, potato, thanksgiving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Author Lokness

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

  1. This recipe is good for 2 - 3 people. You can easily double or triple the recipe to serve more people.
  2. 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.
  3. 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.
  4. 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. 
  5. If the mashed potatoes taste off, it usually means it needs more salt and pepper. 
  6. 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.