Easy Homemade Garlic Mashed Potatoes Recipe — Traditional Comfort (Healthy Tips)

Garlic Mashed Potatoes Recipe: this is the one my family asks for when the house smells like comfort and Sunday. I still remember pulling a warm bowl of homemade garlic mashed potatoes toward my dad at the kitchen table while the gravy simmered and we all waited for the roast to come out — it felt like a hug in a bowl.

This easy, traditional garlic mashed potatoes recipe is perfect for weeknight dinners, cozy Sunday family meals, holiday spreads (think Thanksgiving and Christmas), or any time you want something simple and soulful. Read on for step-by-step directions, healthy swaps, and storage tips so this becomes your go-to side.

🧂 Ingredients:

• 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch pieces (about 6 medium potatoes)
• 4 tablespoons unsalted butter (or 3 tbsp olive oil for a lighter version)
• 1 cup whole milk or ¾ cup half-and-half (see vegan swap below)
• 4–6 cloves garlic, minced (or 1 head roasted garlic for a sweeter, milder flavor)
• 4 ounces sour cream or plain Greek yogurt (optional for creaminess; use dairy-free yogurt for vegan)
• 1–2 teaspoons kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives or parsley (optional garnish)
• Optional: 2 tablespoons cream cheese for extra richness

Notes: Potatoes can be left unpeeled for more texture and fiber. Adjust garlic to taste.

👩‍🍳 Directions:

1. Prep the potatoes: rinse, peel (optional), and cut into even 1–2 inch chunks so they cook evenly.
2. Put potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt to the water. This seasons the potatoes from the inside.
3. Bring to a boil over high heat, then reduce to medium-high and simmer for 15–20 minutes, until a fork slides easily into the potato pieces. (Timing depends on size — test a few pieces.)
4. Meanwhile, heat the milk and butter in a small saucepan over low heat until butter melts and mixture is warm. Warming prevents the potatoes from getting gluey when mixed.
5. If using raw garlic, gently sauté the minced garlic in 1 tablespoon butter or oil over medium-low for 1–2 minutes until fragrant (don’t brown). Alternatively, mash in roasted garlic for a mellow flavor.
6. Drain the potatoes well and return them to the hot pot. Let them sit a minute to let excess steam escape (this helps them stay fluffy).
7. Mash: add warm milk/butter mixture, sour cream (or Greek yogurt), sautéed or roasted garlic, salt, and pepper to the potatoes. Use a potato masher for a rustic texture or an electric hand mixer for ultra-smooth results — mix just until combined. Overworking makes them gummy.
8. Taste and adjust seasoning with more salt, pepper, or garlic as needed. Fold in chives or parsley.
9. Serve warm with an extra pat of butter or a drizzle of olive oil. Enjoy immediately.

Quick Instant Pot option:

1. Place potatoes and 1 cup water in the Instant Pot. Cook on high pressure for 10 minutes, then quick release. Drain and follow steps 4–9. (Total hands-on time ~20 minutes.)

Roasted garlic variation:

1. Roast a head of garlic at 400°F (200°C) for 35–40 minutes wrapped in foil with a drizzle of olive oil. Squeeze out cloves and mash into potatoes in step 7.

💡 Tips & Variations:

• For vegan garlic mashed potatoes: use olive oil or vegan butter + unsweetened plant milk (oat or almond) + dairy-free yogurt or omit sour cream.
• Low-carb alternative: substitute half or all potatoes with steamed cauliflower (or use full cauliflower mash). Steam 20 minutes until tender, then mash with garlic, olive oil, and a splash of milk.
• Lighter/healthier swap: use Greek yogurt instead of sour cream and reduce butter by half. Greek yogurt adds protein and tang.
• Make-ahead: mash, cool, and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with added milk or in the oven at 350°F covered with foil for 20 minutes.
• Freezing: mashed potatoes freeze okay but texture may change. Portion into freezer bags and thaw overnight in the fridge before reheating with added milk.
• Keep them fluffy: never add cold milk or butter to hot potatoes; always warm them first. Also, avoid over-beating.
• Flavor boosters: stir in grated Parmesan, a spoonful of horseradish for a kick, roasted shallots, or a sprinkle of smoked paprika.
• Salt timing: salting the boiling water seasons potatoes from the inside — don’t skip it.

🩺 Health & Lifestyle Tie-in:
Potatoes are rich in potassium, vitamin C, and fiber (especially if you keep the skins), and garlic adds antioxidants and heart-healthy compounds. Swapping sour cream for Greek yogurt or reducing butter lowers saturated fat while keeping the creamy texture — a simple change that can be kinder to your heart. Cooking at home like this homemade garlic mashed potatoes recipe also helps you control ingredients and portion sizes, which can lead to better long-term health and even reduce healthcare costs over time — small choices now can help your wallet and well-being later.

❤️ Conclusion:
If you make this Garlic Mashed Potatoes Recipe, please tell me how it turned out — drop a comment, share a photo, or tag me on social (I love seeing your versions!). Whether it’s for a cozy weeknight or the holiday table, these garlic mashed potatoes are meant to comfort and connect.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Garlic Mashed Potatoes

This easy, traditional garlic mashed potatoes recipe is perfect for weeknight dinners, cozy Sunday family meals, and holiday spreads.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch pieces About 6 medium potatoes
• 4 tablespoons unsalted butter Or 3 tbsp olive oil for a lighter version
• 1 cup whole milk Or ¾ cup half-and-half
• 4–6 cloves garlic, minced Or 1 head roasted garlic for a sweeter, milder flavor
• 4 ounces sour cream or plain Greek yogurt Optional for creaminess; use dairy-free yogurt for vegan
• 1–2 teaspoons kosher salt Plus more to taste
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives or parsley Optional garnish
• 2 tablespoons cream cheese Optional for extra richness

Method

 

Preparation

1. Rinse, peel (optional), and cut the potatoes into 1–2 inch chunks.
2. Put potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt.
3. Bring to a boil over high heat, then reduce to medium-high and simmer for 15–20 minutes.
4. While the potatoes cook, heat the milk and butter in a small saucepan over low heat until butter melts.
5. If using raw garlic, gently sauté the minced garlic in 1 tablespoon butter or oil for 1–2 minutes until fragrant.

Mashing and Serving

1. Drain the potatoes well and return them to the hot pot. Let them sit for a minute.
2. Mash the potatoes and add warm milk/butter mixture, sour cream, sautéed or roasted garlic, salt, and pepper.
3. Taste and adjust seasoning as needed. Fold in chives or parsley.
4. Serve warm with an extra pat of butter or a drizzle of olive oil.

Notes

For vegan options, use olive oil, plant milk, and dairy-free yogurt. Make-ahead and freeze tips available.