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Garlic Mashed Potatoes

This easy, traditional garlic mashed potatoes recipe is perfect for weeknight dinners, cozy Sunday family meals, and holiday spreads.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250

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.