The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These garlic mashed potatoes turn out fluffy, buttery and packed with real garlic flavor from a quick infused butter and milk instead of just a sprinkle of garlic powder. The whole recipe comes together on the stovetop in about 35 minutes, no oven needed. It has become the easy garlic mashed potatoes recipe I reach for anytime dinner calls for something classic and a little indulgent.
Table of Contents
Why this garlic mashed potatoes recipe works
The first time I made this, I left every clove of garlic whole in the warm milk and mashed it straight in with the potatoes. A few unlucky bites turned out sharp and almost bitter where a piece of garlic got crushed too hard. Straining the garlic out of the milk, then mincing back in only what I want, gives a rounder, sweeter garlic flavor all the way through instead of hot spots in random forkfuls.
Ingredient notes and substitutions
Potatoes: Yukon Gold potatoes are used here for their naturally buttery flavor and creamy texture. Russets work too and turn out a bit fluffier. Waxy potatoes like red or new potatoes make a denser, stickier mash, best kept for a chunkier, more rustic style.
Garlic: fresh cloves, smashed and gently warmed in the butter and milk, taste much rounder than raw minced garlic stirred in at the end. Jarred minced garlic works in a pinch, start with less since it is more concentrated.
Butter: unsalted butter keeps the salt level in your control. Salted butter works too, just cut back on the added salt.
Milk: whole milk gives the best balance of richness and pourability. Half-and-half or heavy cream makes it richer, low fat milk makes it thinner. Warm it before adding, cold milk can make the mash turn gluey.
Sour cream (optional): adds a little tang and extra creaminess. Cream cheese works as a substitute for a thicker, more tangy result.
How to infuse the garlic flavor
Skip stirring raw garlic straight into the hot potatoes. Warming smashed garlic cloves gently in the butter and milk mellows the sharp bite and lets the flavor spread through every spoonful instead of concentrating in a few bites.
Keep the heat low and do not let the mixture boil. Boiling the milk can cause it to separate, and it also cooks off some of the delicate garlic aroma you are trying to capture.
Garlic mashed potatoes recipe
Garlic Mashed Potatoes
Servings
6
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesFluffy, buttery mashed potatoes infused with real garlic flavor from a warm garlic butter and milk mixture. Ready on the stovetop in about 35 minutes.
Ingredients
3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
6 garlic cloves, peeled and smashed
1/2 cup (1 stick) unsalted butter
1 cup whole milk, warmed, plus more as needed
1 tablespoon kosher salt, divided, plus more for the cooking water
1/2 teaspoon black pepper, plus more to taste
1/4 cup sour cream (optional)
2 tablespoons chopped fresh chives, for serving
Directions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 2 teaspoons of the salt, bring to a boil, then reduce to a simmer and cook for 15 to 18 minutes, until a fork slides in easily.
- While the potatoes cook, combine the butter, smashed garlic and milk in a small saucepan. Warm over low heat, stirring occasionally, until the butter melts and the garlic softens, about 5 minutes. Do not let it boil.
- Drain the potatoes well and return them to the hot pot. Strain the garlic cloves out of the milk mixture, then finely mince as much of the garlic as you would like to add back in.
- Pour the warm garlic butter milk over the potatoes a little at a time, mashing with a potato masher between additions, until the potatoes reach the texture you like.
- Stir in the remaining salt, the pepper and the sour cream if using. Taste and adjust the seasoning.
- Transfer to a serving bowl, top with a pat of butter and the chives, and serve warm.
Notes
- Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Older, starchier potatoes may need slightly less milk than a fresh batch.
Tips for the creamiest mashed potatoes
Cut the potatoes into even chunks so they finish cooking at the same time. Uneven pieces leave some potatoes mushy while others are still firm in the middle.
Drain the potatoes well and let them sit in the hot pot for a minute before mashing. Extra water clinging to the potatoes waters down the finished texture.
Add the warm milk mixture gradually, mashing between additions. It is easier to add more liquid than to fix a mash that has gone too thin.
Mash by hand with a potato masher rather than a food processor or blender. Overworking starchy potatoes breaks down their cell walls and turns the mash gluey instead of fluffy.
Ways to vary this dish
Swap the raw garlic for roasted garlic. Roast a whole head wrapped in foil at 400°F for about 40 minutes, then squeeze the soft cloves into the warm milk for a sweeter, mellower flavor.
Leave the skins on and use red or new potatoes for a more rustic, chunkier mash instead of straining every trace of skin out.
Stir in a few tablespoons of crumbled feta near the end for a tangy, salty twist on the classic version.
What to serve with garlic mashed potatoes
Garlic mashed potatoes are built to soak up sauce and pan drippings, which makes them an easy match for almost any braised or roasted main. Braised Beef Shank is one of my favorite pairings, the tender meat and its rich sauce spoon perfectly over a bed of the mashed potatoes.
Storage and reheating
Leftovers keep in an airtight container in the fridge for up to 3 to 4 days, in line with general USDA guidance on how long cooked potatoes stay safe to eat. Reheat gently on the stovetop over low heat with a splash of milk stirred in to loosen the texture, or in the microwave in short bursts, stirring in between so it warms evenly instead of drying out at the edges.
Nutrition estimate
These numbers are an estimate only, based on the ingredients as written, not a calculated or verified nutrition label. One serving, about one cup, comes out to roughly 260 to 300 calories, most of it from the butter and milk, with around 4 grams of protein per serving. Leave out the sour cream or use a little less butter if you are looking to lighten it up.
Frequently asked questions
How do you make garlic mashed potatoes?
Boil peeled, chunked potatoes in salted water until fork-tender, about 15 to 18 minutes. While they cook, warm butter, smashed garlic cloves and milk together over low heat until the butter melts. Drain the potatoes, then mash in the warm garlic butter milk a little at a time until smooth.
What is the best potato for garlic mashed potatoes?
Yukon Gold potatoes are the best all-around choice, naturally buttery and creamy without needing much extra fat. Russets make an even fluffier mash if that is what you prefer. Waxy potatoes like red or new potatoes hold their shape well but turn gluier when mashed, so they are better suited to a chunkier, rustic style.
How much garlic should I use?
Six cloves of garlic per 3 pounds of potatoes gives a noticeable but balanced garlic flavor in this recipe. For a milder mash, start with three or four cloves and taste before adding more. Garlic lovers can go up to eight or nine cloves, especially if the garlic is roasted first, since roasting mellows its sharpness.
Can I use roasted garlic instead of raw garlic?
Yes, and it is one of the easiest ways to change up this recipe. Roast a whole head of garlic wrapped in foil at 400°F for about 40 minutes, then squeeze the soft cloves straight into the warm milk mixture in place of the raw smashed garlic. Roasting mellows the sharp bite into something sweeter and deeper.
