Creamy Garlic Mashed Potatoes are the ultimate side dish for Thanksgiving dinner, paired with Roast Turkey and Gravy. The addition of garlic and sour cream makes this one of the tastiest mashed potato recipes we’ve tried.

Watch the video tutorial and get Natasha’s favorite recipe for Garlic Mashed Potatoes. P.S. They reheat really well in case you wanted some make-ahead ideas for the holidays.

Creamy garlic mashed potatoes in bowl with serving spoon

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Does this meal sound good to you: buttered Steak, with garlic mashed potatoes, Roasted Asparagus, and for dessert, Tiramisu? There are so many ways to pair this amazing side dish. It’s simple enough for dinner tonight and it’s definitely holiday-worthy.

Garlic Mashed Potatoes Video

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Ingredients for Garlic Mashed Potatoes

  • Yukon potatoes – a creamy and naturally buttery potato (use 4 lbs which is about 10-12 medium potatoes)
  • Milk – we use whole milk, but any milk fat will work
  • Garlic – peel and coarsely smash with the side of your knife. You want the pieces to be large enough to easily strain out
  • Salt – we use fine sea salt and add it at the very end to taste
  • Butter – unsalted and softened to incorporate easily (see our tip for how to soften butter in 5 minutes)
  • Sour Cream – adds great flavor (optional but very nice)
  • Chives – finely chopped to garnish, or use chopped green onion or parsley
Ingredients for homemade garlic mashed potatoes

How to Make Garlic Mashed Potatoes

  1. Cook Potatoes – peel and cut potatoes into halves or quarters if larger then rinse in cold water. Note: keep peeled potatoes in water so they don’t discolor. Put potatoes in a pot, cover with cold water and boil 15-18 minutes or until easily pierced.
  2. Warm the milk – when potatoes are nearly done cooking, in a small saucepan, combine milk and smashed garlic. Heat just until steaming then remove from heat.
  3. Drain the potatoes and keep them in the same pot to mash.
  4. Drizzle in hot milk to reach your desired texture. Cut butter into chunks and mash them into the potatoes until well incorporated. Add 1/4 cup sour cream and 1 to 1 1/2 tsp salt or add salt to taste. 
  5. Serve drizzled with melted butter and chopped chives. These are amazing with our Instant Pot Chicken and Gravy.
Step by step how to make garlic mashed potatoes

Tips for the Best Mashed Potatoes

  • Rinse potatoes in cold water after they are peeled and sliced to keep them from browning and to remove excess starch.
  • Do not overcook potatoes or they will become waterlogged. Cook until easily pierced with a fork. They should not be falling apart.
  • Mash right away – potatoes should be mashed while hot so they don’t turn gummy.
The best creamy garlic mashed potatoes in bowl garnished with chives

Common Questions

Can I substitute the milk?

You can use any fat content of milk from fat-free to whole milk, or try half and half or whipping cream if you don’t mind the extra calories.

What is the best way to peel potatoes?

This is a personal preference. I love my standard potato peeler because it feels better in my hand but some people prefer a Y-shaped peeler. My Mother loves to use a pairing knife. Go with whatever is most efficient for you.

How to get the creamiest mashed potatoes?

There are many different ways to mash potatoes, from a classic potato masher to potato ricer (a ricer will ensure zero lumps in your mashed potatoes), or an electric hand mixer or even a stand mixer with a whisk attachment. It depends on how many potatoes you cook (it’s hard to get a hand mixer into a super deep pot of potatoes).

Tools for mashing potatoes

Make-Ahead

  • Prep ahead – you can peel and chop potatoes ahead and keep them submerged in cold water in the refrigerator overnight then cook when ready.
  • Keeping the potatoes warm – place your warm mashed potatoes into a buttered slow cooker and set them to the low setting for up to 4 hours, stirring every 4 hours. If potatoes start to get dry, drizzle in some warm milk.
  • To re-heat – place potatoes on a buttered skillet and sautee over medium heat until steamy hot and heated through, stirring frequently.
  • Make Potato Pancakes – you can turn leftovers into the most amazing cheesy Potato Pancakes.
Cooked garlic mashed potatoes served with butter and chives

More Interesting Side Dishes

Looking for a tasty side dish to go with your holiday dinner? This garlic mashed potatoes recipe makes enough for about 10 people and it’s always a crowd-pleaser. Here are some more of our favorite side dishes to round out your menu.

Garlic and Chive Mashed Potatoes

4.99 from 156 votes
Author: Natasha Kravchuk
Creamy Garlic Mashed Potatoes in bowl
Creamy Garlic Mashed Potatoes are the ultimate side dish paired with Roast Turkey and Gravy. This simple side dish is easy to prepare and it's the most flavorful garlic mashed potato recipe.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 10 people as a side dish
  • 4 lb Yukon potatoes, 10 potatoes, peeled and quartered
  • 1 1/3 cup whole milk
  • 6 garlic cloves , smashed
  • 8 Tbsp unsalted butter, softened
  • 1/4 cup sour cream
  • 1 1/2 tsp fine sea salt
  • 2 Tbsp chives, finely chopped, for garnish

Instructions

  • Place potato chunks into a pot and cover with cold water. Bring to a boil then reduce heat to a simmer, partially cover, and cook for 15-18 minutes or until potatoes are easily pierced with a fork.  
  • Meanwhile, in a small saucepan, heat 1 1/3 milk with 6 crushed garlic cloves until just steaming then remove from heat and set aside. Discard the garlic if desired.
  • Drain the potatoes, keep them in the pot, then place over very low heat and mash with a potato masher or use an electric hand mixer (mash right away while potatoes are hot so they don’t turn gummy). 
  • Drizzle in hot milk to reach your desired texture. Cut butter into chunks and mash them into the potatoes until well incorporated. Add 1/4 cup sour cream and 1 to 1 1/2 tsp salt or add salt to taste. 
  • Serve warm drizzled with more butter if desired and garnished with fresh chives.

Nutrition Per Serving

251kcal Calories34g Carbs5g Protein11g Fat7g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat1g Trans Fat29mg Cholesterol379mg Sodium831mg Potassium4g Fiber3g Sugar381IU Vitamin A37mg Vitamin C73mg Calcium1mg Iron
Nutrition Facts
Garlic and Chive Mashed Potatoes
Amount per Serving
Calories
251
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
29
mg
10
%
Sodium
 
379
mg
16
%
Potassium
 
831
mg
24
%
Carbohydrates
 
34
g
11
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
381
IU
8
%
Vitamin C
 
37
mg
45
%
Calcium
 
73
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: garlic mashed potatoes
Skill Level: Easy
Cost to Make: $
Calories: 251
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • Janet Tolway
    April 27, 2024

    Could you use dried chives in a bottle?? looking for more trip pictures!!

    Reply

    • NatashasKitchen.com
      April 27, 2024

      Hi Janet! Fresh gives a better flavor, but yes, you could do that too.

      Reply

  • Lena
    February 21, 2024

    I used 1/2 cup almond milk, 1/4 cup heavy cream and 1/4 cup water (creative, I know lol, but that’s what I had in my fridge). I did keep the garlic in the milk mixture. It turned out just perfect!!! No clumps, perfect salt amount and great flavor.

    Reply

    • NatashasKitchen.com
      February 21, 2024

      That’s great, Lena! Thank you for sharing.

      Reply

  • Rachel
    December 21, 2023

    Hi Natasha,

    I am wondering if I could use cream cheese instead of sour cream in this recipe? If so, would I use an equivalent amount?

    I can’t wait to try these!

    Reply

    • NatashasKitchen.com
      December 21, 2023

      Hi Rachel! I haven’t tested that myself. Please let us know if you experiment.

      Reply

  • Lily
    November 22, 2023

    Did a practice run with these today and they turned out great! I’m making this for about 35 people on Thanksgiving and I had a couple of questions.

    What do you think would be the best way to reheat for such a large group if I made it the morning of? On the stove or in the oven?
    Also, would there be a change in consistency if I used salted butter? Thanks in advance!

    Reply

    • Natasha's Kitchen
      November 22, 2023

      Great to hear that, Lily. You may transfer the cold mashed potatoes to a medium saucepan or Dutch oven, cover them, and heat over low until they’re smooth, creamy, and heated through. The consistency should be fine but you can omit the salt in the recipe if using salted.

      Reply

  • Regina
    December 13, 2022

    Can you please tell me what the serving size would be for this recipe?

    Reply

    • NatashasKitchen.com
      December 13, 2022

      Hi Regina! I don’t have the exact measurement for each serving. This recipe makes 10 servings when served as a side dish. You’d have to divide it into 10 equal portions or weigh the mashed potatoes (without the pot) and divide that by 10. I hope that helps. The nutrition facts listed above are per portion.

      Reply

  • C Goldberger
    November 17, 2022

    This recipe sounds really good!
    Is there a way of making this recipe nondairy?

    Reply

    • Natashas Kitchen
      November 17, 2022

      Hi C, the milk is a key ingredient in this recipe, and I haven’t tried alternatives. If you try it with a substitute, I’d love to know how you like that.

      Reply

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