Garlic Mashed Potatoes Recipe (VIDEO)
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.
This post may contain affiliate links. Read my disclosure policy.
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
If you enjoyed this video for Creamy Garlic Mashed Potatoes, make sure to subscribe to our Youtube Channel and click the BELL icon so you can be the first to know when we post a new video.
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
How to Make Garlic Mashed Potatoes
- 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.
- 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.
- Drain the potatoes and keep them in the same pot to mash.
- 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 drizzled with melted butter and chopped chives. These are amazing with our Instant Pot Chicken and Gravy.
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.
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.
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.
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).
- 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.
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.
- Sweet Potato Casserole
- Crispy Smashed Potatoes
- Green Bean Casserole
- Cloverleaf Dinner Rolls
- Deviled Eggs with Bacon
- Easy Roasted Cauliflower
Garlic and Chive Mashed Potatoes
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.
- 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
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.
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.