Garlic Mashed Potatoes are buttery-rich, creamy, and infused with incredible flavor from the garlic and sour cream. It’s very simple to make but is 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. The potatoes reheat well if you’re looking for make-ahead dinner ideas.
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Garlic Mashed Potatoes are the ultimate side dish for Thanksgiving dinner, paired with Roast Turkey and Gravy. It’s holiday-worthy but also simple enough for tonight’s dinner. Try this dish paired with Steak, Roasted Asparagus, and maybe some Tiramisu for dessert. There are so many ways to serve this amazing potato side dish.
Garlic Mashed Potatoes Video
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Ingredients for Garlic Mashed Potatoes
- Yukon potatoes are creamy and naturally buttery potatoes (use 4 lbs, or about 10-12 medium potatoes). Another good potato option is red potatoes. We like to peel the skins for a smooth texture, but you can leave the skins on if you prefer.
- Milk – we use whole milk, but any milk fat will work. Try half and half or whipping cream if you don’t mind the extra calories.
- 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 Many Pounds of Potatoes Per Person for Mashed Potatoes?
In general, you will need 1/2 lb of potatoes per adult. So, if you are feeding 8 adults, you will need 4 pounds of potatoes.
When planning your menu, the amount you need will vary depending on what other sides you are serving, but I always like to have leftovers instead of running out. This recipe is easy to scale up or down.
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 Garlic 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.
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 much garlic mashed potatoes you cook (it’s hard to get a hand mixer into a super deep pot of potatoes).
Make-Ahead Tips
- Prep ahead – you can peel and chop potatoes ahead and keep them submerged in cold water in the refrigerator overnight then cook when ready.
- How to keep mashed potatoes warm – place them 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.
Leftover Mashed Potatoes Idea
You can turn leftover mashed potatoes into the most amazing cheesy Potato Pancakes.
This garlic mashed potatoes recipe is a fun spin on traditional Creamy Mashed Potatoes and is always a crowd-pleaser.
More Interesting Side Dishes
When I wrote my first cookbook, I surveyed my audience, and it surprised me how many of you wanted interesting side dish recipes, so here you go! 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
- German Potato Salad
- Stuffed Mushrooms
Garlic Mashed Potatoes
Ingredients
- 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.
Notes
*Red potatoes can be substituted in this recipe.
Nutrition Per Serving
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Literally will not make mashed potatoes any other way from now on. So good. Only tweak was adding garlic salt. Amaze.
Thank you for the wonderful review!! This is our favorite also 🙂
Hi would it be okay to use minced or powdered garlic?
I would use a little of powdered garlic to taste, I hope you’ll love the recipe :).
Hi there I’m just wondering how do you remover the garlic cloves if they are smashed? Are they still somewhat whole?
Yes they are still whole enough to remove them before mashing the potatoes. If you are concerned about smashing them, you can also pierce them into the center without cutting them apart.
Natasha, I was wondering, would it be okay to cut the garlic up and put them in the mashed potatoes for more of that garlic taste instead of just boiling it in the milk? Thank you!
Hi Casey. If that is you preference then I say go for it and see how you like it. I worry about large chunks of garlic in each bite. I hope you like it.
Is it ok to use red potatoes? And if so can I mash them with the skins on?
Yes and that does sound really good! That’s more restaurant style. Mmmm. 🙂
DELICIOUS! Thanks for this recipe. We made this today, and it tasted great! Happy Thanksgiving! 🙂
I”m so happy you liked it! 🙂 Thank you and Happy Thanksgiving to you also! 🙂
You mentioned keeping the potatoes warm in the crockpot. I actually cook mine in the crockpot, using chicken broth as opposed to water. Over the course of a few hours, the broth is fully absorbed in the potatoes. They are the easiest to mash and smoothest potatoes ever. And they are heated through and through. Unlike stovetop mashed potatoes, they stay warm for hours. Yes, hours!
Kate, how much broth to potatoes did you use? How long did you cook them and at what setting? Did you change anything else about the recipe? Your method would be perfect for holidays, it sounds easy and delicious :).
Thank you for the recipe and for the idea to use a crock pot to keep the potatoes warm!!!
You’re welcome. Anytime 😉
this is the best mashed potatoes I ever made, we ate it with grilled pork ribs and a salad. I will keep making this one only. It’s a keeper.
Awesome, we just made some yesterday, I packed some to take to work in the morning and was really bummed when I realized that my lunch was left at home :(.
Just wondering, why do you dry the mashed potatoes on the stove before adding the milk? Will the potatoes still turn out the same if I skip this step?
The key to this is to have as much water evaporated as you can, otherwise potatoes tend to be more sticky and “gooie”. This step is optional but only takes extra two mins.
Good to know. I won’t be skipping the drying process than.
Whats the difference between chives and green onion?
Chives are smaller in size, but you can use either one :).
These potatoes were the bomb!!! Made them last night for dinner and now I think this will be the recipe I use to make mashed potatoes from now on. Thanks so much!
Awesome, I’m glad you like the recipe Katie :). It’s our favorite too, even my mom started making them this way.
I just love using Yukon potatoes for mashed potatoes recipe, makes a huge differents…. Never added garlic before.. sounds delish 🙂
Thanks Natasha for sharing!
I think Yukons are smoother 😉
Tried this recipe for Thanksgiving- everyone loved them !
thanks for sharring the recipe !
Oh yay! Thanks for letting me know. Glad you all enjoyed it 🙂
I kind do this recipe too, but I also add rosemary. It makes a pop to the actual flavor of the potatoes. And Thanks for the milk tip I would try it next time. God Bless you. 🙂
I have some rosemary in the fridge right now. Do you add rosemary to potatoes while they are boiling and discard it before mashing the potatoes?
Oh these do sound wonderful. I like that your husband came up with the idea. Mine is not much of a cook…lol! 😉 Happy Thanksgiving Natasha and thanks for all the great recipes! xoxo
You are welcome Suzie and have a great Thanksgiving as well…I married up pretty good 😀
Garlic mashed potatoes…. Perfect! We always have these for holiday dinners and it sure will be on our menu this year too.
This recipe is our new favorite 🙂
You can also try tossing the garlic in with the potatoes while they’re cooking. The garlic cooks right along with the potatoes, so it becomes soft and tender too. Then you just mash the potatoes with the garlic. Since its been cooked, the garlic wont be as potent as fresh. Its a nice subtle hint of garlic. We love it this way. This recipe looks like a winner! Thanks for posting. Have a Happy and Blessed Thanksgiving!
Thank you for the tip :). I usually put garlic in the water with potatoes on my other potato recipes.
Looks delish.
Have a wonderful Thanksgiving!
Thank you Dena :). You have a great Thanksgiving as well.
Can i use russel potatoes?
Sure, you might get little more creamier results with Yukon. Cook time might be a little different, check for doneness.
Thank you for posting this recipe. They were a hit, I just love how soft they are.
I knew that they won’t disappoint and you are welcome 🙂