Garlic Mashed Potatoes Recipe (VIDEO)

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.

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

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 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.

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