Homemade Garlic Mashed Potatoes Recipe

I finally nailed the Creamy Garlic Mashed Potatoes that get every plate scraped clean so you’ll want the recipe ASAP.

I’m obsessed with these Creamy Garlic Mashed Potatoes because they actually taste like comfort without trying too hard. I love how the unsalted butter and whole milk make every bite velvety and rich, not fake-smooth.

This is not a trophy dish, just honest, Easy Mashed Potatoes that people fight over. I make them for holiday chaos and plain weeknight dinners when I don’t want drama.

But mostly I make them because they disappear fast. Smooth, pillowy, a little garlicky and deeply satisfying.

No fuss, just the kind of Best Garlic Mashed Potatoes I crave. Everyone begs for another helping right.

Ingredients

• Potatoes: starchy and creamy base, makes the mash feel like comfort in a bowl.
• Garlic: punchy and warm, use more if you love bold garlic hits.
• Butter: silky richness that makes it indulgent.

  Basically makes everything taste homey.

• Extra butter for serving: melty top that looks and tastes irresistible.
• Whole milk warmed: loosens texture without cooling the mash, keeps it smooth.
• Heavy cream optional: adds velvet creaminess if you want to go luxe.
• Sour cream or Greek yogurt optional: tangy lift, brightens the flavor and thins nicely.
• Kosher salt: brings out real potato flavor, don’t skip seasoning as you go.
• Black pepper: subtle warmth and bite, keeps it from tasting flat.
• Chives or parsley garnish: fresh color and light oniony or herby finish.

Ingredient Quantities

• 2 pounds Yukon Gold or Russet potatoes, peeled and cut into even chunks
• 4 to 6 large garlic cloves, peeled (use more if you really love garlic)
• 4 tablespoons unsalted butter, plus extra for serving
• 1/2 cup whole milk, warmed
• 1/4 cup heavy cream (optional for extra creaminess)
• 1/4 cup sour cream or plain Greek yogurt (optional, but makes em so tangy)
• 1 to 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives or parsley for garnish, optional

How to Make this

1. Put peeled and even-chunked potatoes and peeled garlic cloves in a large pot, cover with cold water by about an inch, add 1 teaspoon of the kosher salt and bring to a boil over high heat.

2. Once boiling, reduce to a simmer and cook until potatoes are very tender and a fork slides through easily, about 15 to 20 minutes depending on chunk size.

3. Drain well in a colander, then return the potatoes and garlic to the still-warm pot for a minute to let excess steam evaporate. This keeps the mash from getting watery.

4. Warm the milk and heavy cream together in a small saucepan or microwave until just warm, not boiling. Warming prevents the potatoes from cooling and helps them absorb liquid better.

5. Mash the potatoes and garlic with a potato masher, ricer, or hand mixer on low until you reach your desired texture. Don’t overmix or they can get gluey, a few small lumps are fine if you like a rustic mash.

6. Add the 4 tablespoons of butter and mash until mostly incorporated, then stir in warmed milk and cream a little at a time until the potatoes are creamy and not runny.

7. Fold in the sour cream or Greek yogurt if using, then season with the remaining 1/2 to 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust salt, pepper, or garlic if needed.

8. If the mash is too thick, loosen with reserved potato cooking water or a splash more warm milk until it’s the texture you want.

9. Spoon into a serving bowl, top with an extra pat of butter so it melts on top, and sprinkle with chopped chives or parsley.

10. Serve hot. Leftovers reheat well with a splash of milk in a covered dish or on low in the microwave, stir often so it heats evenly.

Equipment Needed

1. Large stock pot (for boiling the potatoes and garlic)
2. Colander (for draining)
3. Vegetable peeler and a chef knife with cutting board (for peeling and chunking potatoes)
4. Small saucepan or microwave-safe bowl (to warm the milk and cream)
5. Potato masher or ricer or hand mixer (use whichever you prefer)
6. Measuring spoons and measuring cup (for salt, milk, cream, etc)
7. Large wooden spoon or silicone spatula (for folding in butter and sour cream)
8. Serving bowl and a small bowl for reserved cooking water or extra milk when loosening the mash

FAQ

Homemade Garlic Mashed Potatoes Recipe Substitutions and Variations

• Potatoes: Use 2 pounds of sweet potatoes or 3 pounds of Yukon gold plus some peeled red potatoes for a slightly different texture. Sweet potatoes give a sweeter, denser mash; red potatoes keep it chunkier if you like bits.
• Butter: Swap 4 tablespoons unsalted butter for 3 tablespoons olive oil or 3 tablespoons ghee. Olive oil makes it dairy free and a bit silkier, ghee keeps the buttery flavor but is lactose friendly.
• Whole milk / heavy cream: Replace the 1/2 cup warm whole milk and 1/4 cup cream with 3/4 cup unsweetened almond milk plus 2 tablespoons melted butter or 3/4 cup low-sodium chicken or vegetable broth for a lighter result. If you want extra richness, use half and half instead of milk.
• Sour cream / plain Greek yogurt: Substitute the 1/4 cup sour cream with 1/4 cup plain cream cheese (softened) or extra plain Greek yogurt. Cream cheese makes it richer and tangier, yogurt keeps it bright but a little lighter.

Pro Tips

1. Start the potatoes in cold water and salt it like the ocean, for real. That way they cook evenly and get seasoned all the way through, not just on the surface. Don’t overboil though, or they’ll soak up too much water and get mealy.

2. Roast or smash the garlic first if you want deeper, sweeter garlic flavor. Boiled garlic can be a bit flat. If you forgot, mash the garlic with the potatoes while they’re still hot so the garlic flavor spreads better.

3. Warm the dairy and add it little by little. If you dump in cold milk or cream the potatoes’ll seize up and get gluey. Also save a cup of the cooking water before you drain, it’s magic for loosening the mash without watering it down.

4. Don’t overmix. Use a ricer or mash by hand for fluffier texture, and stop when it’s almost there. A few small lumps are fine and actually taste better than overworked glue. If you want it richer, fold in sour cream or extra butter at the end, not the start.