Why You’ll Love This Recipe
I love how fast and easy this mashed potato recipe comes together—just 20 minutes from start to finish. The garlic is gently simmered with milk and butter, creating a deep, savory flavor without overwhelming the potatoes. Whether I’m making a weeknight dinner or a holiday feast, this dish is always a crowd-pleaser. Plus, I can mash them smooth or leave a few small chunks for a more rustic texture.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 lbs Yukon gold potatoes (or Russet potatoes)
½ cup whole milk
½ cup salted butter
8 garlic cloves, minced
1 teaspoon salt
½ teaspoon ground black pepper
Directions
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I start by washing and scrubbing the potatoes, then chopping them into small, even chunks for quick and even cooking.
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I add the chopped potatoes to a large pot and cover them with water. I bring the water to a boil, then reduce the heat and simmer until the potatoes are very soft and easy to pierce with a fork.
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While the potatoes cook, I warm the milk, butter, minced garlic, salt, and pepper in a saucepan over low heat. I let it cook gently for 3–4 minutes, allowing the garlic to infuse into the milk without boiling it.
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Once the potatoes are soft, I drain them completely and return them to the pot.
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I pour the warm garlic-milk mixture over the potatoes and mash everything together until it’s well blended. Sometimes I leave a few small chunks for texture—it’s my favorite way to serve them.
Servings and timing
This recipe makes 8 servings.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Variations
Sometimes I add a handful of freshly grated Parmesan for an extra savory kick. For a creamier result, I mix in a few tablespoons of sour cream or cream cheese. If I want to keep it dairy-free, I substitute with plant-based milk and vegan butter. I also like tossing in chopped chives or parsley for a touch of freshness.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the potatoes on the stove or in the microwave with a splash of milk to bring back the creamy texture. If I’m serving a large group, I make them ahead and reheat gently in the oven covered with foil.
FAQs
Can I make these mashed potatoes ahead of time?
Yes, I often make them a day in advance. I reheat them gently with a splash of milk and stir until smooth.
What kind of potatoes work best for mashed potatoes?
I usually use Yukon golds for their buttery flavor and creamy texture, but Russets work great too for a fluffier result.
Can I use garlic powder instead of fresh garlic?
I prefer fresh garlic for the richest flavor, but in a pinch, I use 1 to 1½ teaspoons of garlic powder.
How can I make the mashed potatoes even creamier?
I mix in a few tablespoons of sour cream, cream cheese, or heavy cream if I want them extra rich and silky.
Can I freeze garlic mashed potatoes?
Yes, I freeze them in an airtight container for up to 2 months. When reheating, I stir in a bit of milk or butter to bring back the creamy texture.
Conclusion
These garlic mashed potatoes are my go-to comfort food—fast, flavorful, and always satisfying. With simple ingredients and a short cook time, I can whip them up on busy weeknights or make them ahead for special occasions. However I serve them, they always disappear fast.
Print
Garlic Mashed Potatoes
- Total Time: 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Creamy garlic mashed potatoes made with real butter, whole milk, and fresh garlic cloves. A rich and comforting side dish that’s ready in just 20 minutes.
Ingredients
3 lbs Yukon Gold potatoes (or Russet potatoes)
½ cup whole milk
½ cup salted butter
8 garlic cloves, minced
1 teaspoon salt
½ teaspoon ground black pepper
Instructions
Prep Potatoes:
Wash and scrub potatoes. Chop into small chunks.
Boil:
Place chopped potatoes in a large pot. Cover with water, bring to a boil, then reduce heat and simmer until potatoes are fork-tender.
Make Garlic Milk Mixture:
In a small saucepan over low heat, combine whole milk, salted butter, minced garlic, salt, and black pepper. Heat gently for 3–4 minutes without boiling to allow the garlic to infuse the mixture.
Mash Potatoes:
Drain the cooked potatoes. Return to the pot and pour in the garlic milk mixture. Mash with a hand masher or electric mixer until desired texture is reached. (Leave a few small chunks for a more rustic texture, if desired.)
Notes
Yukon Gold potatoes provide a creamier texture, while Russets create a fluffier mash—both work well!
Do not boil the milk mixture; gently warm it to prevent scalding and preserve flavor.
Leftovers reheat well and can be stored in the refrigerator for 3–4 days.
Add extra butter or cream for an ultra-rich version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American
