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
