Description
Easy Garlic Mashed Potatoes are creamy, fluffy, and full of rich, savory garlic flavor—perfect as a comforting side for any meal.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes, peeled and cut into chunks
- 4 cloves fresh garlic, minced (or 1 head roasted garlic)
- 1/2 cup unsalted butter
- 1/2 to 3/4 cup milk or cream, warmed
- 1 tsp salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- Chopped chives or parsley (optional, for garnish)
Instructions
- Peel and cut potatoes into even chunks. Rinse under cold water to remove excess starch.
- Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15–20 minutes, until fork-tender.
- While potatoes cook, sauté minced garlic in butter over low heat until fragrant. Alternatively, squeeze roasted garlic cloves into butter and warm through.
- Drain cooked potatoes and let them steam dry for 1 minute in the pot.
- Add garlic butter and warm milk or cream to the potatoes. Mash until smooth and fluffy, using a masher or ricer as preferred.
- Season with salt and pepper to taste. Adjust consistency with more milk if needed.
- Transfer to a serving dish and garnish with extra butter, chopped herbs, and a pinch of pepper if desired.
Notes
- Top with crispy onions, parmesan, or roasted garlic for added flair.
- Pairs well with meatloaf, steak, roast chicken, or mushroom gravy.
- Pipe mashed potatoes into swirls or serve in individual ramekins for presentation.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze in containers or zip bags; thaw overnight in fridge before reheating.
- Reheat gently with added milk or cream on the stove or in the microwave.
- Make dairy-free using plant-based butter and milk alternatives.
- Mix gently to avoid gummy texture—overmixing breaks down starches.
- Customize with sour cream, cheddar, or cream cheese for variations.
