The first steaming forkful of Garlic Mashed Potatoes greets you with ribbons of golden butter weaving through silky white peaks. I’ve whipped these spuds through four different trials, fine-tuning garlic simmer times and dairy ratios until the rich buttery smell melds with a tender potato bite and a hint of garlic’s fragrant steam. My 3rd test taught me that warming the half and half ahead keeps the mash glossy and lump-free, a little discovery that transformed each batch.
Why You’ll Love Garlic Mashed Potatoes
- Silky texture that holds its shape yet yields easily to the fork
- Subtly sweet garlic aroma that doesn’t overpower
- Buttery richness balanced by tangy sour cream
- Rooted in classic American holiday tables for comforting nostalgia
A Little Background
I first learned this humble side at a friend’s Thanksgiving, but it took four home trials to nail the garlic infusion. In trial one, the raw garlic bite was too sharp; by trial two, simmering it briefly in water tamed the edge. By the fourth batch, I found the ideal simmer time for mellow, nutty toasted scent that doesn’t dominate.
Key Ingredients for Garlic Mashed Potatoes
- Russet potatoes (3 lbs): High-starch spuds for fluffy texture; Yukon golds work if you want extra butteriness
- Garlic cloves (6): Simmered briefly for mellow flavor; roast if you prefer deeper caramel notes
- Unsalted butter (½ cup, 1 stick): Cubed so it melts evenly; sea salt–butter blends add complexity
- Half and half (¾ cup): Warmed helps avoid a shock to potatoes; milk can be used but yields a thinner mash
- Sour cream (3 tbsp): Adds tang and silkiness; Greek yogurt is a leaner swap
How to Make Garlic Mashed Potatoes
- Peel potatoes and cut into 1–2″ pieces. Submerge in a large pot of cold water with 1 tsp kosher salt. It should cover the spuds by an inch. Bring to a boil over high heat, then cover and reduce to a gentle simmer for 15–20 minutes until a knife slides in without resistance.
- While potatoes soften, place garlic cloves in a small saucepan, cover with water, and bring to a boil. Simmer for 2 minutes. This quick bath tames sharp garlic notes. Drain and set aside.
- Drain potatoes well and return them to the pot off heat. Add cubed butter, warmed half and half, sour cream, cooked garlic, ¼ tsp pepper, and additional kosher salt to taste. Mash with a potato masher until silky smooth, stopping when a few tender lumps remain for texture.
- Taste and adjust seasoning. Transfer to a warmed bowl and sprinkle 2 tbsp chopped parsley on top. Serve immediately, while you hear that gentle crackling as it cools at the edges.
Pro Tips & Troubleshooting
- Testing tip: Warming dairy first prevents a gummy mash from cold liquid shocking the starches.
- If mash is too thin, drain any excess water and mash a bit longer to release starch. Too thick? Stir in a splash more warmed half and half.
- Add a pinch of smoked paprika or a drizzle of truffle oil for a seasonal twist.
- Scaling up: Every additional pound of potatoes needs about 2 garlic cloves and ¼ cup more dairy.
Storage & Make-Ahead Guide
Let leftovers cool to room temperature (no more than 2 hours), then transfer to an airtight container. Refrigerate up to 4 days or freeze in shallow, flat bags for 2 months. Reheat gently in a saucepan over low heat, stirring in a splash of milk to revive creaminess. Always reheat to 165°F before serving to follow food safety guidelines.
Serving Suggestions
Plate these Garlic Mashed Potatoes alongside roasted chicken thighs, spooned under a drizzle of pan jus. They’re also dreamy topped with caramelized onions or nestled under a shepherd’s pie crust for an extra layer of texture.
Frequently Asked Questions
- How do I make Garlic Mashed Potatoes creamy? Use high-starch russets, warm the dairy before stirring, and mash until just smooth—avoid overworking.
- What type of potatoes are best for Garlic Mashed Potatoes? Russet potatoes yield the fluffiest texture; Yukon golds bring extra buttery flavor but can be slightly denser.
- How long can I store leftover Garlic Mashed Potatoes? Stored in an airtight container, they stay good in the fridge for up to 4 days.
- Can I freeze Garlic Mashed Potatoes? Yes, freeze in flat, freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
- How do I reheat Garlic Mashed Potatoes without drying them out? Gently warm over low heat, stirring in a bit of milk or cream until heated through and silky.
- Can I substitute milk for half and half in Garlic Mashed Potatoes? Milk works in a pinch, but the mash will be less rich. Full-fat cream delivers the silkiest finish.
Final Thoughts
These Garlic Mashed Potatoes have become my go-to side—whether I’m hosting a holiday feast or craving comfort on a rainy evening. The balance of nutty garlic and creamy potatoes warms both belly and soul. Give them a try, tweak them to your taste, and let me know how your batch turns out!
More Recipes You’ll Love
- Roasted Potatoes with Baked Feta and Garlic – another garlic-forward potato dish with tangy feta
- Au Gratin Potatoes – creamy, cheesy potato bake for extra comfort
- Roasted Broccoli and Carrots – a veggie side that adds color and texture contrast
Garlic Mashed Potatoes
Ingredients
Ingredients
- 3 pounds russet potatoes peeled and cut into 2-inch chunks
- 6 garlic cloves
- 0.5 cup unsalted butter cubed
- 3 tablespoons sour cream
- 0.75 cup half and half warmed
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
Ingredients
- Place the peeled and cut potatoes in a large pot and cover with cold water. Add a teaspoon of kosher salt, bring to a boil, then cover and reduce heat to a simmer for 15–20 minutes, or until potatoes are tender.
- While the potatoes cook, add garlic cloves to a small saucepan, cover with water, bring to a boil, then simmer for 2 minutes. Drain and set garlic aside.
- Drain the cooked potatoes and return them to the pot off the heat. Add cubed butter, warmed half and half, sour cream, and the cooked garlic. Mash until mostly smooth with a few small lumps for texture.
- Season with kosher salt and freshly ground black pepper to taste. Transfer to a serving bowl and garnish with chopped parsley if desired.