These Homemade Garlic Mashed Potatoes come together with simple ingredients in about 30 minutes. Rich and creamy, it’s the perfect side dish for everything from holiday parties to weeknight dinners! 

Looking for more mashed potato recipes? Try our Yukon Gold Mashed Potatoes, Cheesy Mashed Potatoes, and Red Skin Mashed Potatoes! 

close up mashed potatoes garnished with minced parsley in a white bowl. this recipe
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Deliciously Creamy Garlic Mashed Potatoes

One bite of these garlic mashed potatoes and you’ll see exactly why they’re a staple in my kitchen. They’re made with just a handful of simple ingredients, but the method is what makes them unbelievably creamy.

Using starchy potatoes, warming the milk and butter before adding, and mashing gently (never whipping) keeps the texture silky instead of gluey. It’s my tried-and-true technique for making the creamiest mashed potatoes.

And the best part? They’re mostly hands-off. Just like my steak fries, you can have these simmering away while you finish the rest of dinner. They make a generous batch for a crowd, and the leftovers reheat beautifully if you want to prep ahead for busy nights.

Aside from my cheesy scalloped potatoes, this is the side dish I reach for again and again for holidays, weeknights, anytime I want something cozy and guaranteed to disappear fast.

Perfect Mashed Potatoes Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for mashed potatoes.
  • Potatoes: Use Russet potatoes or Yukon gold potatoes. Make sure they’re peeled and cut into 1 to 2-inch pieces. 
  • Butter: I recommend using unsalted butter.
  • Garlic cloves: Add delicious garlic flavor to the dish.
  • Milk: Whole milk works best to create a smooth consistency and a rich flavor. 
  • Seasoned salt: This key ingredient takes these mashed potatoes to the next level.

What are the best potatoes for mashed potatoes?

For the creamiest texture, it’s best to use starchy potatoes like Russet, Yukon gold, or Idaho potatoes.

How to Make Garlic Mashed Potatoes

cut up potatoes in a pot with water over them.

Step 1: Place the potato chunks in a large pot, and cover them with cold water. Add a generous pinch of salt. Cook for about 10-15 minutes or until tender.

saucepan with melted butter and milk.

Step 2: Melt the butter in a small saucepan over medium heat. Add the minced garlic, and cook just until fragrant. Next, add the milk, and cook just until warmed. 

mashed potatoes in a pot.

Step 3: Drain the potatoes well and using a potato masher, mash them to your desired consistency. 

mashed potatoes with milk and seasoned salt over them.

Step 4: Pour about half of the milk mixture over the mashed potatoes and add the seasoned salt. Fold it in with a wooden spoon or spatula.

creamed potatoes in a pot.

Step 5: Once the potatoes soak up the liquid, add the remaining milk, folding it into the potatoes.

mashed potatoes in a pot with a wooden spoon.

Step 6: Taste the potatoes and season with salt and pepper, as needed.

The Best Mashed Potatoes Variations

  • Leaving some of the potato skin: For a chunkier consistency, feel free to leave some of the potato skins intact. 
  • Using red potatoes: Red potatoes are slightly softer and waxier than other potatoes, creating a slightly different taste and texture. These are best to use if you plan on leaving the skin on! 
  • Add sour cream and chives: For potato chip-inspired mashed potatoes, stir sour cream and chives into the finished dish. 
  • Use a slow cooker: Add the potato pieces to the slow cooker along with the minced garlic and water or broth. Cook on high for 3 to 4 hours or until tender. Then, set the slow cooker to warm, add the remaining ingredients, and mash to your desired consistency.

Homemade Mashed Potatoes Recipe Tips

  • Cut the potatoes into equal-sized pieces to ensure even cooking. 
  • Potatoes are best when cooked slowly. So, start with cold water, and let it come to a boil gradually. 
  • Warm the butter and milk before mixing it into the dish. This allows for easier mixing and prevents overworking the potatoes. 
  • Mash the potatoes while they’re hot to make the process easier. 
  • Avoid mashing the potatoes too heavily, so potatoes don’t become gummy in texture.

What to Serve with Homemade Garlic Mashed Potatoes

You can serve this recipe with any of your favorite main course dishes. If you’re looking for inspiration, some of our favorite options include:  

How to Store Creamy Garlic Mashed Potatoes

Store leftovers in an airtight container in the fridge. They will stay fresh for up to 4 days. 

How to Reheat Mashed Potatoes

When you’re ready to eat, reheat leftovers in the microwave, stirring every 2 minutes. Or, transfer them to a buttered baking dish, cover with foil, and bake at 350 degrees for about 25 minutes or until the potatoes are warmed through.  

garlic mashed potatoes in a bowl with a side of serving spoon.

Troubleshooting to Make the Perfect Mashed Potatoes

  • Potatoes turned gluey? You likely over-mixed. Mash gently and stop as soon as they’re smooth.
  • Too thick or stiff? Add a splash of warm milk or butter and fold it in until the texture loosens.
  • Too runny? Let them sit uncovered on low heat for a few minutes to evaporate excess liquid.
  • Lumpy? The potatoes weren’t cooked long enough. Keep boiling until they’re fully tender next time.
  • Not creamy enough? Use the right potatoes (Russet or Yukon Gold) and warm your dairy before adding.
  • Lacking flavor? Salt the cooking water, then taste and adjust seasoning after mashing.
  • Dry or dull after reheating? Stir in extra warm milk or butter to bring them back to life.

Garlic Mashed Potato Recipe FAQs

How to fix too much garlic in mashed potatoes?

Add a splash of lemon juice to lighten the flavor.

What causes gluey mashed potatoes?

Mashed potatoes become gluey or gummy when the potatoes release too much starch. This happens when potatoes are overworked or mashed too heavily. 

Can mashed potatoes be made ahead of time?

Yes. Make them up to 2-3 days ahead, cool completely, and refrigerate in an airtight container. Reheat gently on the stovetop or in the oven with a splash of warm milk or butter until creamy again.

Can you freeze mashed potatoes?

You can. Let them cool, portion into freezer-safe containers, and freeze for up to 1 month. Just note the texture may change slightly after freezing, so add a little warm milk or butter when reheating to bring them back to creamy.

What makes mashed potatoes creamy?

Starchy potatoes, warm dairy, and gentle mashing. Russets or Yukon Golds give the smoothest texture, and adding warm milk and butter helps the potatoes absorb the liquid without becoming gluey.

You May Also Like

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Parmesan Baby Potatoes

Ina Garten Scalloped Potatoes Recipe

Leftover Mashed Potato Cakes

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close up mashed potatoes garnished with minced parsley in a white bowl.

The Best Garlic Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Side
  • Method: Stovetop
  • Cuisine: American
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Description

These Homemade Garlic Mashed Potatoes come together with simple ingredients in about 30 minutes. Rich and creamy, it’s the perfect side dish for everything from holiday parties to weeknight dinners! 

Ingredients

Units Scale
  • 3 lbs. Yukon Golds or russet potatoes, peeled and cut into 1 to 2 inch pieces
  • ½ cup unsalted butter
  • 4 garlic cloves, minced
  • 1 cup whole milk
  • 1 Tbsp. seasoned salt
  • Kosher salt and black pepper, to taste
  • Chopped fresh parsley or chives, for garnish, optional

Instructions

  1. Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
  2. While potatoes cook, melt butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn. Add milk and cook just until warmed through. Avoid boiling the milk.
  3. Once the potatoes are cooked, drain them well. Use a colander if needed. Using a potato masher, mash the potatoes until desired consistency.
  4. Pour about half of the milk mixture over the potatoes and sprinkle seasoned salt. Fold it in with a wooden spoon or spatula until the potatoes have soaked up the liquid. Repeat with the remaining milk.
  5. Taste the potatoes and then season with salt and pepper, as needed. If desired, serve garnished with parsley or chives.

Notes

  • Seasoned salt: After you mix in the seasoned salt, potatoes might have a slightly golden hue to them but it all depends on the brand of seasoned salt you use. I like using Lawry’s brand which has paprika and turmeric in it.
  • Leftovers: Keep leftovers refrigerated for up to 4 days. Reheat leftovers in the microwave, stirring every 2 minutes. Or, transfer them to a buttered baking dish, cover with foil, and bake at 350F for about 25 minutes or until the potatoes are warmed through.

Nutrition

  • Serving Size: ½ cup or 4 ounces
  • Calories: 328
  • Sugar: 4 g
  • Sodium: 1196 mg
  • Fat: 15.6 g
  • Carbohydrates: 42.6 g
  • Protein: 6.4 g
  • Cholesterol: 41.5 mg