Homemade Garlic Mashed Potatoes
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!
Jump to:
- Deliciously Creamy Garlic Mashed Potatoes
- Garlic Mashed Potato Recipe Ingredients
- How to Make the Best Garlic Mashed Potatoes
- Easy Garlic Mashed Potatoes Variations
- Tips for Making the Best Garlic Mashed Potatoes
- What to Serve with Homemade Garlic Mashed Potatoes
- Storing this Recipe for Garlic Mashed Potatoes
- Garlic Mashed Potato Recipe FAQs
- You May Also Like
- Easy Garlic Mashed Potatoes
Deliciously Creamy Garlic Mashed Potatoes
One bite of these easy garlic mashed potatoes, and you’ll never be tempted to buy store-bought varieties again! Made with just five simple ingredients, they cook in about 30 minutes and come out unbelievably creamy and full of rich, buttery, savory flavor.
With minimal work required, this is a fairly hands-off recipe, meaning you can whip up a batch while you prepare the rest of your dinner. It makes enough to feed a crowd, and leftovers store well if you want to prepare in advance.
Always a crowd-pleaser, aside from cheesy scalloped potatoes, this is my go-to side dish for every occasion! I know you’re going to love it, too.
Garlic Mashed Potato Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- 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.
How to Make the Best Garlic Mashed Potatoes
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.
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.
Step 3: Drain the potatoes well and using a potato masher, mash them to your desired consistency.
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.
Step 5: Once the potatoes soak up the liquid, add the remaining milk, folding it into the potatoes.
Step 6: Taste the potatoes and season with salt and pepper, as needed.
Easy Garlic 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.
Tips for Making the Best Garlic Mashed Potatoes
- 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:
Storing this Recipe for Garlic Mashed Potatoes
Store leftovers in an airtight container in the fridge. They will stay fresh for up to 4 days.
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 Potato Recipe FAQs
Add a splash of lemon juice to lighten the flavor.
For the creamiest texture, it’s best to use starchy potatoes like Russet, Yukon gold, or Idaho potatoes.
Mashed potatoes become gluey or gummy when the potatoes release too much starch. This happens when potatoes are overworked or mashed too heavily.
You May Also Like
If you try our Easy Garlic Mashed Potatoes, please leave a star rating and a comment letting us know how you liked this recipe.
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Easy Garlic Mashed Potatoes
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Side
- Method: Stovetop
- Cuisine: American
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
- 3 lbs. Yukon Golds or russet potatoes, peeled and cut into 1 to 2 inch pieces
- 1/2 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
- 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.
- 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.
- Once the potatoes are cooked, drain them well. Use a colander if needed. Using a potato masher, mash the potatoes until desired consistency.
- 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.
- 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: 1/2 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
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
