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.

Creamy Garlic Mashed Potatoes (+ troubleshooting guide)

Name: The Best Garlic Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
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

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
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

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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