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A white bowl filled with garlic mashed potatoes, with a wooden spoon lifting a portion from the bowl.

Creamy Garlic Mashed Potatoes

Author: Jessica Haggard
Garlic mashed potatoes that come out fluffy rather than gummy, with real garlic running through instead of powder. Six everyday ingredients, and the skins can stay on if peeling is not happening today.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 212 kcal

Ingredients
 
 

  • 2 pounds potatoes peeled and cut into 1.5-inch pieces
  • 4 cloves garlic minced
  • ¼ cup butter
  • 1 cup milk
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Place the potatoes in a medium pot. Add cold water until the potatoes are covered by 1-inch. Bring to a boil. Cook for about 10 minutes, until you can easily pierce the potatoes with a knife
  • Drain the potatoes and return them to the pot. Add the butter and stir until melted.
  • Add the milk and garlic. Mash with a potato masher until smooth. Season with salt and pepper.

Notes

  • If you’re short on time or prefer to leave the potato skins on, leave them on. These mashed potatoes taste great either way.
  • Once peeled and sliced, rinse the potatoes in cold water to remove excess starch.
  • Mash the potatoes just until smooth. Overmixing can make them gummy. Use a potato masher or a ricer for the best texture.
  • Taste and adjust the seasoning as you go. Start with a small amount of salt and pepper, then add more to taste.
  • Garlic mashed potatoes are amazing as is, but adding extras will give you varied flavors and textures to make your meals more exciting.
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Serve: Go classic and serve them with fried chicken and gravy, go light and enjoy them with a salad, or go hearty and pair them with any protein main. Enjoy garlic mashed potatoes with turkey, ham, or roast beef, and with other delicious sides like green bean casserole, stuffing, or roasted vegetables on special occasions and holidays.
Store: Place garlic mashed potatoes in an airtight storage container and refrigerate for up to 3 days. Do not freeze. Reheat smaller servings on a buttered skillet or saucepan over medium heat, stirring frequently, until heated through.Add a  few splashes of milk to keep them from drying out.

Nutrition

Calories: 212kcalCarbohydrates: 29gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 25mgSodium: 473mgPotassium: 710mgFiber: 3gSugar: 3gVitamin A: 306IUVitamin C: 30mgCalcium: 75mgIron: 1mg
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