Garlic Mashed Potatoes Recipe

Peel and cut

Peel the potatoes and cut them into roughly 1 to 1½-inch even cubes so they cook uniformly.

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bringing potatoes up to temperature in cold water prevents the outsides from overcooking before the centers are done.

Add the peeled garlic cloves to the pot with the potatoes so the garlic will cook through and mellow. Bring the water to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and a fork slides easily through a cube, about 12–18 minutes depending on size.

Reserve ½ cup of the starchy cooking liquid, then drain the potatoes and garlic thoroughly in a colander. Return drained potatoes and garlic to the still-warm pot off the heat to let excess moisture steam off for 1 minute.

If you want a deeper, sweeter garlic flavor, gently warm 3 tablespoons extra-virgin olive oil in a small skillet over low heat, add the optional fresh thyme or rosemary and 2 peeled garlic cloves, and cook until garlic is fragrant and just golden (about 6–8 minutes). Remove herbs and either reserve the oil for folding into the potatoes or mince the softened cloves and add to the mash. This step is optional; the boiled garlic will already be soft and mellow.

Heat the butter and milk (and half-and-half if using) together until warm but not boiling — either in a small saucepan over low heat or in a microwave for about 30 seconds. Warm dairy blends into the potatoes smoothly and keeps them hot.

Using a potato ricer or food mill (preferred for very smooth mashed potatoes), process the warm potatoes and cooked garlic directly into the pot or into a large mixing bowl. If you prefer a chunkier texture, use a hand masher and mash until mostly smooth with a few small lumps.

Add the warmed butter and most of the warm milk mixture (reserve 1 tablespoon) to the riced or mashed potatoes. Fold gently with a sturdy spoon or rubber spatula until combined. If the potatoes are too stiff, add reserved warm cooking liquid or the remaining milk 1 tablespoon at a time until you reach the desired creamy consistency.

Season with 1 teaspoon salt (start there) and 1 teaspoon freshly ground black pepper. Taste and adjust salt and pepper as needed. If you used the optional olive-oil confit garlic and oil, fold them in now for extra flavor and silkiness.

Transfer the mashed potatoes to a warmed serving bowl. Dot the top with the remaining 1 tablespoon butter if desired, sprinkle with chopped fresh parsley, and serve immediately while hot.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or reserved cooking liquid over low heat, stirring until warmed through.