Garlic Mashed Potato Recipe

Prepare potatoes

Place peeled and cut potato chunks into a large pot and add cold water to cover by about 1 inch. Add 1 tablespoon kosher salt to the water.

Boil

Bring water to a rolling boil over high heat, then reduce heat to maintain a simmer. Cook potatoes until very tender when pierced with a fork, about 15–20 minutes depending on chunk size.

Drain

When potatoes are tender, drain them thoroughly in a colander and return them to the still-warm pot. Place the pot back on the stove over low heat for 30–60 seconds, gently shaking occasionally, to evaporate excess moisture (this helps keep mash fluffy). Remove from heat.

Cook garlic (two options)

Option A (milder, roasted flavor): Toss peeled garlic cloves with 1/2 tablespoon butter, wrap in foil, and roast at 400°F (200°C) for 15–20 minutes until soft; mash cooked garlic before adding. Option B (quick, soft garlic): Simmer whole peeled garlic cloves with the potatoes for the last 8–10 minutes of cooking time so they become tender, then drain together.

Warm dairy

While potatoes drain, warm the milk and remaining butter together in a small saucepan over low heat until butter melts and mixture is hot but not boiling (about 2–3 minutes). This prevents cooling the potatoes and helps them absorb the liquids.

Mash and combine

Use a ricer, food mill, or potato masher to mash the drained potatoes back into the pot. Add the cooked garlic (mashed or finely chopped), pour in the warmed milk-butter mixture, and add 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir gently with a wooden spoon or use the masher until smooth and creamy. If you prefer extra creaminess, stir in 2 tablespoons sour cream or cream now. Taste and adjust seasoning (salt and pepper) as needed.

Transfer mashed potatoes to a serving bowl. Smooth the top with a spatula, drizzle with 1 tablespoon melted butter if desired, and sprinkle chopped chives or parsley over the top. Serve hot.

Storage: Chill leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk or extra butter over low heat, stirring until warmed through.