Garlic Mashed Potato Recipe

Prepare and cook potatoes

Peel (optional) and cut potatoes into roughly 1.5–2 inch (3–5 cm) even chunks so they cook uniformly. Place cut potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tablespoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on size.

While potatoes cook, reserve about 120 ml of hot cooking water before draining if you need to loosen the mash later. Drain potatoes thoroughly in a colander for 1–2 minutes to remove excess water.

Roast/soften garlic

While potatoes simmer (or beforehand), gently soften the garlic to mellow its sharpness: heat 1 tablespoon olive oil and 4 tablespoons butter in a small saucepan over medium-low heat. Add the peeled garlic cloves and cook, stirring occasionally, until they are fragrant and begin to soften and turn very light golden — about 6–8 minutes. Do not brown heavily. Alternatively, for a more mellow roasted flavor, toss garlic with oil and roast at 200°C (400°F) for 20–25 minutes until soft; then proceed.

Once garlic is soft, remove from heat and mash the cloves into the butter with the back of a spoon or a fork to create a smooth garlic butter mixture.

Heat dairy

In a small saucepan or microwave-safe cup, warm the milk gently until steaming but not boiling (about 1–2 minutes). Stir in the sour cream or crème fraîche and keep warm.

Mash potatoes

Return the drained potatoes to the hot pot or to a warmed bowl. Use a potato masher or ricer to mash the potatoes until mostly smooth. If using a ricer, rice directly into the pot for the smoothest texture. Do not overwork if you want a fluffier texture.

Add the garlic-butter mixture to the mashed potatoes and fold in gently. Pour in warmed milk and sour cream mixture a little at a time, stirring until you reach your desired consistency. If potatoes feel too stiff, add reserved hot cooking water, 2 tablespoons at a time, until smooth and creamy.

Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, taste, and adjust seasoning as needed. Fold in chopped chives or parsley if using.

Transfer mashed potatoes to a serving bowl and, if desired, dot with an extra tablespoon of butter and a light drizzle of olive oil or sprinkle of herbs before serving.