Garlic Mashed Potatoes Recipe

Prep and boil

Place peeled and cubed potatoes in a large pot. Add water to cover potatoes by about 1 inch (approximately 8 cups). Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and easily pierced with a fork, 12–18 minutes depending on size.

While potatoes cook, reserve about 1/2 cup of the hot cooking liquid before draining.

Drain potatoes thoroughly in a colander and return them to the hot pot off the heat for 1 minute to allow excess moisture to evaporate (this helps keep mash fluffy).

Warm milk and melt butter with garlic

Meanwhile, place the milk, butter, and whole garlic cloves in a small saucepan over low heat. Warm gently until butter is melted and milk is hot but not boiling, about 5 minutes. Remove from heat and let garlic steep in the hot milk-butter mixture for 5–10 minutes to infuse flavor. Remove and discard garlic cloves (or mince and return for more robust garlic texture, optional).

For a smoother garlic flavor you may mash the softened garlic into the warm milk before adding to the potatoes; for milder flavor discard the cloves after steeping.

Mash and season

Heat the drained potatoes briefly over very low heat to evaporate extra moisture, then mash using a potato masher or ricer until mostly smooth. Gradually add the warm milk-butter mixture, stirring with a wooden spoon or rubber spatula, until you reach the desired consistency. If mixture seems too thick, add up to 1/2 cup reserved potato cooking liquid a tablespoon at a time to loosen.

Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to preference. Stir in 2 tablespoons chopped chives or parsley if using.

Transfer to a serving bowl and dot with an extra tablespoon of butter if desired. Serve hot.