Garlic Mashed Potatoes Recipe

Prepare and boil potatoes

Place peeled, cut potatoes in a large, heavy-bottomed pot. Add cold water to cover by about 1 inch (approximately 6 cups for 2 lb potatoes). Add 1 tablespoon coarse salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, 12–18 minutes depending on piece size.

Drain and steam-dry

When potatoes are tender, drain in a colander. Return potatoes to the hot pot off the heat and leave for 1–2 minutes to let excess steam evaporate (this helps prevent watery potatoes).

Soften the garlic

While potatoes cook, melt 2 tablespoons of the butter in a small saucepan over low heat. Add the minced garlic and cook gently until fragrant and softened but not browned, 1–2 minutes. Remove from heat.

Optional chives

If using chives, finely chop and set aside to sprinkle into mashed potatoes at the end.

Warm the milk

Warm the milk (or half-and-half) in a small saucepan or in the microwave until hot but not boiling (about 30–60 seconds). Keeping dairy warm prevents cooling the potatoes and helps them absorb liquid smoothly.

Mash and combine

Return the drained, slightly steamed potatoes to the pot or place in a large bowl. Using a potato masher, ricer, or food mill, mash the potatoes to your desired texture. Immediately stir in the remaining 2 tablespoons butter, the garlic-butter mixture, and the warmed milk a little at a time until you reach a creamy consistency. If using a ricer or food mill, press the softened garlic through or fold it in after mashing. Stir in sour cream if using.

Season and finish

Taste and season with additional kosher salt (start with the listed 1 tsp and add more if needed) and freshly ground black pepper. Fold in chopped chives if using. For a silkier finish, beat the potatoes briefly with a hand mixer on low for 10–20 seconds, but avoid over-mixing to prevent gluey texture.

Serve immediately, topped with an extra pat of butter or a drizzle of olive oil if desired.