Garlic Whipped Potatoes Recipe

Prepare and cook potatoes and garlic

Place peeled and cut potatoes and whole peeled garlic cloves in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and fork easily through (12–18 minutes depending on size).

Reserve about 1/2 cup of the starchy cooking liquid before draining. Drain potatoes and garlic thoroughly in a colander and return them to the hot pot (off heat) for 1 minute to let excess moisture evaporate; this helps keep the whipped potatoes from becoming watery.

Warm dairy

While potatoes are cooking, gently warm the milk (or cream) in a small saucepan or microwave until just warm to the touch (do not boil). This prevents the potatoes from cooling and becoming gluey when you add the liquid.

Combine butter and dairy with potatoes

Add the softened butter to the hot drained potatoes and garlic. Using a potato masher, ricer, or electric hand mixer on low speed, begin mashing the potatoes and roasted garlic together. Gradually add the warmed milk in a slow stream while continuing to mash or whip until the potatoes are smooth and whipped to your desired consistency. If using sour cream, fold it in now for extra tang and creaminess.

Season and adjust texture

Taste the whipped potatoes and season with the 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste. If the potatoes seem too thick, add reserved cooking liquid, 1–2 tablespoons at a time, until you reach a silky, spreadable texture.

Serve and garnish

Transfer garlic whipped potatoes to a warm serving bowl. Drizzle with the optional extra melted butter and sprinkle chopped fresh chives or parsley on top. Serve immediately.