Garlic Whipped Potatoes Recipe

Peel and cut

Peel the russet potatoes and cut them into roughly 1½-inch cubes so they cook evenly. Rinse briefly to remove excess starch.

Salted water

Place the potato cubes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of the kosher 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 12–15 minutes.

Prepare garlic

While the potatoes cook, smash the garlic cloves with the flat side of a knife and mince finely, or grate them on a microplane. This gives a smooth integration of garlic into the finished potatoes.

Infuse butter

In a small saucepan over low heat, combine the unsalted butter and minced garlic with 1 teaspoon olive oil. Cook gently for 2–3 minutes, stirring, until the garlic becomes fragrant but not browned (if you prefer a milder roasted garlic flavor, cook in the butter for 8–10 minutes on very low, stirring occasionally). Remove from heat and set aside to let the garlic infuse into the butter.

Warm milk

In a separate small saucepan or in the microwave, warm the whole milk (and optional garlic-infused cream/half-and-half if using) until just warm — not boiling — about 1–2 minutes. Warming prevents cooling the potatoes when combined.

Drain

Drain the cooked potatoes in a colander for 1–2 minutes to remove excess water. Return the potatoes to the still-warm pot and place over the turned-off burner for 30–60 seconds to evaporate residual moisture, shaking the pot occasionally.

Mash then whip

For the creamiest texture, pass the potatoes through a ricer or food mill back into the warm pot. If you don't have one, use a sturdy potato masher first. Add the garlic-infused butter and the cream cheese to the potatoes and stir briefly to melt. Gradually add the warmed milk while whipping with a hand mixer on low (or using a sturdy whisk) until potatoes reach a light, whipped consistency. Taste and add the remaining 1 teaspoon kosher salt and black pepper, mixing to combine. Avoid overworking if using a stand mixer — stop when smooth and airy.

Adjust seasoning & texture

If the potatoes are too thick, add additional warmed milk a tablespoon at a time until you reach the desired texture. If you want a stronger garlic flavor, fold in 1–2 teaspoons of finely grated raw garlic or a little more of the garlic-infused butter.

Transfer the whipped potatoes to a warmed serving bowl. Drizzle any remaining garlic butter from the saucepan over the top. Sprinkle with chopped chives and parsley. Finish with a light crack of fresh black pepper. Serve immediately.

To keep warm for service: place the bowl over a pan of simmering water (double-boiler style) or keep in a 200°F (95°C) oven, covered, for up to 30 minutes. Stir gently before serving.