Garlic Mashed Potatoes Recipe

Prepare potatoes

Peel the potatoes (leave some peel if you prefer texture) and cut into uniform 1-1.5 inch chunks so they cook evenly.

Place cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon 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, heat the milk and 4 tablespoons of butter in a small saucepan over low heat until warm and butter is melted. Do not boil. Keep warm until ready to use.

Roast or soften garlic

For a mellow, sweet garlic flavor: preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with 1 teaspoon olive oil, wrap in foil, and roast 25–30 minutes until very soft. Squeeze out the softened garlic cloves and mash into a paste. Alternatively, for quicker method: finely mince 4 garlic cloves and gently sauté in 1 tablespoon butter over low heat for 2–3 minutes until fragrant and softened; avoid browning.

If using roasted garlic, mix the garlic paste with 2 tablespoons of the warmed milk/butter mixture to help disperse it through the potatoes.

When potatoes are tender, drain them thoroughly in a colander and return them to the hot pot. Place the pot back on the turned-off burner for 30–60 seconds to evaporate excess moisture, shaking the pot gently to prevent sticking.

Using a potato masher, ricer, or food mill, mash the potatoes to your preferred texture. If using an electric hand mixer, beat briefly on low to avoid gummy potatoes.

Gradually add the warm milk and butter mixture to the mashed potatoes, stirring gently after each addition until smooth and creamy. Fold in the roasted or sautéed garlic (and the cream cheese if using) until fully incorporated. If the potatoes seem too thick, stir in up to 2 tablespoons heavy cream to reach desired consistency.

Season to taste with the remaining 1 teaspoon salt and 1 teaspoon black pepper, mixing well. Taste and adjust seasoning as needed.

Transfer mashed potatoes to a warmed serving bowl. Dot with remaining 2 tablespoons butter if desired. Sprinkle chopped fresh chives over the top for color and mild onion flavor.

Serve immediately. If holding briefly (up to 1 hour), keep potatoes covered in a warm oven (200°F / 95°C) or in a covered slow cooker on the warm setting, stirring once before serving and adding a splash of warm milk if they thicken.