Garlic Mashed Potatoes Recipe

Prep potatoes

Place peeled and cubed potatoes in a large bowl of cold water and swish briefly to remove excess starch. Drain and set aside until ready to cook.

Cook potatoes and garlic

Put the potatoes and whole peeled garlic cloves into a large pot. Add cold water to cover by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are very tender and a fork slides easily through pieces, 15–20 minutes depending on size.

Drain

Drain potatoes and garlic in a colander and return them to the hot pot off the heat. Let sit 1 minute to allow residual heat to evaporate a little moisture.

Warm dairy and butter

While potatoes cook, combine the milk, heavy cream, and butter in a small saucepan over low heat until the butter melts and the mixture is warm but not boiling (about 3–4 minutes). Warming prevents the mash from cooling and helps it absorb the liquids.

Mash potatoes with garlic

Using a potato ricer or a hand masher, press or mash the potatoes and the cooked garlic directly in the pot until mostly smooth with a few small lumps if desired. For very silky potatoes, pass potatoes and garlic through a ricer or food mill.

Incorporate dairy

Gradually pour the warm milk/butter mixture into the mashed potatoes, stirring gently with a sturdy spoon or rubber spatula until smooth and combined. Add more or less milk to reach your preferred consistency.

Season

Taste and season with the 1 teaspoon salt (or more to taste) and 1 teaspoon freshly ground black pepper. Mix well. If you want a punch of garlic, mash an additional small clove raw and stir in, or add roasted garlic for milder flavor.

Finish and garnish

Transfer mashed potatoes to a serving bowl. Dot with an extra tablespoon of butter, sprinkle chopped chives or parsley if using, and serve hot.