Garlic Mashed Potatoes Recipe

Peel and cut potatoes

Peel the potatoes (or leave skins on for rustic texture), then cut into roughly 1- to 1½-inch even chunks so they cook evenly.

Prep garlic

Peel the garlic cloves and leave whole. If you prefer a milder roasted flavor, you can smash them slightly with the flat of a knife.

Place the potato chunks and whole 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 the potatoes are very tender when pierced with a fork, about 15–20 minutes depending on chunk size.

Drain the potatoes and garlic thoroughly in a colander, then return them to the hot pot off the heat for 1–2 minutes to allow excess moisture to evaporate. This step helps keep the mash from becoming watery.

While the potatoes drain, combine the butter and milk in a small saucepan and warm over low heat until the butter is melted and the mixture is hot but not boiling. If using sour cream, have it at room temperature so it blends easily.

Using a potato ricer or masher, press or mash the potatoes and cooked garlic back into the pot until mostly smooth. For very smooth potatoes use a ricer; for a slightly rustic texture use a hand masher.

Gradually stir in the warm butter-milk mixture a little at a time until you reach your desired consistency. Stir in the sour cream if using. Taste and season with additional salt and freshly ground black pepper to taste.

If the potatoes seem too stiff, add additional warmed milk 1 tablespoon at a time until you reach the desired creaminess.

Transfer the mashed potatoes to a serving bowl and top with the remaining 1 tablespoon butter (optional) and sprinkle with chopped chives or parsley if desired.