Garlic Mashed Potatoes Recipe

Peel and cut

Peel the potatoes (leave some skin on if you prefer a more rustic mash) and cut them into roughly 1 to 1½-inch even cubes so they cook evenly.

Rinse

Rinse the cut potatoes in cold water to remove excess surface starch; this helps produce fluffier mashed potatoes.

Place in pot

Place the potatoes in a large saucepan or pot and add the whole garlic cloves. Add cold water to the pot to cover the potatoes by about 1 inch.

Season and bring to boil

Add the 1 tablespoon 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 15–20 minutes depending on cube size.

Warm milk and butter

While potatoes cook, combine the milk, cream, and butter in a small saucepan over low heat or in a microwave-safe container and warm until butter melts and mixture is hot but not boiling (about 3–4 minutes). Warming prevents cooling the potatoes and helps absorb liquid better.

Drain and return

When potatoes are tender, drain them and the cooked garlic well in a colander. Return the drained potatoes and garlic to the hot pot and set over the still-warm burner for 30–60 seconds to dry out excess moisture (shake pot gently), then remove from heat.

Mash

Using a potato masher, ricer, or food mill, mash the potatoes and roasted garlic together until you reach your preferred texture. For extra-smooth potatoes use a ricer or food mill; for a more rustic result use a masher.

Add warmed dairy

Gradually stir in the warm butter-milk mixture a few tablespoons at a time until the potatoes are creamy and reach desired consistency. If using sour cream, fold it in now.

Season

Taste and season with additional salt as needed and add freshly ground black pepper (about 1 teaspoon, or to taste). Stir to combine.

Finish and garnish

Transfer mashed potatoes to a serving bowl. Dot with the extra melted butter if using and sprinkle chopped chives or parsley over the top.

Serve

Serve hot as a side dish. Leftovers can be cooled, refrigerated in an airtight container for up to 3 days, and gently reheated with a splash of milk or cream to restore creaminess.