Garlic Mashed Potatoes Recipe

Prepare and cook

Wash 2 lb potatoes thoroughly. Peel if desired (Yukon Gold can be left partially unpeeled for texture). Cut potatoes into uniform 1- to 1.5-inch cubes so they cook evenly. Place potatoes in a large pot and add the peeled 4 garlic cloves. Cover with cold water by about 1 inch. Add 1 tablespoon salt to the water.

Bring the pot to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15–20 minutes depending on cube size. Test by piercing a piece — it should slide off a fork easily.

Reserve 1/4 cup of the hot cooking liquid, then drain the potatoes and garlic in a colander. Return the drained potatoes and garlic to the still-warm pot (off heat) to allow excess steam to evaporate for 1–2 minutes; this helps prevent watery mash.

Warm dairy

While potatoes are draining, gently warm 1 cup whole milk and 4 tablespoons unsalted butter together in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling. If using 2 tablespoons cream or half-and-half, add it to the warmed milk mixture. Warming prevents cooling the potatoes and helps produce a smooth mash.

Mash the potatoes and roasted/boiled garlic using a potato masher, ricer, or food mill. For the creamiest texture, pass potatoes and garlic through a ricer or food mill directly into the warm pot or a mixing bowl.

Gradually add the warm milk-butter mixture to the potatoes, stirring gently with a wooden spoon or spatula until you reach the desired consistency. If the mash seems too thick, add reserved hot cooking liquid 1–2 tablespoons at a time until satisfied.

Season the mashed potatoes with salt and freshly ground black pepper to taste. Start with about 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust as needed.

Taste and adjust texture and seasoning. If you want richer flavor, fold in an additional tablespoon of butter. If you prefer a lighter mouthfeel, add a little more warmed milk or the reserved cooking liquid.

Transfer the garlic mashed potatoes to a serving bowl. Sprinkle 2 tablespoons chopped fresh chives or parsley over the top if using. Serve hot.