Garlic Mashed Potatoes Recipe

Prepare potatoes

Peel (optional) and cut the potatoes into roughly 1 to 1½-inch even chunks so they cook evenly. Rinse the cut potatoes under cold water to remove surface starch and drain.

Prepare garlic (two options)

Option A - Boiled garlic: Smash the peeled garlic cloves with the side of a knife and add them to the pot with the potatoes so they soften and mellow while boiling. Option B - Roasted garlic (recommended for sweeter, deeper flavor): Preheat oven to 400°F (200°C). Cut the top off a head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and golden. Squeeze out roasted garlic and set aside. If using roasted garlic, omit adding raw/whole cloves to the boiling water.

Cook potatoes and garlic

Place the potato chunks in a large pot and add about 8 cups cold water (or enough to cover by 1 inch). If using boiled garlic, add the peeled cloves now. Add 1 tsp of the salt to the water. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until potatoes are tender and easily pierced with a fork, about 12–18 minutes depending on size.

Heat dairy

While potatoes cook, combine the milk and butter in a small saucepan and warm gently over low heat until the butter melts and mixture is hot but not boiling. If using cream cheese, cut into small pieces and add to the warm milk to help it soften.

Drain and dry

Drain potatoes (and boiled garlic cloves if used) in a colander. Return potatoes to the warm pot and place over low heat for 30–60 seconds, shaking the pot gently to evaporate excess moisture — this helps make fluffier mash. Remove from heat.

Mash and season

If you used roasted garlic, mash the roasted garlic into a paste and add to the potatoes. Use a potato masher, ricer, or food mill to mash the potatoes to your desired texture. Gradually pour in the warm milk-butter mixture, mixing until incorporated and creamy. Stir in sour cream and/or cream cheese if using. Taste and add remaining ½ tsp salt (or more to taste) and ½ tsp freshly ground black pepper, adjusting seasoning as needed.

Finish and serve

Transfer mashed potatoes to a serving bowl. Dot with the remaining butter if desired, sprinkle chopped chives over the top, and serve hot. If preparing ahead, keep warm in a covered dish or over a low oven (200°F/95°C).