Garlic Mashed Potatoes Recipe

Prep and Chop

Peel the potatoes (or leave skins on for texture if using Yukon Gold). Cut into even 1- to 1 1/2-inch chunks so they cook uniformly.

Place the potato chunks in a large pot and cover with cold water by about 1 inch (approx. 1600 ml). Add 1 tablespoon of salt to the water. Starting with cold water ensures even cooking and prevents the outside from becoming mushy before the center cooks.

Bring the pot to a gentle boil over high heat, then reduce to a simmer. Cook uncovered until potatoes are very tender and easily pierced with a fork, about 15–20 minutes depending on chunk size.

Reserve 60–120 ml of the hot cooking liquid, then drain the potatoes thoroughly in a colander for 1–2 minutes to remove excess water.

While the potatoes cook, heat 1 tablespoon olive oil and 3 tablespoons of the butter in a small sauté pan over medium-low heat.

Add the peeled garlic cloves and cook gently, stirring occasionally, until the garlic is soft and lightly golden — about 6–8 minutes. Do not let it burn. You want the garlic to mellow and sweeten.

Remove from heat and either mash the softened garlic into a paste with the back of a spoon or finely mince it. Reserve the garlic and any flavored butter/oil in the pan.

Return the drained potatoes to the warm pot or to a large mixing bowl. Immediately add the remaining 3 tablespoons of butter so it melts into the potatoes.

Using a potato ricer or hand masher, mash the potatoes to your desired texture. For the smoothest result, push potatoes through a ricer back into the pot or bowl. If you prefer chunkier mash, use a masher and leave some small lumps.

Stir in the softened garlic and its butter/oil, then gradually add 120 ml warm milk and 60 ml sour cream (if using), mixing until incorporated. If the mash seems too stiff, add reserved hot cooking liquid a tablespoon at a time until you reach the desired creaminess.

Season with 1 tsp salt and 1 tsp freshly ground black pepper, tasting and adjusting seasoning as needed.

Transfer the mashed potatoes to a serving bowl. Dot with any remaining melted butter (optional) and sprinkle chopped chives or parsley on top for color and brightness.

Serve immediately while hot. If you need to hold briefly, keep covered in a warm oven (around 90–100°C / 200°F) for up to 30 minutes; stir and adjust seasoning before serving.