Garlic Mashed Potatoes Recipe

Peel and cut

Peel the potatoes (optional: leave some skin for texture) and cut into roughly 1 to 1½-inch cubes so they cook evenly.

Rinse

Rinse the cut potatoes under cold water to remove excess starch. Drain briefly.

Boil

Place the potato cubes in a large pot and add enough cold water to cover by about 1 inch. Add 1/2 teaspoon of the 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 12–15 minutes.

Reserve cooking liquid

Before draining, scoop out and reserve 1/2 cup of the starchy cooking liquid and set aside. Drain the potatoes thoroughly in a colander.

Infuse milk with garlic

While the potatoes cook, combine the milk and peeled garlic cloves in a small saucepan. Warm over low heat until just steaming (do not boil), about 5–7 minutes, to soften and infuse the garlic into the milk. Remove from heat and let steep for 5 minutes. For a stronger garlic flavor, mash one clove into the warm milk before removing; for a milder taste, discard the cloves after steeping.

Soften butter

Cut the butter into pieces so it will incorporate quickly into the hot potatoes. Keep it at room temperature or briefly warm it with the milk (off heat) so it softens but does not melt completely.

Return potatoes to pot

Place the drained hot potatoes back into the empty, warm pot. Return the pot to the still-warm burner for 30 seconds to let excess moisture evaporate, then remove from heat.

Mash

Use a potato ricer or a potato masher to mash the potatoes to your desired texture. For ultra-smooth potatoes, pass through a ricer; for rustic texture, use a masher and leave small lumps.

Add infused milk and butter

Remove the garlic cloves from the milk if you didn’t mash them in. Slowly add the warm garlic-infused milk to the potatoes while stirring or mashing until you reach your desired creaminess. Add the butter pieces and continue to stir until melted and incorporated. If the mash seems too stiff, add some of the reserved cooking liquid, 1–2 tablespoons at a time, until the desired consistency is reached.

Season and enrich

Stir in the sour cream. Add the remaining 1/2 teaspoon kosher salt (taste and adjust), and the black pepper. Mix thoroughly and taste, adjusting salt and pepper as needed.

Transfer the mashed potatoes to a warm serving bowl. Drizzle the olive oil or a little melted butter over the top and sprinkle the sliced chives. Add extra salt and pepper to taste just before serving. Serve hot.

Make ahead option: Store in an oven-safe dish, cover, and refrigerate for up to 2 days. Reheat gently in a 350°F (175°C) oven with a splash of milk or reserved cooking liquid, covered, until warmed through, about 20–30 minutes.