Garlic Mashed Potatoes Recipe
Make Garlic Mashed Potatoes Recipe for creamy, garlicky comfort in about 25 minutes.
Ingredients
- 3 pounds russet potatoes (peeled)
- 1 1/2 tablespoons kosher salt (plus additional to taste)
- 6 cloves garlic (smashed and peeled)
- 1 cup milk (I used 1%)
- 1/4 cup sour cream (or full-fat plain Greek yogurt)
- 3 tablespoons unsalted butter (or olive oil)
- chopped fresh herbs (such as thyme or chives (optional, for serving))
Instructions
Step 1: Chop and Boil the Potatoes
Peel and cut the russet potatoes into roughly 1½‑inch chunks, keeping the pieces similar in size so they cook evenly. Place the raw potato chunks into a large enameled saucepan (or a roomy pot), add the smashed garlic cloves and 1½ tablespoons kosher salt, then cover with cool water so the potatoes are fully submerged. Bring the water to a gentle boil over medium‑high heat, then reduce to a steady simmer and cook until the potatoes are fork‑tender, about 15 minutes. Drain the cooked potatoes thoroughly in a colander, give them a little shake to remove excess water, and return them hot to the same pot for mashing.
Step 2: Rough Mash with Butter
Cut the unsalted butter into a few pieces and scatter them over the hot potatoes in the pot. Using a potato masher or a sturdy wooden spoon, press and mash several times so butter begins to break down into pools and streaks — you want a rustic, slightly chunky base rather than a perfectly smooth puree at this stage. Keep the masher or wooden spoon resting in the pot when you step away so the tool reads as active and ready.
Step 3: Warm the Milk, Add Sour Cream, Finish the Texture
Warm the milk until it feels very warm to the touch but not boiling (a small saucepan or microwave works fine). Pour the warm milk over the mashed potatoes, add the sour cream (or Greek yogurt), and continue to mash and fold until the mixture becomes very creamy yet still preserves small, pleasing pieces of potato — a velvety, slightly textured finish. Taste as you go and add an extra pinch of salt if needed so the flavors feel rounded and bright.
Step 4: Rest, Adjust, and Serve Hot
Let the potatoes sit for 1–2 minutes to allow the texture to settle and thicken if needed. Give a final stir, adjust seasoning with salt and a few grinds of black pepper, then transfer to a serving bowl if you like. Sprinkle with chopped fresh herbs (chives or thyme), add a small pat of butter to melt on top and a light drizzle of olive oil for glossy highlights. Serve hot, spoon ready alongside the bowl.
Notes
- Warm the milk before adding to keep the potatoes light and creamy.
- If potatoes are watery, return to the hot pot briefly to evaporate excess moisture.
- For extra garlic flavor, roast the garlic first and fold in at the end.
- Use a ricer for ultra-smooth texture or a masher for rustic charm.
- Season gradually and taste as you go to avoid over-salting.