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Garlic Mashed Potatoes Recipe

Garlic Mashed Potatoes Recipe

Garlic Mashed Potatoes Recipe: creamy, garlicky side that’s quick, comforting, and perfect for any meal.

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yield4

Ingredients

Instructions

Step 1: Cut and Combine the Raw Potatoes, Garlic, and Salt

Peel the Yukon Gold potatoes and slice them into large, even 1½‑inch chunks so they cook uniformly. Toss the peeled pieces into a roomy pot with the smashed, peeled garlic cloves and 2 teaspoons of salt. Pour cold water over the potatoes until the water stands about an inch above them — this gentle beginning helps the potatoes cook evenly from cold through to tender.

Step 2: Bring to a Boil, then Simmer to Fork‑Tender

Set the pot over high heat and bring the water to a steady boil, then reduce to a medium‑low simmer. Keep an eye on a gentle, steady simmer and cook the potatoes about 18–22 minutes, or until a fork slides through the largest pieces easily but they’re not falling apart. You want fully cooked, fluffy pieces that still hold a little shape.

Step 3: Warm the Milk and Melt the Butter

While the potatoes are cooking, combine the whole milk and unsalted butter in a small saucepan and warm gently over medium heat, stirring occasionally. Heat just until the butter melts and the milk is warm — it should be comforting to the touch, not scalding — then remove from heat and hold warm. This warm liquid will help keep the mash silky.

Step 4: Drain and Return the Potatoes; Ready the Mixing Bowl

Carefully drain the potatoes and garlic, returning the hot drained potatoes back to the large pot or a wide mixing bowl so they sit as a single mass ready to receive the warm dairy. Let any stray steam evaporate for a moment so the potatoes aren’t waterlogged before you add the milk mixture.


Step 5: Add the Warm Milk‑Butter Mixture

Pour the warm milk‑and‑butter mixture evenly over the hot potato pieces. The heat of the potatoes will absorb the liquid and start creating that creamy, smooth texture you want for mashed potatoes.

Step 6: Mash Gently to Just‑Smooth Texture

Using a potato masher, work the potatoes gently until they become smooth and creamy but still airy — avoid overmashing or overly aggressive mixing, which can make the starches gluey. Stop while the texture is velvety with small, soft peaks and a light, cohesive body.

Step 7: Fold in Sour Cream and Black Pepper

Fold in the sour cream and freshly ground black pepper until evenly distributed, tasting as you go. The sour cream adds a cool tang and silkiness that rounds out the butter and milk, giving the mash depth without heaviness.

Step 8: Adjust Seasoning and Serve Warm with More Butter

Taste and adjust salt and pepper to your preference, then mound the mashed potatoes into a serving dish and make a shallow well in the center for a pat of butter to melt. Serve immediately while warm so the butter glistens on top.


Notes