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Calling all garlic lovers! This garlic mashed potatoes recipe is ultra-creamy and so full of flavor that no one can resist it.
There are mashed potatoes, and then there are garlic mashed potatoes. These creamy, dreamy mashed potatoes are infused with an irresistible garlic aroma. Mixed with creamy Yukon gold potatoes and a bit of sour cream, it’s truly something magical.
This went over so well in my house that I’m not just saving it for holidays like Thanksgiving. Make this garlic mashed potatoes recipe any time of the year (your family will thank you!).
Type of Potatoes to Use
Does the type of potato matter in a garlic mashed potato recipe? Yes! The preference here is Yukon gold potatoes, also labeled as yellow potatoes. Why? It all comes down to the texture. Here’s why I prefer Yukon gold:
- Russet potatoes can taste quite bland and flat. Russet potatoes have a fluffy texture, but they can be a little mealy. The overall flavor is also a little bland.
- Yukon gold potatoes have a buttery texture and rich flavor! The yellow flesh of a Yukon Gold potato is more robust, and its buttery flavor and texture are a perfect match for roasted garlic.
Tips for Preparing the Potatoes
Here’s the thing…I love a chunky mashed potato recipe. I’ve never been obsessed with completely smooth, fluffy puree. To me, that’s boring!
If you want to go completely silky smooth, you can peel the potatoes here. But want to make them really interesting? Leave on the potato skins. That’s right, you know, like restaurant mashed potatoes that have loads of garlic and potato skins? It makes them even more delicious, and many of the nutrients in potatoes are in the skins.
Looking for more ideas? Try my best mashed potatoes or horseradish mashed potatoes!
Use Fresh Garlic
Some garlic mashed potato recipes use roasted garlic. But honestly, that won’t get you the best garlic flavor! Roasted garlic is good, but it mellows the flavor almost too much.
Don’t get me wrong, I love a good head of roasted garlic. But it’s just not the same as eating a pile of garlicky pasta from your favorite Italian restaurant! And yes, with this recipe, you’ll run the risk of a bit of garlic breath.
For fresh garlic mashed potatoes, here’s what to do instead:
- Mince 4 cloves garlic.
- Melt 4 tablespoons of butter. Add the garlic and sauté for 1 to 2 minutes, until fragrant but not browned. You can do this while the potatoes are steaming in the pot.
- Add the milk to the warm butter and garlic, then let it warm to the desired temperature.
- Add the potatoes and sour cream, and mash!
It’s that simple! This variation on the garlic mashed potatoes recipe is beautifully pungent and has a more Italian-style vibe than the roasted garlic version. No need to waste an hour on that; spread it on a piece of crusty bread instead.
Ways to Serve Garlic Mashed Potatoes
This recipe is perfect with a little butter on top! But of course, it’s even better with a little gravy, or the optional Parmesan cheese stirred in. Here are some options I’d recommend:
- Gravy: These garlic mashed potatoes are perfect for Thanksgiving. Try them with our Vegan Brown Gravy or Vegan Mushroom Gravy.
- Parmesan or Pecorino Romano cheese: These are over-the-top good with a little Parmesan cheese or, better yet, Pecorino Romano. It’s like a stronger aged cheese that’s even more flavorful!
- Sour cream and chives: Top with chives, sour cream, and bacon bits or vegan bacon.
- With meatloaf or meatballs: Try my Vegan Meatballs & Gravy or Best Vegetarian Meatloaf.
- Shepherd’s pie: Want to make these garlic mashed potatoes into a meal? Make my amazing cozy Vegetable Shepherd’s Pie.
Storing Leftovers
Serve these potatoes immediately, garnished with chopped fresh chives, if desired. If you have leftovers, store them in the refrigerator for up to 4 days (or make them into mashed potato pancakes or potato waffles!).
Dietary Notes
This recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, go to Vegan Mashed Potatoes.
Garlic Mashed Potatoes
Calling all garlic lovers! This garlic mashed potatoes recipe is ultra creamy and so full of flavor, no one can resist it.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds Yukon gold potatoes (aka yellow potatoes)
- 4 tablespoons salted butter
- 4 garlic cloves, finely minced
- ⅓ cup milk
- ¼ cup sour cream
- ½ teaspoon kosher salt, plus more for boiling
- Fresh chives, for garnish
Instructions
- Wash and roughly chop the potatoes into even 1-inch chunks (peel or leave them unpeeled if you don’t mind the texture of skins). Try to make the chunks as even as possible.
- Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in ½ tablespoon kosher salt. Bring to a boil.
- Once boiling, cook until they are very tender, about 10 to 15 minutes (pierce a piece of potato with a fork to assess doneness). Drain and allow to steam while sautéing the garlic in Step 4.
- When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat and pour in the milk, stir for 15 seconds to warm the milk. Then add the potatoes back to the pot.
- Mash the potatoes with a masher. Add the sour cream and the kosher salt and mash more until a creamy texture forms. Taste and add a pinch or two more of salt if desired until the flavor pops.
- Optional: For the creamiest mashed potatoes, transfer to a stand mixer. Add the whisk attachment and whip on low speed for 1 to 2 minutes, until fluffy (take care not to over whip or the potatoes will become too thick and gluey).
- Serve immediately, garnished with chopped fresh chives, if desired. Leftovers store up to 4 days refrigerated (or make them into mashed potato pancakes or potato waffles!).
I made these yesterday for Thanksgiving. They are, by far, the most delicious mashed potatoes I have ever tasted. Totally worth the effort to roast the garlic! We were actually out of aluminum foil, and so I roasted the garlic in a pie dish with a lid and it worked great.