Calling all garlic lovers! This garlic mashed potatoes recipe is ultra creamy and so full of flavor, no one can resist it.
- 2 pounds Yukon gold potatoes (aka yellow potatoes)
- 4 tablespoons salted butter
- 4 garlic cloves, finely minced
- 1/3 cup milk
- 1/4 cup sour cream
- 1/2 teaspoon kosher salt, plus more for boiling
- Fresh chives, for garnish
- 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 1/2 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!).
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Keywords: Garlic mashed potatoes, garlic mashed potatoes recipe