There is something so luscious and comforting about this garlic mashed potatoes recipe.
The robust tang of garlic, plenty of butter, salt, and pepper, and you have a side dish for nearly any entree that will cause your guests to rise up with applause!
This recipe cooks the cloves of garlic in the potato water to soften them. They will end up mixed and mashed with the potatoes for optimal garlic flavor throughout the mashed potatoes.
Potatoes are versatile anyway, but this recipe makes five hearty portions and mashing them makes them go further.
Do you add extra butter to your plate of garlic mashed potatoes? I add extra butter to everything but that’s just me.
There are probably lighter recipes out there, but this one isn’t it. In fact, there are plenty of times I’ve run out of milk, so I will use half-and-half or even cream that I dilute a bit before adding.
Enjoy this bowl of comforting, luscious garlic mashed potatoes and give yourself a pat on the back for making your yummy food at home!
- The soft butter is kept at room temperature so it incorporates more easily but the milk is used at room temperature because you don’t want the potatoes to cool while you are mixing. Adding cold milk just cools everything too fast.
- If your garlic mashed potatoes are ready before the rest of your meal is ready to serve, keep them warm in a pre-heated slow cooker, covered on low until you are ready to serve.
- Or keep them on low on the stovetop, covered. They do dry out quickly, so you may need to add another T of milk and fold in when it’s time to serve.
I am torn on whether or not to rinse potatoes. Like rice, they do contain starch and the longer you beat potatoes the more starch that is released, which can make heavy mashed potatoes.
But rinsing also tends to cool the potatoes and unless I am ready to serve IMMEDIATELY, my potatoes dry out as they sit.
Rinsing is in the recipe, but if you do, definitely use very warm water, if not hot. And drain well before transferring to your mixing bowl.
If you’ve run out of garlic but need some alternatives, here are our recommendations for garlic substitutes.
And if you just want more garlic to top off your serving bowl of garlic, here are some tips for how to saute garlic that will make for a Garlic Mashed Potatoes Recipe no one will forget.
- 2 lbs potatoes, washed and dried
- 1 c milk, room temperature
- 4 T butter, room temperature
- 2 cloves of garlic (or more, to taste)
- 1 t of salt, plus more to taste
- Freshly ground black pepper
- Peel potatoes and cut into quarters.
- Peel the garlic cloves and break them apart.
- Place potatoes and garlic cloves into a large pot and cover with cold water. Add 1 t. of salt to the water.
- Over medium heat, bring to a boil and cook until tender, around 15 minutes.
- Drain potatoes and rinse off the starch with warm water.
- Move drained/dry potatoes to a large mixing bowl.
- Run potatoes and garlic through a food mill (or ricer, or strainer). I use a hand mixer but I have to watch carefully to make sure I don’t beat the potatoes too long.
- Add milk and butter gradually, mixing on low or by hand with a wooden spoon. Don’t overmix.
- Season with salt and pepper, to taste.
- Serve immediately or keep covered and warm.
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Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 417mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 5g