Let’s Talk About Garlic Mashed Potatoes (And Why They’re My Comfort Blankie)
I have this memory of my first ever attempt at garlic Mashed potatoes. Picture me (fresh out of college, armed with a potato masher and not much else) trying to impress my boyfriend’s mom at Thanksgiving. Long story short, I burned the garlic, the potatoes ended up gluey, and, well, we ended up ordering pizza. But I stuck with it, and now this is my go-to—no fancy Michelin-star tricks, just plain delicious. Actually, I make them for Sunday roasts and anytime I need cheering up.
Sometimes I joke that if carbs are wrong I *don’t* wanna be right, you know? And garlic mashed potatoes, at their best, are like a pure hug in a bowl.
Why You’ll Love This (I Promise, Even If You Hate Peeled Potatoes)
I make this when I want people to think I’ve made way more effort than I actually have (potato magic, basically). My family goes crazy for these because they’re rich, garlicky, and have that “I could eat three bowls” kind of vibe. Plus, even my picky cousin will eat these—usually straight from the pot when she thinks I’m not looking.
If you’ve ever struggled with sticky potato paste, join the club. For ages, my mashed spuds were more like wallpaper glue. Turns out you just need a bit of patience and the right kind of potatoes (and, honestly, don’t be stingy with the butter).
What You’ll Need (and What You Can Fudge)
- 1 kg (about 2-ish lbs) Yukon Gold potatoes, peeled and chopped (sometimes I leave the skins on for “rustic vibes”—try it; it’s less work)
- 4–5 big garlic cloves, peeled (I use more when I’m feeling feisty; sometimes use that pre-chopped stuff if I’m feeling lazy)
- 1/3 cup (75g-ish) unsalted butter (Salted works too. My granny used Kerrygold but honestly, use whatever’s in the fridge)
- 1/2–3/4 cup milk or cream, warmed up (I’ve used oat milk in a pinch—it’s fine, just not as rich)
- Salt, to taste (sea salt is nice but regular is fine)
- Pepper, to taste (cracked black or just the shaker; I’m not judging)
- Optional: Fresh chives, parsley, or even a handful of grated cheddar (not traditional, but yummy)
How I Do Garlic Mashed Potatoes (Not Always By the Book)
1. Cook the potatoes and garlic. Dump the chopped potatoes into a big pot and cover with cold water. Add the peeled garlic cloves right in there too. (Some recipes say boil them separate, but why wash more pans?) Add a generous pinch of salt—like three fingerfuls—and bring it all to a simmer.
2. Let it bubble. Cook until the potatoes are fork-tender. Usually 15-20 minutes. If you stab a chunk and it splits, it’s ready. If you forget about them briefly and they go mushy, it’s honestly not a disaster.
3. Drain and dry. Drain everything in a colander; give the pot a quick wipe and toss the potatoes/garlic back in. Let them sit for a minute—the steam helps them dry out, which makes for fluffier mash. (This is where I sneak a bite and burn my tongue.)
4. Add the magic. Toss in the butter and let it melt into the hot potatoes. Now gently mash everything together—sometimes I use a potato masher, sometimes just a fork (I broke my ricer years ago and never looked back). Don’t worry if it looks a bit chunky at first; it always smooths out after the milk.
5. Loosen and season. Pour in the warm milk or cream a bit at a time while you mash, till it’s the happy pillow-y consistency you like. Season with salt and pepper, and have a taste. (Sometimes I go heavy on the pepper because why not?)
6. Toppings (if you fancy). Sprinkle over some chopped chives or a little more melted butter. Or grated cheese right before serving if that’s your vibe.
Just Some Notes From Personal Disaster (And a Few Victories)
– If you’re out of Yukon Golds, Russets work too. Red potatoes come out a bit waxier, but still okay. Actually, once I even tried purple potatoes; honestly, it looked wild, but tasted good.
– Please, don’t microwave the garlic—one time I tried this shortcut and it just made the whole house smell like burnt sneakers.
– You can totally mash right in the pot for less cleanup. (As long as you don’t mind a few extra lumps—my dad says it’s “character.”)
– Oh, and don’t bother hand-whipping unless you want a bicep workout.
Wild Variations, Including a Regrettable Attempt
– Roasted garlic instead of boiled is a game-changer. Pop a whole head in the oven, squeeze out the gooey cloves… it’s next level, but adds about 30 minutes (here’s how from Serious Eats).
– I once tried adding wasabi (no kidding); it’s definitely… an acquired taste?
– Sometimes I swirl in a spoonful of sour cream or cream cheese for a little tang (don’t tell my sister, she’s a purist).
What You’ll (Probably) Want to Have—But If You Don’t…
- Large saucepan or pot (I’ve used a Dutch oven—anything big with a thick bottom, really)
- Potato masher, fork, or if feeling fancy, a ricer (sometimes I just use a sturdy mug if all else fails)
- Colander (if you’re brave, you can tip the water off with the lid, but I’ve definitely lost spuds that way)
If Somehow You Don’t Finish It (Rare, but Possible)
Leftovers should go in a container in the fridge—good for up to three days, though honestly, in my house it never lasts more than a day! I’ve reheated mashed potatoes in a saucepan with a splash of milk and a lid on low; microwaves work in a pinch, but stir often so it doesn’t turn to concrete. Here’s another take from The Kitchn if you want backup.
How I Love to Serve ‘Em
My personal preference? Big bowl, pile of mash, literally drowning in gravy (sometimes from a packet; don’t judge). Family tradition says serve with roast chicken or sausages—but I’ve definitely just eaten a bowl on its own at midnight (no shame). These are a must at Christmas (or any roast dinner, really), and one time my friend used them as pie topping for a sort of cheat shepherd’s pie.
Here’s What I Learned the Hard Way (AKA Pro Tips)
Don’t rush the draining and drying step—seriously, I once tried to hurry because I was running late and ended up with soggy mash. Not the dream.
Also, don’t go nuts with the mashing—too much and you get glue instead of fluff (I’ve done it, it’s tragic). Oh, and taste as you go; underseasoned mash is just… sadness in a bowl.
Random FAQs People Have Actually Asked Me
Can I make this ahead?
Absolutely, mash usually tastes better the next day, at least I think so. Just reheat gently (add a bit of milk so it’s not dry).
Do I have to peel the potatoes?
Not unless you’re feeling fancy! Skins add fiber (and, let’s be honest, less peeling is always good). Yukon Gold skins are pretty thin anyway.
What if I don’t like garlic?
Well…you could leave it out, but then it’s just mashed potatoes (not that that’s bad). Or try just one clove for background flavor.
Why are my potatoes gluey?
Probably over-mashed or used the wrong potato. Or maybe too much liquid. Try to stop mashing when they still look a little rustic.
Is it okay to use a mixer?
I’d say yes, but only for just a couple seconds, otherwise you get the dreaded paste. Learned this the hard way, trust me!
How garlicky is this?
Mild to moderate. If you want pure garlic hit you could roast your garlic first or double up the amount (I sometimes do when I’m feeling bold).
Can I freeze leftover mash?
You can, but it’s not my favorite. The texture gets a bit weird—okay for topping pies and such, but for eating straight, nah.
And oh—one time my dog snuck a lick from the bowl. Don’t recommend that; garlic’s not good for pups!
A Quick Word on Garlic Respect
Don’t buy the pre-peeled bag unless you’re in a real rush; I swear it tastes less bright. Though, on the other hand, it’s better than no garlic at all, and that’s a hill I’m willing to die on.
Ingredients
- 2 pounds russet potatoes, peeled and cut into chunks
- 5 cloves garlic, peeled
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 cup milk
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Place the potatoes and garlic cloves in a large pot and cover with cold water. Add a generous pinch of salt.
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2Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
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3Drain the potatoes and garlic, then return them to the pot. Let sit for 1-2 minutes to allow excess moisture to evaporate.
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4Add the butter, heavy cream, and milk to the pot. Mash the potatoes and garlic together until smooth and creamy.
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5Season with salt and black pepper to taste. Stir in chopped parsley if desired, and serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310 caloriescal
Protein:
5g proteing
Fat:
14g fatg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
43g carbohydratesg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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