Garlic Mashed Potatoes
Course: SidesCuisine: AmericanDifficulty: easy6
servings10
minutes20
minutesI have made mashed potatoes countless times over the years, and at some point I started adding garlic to see how much it could change a simple side dish.
After a few tries, I realized it makes a big difference. The garlic blends into the potatoes as they’re mashed, giving them a deeper, more flavorful taste without overpowering the creaminess.
Through experience, I’ve found this version works especially well when I want something that feels a little more special than plain mashed potatoes but is still easy enough for a regular weeknight.
It pairs well with almost anything—meat, chicken, or fish—and has become one of those sides I rely on when I want comfort food that still feels a bit elevated without extra effort.
Ingredients
2 lbs potatoes, peeled and cut into chunks
4 cloves garlic, minced
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1/2 tsp black pepper
2 tbsp sour cream (optional)
2 tbsp fresh parsley, chopped (optional)
Directions
- Bring a large pot of salted water to a boil. Add the potatoes and cook for about 15–20 minutes, or until they are fork tender.
- While the potatoes are cooking, sauté the minced garlic in butter over low heat for 1–2 minutes until fragrant. Be careful not to burn it.
- Drain the cooked potatoes and return them to the pot. Mash them using a potato masher until smooth.
- Add the milk, garlic butter mixture, salt, and black pepper. Continue mashing until the potatoes are creamy and well combined.
- Stir in sour cream if using for extra richness. Taste and adjust seasoning if needed.
- Serve warm and garnish with fresh parsley if desired.
Notes
- For extra creamy texture, use heavy cream instead of milk. You can also roast the garlic instead of sautéing for a deeper, sweeter flavor. These mashed potatoes pair perfectly with steak, chicken, or grilled fish and can be stored in an airtight container for up to 3 days.