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The Best Creamy Garlic Mashed Potatoes Recipe

A serving of fluffy mashed potatoes topped with melted butter and dried herbs on a white plate.
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You will make velvety, lump-free mashed potatoes with rich garlic butter flavor. This recipe delivers restaurant-style texture perfect for any dinner or holiday meal.

Ingredients

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  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk, warmed
  • 8 tablespoons unsalted butter, cut into pieces
  • 4 cloves garlic, minced
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1/4 cup sour cream (optional, for extra tang)

Instructions

  1. Place the peeled and quartered potatoes in a large pot. Cover the potatoes with cold water by about one inch. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. While the potatoes cook, melt the butter in a small skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown. Remove from heat.
  4. Drain the potatoes completely in a colander. Return the drained potatoes to the hot, empty pot.
  5. Let the potatoes sit in the hot pot for 2 minutes to allow excess moisture to steam off. This step helps prevent watery mashed potatoes.
  6. Add the warm milk, butter-garlic mixture, salt, and pepper to the potatoes.
  7. Use a potato masher or a ricer to mash the potatoes until they are mostly smooth. If you prefer a smoother texture, use a hand mixer on low speed briefly, or stir in the sour cream now. Avoid overmixing, which can make them gluey.
  8. Taste and adjust salt and pepper as needed before serving immediately.

Notes

  • For the creamiest result, use Yukon Gold potatoes; they have less starch than Russets and yield a naturally smoother mash.
  • Always warm your milk and butter before adding them to the potatoes. Cold dairy lowers the temperature and results in a gummy texture.
  • If you want restaurant-style mashed potatoes, use a potato ricer instead of a masher for the finest, lump-free texture.

Nutrition

Find it online: https://frostedfancies.com/creamy-garlic-mashed-potatoes-recipe/