I absolutely love making the Best Garlic Mashed Potatoes Recipe whenever I want something that just warms the soul. This classic side dish has such a comforting, creamy texture with garlic flavor that isn’t overpowering but perfectly balanced. Whether it’s for a holiday feast or a cozy weeknight dinner, these mashed potatoes always steal the show.
What makes this recipe special is how adaptable it is—you can easily add your own twist with roasted garlic or horseradish if you want a little zing. I remember the first time I nailed this recipe; my family went crazy for its smooth richness and subtle garlicky punch. Trust me, once you try this Best Garlic Mashed Potatoes Recipe, it’ll become your go-to mash for every occasion!
Why You’ll Love This Recipe
- Ultra Creamy Texture: The combination of sour cream and butter creates the dreamiest, fluffiest mashed potatoes every time.
- Garlic Flavor That’s Just Right: Granulated garlic and optional roasted cloves add a mellow, aromatic garlic taste that guests always ask about.
- Simple and Adaptable: You can easily customize it with horseradish or vegan ingredients without losing the magic.
- Fast and Foolproof: With a quick prep and cook time, you’ll have perfect mashed potatoes even on busy days.
Ingredients You’ll Need
These ingredients come together to build comforting, flavorful mashed potatoes. Using Yukon Gold potatoes makes mashing easier since they’re naturally creamy, but there are a few options you might enjoy too.
- Yukon Gold Potatoes: They have a buttery texture and thin skin that’s perfect for mashing without lumps.
- Sour Cream: It adds tanginess and silkiness, but you can swap for crème fraîche or creamy goat cheese if you like.
- Butter: Real butter is best for richness, but vegan butter works great to keep it dairy-free.
- Kosher Salt: Essential for seasoning the potatoes inside and out.
- Fresh Cracked Pepper: Adds a subtle heat and depth.
- Granulated Garlic: Brings that gentle garlic flavor without the intensity raw garlic sometimes has.
- Optional Roasted Garlic Cloves: For a sweet, mellow garlic boost and gorgeous garnish.
- Optional Horseradish: If you want a little spicy kick, horseradish is a surprisingly perfect addition.
- Chives (Garnish): Fresh chives add color and a mild onion flavor that brightens the dish.
Variations
I love tweaking this recipe based on what I have on hand or the mood I’m in. You should feel free to make it your own—your palate is the best guide! Here are a few ideas that work well for me and my family.
- Roasted Garlic Upgrade: Roasting garlic cloves before mashing adds a sweet, mellow depth that turns these mashed potatoes into something special. I discovered this trick after trying it once, and it instantly made the dish even more memorable.
- Horseradish Kick: Adding a teaspoon or two of prepared horseradish gives a lovely tangy heat that’s perfect for steak dinners or robust meals.
- Vegan Version: Substituting sour cream and butter for vegan alternatives still creates a luscious mash that’s totally satisfying.
- Herb Mix-Ins: Fresh herbs like parsley, thyme, or rosemary stirred in at the end can elevate the flavor beautifully.
How to Make Best Garlic Mashed Potatoes Recipe
Step 1: Prep and Boil Potatoes Until Tender
Start by peeling your Yukon Gold potatoes if you prefer, or just give them a good scrub since their skins are thin and soft. Cut the potatoes in halves or quarters, depending on size—the smaller the pieces, the faster they’ll cook. Place them in a large pot, cover with about 2 inches of cold water, and add 2 teaspoons of kosher salt to season the cooking water.
Bring this to a boil over high heat, then reduce to medium-low and cover. Let the potatoes simmer until they’re tender enough to pierce easily with a fork—usually about 15 minutes. Don’t overcook, or the potatoes may absorb too much water and become gluey.
Step 2: Drain and Reserve Hot Potato Water
Once your potatoes are fork-tender, drain them well but keep about 1 cup of the hot cooking water. This starchy water is key to getting your mashed potatoes ultra-smooth and easily adjustable in texture. I used to forget this step, and adding milk instead didn’t have quite the same silky finish.
Step 3: Mash and Mix the Magic
Return the drained potatoes to the pot while they’re still hot. Add the butter, sour cream, half the reserved potato water, salt, pepper, and granulated garlic. Using a potato masher, mash everything until smooth and fluffy. For an extra light mash, whisk the mixture gently with the masher after mashing.
Adjust the consistency with the remaining potato water, adding it gradually until you get the perfect creamy texture for your taste. If you want to add horseradish or roasted garlic cloves, now’s the time—mash half the cloves in for more garlic flavor and reserve a few whole ones for topping.
Step 4: Final Taste and Serve Warm
Give your mashed potatoes a final taste and adjust the salt and pepper if needed. When you’re ready to serve, stir once more, then garnish with freshly chopped chives, cracked pepper, a drizzle of melted butter, and those roasted garlic cloves if you used them. I find this makes the presentation inviting and adds bursts of flavor with each bite.
Pro Tips for Making Best Garlic Mashed Potatoes Recipe
- Use Warm Ingredients: Adding butter and sour cream while potatoes are hot helps them melt in and create a silky mash without lumps.
- Don’t Overcook Potatoes: I learned that overcooked potatoes soak up too much water, causing a gummy texture—so keep an eye when boiling.
- Save Potato Water: The starchy water blends seamlessly with the potatoes, enhancing fluffiness and consistency better than milk or cream.
- Mash in Batches: Mashing smaller amounts at a time prevents overworking the starch, which can make your mash gluey.
How to Serve Best Garlic Mashed Potatoes Recipe
Garnishes
For me, fresh chives are an absolute must—they add a pop of color and a light onion flavor that cuts through the richness wonderfully. I also love sprinkling cracked black pepper on top for a bit of visual texture and subtle heat. A little extra melted butter drizzled on just before serving feels decadent and makes them shine. And if I made roasted garlic cloves, those are my favorite garnish for a mild roasted garlic bite in every forkful.
Side Dishes
This Best Garlic Mashed Potatoes Recipe pairs so well with roast chicken or turkey—perfect for holiday meals. I also serve it alongside pan-seared steak or grilled salmon for an easy weeknight dinner feel. Vegetables like roasted carrots, green beans, or garlic sautéed spinach round out the plate beautifully. You’ll find it’s that cozy companion that makes every meal feel complete.
Creative Ways to Present
On special occasions, I like to pipe these mashed potatoes into individual ramekins or use a piping bag with a star tip for a fancy swirl effect. Topping with a sprinkle of smoked paprika or crispy fried garlic chips adds a gourmet touch. Sometimes, I even serve them in a warm cast iron skillet right from the oven for a rustic presentation that keeps them extra hot and inviting.
Make Ahead and Storage
Storing Leftovers
I usually store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. When packing them away, adding a little extra butter or sour cream before sealing helps maintain creaminess on reheating. It’s important they cool to room temperature first to prevent condensation making them watery.
Freezing
I’ve frozen mashed potatoes a few times, and it works well if you add extra fat like butter before freezing. Pack them tightly in freezer-safe containers or bags. When thawed, they might be a little drier, so whisk in some warm milk or potato water to bring back that creamy texture.
Reheating
To reheat, I prefer warming mashed potatoes gently on the stove over low heat, stirring frequently and adding a splash of warm water, cream, or milk if needed. Microwave works too—just heat in short bursts and stir in between to avoid cold spots. This way, you keep their fluffy texture instead of ending up with dry, tough mash.
FAQs
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Can I use other types of potatoes for the Best Garlic Mashed Potatoes Recipe?
Absolutely! Yukon Golds are my favorite because they mash creamy without needing peeling, but you can also use red potatoes, white potatoes, or Russets. Just remember that Russets are starchier and might be fluffier but slightly drier, so you may need to adjust the liquid and fat accordingly.
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How do I avoid watery mashed potatoes?
The key is to not overcook your potatoes until they’re falling apart, and to drain them well before mashing. Also, add liquids like hot potato water or cream gradually—you can always add more, but you can’t take it out once it’s too loose.
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Can I make this recipe dairy-free?
Yes! Swap butter for vegan butter or olive oil, and sour cream for plant-based sour cream alternatives. The texture will still be delightfully creamy, and the garlic flavor remains the star.
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Should I peel the potatoes for this recipe?
It’s optional! Yukon Gold potatoes have tender skins that mash up nicely and add nutrients and texture. If you prefer smooth mashed potatoes, feel free to peel them before cooking.
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What’s the difference between granulated garlic and fresh garlic here?
Granulated garlic gives a gentle, even garlic flavor without the sharp bite of raw garlic. Fresh garlic can be stronger and sometimes overpowering. Roasted garlic is a great middle ground with sweetness and mellow flavor if you want to experiment.
Final Thoughts
This Best Garlic Mashed Potatoes Recipe holds a special place in my kitchen because it’s both a trusty weeknight staple and a dish I’m proud to serve when I want to impress family and friends. I love that you can make it as simple or as fancy as you want, and it never disappoints. So, next time you’re craving that perfect creamy mash, I hope you give this recipe a try—you’ll enjoy every buttery, garlicky bite just like I do!
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Best Garlic Mashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Best Garlic Mashed Potatoes recipe features creamy Yukon gold potatoes mashed with sour cream, butter, and flavorful garlic for a rich and comforting side dish. Enhanced with granulated garlic and optional roasted garlic cloves or horseradish, these mashed potatoes are fluffy, savory, and perfect for family dinners or holiday meals.
Ingredients
Potatoes
- 3 lbs Yukon gold potatoes (or other thin-skinned potatoes like red or white potatoes)
Dairy & Fats
- 8 ounces sour cream (or crème fraîche, creamy goat cheese, or vegan sour cream)
- 4 tablespoons butter (or vegan butter)
Seasonings
- 1-2 teaspoons kosher salt
- 1/2 teaspoon fresh cracked pepper
- 2 teaspoons granulated garlic
Optional Additions
- 15-20 whole roasted garlic cloves
- 1-3 teaspoons prepared horseradish, or fresh grated to taste
Garnish
- Chives
- Additional pepper
- More melted butter (optional)
Instructions
- Prepare the Potatoes: Cut the potatoes in half or quarter them if they are larger. Smaller pieces will cook faster, ensuring even tenderness.
- Boil the Potatoes: Place the cut potatoes into a large pot and cover with about 2 inches of water. Add 2 teaspoons of salt. Bring the water to a boil over high heat, then cover and reduce the heat to medium-low. Simmer until the potatoes are fork-tender, approximately 15 minutes depending on their size.
- Drain and Reserve Potato Water: Drain the cooked potatoes well, reserving 1 cup of the hot potato cooking water. If you forget, you can substitute with warm milk later to achieve the desired consistency.
- Mash the Potatoes: Return the drained potatoes to the pot. Add the butter, sour cream, half of the reserved potato water, salt, pepper, and granulated garlic. Using a potato masher, mash the potatoes thoroughly until they become light and fluffy. Whisk with the masher to incorporate air for a smooth texture.
- Adjust Consistency and Flavor: Add more hot potato water gradually to loosen the mash to your preferred consistency, especially if you plan to keep the potatoes warm for a longer time. Taste and adjust salt and pepper as needed. If you want a bit of a kick, stir in horseradish to taste.
- Add Roasted Garlic: If using roasted garlic cloves, mash half of them into the potatoes and stir well. Reserve some whole cloves for garnish for an extra burst of roasted garlic flavor.
- Serve: Before serving, give the mashed potatoes a good stir. Garnish with freshly ground pepper, chopped chives, an optional drizzle of melted butter, and the reserved roasted garlic cloves for a beautiful presentation and enhanced flavor.
Notes
- For creamier mashed potatoes, ensure to mash while the potatoes are hot and add warm potato water or milk gradually.
- You can substitute Yukon gold potatoes with other thin-skinned potatoes like red or white potatoes.
- Optional roasted garlic cloves add a sweet, mellow garlic flavor; to roast garlic, wrap whole garlic bulbs in foil and bake at 400°F (204°C) for about 30-40 minutes until soft.
- Adjust granulated garlic and horseradish amounts based on your preference for garlic intensity and heat.
- To keep mashed potatoes warm without drying, add additional hot potato water and cover the pot tightly.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
