There are two things I want plenty of in my Garlic Mashed Potatoes: garlic and butter! Sweet Daddy D's Garlic Mashed Potatoes recipe delivers! It's easy, no-angst, and packed full of flavor. These simple instructions are perfect for the home cook and will leave you rubbing your tummy in satisfaction.
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Tips for Great Garlic Mashed Potatoes
Great Garlic Mashed Potatoes are all about balance and technique: a balance of creamy, garlicky flavor with the right texture. When you achieve that, Garlic Mashed Potatoes are truly irresistible!
- Choose a potato that will have a creamy texture when mashed. Higher starch content will do this, so Yukon Golds are my first choice, but Russets are also good for this recipe.
- Don't overcook or undercook the potatoes. Cook them in boiling salt water until they are fork-tender, but not falling apart or mushy. They should be soft enough to mash smoothly.
- Use roasted garlic for a sweeter, mellow flavor. The caramelized garlic will add a depth of flavor that is more mellow than raw garlic.
- Additionally, boil raw garlic with the potatoes to provide a subtle, background garlicky flavor.
- A mixture of butter and whole milk provides richness. The milk will be absorbed better for a smoother consistency if it is warmed before adding it to the cooked potatoes.
- Other dairy options are heavy cream, half-n-half, sour cream, and a couple of tablespoons of cream cheese.
- The texture is very important in mashed potatoes. To get a smooth texture with a little chunkiness, I use a potato masher like this one. I think using a ricer or a hand mixer will eliminate all lumps, but produce a gluey texture which is not optional.
- The basic seasonings of Kosher Salt and Black or White Pepper are essential, but you can shake things up a bit with your favorite herbs, or Creole seasoning.
- Freshly chopped parsley, chives, or green onions (green parts) add a fresh bright crunch.
- Don't forget to finish with more butter!
Here's What You Need
A complete list of ingredients with quantities can be found on the printable recipe card at the end of this article.
Ingredient Notes
- Potatoes: I like to use Yukon Golds for mashed potatoes. These are all-purpose potatoes that balance starchy and waxy characteristics. White and Russet potatoes are good substitutes, but if all you can get are Red Potatoes, this recipe will still be good.
- Garlic: I use raw and roasted garlic in this recipe to provide the sharp garlic taste in the background and the creamy flavor of roasted garlic in the foreground. If you don't have roasted garlic, you can increase the amount of fresh garlic you boil with the potatoes and/or add a couple of tablespoons of granulated garlic while mashing.
- Dairy: Butter and Whole Milk are a good combination to make a creamy mashed potato. I don't recommend Low Fat or 2% Milk, because I want the higher fat content of Whole Milk. You can substitute Heavy Cream or Half-and-Half for Whole Milk, or blend the cream and milk.
- Black Pepper: White pepper works well in these Garlic Mashed Potatoes, but I find that black pepper is the perfect companion seasoning with potatoes.
- Salt: I use salted butter in this recipe. If you substitute unsalted butter, you may consider increasing the kosher salt.
- Optional Ingredients: Creole seasoning or herbs such as chives, fresh parsley, fresh or dry rosemary, and fresh or dry thyme can be added to enhance the flavor profile.
Cookware
If you boil the potatoes and garlic in a Dutch oven, you can also use it to mash the potatoes. I like a potato masher like this one because it creates a perfect consistency while leaving a few small lumps. Hand mixers or ricers are popular and work well, but they make the mashed potatoes smoother than I like. The only other things you will need are your normal prep bowls and measuring cups, but I never make mashed potatoes without this spoon-spatula (or spoon-ula, as I call it), and don't forget a vegetable peeler!
Hints and Tips (FAQ)
Yes, you can make these a day or two in advance. Refrigerate them in an airtight container. When you're ready to serve, reheat them on the stove, adding more whole milk and butter until the consistency you like returns.
Warm dairy is absorbed faster and easier than cold dairy. The milk does not need to be hot, so a minute in the microwave is good. You can also melt the butter before adding it for the same reason, but I rarely do that.
Here's What You Do
First...you have a beer. Not many things are simpler to cook than mashed potatoes, but even this recipe is easier and more enjoyable to cook when you are prepared. That starts with reading the complete recipe as you sip a beer. Now that you're relaxed and know what you need and what you will do with each ingredient, the next thing is to perform your mise en place. Once all the ingredients are prepared, most of the work is done and all you have to do is assemble the recipe.
Mise en Place
Prepare each ingredient needed in the recipe, then lay them out for easy access while cooking.
- Peel and cut the potatoes into approximately 1-inch cubes. Peel, trim, and smash (lightly) the raw garlic cloves. Mash the roasted garlic into a paste. Cube the butter (1 tablespoon size) and measure the remaining ingredients.
To Roast Garlic:
For in-depth, step-by-step instructions with pictures, check out my article Roasted Garlic. Here is a brief outline for making Roasted Garlic for this recipe:
- Remove any loose outer skin from the garlic bulb.
- Slice off about ¼ to ½ inch from the stem end of the garlic pod.
- Sprinkle the cut end with olive oil and kosher salt.
- Tightly wrap the seasoned garlic pod in aluminum foil.
- Roast in a preheated 400 degrees Fahrenheit oven for 40 to 45 minutes.
- Allow the garlic pod to cool before unwrapping.
- Squeeze the garlic out of its skin.
Cook the Potatoes and Garlic
What happens in this step? Here we perfectly cook the mashed potatoes and raw garlic and begin mashing them.
- Place the cubed potatoes and whole (smashed) garlic cloves in a Dutch oven.
- Add enough cold water to cover the potatoes, then turn the heat to high.
- Add kosher salt and bring the water to a boil. Boil the potatoes and garlic until the potatoes are fork-tender, which will take around 10 minutes.
- Drain the boiled potatoes and garlic. Using a potato masher, smash the potatoes into small pieces before adding any other ingredients.
Lagniappe Tip: Cook the potatoes until they are fork-tender, but not falling apart or mushy. They should be soft enough to mash smoothly.
Season and Mash the Potatoes
What happens in this step? Now that the potatoes are the right size, seasonings, and dairy are added to complete the transformation.
- Add 4 tablespoons of butter plus the kosher salt and black pepper.
- Continue to mash and stir the potatoes with the butter and seasoning until mixed well.
- Warm the milk in the microwave or stove top, then add about half of it to the mashed potatoes and mix well.
- Smash the roasted garlic into a paste, if you haven't done so, and add it to the mashed potatoes. Mix well with a spoon-spatula and the potato masher.
- Stir the potatoes vigorously with a spoon-spatula to thoroughly combine all the ingredients. Taste the mixture and add more milk, butter, kosher salt, or pepper until you have the texture and flavor you desire. They are ready to serve immediately.
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Serving Suggestions
Garlic Mashed Potatoes are a premium side dish, great with gravy or just plain butter.
If you'd like to elevate your Garlic Mashed Potatoes, here are some ideas:
- Drizzle garlic-infused olive oil on top.
- Add crunchy bacon bits.
- Add cheese to the Garlic Mashed Potatoes, or sprinkle it on top: cheddar, gorgonzola, parmesan, gruyere, or some softened cream cheese stirred into hot potatoes.
- Add a compound butter made with herbs and garlic. Change up the herbs to develop different flavor profiles.
Garlic Mashed Potatoes are a perfect companion for these great Sweet Daddy D recipes:
Leftover Tips
If stored properly, leftover Garlic Mashed Potatoes will maintain their quality in the fridge for 3 to 4 days and In the freezer for up to 3 months. Let the leftover potatoes cool down before placing them in an airtight container. Make sure to use a freezer-safe container when freezing.
Lagniappe Tip: The moisture content of mashed potatoes will tend to form ice crystals in the freezer. While this may reduce the quality of the potatoes, the fat from the butter and whole milk (dairy) will somewhat buffer this effect on the potatoes.
Defrost frozen Garlic Mashed Potatoes in the fridge overnight.
Reheat potatoes on the stovetop or microwave. You may need to add some milk or butter if the leftovers have gotten too stiff and starchy.
Other great ways to enjoy leftovers:
Garlic Mashed Potato Gratin or Casserole: To the leftover Garlic Mashed Potatoes, add green onions, Creole seasoning, cheddar cheese, more butter, and sour cream or milk. Put all in a baking dish and top with more cheese and bacon bits. Bake at 350 degrees Fahrenheit until it is browned on top.
Garlic Mashed Potato Soup: Saute yellow onions in butter until clear before adding the leftover Garlic Mashed Potatoes. When warmed, add some milk and chicken stock until you have the thickness you like. Season the soup with your favorite herbs, more butter, and your favorite cheese. Serve garnished with Cheddar Cheese and bacon bits.
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Recipe
Garlic Mashed Potatoes
Here's What You Need
- 8 cups Yukon Gold Potatoes Cubed, about 3 pounds
- 3 whole garlic cloves slightly crushed
- 1 cup whole milk
- 8 tablespoon butter
- 2 tablespoons roasted garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Here's What You Do
- Peel and cube the potatoes. Peel, trim, and smash (lightly) the garlic cloves. Stir roasted garlic into a paste. Measure the remaining ingredients.
- Place the cubed potatoes and whole garlic cloves in cold salted water. Boil until the potatoes are fork-tender, about 10 minutes.
- Drain the boiled potatoes and garlic; mash them with a potato masher.
- Add 4 tablespoons of butter, kosher salt and black pepper. Mix thoroughly and continue to mash.
- Warm the milk in the microwave or stovetop; add about half of the milk to the mashed potatoes and mix well.
- Add the roasted garlic paste to the mashed potatoes. Mix well with a spatula and the potato masher.
- Add more milk along with kosher salt and black pepper if needed to get the consistency you want.
- Add the remaining butter. Taste for seasoning and adjust if needed.
- Stir vigorously and serve.
Recipe Notes
Nutrition Estimate
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Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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