Garlic Mashed Potatoes

Creamy garlic mashed potatoes, made with buttery Yukon Gold potatoes, roasted garlic, milk and butter. Smooth, rich, and full of savory, garlicky flavor.

Servings Servings

Cuisine Cajun, Creole

Course Side Dish

Calories 306

Prep Time 15

Cook Time 20

Total Time 35

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.

Notes

Read my article Garlic Mashed Potatoes for more detailed step-by-step instructions with photos, more Tips, as well as serving and leftover suggestions.

Check out my article, Roasted Garlic, for instructions on roasting garlic.

Leftovers can be held in an airtight container in the fridge for 2 to 3 days and the freezer for up to 3 months. Defrost in the fridge overnight. Reheat on the stovetop or microwave. You may need to add a little milk and butter if the leftover potatoes have become too thick.

Substitute Russet or White Potatoes for the Yukon Golds.

Nutrition