Ingredients
2 lbs Yukon Gold or Russet potatoes, peeled and cubed
4 cloves garlic, peeled
1/2 cup whole milk (or half-and-half)
4 tbsp unsalted butter
3/4 tsp salt (adjust to taste)
1/2 tsp black pepper
Optional: 1/4 cup sour cream or cream cheese (for extra creaminess)
Instructions
Add potatoes and garlic cloves to a large pot and cover with cold salted water.
Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until fork-tender.
Drain well and return potatoes and garlic to the pot.
Warm the milk and butter together until butter is melted.
Mash potatoes with a potato masher or hand mixer, gradually adding the warm milk mixture.
Season with salt and pepper. Stir in sour cream or cream cheese if using.
Taste and adjust seasoning. Serve warm.
Notes
Cooking Tips
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Yukon Gold potatoes give the creamiest texture, while Russets are fluffier.
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Always add warm milk, not cold—it keeps the potatoes smooth.
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Don’t overmix or they can turn gluey. Mash just until creamy.
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For ultra-smooth potatoes, use a potato ricer instead of a masher.
Variations
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Roasted Garlic Mashed Potatoes: Roast a whole head of garlic and mash it in for deeper flavor.
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Cheesy Garlic Mashed Potatoes: Stir in ½ cup shredded Parmesan or cheddar.
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Herb Garlic Mashed Potatoes: Add chopped rosemary, thyme, or chives.
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Dairy-Free: Use olive oil and unsweetened almond or oat milk.
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Loaded Mashed Potatoes: Top with bacon bits, green onions, and sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g