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–+ servings

How to Make Your Garlic Mashed Potatoes from Scratch

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Learn how to make garlic mashed potatoes from scratch with this easy homemade mashed potato recipe. Perfectly creamy and full of flavor!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Dinner, lunch, Side Dish
Cuisine: American, British, French
Ingredients Method Notes

Ingredients
  

  • Russet or Yukon Gold potatoes (2 pounds): Russets give the fluffiest texture; Yukon Golds bring a naturally buttery taste and creaminess.
  • Garlic (6–8 cloves): Use more or less depending on how garlicky you like it.
  • Unsalted butter (6–8 tablespoons): Adjust to richness preference; more butter equals silkier mash.
  • Heavy cream (3/4–1 cup): Swap part or all with whole milk or half-and-half for a lighter result.
  • Salt (1–1 1/2 teaspoons), plus more to taste: Salting the water matters, too.
  • Freshly ground black pepper: For balance and warmth.
  • Optional add-ins: Sour cream (2–3 tablespoons), cream cheese (2 ounces), chives, or grated Parmesan.

Method
 

  1. Select Russet potatoes for a fluffy texture or Yukon Gold for a creamy result, then peel and cut them into uniform 1.5-inch chunks.
  2. Place the potato chunks in a large pot, cover them with one inch of cold water, and add 1 to 2 tablespoons of salt.
  3. Bring the water to a gentle boil, reduce to a simmer, and cook for 12 to 18 minutes until fork-tender, ensuring the potatoes do not fall apart.
  4. Simmer peeled garlic cloves in cream over low heat for 8 to 10 minutes until soft and fragrant, keeping the liquid hot but not boiling.
  5. Melt the butter into the warm garlic-cream mixture and maintain it on the lowest heat setting.
  6. Drain the potatoes thoroughly and return them to the hot pot over low heat for 1 to 2 minutes, shaking gently to evaporate excess moisture.
  7. Mash the potatoes while hot using a ricer for a silky texture or a masher for a rustic finish, avoiding food processors or blenders.
  8. Gradually incorporate the warm garlic-cream mixture into the potatoes until the desired consistency is reached, stopping as soon as the mash is smooth.
  9. Season with salt and pepper to taste, optionally folding in sour cream or cream cheese for extra richness and garnishing with chives.
  10. Serve hot, or keep warm over low heat or in a covered oven, using a double boiler if holding for more than 30 minutes.

Notes

Potato Selection: I often use a mix of both Russet and Yukon Gold potatoes because I love the way the fluffiness of the Russets blends with the natural buttery richness of the Yukons.