Creamy Garlic Mashed Potatoes

Perfectly easy and classic creamy Garlic Mashed Potatoes made with red bliss potatoes, garlic, milk and butter in just 30 minutes. The perfect side dish for any occasion.

Mashed potatoes are a regular indulgence around here including Ultimate Loaded Mashed Potatoes and Slow Cooker Mashed Potatoes.

Today’s goal is to make you crave these mashed potatoes until you get to your kitchen to make them. I may or may not be currently eating them by the spoonful while writing this delicious post.

Garlic Mashed Red Potatoes in Pot
 Garlic Mashed Potato Recipe

Garlic Mashed Potatoes are my favorite side dishes to make for the holidays. But let me tell you why, they are EASY and they feed a huge crowd. Plus you get to be a magician with the garlic. I have friends who (mind you we were in college and our phones had no internet) tried to make garlic mashed potatoes for our annual friendsgiving meal.

Well, yeah. There was no one there to mention that you don’t just add in raw chopped garlic to the cooked potatoes. Or that you don’t just add in garlic salt or powder (all failed experiments, but still fully eaten). One day while watching Ina Garten I watched her crush the garlic under her palm. Just enough to break it apart really, then she added it to the water with the potatoes.

Can you boil potatoes with garlic? YES, you can and should boil the garlic with the potatoes as they will both become tender at the same time!

What to serve with garlic mashed potatoes?

Scoop of Garlic Mashed Potatoes

How to make Garlic Mashed Potatoes:

Another important note about mashed potatoes, start with cold water! No need to be fussy, fill with water above the level of the potatoes, bring to a boil then lower to a simmer. Now, with those cloves of garlic simmering away in here you’re doing three things:

  1. Flavoring the potato chunks with the garlic.
  2. Mellowing out the flavor of the garlic.
  3. Softening the garlic cloves so they can be fully and easily smashed.

This one trick will make you the hit of your dinner party. Your guests will enjoy a creamy, mellow garlic flavor without any little chunks of garlic or grainy texture from the powdered variety.

Roasted Garlic Mashed Potatoes:

Something important if you’re making a roasted garlic mashed potato recipe is that your garlic shouldn’t be boiled as the flavors are already muted from the roasting, you don’t want to wash away all the flavor and garlic as the boiling water would disintegrate it. Instead, make the roasted garlic into a paste as best you can before adding it to the drained and cooked potato chunks along with the butter, milk, salt and pepper.

You can even make these into Garlic Parmesan Mashed Potatoes by adding in some shaved parmesan. I wouldn’t add in the grated kind you find in a shaker as it will give a gritty texture to your mashed potatoes.

Want to mix things up? Swap out milk for heavy cream (richer but ….richer in calories too!), add in some cream cheese or sour cream if you want it tangier and a little creamier. Add in more cheese and of different varieties.

How many potatoes do you use per person for mashed potatoes?

Potatoes are heavier than they look, so account for half a pound of raw potatoes per person/serving when considering how much mashed potatoes you have to make. As a general rule bags of red potatoes are sold in 3lb. packages while russet potatoes are sold in 5 and 10 pound bags. Remember red potatoes won’t be peeled so you don’t lose the weight of the potatoes while russet potatoes will lose at least 5-10% of their weight in preparations.

Looking for more easy potato side dish recipes?

Easy Garlic Mashed Potatoes

Pin this recipe now to remember it later

Pin Recipe

Garlic Mashed Potatoes

Perfectly easy and classic creamy Garlic Mashed Potatoes made with red bliss potatoes, garlic, milk and butter in just 30 minutes. The perfect side dish for any occasion.
Yield 6 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 pounds red potatoes
  • 3 cloves garlic
  • 4 tablespoons unsalted butter
  • 1/2 cups whole milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • Scrub the potatoes (do not peel them) clean and cut them into quarters.
  • Crush the garlic by putting it on a cutting board and either using a heavy plate or the flat of your knife and crushing with your palm.
  • Place the potatoes and garlic into a large stockpot, covered with water by about two inches.
  • Bring to a boil, then reduce to a simmer for 20-25 minutes or until fork tender.
  • Drain the water very well, then add in the butter, milk, salt and pepper.
  • Mash well with a potato masher until creamy, about 3-5 minutes.

Nutrition

Calories: 241kcal | Carbohydrates: 38g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 438mg | Potassium: 1065mg | Fiber: 4g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 2mg
Keyword: Creamy Garlic Mashed Potatoes
Creamy Garlic Red Mashed Potatoes
Red Mashed Potatoes with Garlic

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Are there chives in the mashed potatoes? I didn’t see it in the recipe. Also do you have to heat the milk, butter and cheese or can I mix it in the potatoes cold?

    1. I didn’t add chives but that sounds delicious. The bit of green you see is just a garnish of parsley (really only needed for photos). Also, no need to heat the other ingredients. It’ll warm up when mixed with the potatoes. Enjoy!

  2. DO I leave the crushed garlic with the boiled potatoes or remove it before adding the butter, milk, s&p?

    Thanks!

  3. After mashing, do you not bake in the oven? Did I miss those instructions? If so, how long and at what temperature? Thanks.

  4. I’m confused with this yummy recipe.
    Hoping someone can help me. It states don’t boil the garlic as it takes out the flavour. Then is says to make the garlic a creamy mixture, then add it to the cooked red potatoes. I’m confused. I’m allergic to garlic so I don’t eat it and have never used it in any of the dishes I will be eating. This recipe looks like a great dish for a potluck. Thank u

    1. Hi Sue, I mentioned not boiling the garlic if you are using roasted garlic cloves that are already cooked. When using raw cloves that you’ve smashed you absolutely want to boil them. 🙂