Here’s a creamy, flavorful garlic mashed potatoes recipe that’s simple and restaurant-worthy.
🧄 Creamy Garlic Mashed Potatoes
Ingredients (Serves 4–6)
- 2 lbs (about 1 kg) potatoes (Yukon Gold or Russet)
- 4–6 cloves garlic, peeled
- 4 tbsp butter
- ½–¾ cup warm milk or heavy cream
- Salt, to taste
- Black pepper, to taste
- Optional: 2 tbsp sour cream or cream cheese (extra richness)
- Optional garnish: chopped parsley
Instructions
- Prep the potatoes
- Peel (optional for Yukon Gold) and cut into evenly sized chunks.
- Boil
- Place potatoes and garlic cloves in a large pot.
- Cover with cold salted water.
- Bring to a boil, then simmer 15–20 minutes until fork-tender.
- Drain & steam dry
- Drain well.
- Let them sit in the pot for 2–3 minutes to release excess moisture.
- Mash
- Mash potatoes and softened garlic together.
- Add butter first and mix until melted.
- Slowly add warm milk or cream until smooth and fluffy.
- Season
- Add salt and pepper to taste.
- Stir in sour cream or cream cheese if using.
- Serve
- Top with extra butter and parsley if desired.
🔥 Extra Flavor Upgrade (Roasted Garlic Version)
Instead of boiling garlic, roast a whole garlic head:
- Cut the top off, drizzle with olive oil.
- Wrap in foil and bake at 400°F (200°C) for 35–40 minutes.
- Squeeze soft roasted garlic into mashed potatoes.
This gives a sweeter, deeper garlic flavor.
If you’d like, I can also give you:
- Extra fluffy version
- Ultra-creamy steakhouse style
- Dairy-free option
- Make-ahead holiday version
Just tell me what you’re going for 😊
