Creamy Garlic Mashed Potatoes Worth Fighting Over

There's something about a bowl of perfectly creamy garlic mashed potatoes that makes everything feel right in the world. Maybe it's the buttery steam rising up to meet your face, or the way that roasted garlic flavor wraps around every fluffy bite. Whatever it is, these garlic mashed potatoes have become my secret weapon for turning ordinary weeknight dinners into something special—and trust me, they're easier than you think.

I'll be honest: mashed potatoes used to intimidate me. I'd end up with gluey clumps or bland, watery messes. But once I cracked the code (spoiler: it's all about the garlic-infused milk), everything changed. Now this recipe is my go-to whenever I need comfort food that actually delivers.

Jump To Recipe

• Why You'll Love These Garlic Mashed Potatoes
• What You'll Need
• How to Make Garlic Mashed Potatoes
• Tips for the Creamiest Mashed Potatoes
• Frequently Asked Questions
• Conclusion
• Creamy Garlic Mashed Potatoes Worth Fighting Over

Why You'll Love These Garlic Mashed Potatoes

Let's talk about what makes this recipe different. Instead of mixing raw garlic into your potatoes—which can taste harsh and leave you with garlic breath for days—we're gently simmering whole cloves in milk and butter. This creates the most incredible, mellow garlic flavor that tastes rich without overwhelming your palate.

The technique is forgiving too. Unlike some fussy side dishes that require perfect timing, these mashed potatoes are actually better when you slightly overcook them. Tender potatoes mash smoother, absorb flavors better, and turn out cloudlike every single time. Perfect for those nights when you're juggling three pans and helping with homework simultaneously.

What You'll Need

The beauty of this recipe lies in its simplicity. You probably have most of these ingredients already:

For the garlic milk mixture:

• 6 cloves of garlic
• 1 cup whole or 2% milk
• 8 tablespoons unsalted butter (that's one full stick)
• 1 teaspoon kosher salt

For the potatoes:

• 2½ pounds Yukon Gold or russet potatoes
• 1 tablespoon kosher salt
• Fresh chives for garnish (optional, but they make everything prettier)

I prefer Yukon Golds for their naturally buttery flavor and creamy texture, but russets work beautifully if that's what you've got. No judgment here—we're working with real life, not a cooking show.

How to Make Garlic Mashed Potatoes

Step 1: Infuse that milk with magic

Smash your garlic cloves with the flat side of a knife—it's oddly satisfying and releases all those wonderful oils. Toss them into a small saucepan with your milk, butter, and a teaspoon of salt. Heat everything over low until the butter melts, then remove from heat and cover. This is where the magic happens. While your potatoes cook, that garlic is quietly transforming your milk into liquid gold.

Step 2: Cook the potatoes

Peel and chop your potatoes into rough one-inch chunks. Don't stress about making them perfect—uneven pieces are totally fine. Drop them into a pot, cover with cold water by about an inch, add your tablespoon of salt, and bring everything to a boil. Once boiling, reduce to a simmer and cook for 15 to 20 minutes.

Here's the insider tip: your potatoes are ready when you can easily crush them with tongs. If you're worried about overcooking, don't be. Overcooked potatoes mash better than undercooked ones, which will leave you with lumps no amount of mashing can fix.

Step 3: Bring it all together

Drain those tender potatoes and return them to the pot. Now comes the fun part: strain that gorgeous garlic milk right over your potatoes, pressing on those cloves to squeeze out every drop of flavor. Yes, we're discarding the actual garlic pieces—they've done their job.

Grab your potato masher and go to town until everything looks smooth and combined. The mixture might look loose at first (don't panic!), but the potatoes will absorb that liquid beautifully. The key is to stop once they're smooth—overmixing turns them gummy, and nobody wants that.

Tips for the Creamiest Mashed Potatoes

Temperature matters. Make sure both your potatoes and milk mixture are hot when you combine them. Cold liquid hitting hot potatoes can make them seize up and turn gluey.

Don't skimp on the butter. I know a whole stick sounds like a lot, but it's what gives these potatoes that restaurant-quality richness. You're feeding your family, not counting calories on Thanksgiving.

Choose the right tool. A potato masher gives you the best texture. Food processors and blenders overwork the starches and create a paste-like consistency that's closer to wallpaper glue than dinner.

Make them ahead. These reheat surprisingly well. Store in an airtight container in the fridge for up to three days, then reheat gently with a splash of milk.

Frequently Asked Questions

Conclusion

These garlic mashed potatoes have saved more weeknight dinners than I can count. They turn simple roasted chicken into a feast and make Monday feel a little less Monday-ish. The best part? Watching my family fight over the last scoop. I usually make a double batch now—it's just easier that way. I hope these become your new favorite side dish too.

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