Garlic Mashed Potatoes
Creamy Yukon Gold mashed potatoes with whole garlic cloves simmered right in with the potatoes, mashed with warm milk and butter. Serves 6.
Jump to: Ingredients | Instructions | Tips | Questions | Print recipe
Cooking whole garlic cloves along with the potatoes mellows their bite into a sweet, gentle garlic flavor that runs all through the mash. Yukon Gold potatoes give a naturally buttery, creamy texture without turning gluey.
Warm the milk and butter before adding them; cold dairy cools the potatoes and keeps them from absorbing it. These are the natural partner for a steak, a roast or a holiday turkey breast.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 6 cloves garlic, peeled
- 1 tablespoon kosher salt, for the cooking water
- 3/4 cup whole milk, plus more as needed
- 6 tablespoons unsalted butter
- Salt and black pepper to taste
- 2 tablespoons chopped chives (optional)
Instructions
- Start cold. Put the potatoes and garlic in a large pot, cover with cold water by 1 inch and add the tablespoon of salt.
- Simmer. Bring to a boil, then reduce to a steady simmer and cook until a knife slides easily into the potatoes, 15 to 20 minutes.
- Warm the dairy. Meanwhile, heat the milk and butter in a small saucepan until the butter melts. Keep warm.
- Drain and dry. Drain the potatoes and garlic well and return them to the hot pot over low heat for 1 minute to steam off excess water.
- Mash. Mash with a potato masher or press through a ricer. Stir in the warm milk mixture a little at a time until creamy. Do not use a blender or food processor, which makes potatoes gluey.
- Season and serve. Season with salt and pepper, add more warm milk if needed, and top with chives.
Tips
- Starting the potatoes in cold water helps them cook evenly from outside to center.
- For roasted garlic flavor, mash in a head of roasted garlic instead of boiled cloves.
- Keep mashed potatoes warm in a covered bowl set over a pot of barely simmering water for up to an hour.
Questions about this recipe
- What are the best potatoes for mashed potatoes?
- Yukon Golds are creamy and buttery. Russets make fluffier mashed potatoes but absorb more butter and milk.
- Why are my mashed potatoes gluey?
- They were overworked, usually in a blender or food processor. Use a masher or ricer and mix just until smooth.
- Can I make mashed potatoes ahead?
- Yes. Refrigerate them for up to 2 days and reheat covered in a 350°F oven or on the stove with extra warm milk.
More side dish recipes
All side dish recipes | All recipes | Cooking guide and safe temperatures