If you’ve ever wanted to make the creamiest, most flavorful mashed potatoes that feel like a warm hug on a plate, then you’re in for a treat with this Garlic Mashed Potatoes Recipe. I absolutely love how this recipe balances the rich, buttery softness of red potatoes with that perfect hint of garlic—trust me, it’s a fan-freaking-tastic side dish you’ll want on repeat.
Why You’ll Love This Recipe
- Simple Ingredients: You likely already have everything in your kitchen, making it easy and convenient.
- Versatile Cooking Methods: Whether you prefer stovetop or Instant Pot, this recipe works beautifully.
- Creamy Texture With a Bit of Chunk: I love leaving a few lumps for texture, and you can too!
- Perfect Garlic Flavor: Adjustable garlic levels allow you to make it as mild or punchy as you like.
Ingredients You’ll Need
Each ingredient in this garlic mashed potatoes recipe works together to create that classic comfort food flavor. Plus, it’s easy to tweak based on what you have or prefer. A quick tip: don’t skip the red potatoes—it’s what gives these mashed potatoes their unique creaminess and beautiful color, especially if you opt not to peel them.
- Red potatoes: I always choose red potatoes for their naturally creamy texture and tender skins, which I often leave on for extra flavor.
- Butter: Essential for richness—don’t skimp here! It helps create that silky mouthfeel we all love.
- Sour cream: Adds a subtle tang and creaminess that elevates these mashed potatoes beyond basic.
- Whole milk: Supports the creaminess without watering down the flavors.
- Minced garlic: Provides fresh, aromatic garlic flavor that wakes up the entire dish.
- Garlic powder: A gentle way to boost garlic intensity without overpowering.
- Salt: The unseen hero that brings out every flavor.
- Black pepper: Adds a mild bite to balance richness.
Variations
I love that this Garlic Mashed Potatoes Recipe is so forgiving, making it easy to customize based on what you have or your mood. After trying a few tweaks, I can confidently say that personalization only enhances the comfort factor!
- Cheesy Twist: Adding shredded sharp cheddar or Parmesan melts beautifully and adds a nutty depth—I tried this for a family dinner and everyone went nuts over it.
- Herb Infusion: Fresh rosemary, chives, or thyme can brighten the flavor. I pop in chives when I want a fresh, spring-ready side.
- Dairy-Free Version: Swap sour cream and milk for coconut or almond milk, plus olive oil instead of butter for a great vegan alternative that still tastes rich.
- Stronger Garlic Kick: For garlic lovers like me, bumping garlic powder up to 2 teaspoons gives a bold garlicky punch without any bitterness.
How to Make Garlic Mashed Potatoes Recipe
Step 1: Prepare and Cook Potatoes
Start by washing your red potatoes. I usually leave the skins on because that’s how my mom made them, and honestly, it adds so much flavor and creaminess (plus nutrients!). If you prefer peeled potatoes, just peel them before cutting. Cut the potatoes into quarters so they cook evenly.
If you’re boiling on the stovetop, cover the potatoes with water about an inch above them, bring it to a boil on high heat, then reduce to medium-high and cook for about 10-12 minutes. You’ll want to check with a fork—the potatoes should be fork-tender, but not mushy.
Or, if you’re like me and love shortcutting with kitchen gadgets, use your Instant Pot. Place a metal rack in the bottom, add a cup of water, then place the cut potatoes on the rack. Pressure cook for 8 minutes, then quick release. It’s fast, hands-off, and perfectly cooked every time.
Step 2: Mash and Mix Your Magic
Drain your cooked potatoes and put them in a large bowl while still hot (this helps everything melt together beautifully). Add the butter, sour cream, whole milk, minced garlic, garlic powder, salt, and freshly cracked black pepper.
I’ve tried several tools, but I love using my hand mixer the most—it’s quick and easy, and I stop mixing as soon as everything is combined to keep some lumps for that great homemade texture. If you prefer, a potato masher works perfectly as well—just don’t overdo it or you’ll get gluey potatoes!
Taste your mashed potatoes and add a little extra salt or pepper if you think it needs it. I always do a quick taste test because every batch of potatoes can want a slightly different touch.
Pro Tips for Making Garlic Mashed Potatoes Recipe
- Keep Potatoes Hot: Mixing while potatoes are still warm helps the butter and sour cream melt in seamlessly.
- Don’t Overmix: I learned the hard way that overmixing creates gluey potatoes rather than fluffy ones, so stop as soon as combined.
- Fresh vs. Powdered Garlic: Using both minced fresh garlic and garlic powder gives a layered, richer garlic flavor.
- Peeling Optional: Leaving skins on saves time and adds color, but peel if you prefer a completely smooth texture.
How to Serve Garlic Mashed Potatoes Recipe
Garnishes
I usually sprinkle freshly chopped parsley or chives on top for a pop of color and mild oniony flavor. Sometimes I add a pat of butter melting right on top just before serving—that little bit of extra richness really brings it home. If you like a bit of crunch, crispy fried shallots or garlic chips make an excellent garnish, too.
Side Dishes
These garlic mashed potatoes are my go-to side for roast chicken, grilled steak, or even a simple vegetable roast. My family goes crazy for them alongside sautéed green beans or roasted Brussels sprouts. For holidays, I like serving them with my famous beef broth brown gravy—so simple and irresistible.
Creative Ways to Present
For a special occasion, I’ve piped the mashed potatoes into decorative swirls using a piping bag fitted with a star tip, then sprinkled paprika and fresh herbs on top. It always impresses guests and looks way fancier than it is. Another trick? Serve garlic mashed potatoes in mini ramekins topped with a Parmesan crisp for a charming individual side dish.
Make Ahead and Storage
Storing Leftovers
Leftover garlic mashed potatoes store really well in an airtight container in the fridge for up to 3 days. I recommend letting them cool completely before sealing—this prevents condensation and sogginess.
Freezing
I’ve frozen leftovers by portioning the mashed potatoes into freezer-safe bags or containers, squeezing out excess air. While texture can slightly change, reheating with a splash of milk and a bit of butter helps restore creaminess. Freezing works great if you want to prep in advance.
Reheating
To reheat, I gently warm garlic mashed potatoes on the stovetop over low heat, stirring often while adding a bit of milk or cream—this keeps them silky and prevents drying out. You can also microwave in short bursts, stirring in between to evenly heat without overcooking.
FAQs
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Can I use other types of potatoes in this Garlic Mashed Potatoes Recipe?
Absolutely! While red potatoes are my favorite for their creaminess and thin skin, Yukon Gold or Russet potatoes can also work well. Just keep in mind that Russets might yield a fluffier mash, and Yukon Golds offer a buttery flavor. Adjust cooking times accordingly.
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How can I make this recipe vegan or dairy-free?
You can swap the butter with vegan margarine or olive oil, sour cream with a plant-based alternative like cashew cream or dairy-free sour cream, and use any dairy-free milk, such as almond or oat milk. The texture and flavor remain deliciously creamy.
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What’s the best way to store leftover mashed potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in portioned, freezer-safe containers. Reheat gently with added milk or butter for best results.
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Can I prepare garlic mashed potatoes ahead of time?
Yes! You can prepare them up to a day in advance, then refrigerate. Reheat gently on the stovetop or microwave, stirring in a splash of milk or cream to refresh the texture before serving.
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How do I avoid gluey mashed potatoes?
The key is not to overmix or overbeat your potatoes. When using a mixer or masher, mix just until combined, leaving a few lumps for texture. Also, use starchy potatoes like Russets carefully, as they can get gluey faster.
Final Thoughts
There’s something so comforting about a perfect batch of garlic mashed potatoes, isn’t there? This Garlic Mashed Potatoes Recipe has been a staple in my kitchen because it’s so easy yet delivers that rich, creamy, garlicky goodness every time. Whether it’s a weeknight dinner or a holiday feast, these potatoes always bring smiles around the table. I can’t wait for you to try it and make it your own family favorite!
Print
Garlic Mashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Garlic Mashed Potatoes recipe combines tender red potatoes with rich butter, creamy sour cream, and a perfect garlic blend for a comforting and flavorful side dish. Suitable for stovetop or Instant Pot cooking methods, this recipe is easy to prepare and yields creamy, slightly chunky mashed potatoes with delicious garlicky notes.
Ingredients
Potatoes
- 3 pounds red potatoes, peeled if desired
Mashed Potato Mix
- 4 tablespoons butter
- 8 ounces sour cream
- ½ cup whole milk
- 1 tablespoon minced garlic
- 1-2 teaspoons garlic powder, to taste
- 1-2 teaspoons salt, to taste
- ¼ teaspoon cracked black pepper, or 1/8 teaspoon ground black pepper
Instructions
- Cook the Potatoes: Choose your preferred method – stovetop or Instant Pot. For stovetop, quarter the potatoes and cover with water in a large pot. Bring to a boil on high heat, then reduce to medium-high and cook for 10-12 minutes until potatoes are fork-tender. Drain and transfer to a large bowl. For Instant Pot, place a metal rack inside, add 1 cup water below, place potatoes on the rack, seal the lid, and pressure cook for 8 minutes. Quick release the pressure, drain and transfer potatoes to a bowl.
- Combine Ingredients: While potatoes are still hot, add butter, sour cream, whole milk, minced garlic, garlic powder, salt, and black pepper in the large bowl with potatoes.
- Mash the Potatoes: Use a potato masher or a hand mixer to gently mash until all ingredients are combined. Do not overmix; the potatoes should remain slightly lumpy for the best texture.
- Adjust Seasoning and Serve: Taste the mashed potatoes and add more salt or pepper if desired. Serve warm as a delicious side dish and enjoy!
Notes
- Red potatoes with skins on create a soft, flavorful texture, but you can peel if preferred.
- Adjust garlic powder between 1 ½ to 2 teaspoons for stronger garlic flavor.
- Try serving with Beef Broth Brown Gravy for an extra savory complement.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 6.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
