Garlic Mashed Potatoes
Creamy garlic mashed potatoes made with Yukon Gold potatoes, fresh garlic, and butter. Perfect side dish ready in 35 minutes with rich garlic flavor.
Equipment
- knife
- cutting board
- large pot
- measuring spoons
- measuring cups
- small saucepan
- colander
- potato masher
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
- 6 cloves garlic finely minced
- 1/2 cup unsalted butter softened, divided
- 3/4 cup whole milk warmed
- 1 tsp kosher salt plus more to taste
- 1/4 tsp black pepper freshly ground, plus more to taste
Instructions
- Peel the 2 pounds of Yukon Gold potatoes and cut them into uniform 1 1/2-inch chunks. This ensures they cook evenly. Place the cut potatoes into a large pot and cover them with cold water by about 1 inch. Add 1 teaspoon of kosher salt to the water.
- Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are very tender when pierced easily with a fork, about 15 to 20 minutes. While the potatoes cook, proceed to the next step to prepare the garlic.
- In a small saucepan or skillet, melt 2 tablespoons of the softened unsalted butter over medium-low heat. Add the 6 cloves of finely minced garlic and cook gently for 1 to 2 minutes, stirring frequently, until the garlic is fragrant and lightly golden, being careful not to let it brown or burn. Remove from heat and set aside.
- Once the potatoes are tender, carefully drain them very well in a colander. Return the hot, drained potatoes to the empty pot they were cooked in. Allow them to sit for a minute or two to steam off any residual moisture, which helps prevent watery mashed potatoes.
- Add the remaining 6 tablespoons of softened unsalted butter, the warmed 3/4 cup whole milk, and the sautéed garlic to the hot potatoes. Using a sturdy potato masher, mash the potatoes until they are smooth and creamy, with no large lumps remaining. Alternatively, use a ricer for an even silkier texture.
- Stir in 1/4 teaspoon of freshly ground black pepper. Taste the mashed potatoes and add more kosher salt or black pepper as needed until the seasoning is just right. Serve immediately while hot as a perfect side dish.
Notes
Use a ricer for an even silkier texture. Be careful not to burn the garlic when sautéing.