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These creamy Garlic Mashed Potatoes are buttery, fluffy, and packed with mellow garlic flavor, and they come together in just 20 minutes. I make these for every Sunday dinner and holiday table because they go with absolutely everything. They are the easiest, creamiest side dish, perfect next to our homemade shepherd’s pie.
Boiling the garlic right with the potatoes infuses every bite with sweet, mellow garlic flavor.
Garlic Mashed Potatoes Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 239kcal
- 🌶️ Flavor Profile: Creamy, buttery, garlicky, and savory
- ✋ Difficulty: Easy, a quick 20-minute side, like our Parmesan potatoes
Quick Answer
To make garlic mashed potatoes, dice baby yellow potatoes and add them to a pot with a minced garlic clove. Cover with water by a few inches, bring to a boil, then reduce to a simmer and cook for about 15 minutes until the potatoes are fork tender. Drain them well through a fine-mesh strainer and return them to the warm pot. Add butter, whole milk, sour cream, salt, and fresh black pepper, then mash to your desired consistency. Boiling the garlic right with the potatoes gives every bite a sweet, mellow garlic flavor.
Jump to:
- Garlic Mashed Potatoes Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Garlic Mashed Potatoes
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Garlic Mashed Potatoes FAQs
- Other Recommended Side Dish Recipes
- Garlic Mashed Potatoes
Why This Recipe Works
Click to see the technique science
- Ready in 20 minutes. Diced baby potatoes cook fast, so this creamy side is on the table in just 20 minutes.
- Garlic boiled right in. Simmering the garlic with the potatoes mellows it into a sweet, savory flavor in every bite.
- Extra creamy and rich. Butter, whole milk, and sour cream make these mashed potatoes ultra creamy and full of flavor.
- No peeling required. Tender baby yellow potatoes mash up creamy with the skins on, saving you time and adding texture.
- Goes with everything. These are the perfect side for holidays, Sunday dinners, and easy weeknight meals alike.
- Just one pot. The potatoes boil and get mashed in the same pot, so cleanup is quick and easy.
Why You’ll Love This Recipe
- Creamy, buttery potatoes get sweet, mellow garlic flavor in every single bite.
- They come together in just 20 minutes in a single pot with simple ingredients.
- They are the perfect side for any meal, like our Salisbury steak.
Key Ingredients
Just a handful of simple ingredients make the creamiest garlic mashed potatoes.
- Baby yellow potatoes: Naturally buttery and creamy, they mash up smooth with the skins on, no peeling needed.
- Garlic: Simmered right with the potatoes so it turns sweet and mellow instead of sharp.
- Butter: Unsalted butter adds richness and that classic creamy mashed potato flavor.
- Whole milk and sour cream: They make the potatoes extra creamy and tangy, and half and half works too.
- Salt and pepper: Kosher salt and fresh cracked black pepper season everything to perfection.
See recipe card for exact quantities.
Variations and Substitutions
Make these garlic mashed potatoes your own with a few easy swaps.
- Add cheese: Stir in shredded cheddar, Parmesan, or cream cheese for an even richer side.
- Roast the garlic: Use a few cloves of roasted garlic for a deeper, sweeter garlic flavor.
- Make them loaded: Top with bacon, chives, and shredded cheese for loaded mashed potatoes.
- Swap the dairy: Use heavy cream or cream cheese in place of the milk and sour cream for extra decadence.
- Try sweet potatoes: For a different side, make our savory mashed sweet potatoes instead.
How to Make Garlic Mashed Potatoes
- Wash and dice the baby yellow potatoes into half-inch pieces, and mince the garlic clove.
- Add the potatoes and garlic to a medium pot and cover with water by about 3 inches.
- Bring to a boil, reduce to a simmer, and cook for about 15 minutes until the potatoes are fork tender.
- Drain the potatoes well through a fine-mesh strainer and return them to the warm pot.
- Add the butter, whole milk, sour cream, salt, and pepper, then mash to your desired consistency and serve.
Recipe Tips & Tricks
- Cut the potatoes evenly into half-inch pieces so they cook at the same rate and get fork tender together.
- Boil the garlic with the potatoes so it turns sweet and mellow instead of sharp and raw.
- Drain them really well so the mashed potatoes do not turn out watery, then return them to the warm pot.
- Warm your milk and butter for the creamiest results and to keep the potatoes hot.
- Do not over-mash the potatoes, since too much mashing can make them gluey instead of fluffy.
- Leave the skins on the baby potatoes for extra texture and to save time, like we do with our Parmesan potatoes.
Serving Ideas and Suggestions
These garlic mashed potatoes are the ultimate side dish that goes with just about everything. Serve them next to roast chicken, steak, meatloaf, or our Salisbury steak, and spoon any gravy or pan sauce right over the top. They are a holiday-table essential alongside turkey, ham, and warm dinner rolls.
They are perfect for Thanksgiving, Christmas, Easter, and cozy Sunday suppers, and they make a comforting everyday side any night of the week. Pile them high in a serving bowl with an extra pat of butter melting on top for the prettiest presentation.
Store leftover mashed potatoes in an airtight container in the fridge for up to 4 days, reheating gently with a splash of milk to bring back the creamy texture. For another cozy potato side, try our savory mashed sweet potatoes next.
Garlic Mashed Potatoes FAQs
Baby yellow potatoes, like baby Yukon Golds, are ideal because they are naturally buttery and creamy and mash up smooth with the skins on, so there is no peeling required. Russet potatoes also work well and make fluffier mashed potatoes, though you will want to peel them. Avoid waxy red potatoes if you want a smooth texture, since they can turn gluey when mashed.
No, one of the best things about using baby yellow potatoes is that you can leave the skins on. The skins are thin and tender, they add a little rustic texture and extra nutrients, and they save you the time of peeling. Just wash the potatoes well and dice them. If you prefer perfectly smooth mashed potatoes, you can peel them, but it is not necessary.
For extra creamy garlic mashed potatoes, use whole milk or half and half, add a couple tablespoons of sour cream, and do not skimp on the butter. Warming the milk and butter before adding them helps too. You can also add a splash of heavy cream or a spoonful of cream cheese for an even richer, more decadent texture. Just be careful not to over-mash, which can make them gluey.
Yes, these are great for making ahead, especially around the holidays. Prepare the mashed potatoes, let them cool, and store them in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of milk and a pat of butter, stirring until creamy and hot. You can also keep them warm in a slow cooker on low.
Gluey mashed potatoes are usually the result of over-mashing or using too high-starch potatoes worked too hard. Mashing releases starch, and too much mixing turns the potatoes sticky and paste-like. To avoid it, mash just until the potatoes reach your desired consistency and stop, and use a potato masher or ricer instead of an electric mixer, which can easily overwork them.
Yes, mashed potatoes freeze surprisingly well thanks to the butter and dairy, which help keep them creamy. Cool them completely, then store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and reheat gently with a little extra milk and butter, stirring until smooth and hot. They make a convenient make-ahead side for busy holidays.
Need more easy sides? Try our crispy Parmesan potatoes next for another simple, crowd-pleasing potato side.
These mashed potatoes are a must next to a golden roast turkey.
Round out the table with our baked mac and cheese, a creamy from-scratch favorite.
Round out dinner with our crispy sweet potato tots, a healthier veggie side.
Garlic Mashed Potatoes
Ingredients
- 1.5 pounds baby yellow potatoes, or potatoes of your choice washed, cut into 1/2 inch dice
- 1 garlic clove minced
- 4 tablespoons unsalted butter
- 2/3 cup whole milk half and half works too
- 2 tablespoons sour cream
- 1 teaspoon kosher salt
- 5 cracks fresh black pepper
Instructions
- Place potatoes and garlic into a medium size pot. Fill with water, making sure the potatoes are fully submerged with about 3 inches of water on top. Bring to a boil, reduce to a simmer and simmer for 15 minutes.1.5 pounds baby yellow potatoes, or potatoes of your choice
- Strain potatoes through a fine mesh strainer. Add back to the pot. Add the remaining ingredients and mash to the consistency you want.1.5 pounds baby yellow potatoes, or potatoes of your choice
Nutrition
Love This Recipe?
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So glad you love it, thank you!
I love this simple recipe for homemade mashed potatoes. I’ve been using this for probably over a year now, and it’s always been a hit with everyone. Sometimes I like to mix in some parmesan cheese for cheesy garlic mashed potatoes, too!
Homemade mashed potatoes are my favorite, but I always hated how long they took to make! I can’t wait to try this recipe out!
Totally agree, mashed potatoes are the ultimate side dish! Love that you included crock pot directions, too. That’s likely how I’ll be making mine this holiday season 😀