These garlic mashed potatoes are the weeknight side: Yukon Golds, butter, warm milk, and garlic that is cooked, not raw-sharp. They are not a casserole and not a dessert leftover from the old Flavors imports. Serve them next to honey garlic chicken or the no-peek casserole — this page is only the mash.
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Garlic Mashed Potatoes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Creamy garlic mashed potatoes with Yukon Golds, butter, and warm milk. From Olivia at Flavors.
Ingredients
- 2 1/2 pounds (1.1kg) Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 4 garlic cloves, peeled
- 1 tablespoon kosher salt, for the pot, plus more to taste
- 6 tablespoons (85g) unsalted butter
- 3/4 cup (180ml) whole milk, warmed
- 1/4 cup (60g) sour cream
- 1/2 teaspoon black pepper
Instructions
- Put the potatoes and garlic in a large pot. Cover with cold water by 1 inch. Add the tablespoon of salt. Bring to a boil and cook 15 to 18 minutes until a knife slides through.
- Drain well. Return the pot to low heat for 1 minute to dry the potatoes. Mash the potatoes and garlic until mostly smooth.
- Add the butter and stir until melted. Pour in the warm milk and sour cream. Mash to the texture you want. Season with pepper and more salt.
- Serve immediately, or hold in a warm bowl covered up to 30 minutes. Loosen with a splash of milk if they tighten.
Notes
Yukon Golds stay creamy. Russets are fluffier and can turn gluey if you beat them. Warm dairy matters — cold milk cools the pot and makes lumps harder to work out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Boil
- Cuisine: American
A side, not a bake
Cabbage casserole and green bean casserole are baked dishes. This is boiled and mashed. Keep the holiday sides on separate URLs.
Substitutions
Half-and-half can replace milk. Roasted garlic (a whole head, squeezed) is milder than boiled cloves. Skip sour cream and add 2 extra tablespoons butter if needed.
Mistakes to avoid
Do not use a blender. Do not add cold milk. Do not start the potatoes in already-boiling water — they cook unevenly.
Storage
Refrigerate up to 3 days. Reheat with a splash of milk over low heat. Freezing is possible but the texture suffers.
Nutrition (estimated)
About 280 calories per serving. Estimate only, not a lab test.
FAQ
Can I make mashed potatoes ahead?
Yes, up to a day. Reheat with extra warm milk so they loosen.
Why are my potatoes gluey?
They were overworked in a mixer or food processor. Mash by hand.
Do I have to peel them?
Peel for this creamy style. Leave skins on for a rustic mash and say so at the table.
What should I serve them with?
Lemon sheet-pan chicken, Tuscan chicken, or a holiday roast. They are a side, not a main.