Garlic Mashed Potatoes are a smooth & buttery, classic side dish. This easy recipe rivals your favorite steakhouse style potatoes and are perfect to serve for the holidays or any dinner.
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Mashed potatoes are one of my favorite side dishes for a good dinner. I often *just* want mashed potatoes.
This particular recipe is steakhouse quality.
They have the perfect buttery and smooth flavor of traditional potatoes with that added burst of garlic flavor that is pure heaven.
- Potatoes – I used russets here. We talk more about which type to use below.
- Water – just enough for boiling potatoes.
- Butter – I like to use salted in most everything even though unsalted in recommended so you can control the salt content.
- Garlic – make sure your garlic is smashed and sliced!
- Salt and pepper – to taste.
- Milk – I use 2% because that’s what we always have on hand.
- Sour cream – sour cream makes these potatoes perfectly creamy!
- Parmesan cheese – the perfect flavor to go with the garlic.
- Chives – top it off with this delicious flavor!
TOOLS FOUND ON AMAZON TO HELP YOU
- Stock pot – this is a great stock pot for cooking potatoes as it is a really good size. I bring this one out for cooking quite often!
- Potato masher – an absolute MUST for mashed potatoes as it makes the process super easy! Using a hand mixer is another option but I usually opt for the masher…because I’m lazy.
- Santoku knife – great for dicing up potatoes easily! I love this knife as it cuts so well.
- Garlic Press – You’ll need a garlic press if you’re using fresh garlic (and you should), but I’ve been known to use a shortcut with minced garlic as well.
HOW TO MAKE GARLIC MASHED POTATOES
STEP ONE: Start by scrubbing and dicing your potatoes, leaving the skins on for added texture. Put them into a large pot of salted water over high heat cooking until tender, stirring occasionally.
STEP TWO: Drain the potatoes to a colander and return the pot to the burner.
STEP THREE: Add a tablespoon of butter and wait for it to melt then add the smashed garlic, cooking for 2 minutes before adding the smashed garlic.
STEP FOUR: Cook for 2 minutes before removing from the heat and adding the potatoes back to the stockpot. Add the remaining butter, salt, pepper, milk, sour cream, cheese, and chives.
STEP FIVE: Use a potato masher to mash up the potatoes. Serve with additional butter, chives, and seasoning, if desired. Enjoy!
WHICH TYPE OF POTATOES SHOULD I USE
For this recipe, I used russet potatoes and they are one of my favorites for mashed potatoes! You can also use red or yellow potatoes, if you prefer.
SHOULD I PEEL THE POTATOES
If you want really smooth potatoes, you should peel them. If you want some added texture (& vitamins!) you can leave the peels on.
HOW TO MAKE THE POTATOES CREAMY
The creaminess of mashed potatoes is in the sour cream! Add just enough milk to provide liquid and the rest of the magic is in the sour cream. I’ve found a 2:1 ratio to work quite well.
WHAT TO SERVE MASHED POTATOES WITH
These recipes are perfect with garlic mashed potatoes:
- Meatloaf Muffins
- Meatloaf with Brown Gravy
- Brown Gravy Recipe
- Crock Pot Mississippi Pot Roast
- Pan Fried Steak
HOW SHOULD I REHEAT THEM
The quickest way is in the microwave for a few minutes with some added milk and sour cream. The BEST way, however is to put them in a baking dish in the oven, adding additional milk and sour cream.
You don’t want to reheat on the stovetop, however, as that will create scorched or gluey textured potatoes.
NEED MORE WAYS TO SERVE POTATOES? TRY THESE:
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Garlic Mashed Potatoes
- 3 pounds russet potatoes scrubbed and diced
- water as needed
- 1/4 cup butter
- 6 cloves garlic smashed and sliced
- salt and pepper to taste
- 1 cup milk I use 2%
- 1/2 cup sour cream
- 1/4 cup Parmesan cheese grated
- 1/4 cup chives diced
- Scrub and dice your potatoes, leaving the skins on for added texture.
- Add the diced potatoes in a large stockpot with salted water.
- Bring the water to a boil over high heat, then reduce the heat to medium and cook until tender; stir occasionally.
- Drain the potatoes with a colander and move the pot back to the heat.
- Add a tablespoon of butter and once it starts melting, add the garlic. Cook for 2 minutes then remove from the heat.
- Add the potatoes back to the stockpot.
- Add the remaining butter, salt, pepper, milk, sour cream, cheese, and chives.
- Use a potato masher to mash up the potatoes and then serve with additional butter, chives, and seasoning, if desired.