Garlic Mashed Potatoes – A Couple Cooks


Calling all garlic lovers! This garlic mashed potatoes recipe is ultra creamy and so full of flavor, no one can resist it.

Garlic mashed potatoes

There are mashed potatoes, and then there are garlic mashed potatoes. These creamy, dreamy mashed potatoes are infused with an irresistible aroma of garlic. Mixed with creamy Yukon gold potatoes and a bit of sour cream, and it’s truly something magical. This went over so well in our house, we’re not just saving it for holidays like Thanksgiving. Make this garlic mashed potatoes recipe any time of the year (your family will thank you!).

Looking for more ideas? Try our best mashed potatoes or horseradish mashed potatoes!

Type of potatoes for garlic mashed potatoes

Does the type of potato matter in a garlic mashed potato recipe? Yes! The preference here is Yukon gold potatoes, also labeled as yellow potatoes. Why? It all comes down to the texture. Here’s why to opt for Yukon gold:

  • Russet potatoes can taste quite bland and flat. Russet potatoes have a fluffy texture but it can be a little mealy. The overall flavor is also a little bland.
  • Yukon gold potatoes have a buttery texture and rich flavor! The yellow flesh of a Yukon gold potato is more robust, and the buttery flavor and texture are the perfect fit with roasted garlic.
Garlic mashed potatoes recipe

Peel the potatoes, or go chunky with skins

Here’s the thing: here at A Couple Cooks we love a chunky mashed potato recipe. We’ve never been obsessed with completely smooth, fluffy puree. To us, that’s boring!

If you want to go completely silky smooth, you can peel the potatoes here. But want to really make them interesting? Leave on the potato skins. That’s right, you know like restaurant mashed potatoes that have loads of garlic and potato skins? It makes them even more delicious: and much of the nutrients in potatoes are in the skins.

Best method: use fresh garlic!

Some garlic mashed potato recipes use roasted garlic. But honestly, that won’t get you the best garlic flavor! Roasted garlic is good, but it mellows the flavor almost too much. Don’t get us wrong: we love a good head of roasted garlic. But it’s just not the same as eating a pile of garlicky pasta from your favorite Italian restaurant! And yes, with this recipe you’ll run the risk of a bit of garlic breath.

For fresh garlic mashed potatoes, here’s what to do instead:

  • Mince 4 cloves garlic.
  • Melt 4 tablespoons butter. Add the garlic and sauté for 1 to 2 minutes, until fragrant but not browned. You can do this while the potatoes are steaming in the pot.
  • Add the milk to the warm butter and garlic, to allow it to warm up to temperature.
  • Add the potatoes and sour cream, and mash!

It’s that simple! This variation on the garlic mashed potatoes recipe is beautifully pungent, and it has more of an Italian-style vibe than using roasted garlic. No need to waste an hour on that: spread it on a piece of crusty bread instead.

Roasted garlic mashed potatoes

Ways to serve garlic mashed potatoes

This garlic mashed potatoes recipe is perfect with a little butter on top! But of course it’s even better with a little gravy, or the optional Parmesan cheese stirred in. Here are some options we’d recommend:

mashed potatoes

More garlic recipes

Garlic is the most used ingredient in our kitchen! Here are a few more great garlic recipes where this pungent allium is the star:

This garlic mashed potatoes recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, go to Vegan Mashed Potatoes.


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Calling all garlic lovers! This garlic mashed potatoes recipe is ultra creamy and so full of flavor, no one can resist it.

  • 2 pounds Yukon gold potatoes (aka yellow potatoes)
  • 4 tablespoons salted butter
  • 4 garlic cloves, finely minced
  • ⅓ cup milk
  • ¼ cup sour cream
  • ½ teaspoon kosher salt, plus more for boiling
  • Fresh chives, for garnish

  1. Wash and roughly chop the potatoes into even 1-inch chunks (peel or leave them unpeeled if you don’t mind the texture of skins). Try to make the chunks as even as possible.
  2. Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in ½ tablespoon kosher salt. Bring to a boil.
  3. Once boiling, cook until they are very tender, about 10 to 15 minutes (pierce a piece of potato with a fork to assess doneness). Drain and allow to steam while sautéing the garlic in Step 4.
  4. When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat and pour in the milk, stir for 15 seconds to warm the milk. Then add the potatoes back to the pot.
  5. Mash the potatoes with a masher. Add the sour cream and the kosher salt and mash more until a creamy texture forms. Taste and add a pinch or two more of salt if desired until the flavor pops. 
  6. Optional: For the creamiest mashed potatoes, transfer to a stand mixer. Add the whisk attachment and whip on low speed for 1 to 2 minutes, until fluffy (take care not to over whip or the potatoes will become too thick and gluey).
  7. Serve immediately garnished with chopped fresh chives, if desired. Leftovers store up to 4 days refrigerated (or make them into mashed potato pancakes or potato waffles!).

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Garlic mashed potatoes, garlic mashed potatoes recipe


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