Garlic Mashed Potatoes Recipe (VIDEO)
Creamy Garlic Mashed Potatoes are the ultimate side dish for Thanksgiving dinner, paired with Roast Turkey and Gravy. The addition of garlic and sour cream makes this one of the tastiest mashed potato recipes we’ve tried.
Watch the video tutorial and get Natasha’s favorite recipe for Garlic Mashed Potatoes. P.S. They reheat really well in case you wanted some make-ahead ideas for the holidays.
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Does this meal sound good to you: buttered Steak, with garlic mashed potatoes, Roasted Asparagus, and for dessert, Tiramisu? There are so many ways to pair this amazing side dish. It’s simple enough for dinner tonight and it’s definitely holiday-worthy.
Garlic Mashed Potatoes Video
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Ingredients for Garlic Mashed Potatoes
- Yukon potatoes – a creamy and naturally buttery potato (use 4 lbs which is about 10-12 medium potatoes)
- Milk – we use whole milk, but any milk fat will work
- Garlic – peel and coarsely smash with the side of your knife. You want the pieces to be large enough to easily strain out
- Salt – we use fine sea salt and add it at the very end to taste
- Butter – unsalted and softened to incorporate easily (see our tip for how to soften butter in 5 minutes)
- Sour Cream – adds great flavor (optional but very nice)
- Chives – finely chopped to garnish, or use chopped green onion or parsley
How to Make Garlic Mashed Potatoes
- Cook Potatoes – peel and cut potatoes into halves or quarters if larger then rinse in cold water. Note: keep peeled potatoes in water so they don’t discolor. Put potatoes in a pot, cover with cold water and boil 15-18 minutes or until easily pierced.
- Warm the milk – when potatoes are nearly done cooking, in a small saucepan, combine milk and smashed garlic. Heat just until steaming then remove from heat.
- Drain the potatoes and keep them in the same pot to mash.
- Drizzle in hot milk to reach your desired texture. Cut butter into chunks and mash them into the potatoes until well incorporated. Add 1/4 cup sour cream and 1 to 1 1/2 tsp salt or add salt to taste.
- Serve drizzled with melted butter and chopped chives. These are amazing with our Instant Pot Chicken and Gravy.
Tips for the Best Mashed Potatoes
- Rinse potatoes in cold water after they are peeled and sliced to keep them from browning and to remove excess starch.
- Do not overcook potatoes or they will become waterlogged. Cook until easily pierced with a fork. They should not be falling apart.
- Mash right away – potatoes should be mashed while hot so they don’t turn gummy.
Common Questions
You can use any fat content of milk from fat-free to whole milk, or try half and half or whipping cream if you don’t mind the extra calories.
This is a personal preference. I love my standard potato peeler because it feels better in my hand but some people prefer a Y-shaped peeler. My Mother loves to use a pairing knife. Go with whatever is most efficient for you.
There are many different ways to mash potatoes, from a classic potato masher to potato ricer (a ricer will ensure zero lumps in your mashed potatoes), or an electric hand mixer or even a stand mixer with a whisk attachment. It depends on how many potatoes you cook (it’s hard to get a hand mixer into a super deep pot of potatoes).
Make-Ahead
- Prep ahead – you can peel and chop potatoes ahead and keep them submerged in cold water in the refrigerator overnight then cook when ready.
- Keeping the potatoes warm – place your warm mashed potatoes into a buttered slow cooker and set them to the low setting for up to 4 hours, stirring every 4 hours. If potatoes start to get dry, drizzle in some warm milk.
- To re-heat – place potatoes on a buttered skillet and sautee over medium heat until steamy hot and heated through, stirring frequently.
- Make Potato Pancakes – you can turn leftovers into the most amazing cheesy Potato Pancakes.
More Interesting Side Dishes
Looking for a tasty side dish to go with your holiday dinner? This garlic mashed potatoes recipe makes enough for about 10 people and it’s always a crowd-pleaser. Here are some more of our favorite side dishes to round out your menu.
- Sweet Potato Casserole
- Crispy Smashed Potatoes
- Green Bean Casserole
- Cloverleaf Dinner Rolls
- Deviled Eggs with Bacon
- Easy Roasted Cauliflower
Garlic and Chive Mashed Potatoes
Ingredients
- 4 lb Yukon potatoes, 10 potatoes, peeled and quartered
- 1 1/3 cup whole milk
- 6 garlic cloves , smashed
- 8 Tbsp unsalted butter, softened
- 1/4 cup sour cream
- 1 1/2 tsp fine sea salt
- 2 Tbsp chives, finely chopped, for garnish
Instructions
- Place potato chunks into a pot and cover with cold water. Bring to a boil then reduce heat to a simmer, partially cover, and cook for 15-18 minutes or until potatoes are easily pierced with a fork.
- Meanwhile, in a small saucepan, heat 1 1/3 milk with 6 crushed garlic cloves until just steaming then remove from heat and set aside. Discard the garlic if desired.
- Drain the potatoes, keep them in the pot, then place over very low heat and mash with a potato masher or use an electric hand mixer (mash right away while potatoes are hot so they don’t turn gummy).
- Drizzle in hot milk to reach your desired texture. Cut butter into chunks and mash them into the potatoes until well incorporated. Add 1/4 cup sour cream and 1 to 1 1/2 tsp salt or add salt to taste.
- Serve warm drizzled with more butter if desired and garnished with fresh chives.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Did a practice run with these today and they turned out great! I’m making this for about 35 people on Thanksgiving and I had a couple of questions.
What do you think would be the best way to reheat for such a large group if I made it the morning of? On the stove or in the oven?
Also, would there be a change in consistency if I used salted butter? Thanks in advance!
Great to hear that, Lily. You may transfer the cold mashed potatoes to a medium saucepan or Dutch oven, cover them, and heat over low until they’re smooth, creamy, and heated through. The consistency should be fine but you can omit the salt in the recipe if using salted.
Can you please tell me what the serving size would be for this recipe?
Hi Regina! I don’t have the exact measurement for each serving. This recipe makes 10 servings when served as a side dish. You’d have to divide it into 10 equal portions or weigh the mashed potatoes (without the pot) and divide that by 10. I hope that helps. The nutrition facts listed above are per portion.
This recipe sounds really good!
Is there a way of making this recipe nondairy?
Hi C, the milk is a key ingredient in this recipe, and I haven’t tried alternatives. If you try it with a substitute, I’d love to know how you like that.
Like all Natasha’s recipes this one is no different. A home run with this classic. Full flavor throughout the potatoes! I used a masher and hand mixer and used half n half instead of whole milk. This is a keeper!
Glad you enjoyed this recipe!
Hi Natasha – I’m confused by 4lb 10 potatoes. Does that mean 4lbs (or about 10 potatoes) or something else?
Oops, disregard- saw your note in the content before the recipe.
So easy. Tasted like they took hours but were ready in less than 30 minutes!
Isn’t that the best, Amber! I’m so happy you loved it!
I’m having 12 people for dinner how many potatoes milk sour cream do I need
Hi, I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
i wondered why you discarded the garlic after flavoring the milk? why not finely chop the garlic for a more distinct garlic favor? your thoughts
HI Doug, we found that the garlic is infused into the milk sufficiently and it’s more of a texture issue. It’s not as creamy smooth when the garlic is minced and added back in. You can add it back if you prefer.
I just wanted to let you know the actual recipe doesn’t say to strain out the garlic.. if I hadn’t watched the video my dense self would have kept it in. Thanks for the recipe, was a great one!
HI Nik, thank you so much for pointing that out. I updated the print-friendly recipe. Happy Thanksgiving!
I made the garlic mashed potato recipe for dinner with friends last week. I skipped butter to cut back on saturated fat and used 5.5%fat sour cream instead of whatever full fat sour cream is. These were sooooo good!!! Everybody loved them. Nathasha, thank you for the wonderful recipe!
You’re very welcome, Alla! So glad they were enjoyed.
solid recipe and kid approved. I did overcook the potatoes and they became waterlogged. I’ve seen folks cook potatoes in milk to prevent the waterlogged flavor. Thoughts?
HI Nathan, thanks for sharing that with us. I have not tried that version yet but it could be a good experiment! Please let us know how it goes if you try it!
Your garlic mashed potatoes look amazingly yummy ! Can they be frozen ?
Hi! I have not tried freezing them, but I know they reheat really well.
I’m very new to cooking but these turned out GREAT! I will be making them every week. Thank you so much!
You’re so welcome, Scott! I’m really happy that you loved it!
These mashed potatoes are amazing! So creamy & full of flavor
So glad you enjoyed them! 🙂
I would like to send a private message for you and hubby. How could I do that?
Hello, feel free to message us via our contact form.
hi Natasha, love your shows. I have printed off many of your recipes. I was wondering who gets to clean up you r mess. I would love to be your taste tester.I loved your last Q & A show. you and husband are so cute.
I’m so glad you enjoy my recipes, Joyce! We love to share with our family!
Wow! Just WOW! I have never left a comment on any website, but I had to for this. The only thing I did differently was use a potato ricer (zero lumps). Served this for New Year’s Day and everybody loved it. We don’t have Yukon potatoes in Croatia, so I used the nicest yellow potatoes I could find. So creamy; the potato flavor wasn’t overpowered by the seasonings. Perfect! Thank you so much.
I’m so glad you enjoyed it! Thank you for the wonderful review, Nora!
I think that every kitchen should have a potato ricer. They are great. They are good for egg salad (push the eggs in hard boiled.) You can also leave the skins on and save time on the front end. The ricer pushes the flesh through and skin is left behind.
I made this recipe for our a Christmas Eve dinner to accompany prime rib. The potatoes were delicious!!! Definitely adding to my recipe box! Thank you Natasha ❤️
You’re most welcome! I’m glad you found a new favorite recipe.
i already add a whole clove of garlic into the potato water to have a real garlicky taste. sometimes i even add green bell pepper and onion. it gives a natural flavoring to your potatoes when you mash them and add the rest of ingredients. you can even make cheesy mashed potatoes which is delish too! go wild on what kind….blue cheese, bries, you name it create your own culinary mashed potato world!!!!
Thank you so much for sharing that with me, Ingrid!
why do you remove the garlic from the hot milk when it is all about the garlic in this recipe ??
Hi Doug, you are welcome to leave it in. It infuses nicely into the hot milk also.
I am definitely trying this one! I do have 1 question..have you tried roasting the garlic in the oven prior to adding it to the potatoes? I wonder if that would be good as well? Thanks!
🙂
Hi Simone, I haven’t tried that yet. Feel free to experiment!
Roasted garlic would offer a deeper sweeter garlic taste without the bite. Roasted garlic is sublime and a mainstay. Steeping the garlic in milk/cream is great for not only this recipe but also for au gratin potatoes.
Natasha
What kind of pot did you use to boil the potatoes when you are making the Garlic Mashed Potatoes?
Hi Edel, I used one of my stockpots. You can find my favorite kitchen tools in our Amazon Affiliate Shop HERE.
How amazing! Love your recipes! Thank you! Can I make these the day before and keep in fridge?
Hi Maria, although potatoes generally reheat well, we prefer this best fresh!
Good day Natasha
I would like to thank you for all your awesome recipes make improved in my kitchen i love them all .
Warm regards
Unathi
Hello Unathi, good day to you too. You are most welcome and I hope you’ll love all the recipes that you will try from my website and videos.
“Does this meal sound good to you: buttered Steak, with garlic mashed potatoes, Roasted Asparagus, and for dessert, Tiramisu?”
You literally just described my dream meal! 🙂
The first time I tried Yukon golds, I couldn’t believe I had every used any other kind of potato. So yummy!
So glad you love it! Thanks for sharing your review with us.
I’ve heard that carnations milk can be used in mashed potatoes. Is that ok Thank you .
Hi Lucinda, I haven’t tested that yet. We use whole milk, but any milk fat will work.
Sometime you must try Horseradish mashed potatoes. I basically make it the same way but I don’t cook the horseradish in milk. I mix it into the potatoes when ‘mashing’ them and add whole milk. When I can find it I use the root and grate it in. I’ve also used a jar of Creamed horseradish too. I may try making them as per this recipe.
With a steak – OMG!
Thank you so much for sharing that with me.
I have a long-ago recipe that is for a potato and turnip gratin with horseradish cream. You can find it on epicurious.
Can’t wait to try! Also,here’s a recipe suggestion, Corn Muffins!!
Thank you for that suggestion, Tina! I hope you love this mashed potato recipe!
Hello, Natasha! You are just a hoot in the kitchen…just love you! You are so fun. So, my first plan was to make your regular roast turkey, potatoes & gravy for this Thanksgiving, therefore I bought a bag of russets. So, russets it will be! But, I really LOVE Yukon Gold, as well! I had also ordered parsley (for the turkey) and chives with my groceries order but they were out of chives. So, is there ANY way I can use dried chives? I do have a brand new container of dried chives. And, even though these are garlic flavored, they still go well with your gravy? Thank you so much for so many, many amazing recipes that you provide us! I’ve got all of them printed off and ready to follow on Thanksgiving day!! I have invited homeless people from our “neighborhood?” to come in and eat with my adult son and me. (well, whenever they want to, really) Then I bought carry containers so I can send food with them when they leave. I figure I can give them two full meals that way. Wish me luck!
Hi Deb, fresh is always best, but it may work with dried chives. If you experiment, I’d love to know how you like that.
I love this recipe and your website. PS…. next time you drop something on the dirty floor from the cutting board please chuck it in the trash you could be bringing bacteria from the floor to the cutting board. Just sayin’……… Thanks for what you do.
Seriously Timmy…. You think she isn’t aware of that? Ninety nine percent of the time, it’s just fine.
This is such an amazing mashed potatoes recipe! Perfect for the holidays!
It’s always a hit! I can’t wait to serve this with Thanksgiving dinner!
These are so creamy and delicious! We love the garlic flavor
I’m so glad you loved this recipe! The garlic truly makes this a hit!
Okay these were amazing! Thank you so much! I already can’t wait to make them again.
I’m so happy you enjoyed that. Thank you for sharing that with us, Jessica!
How many cups of mashed potatoes does this recipe make?
I wish I had measured it that way, Julie. This recipe does make enough for 8 servings.
I was asking because for one of your draniki recipes, you state you need 6 cups mashed potatoes, and I wasn’t sure if this recipe made enough for that.
Would doubling the recipe fit in a large crockpot? or does one recipe fill up a large crockpot?
I would double for a large crockpot.
Hi Natasha, Can I use russet potatoes? Also, you said you can use either melted or room temp butter. Could I use browned butter?
Hi Cassie, russet potatoes will still work in this recipe but the cook time will be a little different so cook until easy to pierce with a fork. Also, brown butter would taste great but keep in mind that it would discolor the potatoes just slightly 🙂
Thank you! I’m really looking forward to making this 😊
You’re welcome! Enjoy!
Hi Natasha , Is normal cream ok instead of sour? ( I bought the wrong one )
Hi Garry, cream would work but it wouldn’t be as creamy as with the sour cream. The sour cream keeps it soft even when it’s cold, it doesn’t get solid like regular mashed potatoes do.
Can I substitute sour cream with greek yogurt?
Hi Mariya, I haven’t tried that substitution but I think it may work. If you experiment, let me know how it goes 🙂
what is the portion size or serving size?
Hi Lara, this serves 8. I usually have this noted in the print friendly version of the recipe 🙂
Will it still be ok if to make it a day before and then warm it up before dinner?
Natalie, yes that would work. I like to warm it up on the skillet with a little bit more of butter.
How many people would you say this recipe serves? I plan to make this as a side dish for a birthday party tomorrow.
Thank you!
Hi Jennifer, sorry for the late reply. I usually list servings in the print friendly recipe towards the bottom. 🙂 You can get 8 servings as a side 🙂
I made these mashed potatoes for my husband’s birthday dinner, along with a standing rib roast and your sautéed mushrooms – they were so yummy and perfect!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Apparently I’ve started making all the recipes I always planned to make from your site–made the beef plov last week, and I made this tonight. Very yummy mashed potatoes. I did make it with parsley instead of chives, because I had it, and I can only have so many varieties of fresh herbs at one time, or they all go bad. But I’ll try it sometime with chives too.
That’s awesome!! I’m glad you enjoyed the potatoes. Parsley and potatoes go really well together. I especially love the combination with this “Company Potatoes” recipe :).
Any substitutes for milk and sour cream? thank you
I guess you could just use butter or heavy cream but it wouldn’t be as creamy as with the sour cream. The sour cream keeps it soft even when it’s cold, it doesn’t get solid like regular mashed potatoes do.
Literally will not make mashed potatoes any other way from now on. So good. Only tweak was adding garlic salt. Amaze.
Thank you for the wonderful review!! This is our favorite also 🙂
Hi would it be okay to use minced or powdered garlic?
I would use a little of powdered garlic to taste, I hope you’ll love the recipe :).
Hi there I’m just wondering how do you remover the garlic cloves if they are smashed? Are they still somewhat whole?
Yes they are still whole enough to remove them before mashing the potatoes. If you are concerned about smashing them, you can also pierce them into the center without cutting them apart.
Natasha, I was wondering, would it be okay to cut the garlic up and put them in the mashed potatoes for more of that garlic taste instead of just boiling it in the milk? Thank you!
Hi Casey. If that is you preference then I say go for it and see how you like it. I worry about large chunks of garlic in each bite. I hope you like it.
Is it ok to use red potatoes? And if so can I mash them with the skins on?
Yes and that does sound really good! That’s more restaurant style. Mmmm. 🙂
DELICIOUS! Thanks for this recipe. We made this today, and it tasted great! Happy Thanksgiving! 🙂
I”m so happy you liked it! 🙂 Thank you and Happy Thanksgiving to you also! 🙂
You mentioned keeping the potatoes warm in the crockpot. I actually cook mine in the crockpot, using chicken broth as opposed to water. Over the course of a few hours, the broth is fully absorbed in the potatoes. They are the easiest to mash and smoothest potatoes ever. And they are heated through and through. Unlike stovetop mashed potatoes, they stay warm for hours. Yes, hours!
Kate, how much broth to potatoes did you use? How long did you cook them and at what setting? Did you change anything else about the recipe? Your method would be perfect for holidays, it sounds easy and delicious :).
Thank you for the recipe and for the idea to use a crock pot to keep the potatoes warm!!!
You’re welcome. Anytime 😉
this is the best mashed potatoes I ever made, we ate it with grilled pork ribs and a salad. I will keep making this one only. It’s a keeper.
Awesome, we just made some yesterday, I packed some to take to work in the morning and was really bummed when I realized that my lunch was left at home :(.
Just wondering, why do you dry the mashed potatoes on the stove before adding the milk? Will the potatoes still turn out the same if I skip this step?
The key to this is to have as much water evaporated as you can, otherwise potatoes tend to be more sticky and “gooie”. This step is optional but only takes extra two mins.
Good to know. I won’t be skipping the drying process than.
Whats the difference between chives and green onion?
Chives are smaller in size, but you can use either one :).
These potatoes were the bomb!!! Made them last night for dinner and now I think this will be the recipe I use to make mashed potatoes from now on. Thanks so much!
Awesome, I’m glad you like the recipe Katie :). It’s our favorite too, even my mom started making them this way.
I just love using Yukon potatoes for mashed potatoes recipe, makes a huge differents…. Never added garlic before.. sounds delish 🙂
Thanks Natasha for sharing!
I think Yukons are smoother 😉
Tried this recipe for Thanksgiving- everyone loved them !
thanks for sharring the recipe !
Oh yay! Thanks for letting me know. Glad you all enjoyed it 🙂
I kind do this recipe too, but I also add rosemary. It makes a pop to the actual flavor of the potatoes. And Thanks for the milk tip I would try it next time. God Bless you. 🙂
I have some rosemary in the fridge right now. Do you add rosemary to potatoes while they are boiling and discard it before mashing the potatoes?
Oh these do sound wonderful. I like that your husband came up with the idea. Mine is not much of a cook…lol! 😉 Happy Thanksgiving Natasha and thanks for all the great recipes! xoxo
You are welcome Suzie and have a great Thanksgiving as well…I married up pretty good 😀
Garlic mashed potatoes…. Perfect! We always have these for holiday dinners and it sure will be on our menu this year too.
This recipe is our new favorite 🙂
You can also try tossing the garlic in with the potatoes while they’re cooking. The garlic cooks right along with the potatoes, so it becomes soft and tender too. Then you just mash the potatoes with the garlic. Since its been cooked, the garlic wont be as potent as fresh. Its a nice subtle hint of garlic. We love it this way. This recipe looks like a winner! Thanks for posting. Have a Happy and Blessed Thanksgiving!
Thank you for the tip :). I usually put garlic in the water with potatoes on my other potato recipes.
Looks delish.
Have a wonderful Thanksgiving!
Thank you Dena :). You have a great Thanksgiving as well.
Can i use russel potatoes?
Sure, you might get little more creamier results with Yukon. Cook time might be a little different, check for doneness.
Thank you for posting this recipe. They were a hit, I just love how soft they are.
I knew that they won’t disappoint and you are welcome 🙂