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Garlic Mashed Potatoes

Perfectly creamy garlic mashed potatoes that combine the rich earthiness of russet potatoes with aromatic roasted garlic, creating a side dish that steals the spotlight from any main course.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 pounds russet potatoes, peeled and cut into chunks
  • 8 cloves garlic, peeled
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter
  • 1/4 cup sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped

Method
 

  1. Place the potato chunks and garlic cloves in a large pot and cover with cold, salted water by about 2 inches. Bring to a boil over high heat, then reduce to medium-high and cook for 18-22 minutes until the potatoes easily break apart when pierced with a fork.
  2. Drain the potatoes and garlic thoroughly in a colander, then return them to the pot. Place the pot back on the stove over low heat for 30 seconds to evaporate excess moisture.
  3. Using a potato masher or ricer, mash the potatoes and garlic until smooth. For ultra-smooth results, pass the mixture through a fine-mesh sieve, though this step is optional.
  4. Gradually fold in the warmed milk, butter, and sour cream. Taste and adjust seasoning with salt and pepper. The mixture should be creamy but still hold its shape when spooned.
  5. Transfer to a serving bowl and garnish with fresh chives.

Notes

These mashed potatoes taste even better the next day, so consider making them ahead for stress-free entertaining. Heavy cream works beautifully instead of milk for extra richness. Greek yogurt can replace sour cream for a tangier flavor, and cream cheese adds incredible smoothness. Never use a food processor or blender, which develops the starch too much and creates gluey consistency. Always add warm dairy products rather than cold ones to maintain temperature and smooth integration. Refrigerate leftover garlic mashed potatoes for up to 4 days in an airtight container. For longer storage, freeze for up to 3 months. Reheat gently in the microwave or oven, adding a splash of milk to restore creaminess.