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Creamy Garlic Mashed Potatoes

A bowl of fluffy mashed potatoes topped with a melting pat of butter and a drizzle of butter.
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Learn how to make the creamiest, lump-free mashed potatoes, perfect for any meal, especially holidays. This recipe focuses on technique for a silky-smooth, flavorful result.

Ingredients

Scale
  • 2.5 pounds Russet or Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk or heavy cream
  • 8 tablespoons unsalted butter, cut into pieces
  • 2 cloves garlic, minced (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Place the quartered potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt.
  2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
  3. While the potatoes are boiling, gently warm the milk or cream and butter in a small saucepan over low heat. If using garlic, add it to the warming milk/butter mixture and let it infuse for a few minutes, then strain out the garlic pieces if you prefer a smoother texture. Do not boil.
  4. Drain the potatoes thoroughly in a colander. Let them steam dry in the colander for 2-3 minutes to remove excess moisture. This is key for fluffy potatoes.
  5. Return the dried potatoes to the empty pot. Mash them using a potato masher, ricer, or a sturdy fork until mostly smooth. Avoid using a food processor or electric mixer, as this can make them gluey.
  6. Gradually pour the warm milk/cream and butter mixture into the mashed potatoes, stirring until just combined and the potatoes reach your desired consistency.
  7. Season generously with salt and black pepper to your taste.
  8. Serve immediately.

Notes

  • For make-ahead mashed potatoes, prepare them up to step 6, then let them cool completely. Reheat gently on the stovetop with a little extra milk or butter until warmed through.
  • If you prefer a hint of garlic flavor without the pieces, infuse the milk and butter with whole garlic cloves and remove them before mixing.
  • Using Yukon Gold potatoes will yield a slightly richer, creamier mash due to their higher butterfat content.

Nutrition

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