This Garlic Mashed Potatoes Recipe is a creamy and velvety recipe, which features Yukon Gold potatoes and garlic-infused milk. It’s the ultimate comfort food side dish, ready in about 40 minutes.
Jump to RecipeGarlic Mashed Potatoes Recipe Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 6 bay leaves (divided use)
- Kosher salt and freshly ground black pepper
- 1 1/2 cups milk (whole milk is best)
- 5 garlic cloves, chopped
- 1 3/4 sticks (14 tablespoons) unsalted butter, cut into pieces
How To Make Garlic Mashed Potatoes Recipe
- Boil the potatoes: Place the peeled and chunked potatoes in a large pot. Add 3 of the bay leaves and cover with cold water. Season the water generously with salt. Bring to a boil, then reduce heat and simmer until the potatoes are very tender when pierced with a fork, about 15 to 18 minutes.
- Infuse the milk: Meanwhile, in a separate small saucepan, combine the 1 1/2 cups of milk, the chopped garlic cloves, and the remaining 3 bay leaves. Bring to a gentle simmer over low heat and cook for 15 minutes. This process infuses the milk with a mellow, sweet garlic flavor without the bite of raw garlic.
- Drain and steam: Before draining the potatoes, carefully reserve 1/2 cup of the starchy cooking water. Drain the potatoes in a colander and discard the boiled bay leaves. Return the potatoes to the hot pot (off the heat) for a minute to let excess steam evaporate (this ensures fluffy mash).
- Mash: Mash the potatoes using a potato masher or ricer until smooth.
- Combine: Remove the milk mixture from the heat and fish out the bay leaves (discard them). Pour the hot garlic-milk mixture into the mashed potatoes. Add the 1 3/4 sticks of cut-up butter.
- Stir and Season: Stir everything together vigorously until the butter melts and the potatoes are creamy. If the mixture is too thick, splash in some of the reserved cooking water until it reaches your desired consistency. Season perfectly with salt and pepper.
Recipe Tips
- The Infusion Technique: Simmering the garlic in the milk rather than boiling it with the potatoes ensures the garlic flavor is distributed evenly throughout the mash. It also softens the garlic so it mashes seamlessly.
- Why Bay Leaves? Bay leaves add a subtle, herbal background note that cuts through the richness of the butter and cream. Using them in both the water and the milk layers the flavor.
- Potato Choice: Yukon Gold potatoes are naturally buttery and have a medium starch content, making them the best choice for creamy, dense mash. Russets make a fluffier mash, while Red potatoes can be gluey.
- Butter Temperature: Cutting the butter into small pieces helps it melt instantly into the hot potatoes without cooling them down too much.
- Don’t Overwork: Once you add the liquid, stir just until combined. If you beat the potatoes too hard with an electric mixer or food processor, the starch cells rupture and the potatoes will turn into glue.
What To Serve With Garlic Mashed Potatoes Recipe
This rich side dish is a holiday staple but works for Sunday dinner too.
- Roast Beef: The garlic flavor pairs beautifully with red meat.
- Turkey: Essential for Thanksgiving with gravy.
- Meatloaf: A classic comfort food pairing.
- Grilled Steak: A steakhouse-style side.
How To Store Garlic Mashed Potatoes Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat in the microwave, or place in a baking dish covered with foil and bake at 350°F for 20 minutes. You may need to stir in a little extra warm milk to loosen them up.
- Freeze: Mashed potatoes with high fat content (like these) freeze well. Scoop into freezer bags or containers and freeze for up to 2 months. Thaw in the fridge overnight.
Garlic Mashed Potatoes Recipe Nutrition Facts
- Calories: 380
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 65mg
- Sodium: 450mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Sugar: 3g
- Protein: 5g
Nutrition information is estimated per serving (based on 8 servings).
FAQs
Do I have to peel Yukon Gold potatoes?
Yukon Gold skins are very thin and edible. For a rustic mash, you can leave the skins on, but for this specific “velvety” recipe, peeling is recommended.
Can I use roasted garlic?
Yes! Instead of simmering chopped garlic in the milk, you can squeeze a whole head of roasted garlic into the potatoes during the mashing step for a sweeter, caramelized flavor.
Can I use half-and-half?
Yes. Half-and-half or heavy cream will make the potatoes even richer and more luxurious than whole milk.
Garlic Mashed Potatoes Recipe
Course: Side DishCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
20
minutesCalories
380
kcalA luxurious mashed potato recipe featuring Yukon Golds and a garlic-bay leaf infused milk for deep, savory flavor without the bite.
Ingredients
3 lbs Yukon Gold potatoes
1.5 cups milk
1.75 sticks butter
5 garlic cloves
6 bay leaves
Salt and pepper
Directions
- Boil potatoes with 3 bay leaves until tender (15-18 mins).
- Reserve 1/2 cup water; drain and discard bay leaves.
- Simmer milk, garlic, and 3 bay leaves for 15 mins.
- Mash potatoes.
- Add butter and strained milk mixture.
- Stir until creamy; add reserved water if needed.
- Season and serve.
Notes
- Infusing the milk mellows the garlic flavor significantly.
- Save the starchy pasta water to adjust the consistency without diluting flavor.
- Use a ricer for the smoothest possible texture.
