Garlic Mashed Potatoes

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    Okay, here’s another one of those side dishes that I beg of you – please make from scratch! Seriously, this is so customizable that you really don’t need the box powder kind. It’s also very little effort to make and makes such a huge difference in taste and texture.

    My favorite type of mashed potatoes is garlic (and lots of it!) and I like mine rather chunky. I can eat the smooth kind but I like the chunkiness in my mashed potatoes.

    You probably don’t really need me to explain how to make mashed potatoes but I’ll give you the recipe anyway. You really can substitute whatever you want in here and you can mix it up and try out different ingredients and flavor. Instead of milk, you could use buttermilk. You could add bacon into it, chives, cheese, the possibilities are endless!

    Now, go put that box away…

    5 from 1 vote
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    Garlic Mashed Potatoes

    Thanksgiving dinner wouldn't be complete without these delicious and fluffy garlic mashed potatoes.
    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 3 -4
    Calories: 416kcal
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    Ingredients

    • 6 cups water
    • 3 large russet potatoes, cut into 2-inch chunks
    • 1/2 tsp garlic powder
    • 2 tsp salt
    • 1/2 tsp pepper
    • 6 tbsp unsalted butter
    • 1/2 cup 2% milk, plus more if too dry

    Instructions

    • In large pot, bring water to boil then place potatoes chunks in water. Let cook in water for 10 minutes until fork tender.
    • Carefully drain the potatoes and place in a large bowl.
    • Using a potato masher or the back of a fork, mash the potatoes until desired consistency.
    • Add in garlic powder, salt, pepper, and butter.
    • Slowly add the milk making sure it won't make the mashed potatoes too runny. If you need more milk, add a little at a time.
    • Stir around to incorporate.
    • Serve warm with gravy.

    Notes

    Nutrition Facts
    Garlic Mashed Potatoes
    Amount Per Serving (1 serving)
    Calories 416 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Carbohydrates 57g19%
    Fiber 6g24%
    Sugar 3g3%
    Protein 12g24%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

     

  • 25 Comments
    Julie Wampler of Table for Two
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    Comments

  • amanda @ fake ginger says:

    These are my ideal potatoes – chunky and garlicky! I always say I don’t like mashed potatoes but when they’re like this I could eat my weight in them!

  • Carrie says:

    Aren’t you just the grooviest!!!! We are THE garlic family! Welcome to the family ;) (like you weren’t already!)

  • Hayley @ The Domestic Rebel says:

    Amen, sister! Every year my grandma makes the boxed mashed potatoes *shudders* it’s not the same AT ALL, especially since regular mashed potatoes are so simple! Garlic happens to be my fave, and these look outrageously delish. Nice and chunky, too! I’m making these and secretly tossing the gross powdery ones on Thanksgiving :)

  • Rachael {SimplyFreshCooking} says:

    I think you’d be surprised how many people don’t know how to make mashed potatoes from scratch… so I’m glad you posted this. Looks great Julie!

  • Laura (Tutti Dolci) says:

    Mashed potatoes *must* have garlic!

  • Sharon says:

    I am task to bring mashed potatoes for thanksgiving so this is perfect! A quick question. You mentioned that buttermilk can be substituted for milk but I don’t see milk in the ingredients. Is milk an optional ingredient? Thanks!

    • Julie says:

      Oops! I need to add that in. I used about 1/2 cup of milk but do it slowly in case it gets too runny. You may need more or less. And yes, you can substitute in the buttermilk for 1/2 cup of milk :) thanks for pointing out the missing ingredient!

  • Kim Bee says:

    Julie I love your taters. This is my fave way to do them. There is something so incredibly yummy about garlic in mashed potatoes.

  • Stephanie @ Eat. Drink. Love. says:

    Garlic and mashed potatoes. Does it get any better than this?!

  • Jen @ Savory Simple says:

    Love garlic in my mashed potatoes!

  • Kathryn says:

    Garlic + mashed potatoes is a match made in heaven (although I like mine super-smooth). Love the idea of using buttermilk too!

  • Erin @ Texanerin Baking says:

    Buttermilk sounds great! I think I’ll try that. And I love using garlic in my mashed potatoes. Makes them way less boring. :)

  • Ross | TheFaceBaby says:

    Do you ever leave the skins on when you use russet? …or is that only good with red potatoes? I LOVE skin-in red smashed taters, especially garlicky ones.

    • Julie says:

      Actually since you boil the russet potatoes like you do the red potatoes, you could leave the skin on for extra texture! I love red potatoes with skin on :)

  • Lynna says:

    I love mashed potatoes! :) Loving this simple recipe.

  • Rachel @ Baked by Rachel says:

    I loooove garlic mashed potatoes. The more garlic the better! And lots and lots of butter!

  • Miranda says:

    This past Thanksgiving we went to my great-grandmothers house. My daughter loves mashed potatoes so she put a huge serving on her plate. She ate a few bites and was begging to get down from the table. I insisted she eat some more vegetables. She leaned over to me and said quite politely for an 8yo “these potatoes are unpleasant” She ate rutabagas instead. Then it dawned on me the person making mashed “potatoes” didn’t have them prepared when they came in, then they magically appeared in less then 10 min on the table.

    I guess if the world was in apocalypse I could eat boxed potatoes but really its not that hard to make them fresh.

  • ALexis Phiri says:

    mmmmmmh! now I know how to make Mashed Potatoes – thanks and ‘will spread the word. Nice one this one. . .

  • Andria says:

    Thanks for the great recipe! It’s a lot like mine!

  • Andrea says:

    This is our second Thanksgiving that we have made these mashed potatoes for and we love them. We sub heavy whipping cream for the milk and use Kerrygold butter and they are heavenly!

    • Julie says:

      Wonderful! So glad you have enjoyed over the years!

  • Denise says:

    Thank you

  • Maria says:

    DELICIOUS
    Just the taste I was hoping for
    Will make again and again

  • Angelica says:

    Thank you so much!!! This is my go to recipe! These are a hit when I make them which I have multiple times in the last 2 weeks.

    • Julie Wampler says:

      Awesome!!

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