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These buttery, light and fluffy, and ultra creamy garlic mashed potatoes will be making its round at the dinner table! Everyone will be asking you to “pass the potatoes” when you make this from scratch!
Creamy, Buttery, Garlic Mashed Potatoes
Potatoes are the staple American side dish and with recipes like parmesan garlic potatoes and roasted potatoes, who can hate on a tater? Mashed potatoes, like these garlic mashed potatoes, are a staple at the holiday table, but they’re also for any night of the week when you need a filling side dish.
These garlic mashed potatoes are made with russet potatoes whipped together with sour cream, milk, and garlic powder. They’re so light and fluffy and have the creamiest consistency! You really don’t need the boxed powder kind. Garlic mashed potatoes take very little effort to make and makes such a huge difference in taste and texture.
Serve garlic mashed potatoes alongside Instant Pot Turkey Breast, air fryer rotisserie chicken, red wine short ribs, or cozy beer braised pot roast. If you want an extra dense meal, chicken and dumplings will send you to your bed for a nap right after!
Mashed Potato Tips and Variations
- These garlic mashed potatoes use garlic powder. If you prefer to use fresh cloves of minced garlic, feel free to substitute it for garlic powder.
- You may use any variety of potatoes you like. I would suggest sticking to either russet potatoes or butter potatoes. Red potatoes are a bit too waxy for mashed potatoes. Sweet potato fan? Try my mashed sweet potatoes instead!
- Peeling the skin of potatoes for mashed potatoes is based on preference. I like to keep them on because I like the texture and the color it gives throughout.
- The “chunkiness” of mashed potatoes is also preference-based. I like to keep some chunks in it for texture but generally, it is all mashed up fairly smoothly!
Recommended Equipment
Using a potato masher or potato ricer will help you easily create lighter, fluffier, and lump-free mashed potatoes!
Storage and Reheating Instructions
Store leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, you can reheat in a pot on the stovetop with a few splashes of milk or water to help keep the potatoes from drying out. Alternatively, you can do this in the microwave as well in a microwave-safe bowl or container. Add liquid to help keep the potatoes from drying out.
Garlic Mashed Potatoes
Equipment
Ingredients
- 6 cups (1420 ml) water
- 3 large russet potatoes, cut into 2-inch chunks
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 6 tablespoons (112 g) salted butter
- ¼ cup (58 g) sour cream, more if desired
- 1 cup (237 ml) whole milk, plus more if too dry
Instructions
- In large pot, bring water to boil then place potatoes chunks in water. Allow the potatoes to cook in water for 10 minutes until fork tender. Carefully drain the potatoes and place in a large bowl.6 cups (1420 ml) water, 3 large russet potatoes
- Using a potato masher or the back of a fork, mash the potatoes until desired consistency.
- Add in garlic powder, salt, pepper, butter, and sour cream.2 teaspoons garlic powder, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 6 tablespoons (112 g) salted butter, ¼ cup (58 g) sour cream
- 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.1 cup (237 ml) whole milk
- Stir and fold to incorporate until creamy and fluffy, not dry. Season to taste.
- Serve warm!
Nutrition
Photographs by Jess Gaertner Creative
Garlic + mashed potatoes is a match made in heaven (although I like mine super-smooth). Love the idea of using buttermilk too!
Love garlic in my mashed potatoes!
Garlic and mashed potatoes. Does it get any better than this?!
Julie I love your taters. This is my fave way to do them. There is something so incredibly yummy about garlic in mashed potatoes.
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!
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!
Mashed potatoes *must* have garlic!
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!
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 :)
Aren’t you just the grooviest!!!! We are THE garlic family! Welcome to the family ;) (like you weren’t already!)
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!