Simple Garlic Mashed Potatoes

Side Dishes

Simple Garlic Mashed Potatoes

Fluffy mashed potatoes with garlic, butter and warm milk. Add the milk gradually so you can stop at the texture you like.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
8 side portions

Bring it to the table

About this recipe.

Fluffy mashed potatoes with garlic, butter and warm milk. Add the milk gradually so you can stop at the texture you like.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 lbs Baking potatoes (russet potatoes, peeled and cut into even 1½-inch pieces)
  • 4 cloves Garlic (Minced.)
  • 1½ cups whole milk (up to this amount; add gradually as needed)
  • 3 tbsp Unsalted butter
  • Salt (to taste)
  • Black pepper (to taste)

Add the milk gradually

Potatoes vary in how much liquid they absorb. Warm the milk and butter together, then stir in a little at a time. You may not need it all to get a soft, fluffy mash.

Keep the mixing gentle

A masher or ricer gives you control without overworking the potatoes. Serve as a side dish, or use a measured amount in a cottage pie recipe. Those additional dishes are not included in the recipe below.

Jump to Recipe

Browse more recipes

The cooking plan

How to make Simple Garlic Mashed Potatoes.

  1. Peel the potatoes and cut into evenly sized pieces, about 1½ inches across. Put them in a large saucepan with the garlic and enough cold water to cover by about an inch.

  2. Bring to a boil, then reduce to a steady simmer. Cook for about 20–25 minutes, or until the potatoes are easily pierced with a fork. Large pieces may take longer.

  3. While the potatoes cook, gently warm the milk and butter in a small saucepan until the butter melts. Do not boil.

  4. Drain the potatoes and garlic well. Return to the warm pot over low heat for about 1 minute, stirring gently, to release excess moisture. Remove from the heat and mash with a potato masher or ricer.

  5. Stir in the warm milk mixture a little at a time, using only as much as needed. Season with salt and pepper. Avoid a blender or food processor and stop mixing once smooth; overworking can make potatoes gluey. Serve warm.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Simple Garlic Mashed Potatoes

No ratings yet
Fluffy mashed potatoes with garlic, butter and warm milk. Add the milk gradually so you can stop at the texture you like.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 side portions
Course: Side Dish
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

Ingredients
  

  •  
    3 lbs Baking potatoes russet potatoes, peeled and cut into even 1½-inch pieces
  • 4 cloves Garlic Minced.
  •  
    1½ cups whole milk up to this amount; add gradually as needed
  • 3 tbsp Unsalted butter
  • Salt to taste
  • Black pepper to taste

Equipment

1 Chef's knife
1 Potato masher
1 Stirring spoon
1 Hand mixer
1 Small pot

Instructions
 

  1. Peel the potatoes and cut into evenly sized pieces, about 1½ inches across. Put them in a large saucepan with the garlic and enough cold water to cover by about an inch.
  2. Bring to a boil, then reduce to a steady simmer. Cook for about 20–25 minutes, or until the potatoes are easily pierced with a fork. Large pieces may take longer.
  3. While the potatoes cook, gently warm the milk and butter in a small saucepan until the butter melts. Do not boil.
  4. Drain the potatoes and garlic well. Return to the warm pot over low heat for about 1 minute, stirring gently, to release excess moisture. Remove from the heat and mash with a potato masher or ricer.
  5. Stir in the warm milk mixture a little at a time, using only as much as needed. Season with salt and pepper. Avoid a blender or food processor and stop mixing once smooth; overworking can make potatoes gluey. Serve warm.

Nutrition

Serving: 8ozCalories: 135kcalCarbohydrates: 22gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 24mgPotassium: 524mgFiber: 1gSugar: 2gVitamin A: 139IUVitamin C: 7mgCalcium: 55mgIron: 1mg

Notes

Yield: Eight side portions from 3 pounds of potatoes. Portion sizes vary with the rest of the meal.
Milk: The full 1½ cups may not be needed. Add gradually; potato variety and moisture affect how much they absorb.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days. Reheat with a little milk, stirring, until leftovers reach 165°F. Contains milk.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Submit a Comment