Garlic Mashed Potatoes

By Florence Fabricant

Garlic Mashed Potatoes
Karsten Moran for The New York Times
Total Time
40 minutes
Rating
4(1,224)
Comments
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These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)

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Ingredients

Yield:6 servings
  • 3pounds Idaho potatoes, peeled
  • 6cloves garlic, peeled
  • ¾cup hot milk
  • Salt and freshly ground black pepper
  • 6tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

302 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 6 grams protein; 640 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.

  2. Step 2

    Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.

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Ratings

4 out of 5
1,224 user ratings
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Comments

JenEich

I prefer a little more garlic flavor. I find it’s much more flavorful if you put minced garlic in the milk and butter and warm until almost boiling then set aside until you’re ready to add to the potatoes. Yum!

Koko The Talking Ape

Bake the potatoes for an earthier flavor. Mince a bit of the baked peel and mix it in for even earthier and more potato-y flavor. The garlic roasts in the same oven. A bit of each clove will become browned and hard, but chopped up it mixes in fine.

Leave little lumps of potato when you mash it, add rosemary and thyme, and call it "Rustic Baked Mashed Potatoes with Garlic." Divine. With olive oil it becomes "Tuscan."

Scottie

I substituted browned butter when making this for Thanksgiving and it was a huge hit. The only downside was they liked it so much there were no leftovers.

yummy

this was great, i made half the recipe but added some other ingredients. a little cream cheese (about 2-3tbs) and some rosemary and it was really great!

Graz

I have done this for ages. I have a couple riffs. One is to use sour cream (not heated) instead of milk, plus butter. Very decadent. The other is to use olive oil instead of butter and milk (or sour cream). Super yum. I also use a lot more garlic than this recipe calls for but I find that is par for the course! I have never made (or eaten) something and thought there was too much garlic…

geteb

These were ok. Next time, roast the garlic. Not sure I cd really taste the brown butter, but it sure made the kitchen smell nice!

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