Creamy Garlic Mashed Potatoes Recipe

White Frame Corner
White Frame Corner


Gather 2 lbs of potatoes (russet or Yukon gold), 4 cloves of garlic, ½ cup of milk, ¼ cup of unsalted butter, salt, and pepper.


Peel and cut the potatoes into quarters. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes.

Garlic Infusion

While the potatoes cook, finely mince the garlic cloves. In a small saucepan, melt the butter over low heat. Add the minced garlic and cook gently for 1-2 minutes until fragrant. Remove from heat.


Drain the cooked potatoes thoroughly and return them to the pot. Mash them with a potato masher or fork until smooth.

Creamy Texture

Gradually pour in the garlic butter mixture and milk while continuing to mash. Beat with a wooden spoon until creamy and well combined. Adjust the consistency with more milk if necessary.


 Season with salt and pepper to taste. Mix well.

Finishing Touches

Transfer the mashed potatoes to a serving bowl. Garnish with a pat of butter and a sprinkle of chopped fresh parsley or chives.

Serving Suggestions

Serve hot as a delicious side dish with roasted meats, poultry, or as part of a vegetarian meal.

Storage Tips

 Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the microwave or on the stove with a splash of milk to retain creaminess.


Enjoy these creamy garlic mashed potatoes as a comforting and flavorful addition to any meal.