This post may contain affiliate links. For more information, please see our affiliate policy.

These Garlic Mashed Potatoes add plenty of roasted garlic and fresh chives to my beloved 3-ingredient mashed potatoes recipe. It’s a simple way to add more flavor to your favorite meals and holiday menus.

Garlic mashed potatoes in a black bowl with a serving spoon on a blue and white striped towel.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Garlic Mashed Potatoes Recipe

Recipe ingredients

Garlic mashed potato ingredients in bowls and labeled.

Ingredient notes

  • Garlic: 40 cloves of garlic sounds like a lot, and it is! But once it’s roasted, the flavor is super mellow and delicious. You’ll get about 20 cloves of garlic per bulb, so grab 2 bulbs (or 3 if the bulbs look small).
  • Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like Russet, Idaho, or Yukon gold potatoes.  Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds.

Step-by-step instructions

  1. To roast the garlic, in a dry medium skillet over medium-low heat, toast garlic cloves until spotty, dark brown, and slightly softened, about 20 to 25 minutes. Remove pan from heat, cover, and let stand until garlic is completely soft, 10 to 15 minutes. Peel and mince garlic, set aside.
Garlic being roasted on a silver skillet.
  1. To make the potatoes, in a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch.
Peeled, cut potatoes in a pot for boiling.
  1. Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.
Steamed potatoes in a sliver colander with someone holding a piece of potato on a knife.
  1. Wipe pot dry. Return potatoes to pot and mash to a uniform consistency. Using a rubber spatula, fold in melted butter and minced garlic until just incorporated.
Garlic mashed potatoes and ingredients in a black pot.
  1. Fold in 1 ½ cups of milk, adding the remaining ½ cup as needed to adjust the consistency. Season to taste with salt and pepper and garnish with chives if desired.
Milk being poured onto mashed potatoes in a black pot.

Recipe tips and variations

  • Yield: This recipes makes about 12 cups mashed potatoes, enough for 12 (1-cup) servings.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator. You can also roast the garlic in advance. Store the whole, roasted bulbs covered in the refrigerator for up to 3 days. Or, try my Make Ahead Mashed Potatoes, a recipe that uses cream cheese and egg whites for a little more staying power.
  • Freezer: Cool the garlic mashed potatoes completely, then spoon into a freezer-safe container. Label, date, and freeze for up to 1 month.
  • Oven roasted garlic: Trim off the tops of the garlic bulbs, drizzle each one with olive oil, and wrap in foil. Roast in a 400-degree oven for about 40 minutes until soft. Once cool, squeeze the bulb to release the softened garlic.
  • For chunky, rustic-style potatoes: Use a basic potato masher. A waffle-head masher will mash the potatoes into a smoother consistency, if you like them somewhere in-between.
  • For super-smooth mashed potatoes: Use a potato ricer (peeled potatoes) or food mill (unpeeled potatoes). These gadgets make the smallest, finest pieces of cooked potato, which fluff up beautifully.
  • Classic mashed potatoes: For the classic version without the garlic, try my best mashed potatoes recipe.
  • Cauliflower mashed potatoesFor a low carb, highly satisfying side dish, try cauliflower mashed potatoes (without a potato in sight).
  • Boursin mashed potatoes: Soft-skinned small red potatoes mixed with fresh herbs and a block of Boursin cheese. You don’t even have to peel the potatoes!
  • Mashed sweet potatoes: These mashers are flavored with fresh thyme and a touch of brown sugar.
  • Small batch: Making mashed potatoes for your next date night in? Try my scaled-down mashed potatoes for two recipe. You’ll need about 10 cloves garlic to make them garlicky.
Garlic mashed potatoes in a black bowl with a serving spoon on a blue and white striped towel.

How to Make Rotisserie Chicken

Learn how to make rotisserie chicken at home with my super simple spice rub (4 ingredients plus salt & pepper). Or, recreate that same delicious flavor for your next oven-roasted chicken!

1 hour 15 minutes
View Recipe

More delicious main dishes

Garlic mashed potatoes in a black bowl with a serving spoon on a blue and white striped towel.

Garlic Mashed Potatoes

These Garlic Mashed Potatoes add plenty of roasted garlic and fresh chives to my beloved 3-ingredient mashed potatoes recipe. It's a simple way to add more flavor to your favorite meals and holiday menus.
5 from 4 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 12 servings (1 cup each)
Course Side Dish
Cuisine American
Calories 390

Ingredients 

  • 40 cloves garlic unpeeled (about 2 bulbs, see note 1)
  • 5 pounds Russet potatoes peeled, quartered, and cut into 1-inch chunks (see note 2)
  • 1 cup butter melted (2 sticks)
  • 1 1/2 cups milk hot, plus more if desired (up to 2 cups)
  • Salt and freshly ground black pepper
  • chopped fresh chives for garnish, optional

Instructions 

To roast the garlic:

  • In a dry medium skillet over medium-low heat, toast garlic cloves until spotty, dark brown, and slightly softened, about 20 to 25 minutes.
  • Remove pan from heat, cover, and let stand until garlic is completely soft, 10 to 15 minutes. Peel and mince garlic, set aside.

To make the potatoes:

  • In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch.
  • Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.
  • Wipe pot dry. Return potatoes to pot and mash to a uniform consistency. Using a rubber spatula, fold in melted butter and minced garlic until just incorporated.
  • Fold in 1 ½ cups of milk, adding the remaining ½ cup as needed to adjust the consistency. Season to taste with salt and pepper and garnish with chives if desired.

Notes

  1. Garlic: 40 cloves of garlic sounds like a lot, and it is! But once it’s roasted, the flavor is super mellow and delicious. You’ll get about 20 cloves of garlic per bulb, so grab 2 bulbs (or 3 if the bulbs look small).
  2. Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like Russet, Idaho, or Yukon gold potatoes.  Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds.
  3. Yield: This recipes makes about 12 cups mashed potatoes, enough for 12 (1-cup) servings.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator. You can also roast the garlic in advance. Store the whole, roasted bulbs covered in the refrigerator for up to 3 days. Or, try my Make Ahead Mashed Potatoes, a recipe that uses cream cheese and egg whites for a little more staying power.
  6. Freezer: Cool the garlic mashed potatoes completely, then spoon into a freezer-safe container. Label, date, and freeze for up to 1 month.
  7. Oven roasted garlic: Trim off the tops of the garlic bulbs, drizzle each one with olive oil, and wrap in foil. Roast in a 400-degree oven for about 40 minutes until soft. Once cool, squeeze the bulb to release the softened garlic.
  8. For chunky, rustic-style potatoes: Use a basic potato masher. A waffle-head masher will mash the potatoes into a smoother consistency, if you like them somewhere in-between.
  9. For super-smooth mashed potatoes: Use a potato ricer (peeled potatoes) or food mill (unpeeled potatoes). These gadgets make the smallest, finest pieces of cooked potato, which fluff up beautifully.
  10. Classic mashed potatoes: For the classic version without the garlic, try my Best Mashed Potatoes recipe.
  11. Cauliflower mashed potatoesFor a low-carb, highly satisfying side dish, try cauliflower mashed potatoes (without a potato in sight).
  12. Boursin mashed potatoes: Soft-skinned small red potatoes mixed with fresh herbs and a block of Boursin cheese. You don’t even have to peel the potatoes!
  13. Mashed sweet potatoes: These mashers are flavored with fresh thyme and a touch of brown sugar.
  14. Small batch: Making mashed potatoes for your next date night in? Try my scaled-down Mashed Potatoes for Two recipe. You’ll need about 10 cloves garlic to make them garlicky.

Nutrition

Serving: 1cupCalories: 390kcalCarbohydrates: 47gProtein: 7gFat: 20gSaturated Fat: 5gCholesterol: 5mgSodium: 248mgPotassium: 1068mgFiber: 3gSugar: 4gVitamin A: 891IUVitamin C: 17mgCalcium: 113mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hi CJohn, I hope you had the opportunity to try these! They are absolutely delicious! – Meggan