Garlic Butter Mashed Potatoes

These Garlic Butter Mashed Potatoes are incredibly creamy, rich, and bursting with savory garlic flavor. They make a perfect comforting side dish for any meal, from a weeknight dinner to a holiday feast.

Servings: 4-6 Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes Difficulty: Easy

Ingredients

• For the Potatoes:

  • 1 kg (2.2 lbs) Yukon Gold or Russet potatoes, peeled and cut into 2.5 cm (1-inch) cubes

  • 10 g (2 teaspoons) salt, plus more to taste

• For the Garlic Butter:

  • 115 g (1/2 cup) unsalted butter

  • 4-6 cloves garlic, minced (about 20-30 g)

• For Finishing:

  • 120 ml (1/2 cup) whole milk or half-and-half, warmed

  • 1/2 teaspoon black pepper, or to taste

  • Fresh parsley or chives, chopped, for garnish (optional)

Equipment

• Large pot

• Potato masher or ricer

• Small saucepan

• Measuring cups and spoons

• Knife

• Cutting board

Instructions

1. Prepare the Potatoes (5 minutes): Peel the potatoes and cut them into roughly 2.5 cm (1-inch) cubes. Try to keep the pieces uniform in size for even cooking. Rinse the cut potatoes under cold water to remove excess starch.

2. Boil the Potatoes (15-20 minutes): Place the rinsed potato cubes in the large pot and cover them with cold water by about 2.5 cm (1 inch). Add 10 g (2 teaspoons) of salt to the water. Bring the water to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.

3. Make the Garlic Butter (5 minutes): While the potatoes are boiling, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and sauté gently for 2-3 minutes until fragrant, being careful not to brown or burn the garlic. Remove from heat.

4. Drain the Potatoes (1 minute): Once the potatoes are tender, carefully drain them thoroughly using a colander. Let them sit in the colander for a minute or two to allow any excess steam to escape.

5. Mash and Finish (5 minutes): Return the drained potatoes to the empty hot pot. Pour in the warm garlic butter mixture and the warmed milk. Using a potato masher or ricer, mash the potatoes until they reach your desired consistency. Stir in the black pepper and taste, adding more salt if needed.

6. Serve (1 minute): Transfer the creamy garlic butter mashed potatoes to a serving bowl. Garnish with fresh parsley or chives, if desired, and serve immediately.

Tips & Variations

• Don't Overmash: Overmashing can break down the starch too much, leading to gummy potatoes. Mash just until smooth and creamy.

• Warm Your Liquids: Warming the milk and butter before adding them to the potatoes helps them absorb better and keeps the potatoes hot.

• Season Generously: Potatoes love salt! Don't be afraid to taste and adjust the seasoning as you mash.

• Vegan Variation: Swap the unsalted butter for a plant-based butter alternative and use unsweetened plant-based milk (like almond or soy milk) for a delicious vegan version.

• Cheesy Mashed Potatoes: Stir in 60 g (1/2 cup) of shredded sharp cheddar, Parmesan, or cream cheese along with the milk and butter for an extra layer of flavor.

• Herbaceous Boost: Experiment with other fresh herbs like rosemary or thyme, finely chopped, added with the garlic to the butter for a different aromatic profile.

Estimated nutrition per serving (approximate, for 1 of 6 servings)

• Calories: 320 kcal

• Protein: 5 g

• Carbs: 35 g

• Fat: 20 g

Shopping list

• Yukon Gold or Russet potatoes

• Garlic

• Unsalted butter

• Whole milk or half-and-half

• Salt

• Black pepper

• Fresh parsley or chives (optional)

Allergen tags: contains: dairy

Quick summary: Creamy, garlicky mashed potatoes made with butter, milk, and tender potatoes.