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This delectable Garlic Mashed Potatoes Recipe tastes like it’s from a restaurant! This wholesome, tasty twist on a classic side is all kinds of creamy, fluffy, and perfectly garlicky (and not at all gummy).

a creamy garlic mashed potatoes recipe served in a bowl

Why You’ll Love This Creamy Garlic Mashed Potatoes Recipe

  • It’s Great for All Occasions. Whether you’re preparing for a holiday celebration or a normal weeknight dinner, this creamy garlic mashed potatoes recipe is ideal (as are my Instant Pot Mashed Potatoes)! Mashed potatoes are like the little black dress of side dishes. They can be dressed up or dressed down, depending on the occasion.
  • It Pairs Well With Everything. With just a touch of garlic flavor, these garlic mashed potatoes will taste wonderful with almost any main dish. Both garlic mashed potatoes and Crockpot Mashed Potatoes taste scrumptious alongside everything from Smothered Pork Chops to Cranberry Turkey Meatballs.
  • It’s Healthy and Delicious. Just like my Instant Pot Mashed Sweet Potatoes and Mashed Sweet Potatoes, this recipe is comforting, indisputably delicious, and lightened up with healthy swaps. It uses reasonable amounts of butter and 1% milk instead of heavy cream. Despite the wholesome swaps, they are ethereally fluffy and creamy, perfectly flavorful with butter and herbs, and not at all greasy or lumpy like some you may have been served in the past.
Easy garlic mashed potatoes served in a bowl with butter

How to Make the Best Garlic Mashed Potatoes Recipe

The Ingredients

  • Potatoes. Russet potatoes yield that fluffy, cloud-like texture, but you can also swap in half or all Yukon gold potatoes variety. Yukon gold results in denser, but more buttery-flavored mashed potatoes, while a russet garlic mashed potatoes recipe will give you a fluffier result. Plus, they are a source of fiber, minerals, and vitamins!

Ingredient Note

I do not recommend new potatoes or red potatoes, which are too firm and waxy for mashed potatoes. Save those for your crispy Oven Roasted Potatoes.

  • Garlic. Use real-deal garlic cloves. I know peeling is a pain, and you don’t want your date smelling your garlic fingers, but it is vital to the dish for the proper garlic flavor (these are GARLIC mashed potatoes after all!).
  • Milk. I called for 1%, but you can use any percentage. Do not use soy or almond milk because their flavor will throw off the recipe. Making garlic mashed potatoes with milk creates creamy mashed potatoes (and is a good source of calcium!).

Dietary Note

Garlic mashed potatoes can be made dairy free. Swap the milk for chicken broth, and the butter for drizzle of olive oil.

  • Sour Cream. Gives the mashed potatoes even more creaminess and a delightful, subtle tang.

Market Swap

Plain, full-fat Greek yogurt can be used in place of the sour cream, to lighten up the dish more and add a little protein. Whichever you choose, don’t be afraid to go for a second scoop of potatoes!

  • Butter. 3 tablespoons will do the trick to make them decadent but not set your tummy over the edge. What sounds better than garlic butter mashed potatoes?
  • Fresh Herbs. To bring color and life to the dish, since potatoes on their own are mild. Thyme, parsley, or chives would be good choices. Again, go fresh; it’s worth it.

The Directions

pot of cooked potato chunks
  1. Cut the Potatoes. Let them simmer in large pot until tender. Drain.
Potatoes and butter being mashed for the best garlic mashed potatoes recipe
  1. Mash. Add the butter. Leave them a little chunky.
pot of potato chunks with butter and sour cream
  1. Heat the Milk. Pour it over the potatoes and add sour cream.
Garlic butter mashed potatoes being prepared
  1. Mash. Stir until combined. Sprinkle with herbs and serve. ENJOY!
A bowl of garlic mashed potatoes with milk and butter

Storage Tips

  • To Store. Refrigerate in an airtight storage container for up to 3 days before serving.
  • To Reheat. For smaller servings, you can reheat them in a saucepan with a few splashes of milk to keep them from drying out. You can also reheat them in a baking dish in the oven—add a few pats of butter on top and cover with foil.
  • To Freeze. I do not recommend freezing mashed potatoes, as this could negatively impact texture, making them mealy.

Meal Prep Tip

Mashed potatoes can be made a day in advance. Reheat them in a large, heatproof bowl set over a pan of simmering water. Gently heat, stir, and be careful to not over mash. Add splashes of warm milk (or broth) as needed while stirring if they seem dry.

Leftover Ideas

Use leftover mashed potatoes to whip up an Easy Shepherd’s Pie or Vegetarian Shepherd’s Pie.

Healthy garlic mashed potatoes served in a bowl

What to Serve With Garlic Mashed Potatoes

  • Potato Peeler. If you prefer your potatoes peeled.
  • Hand Mixer. My trick to mash potatoes easily.
  • Garlic Press. Since you’ll be skipping the jarred garlic forever, invest in a mincer to save on chopping.

Recipe Tips and Tricks

  • NO Jarred Garlic. You do not know how long it’s been in that jar, and the ingredients here are so simple, that using real garlic cloves from a garlic head is important.
  • Use a Potato Ricer. One of the best ways to mash potatoes is with a potato ricer. Use it to rice the boiled potatoes into a large bowl, then gently stir in the remaining ingredients. They’ll be ultra creamy and delicious! It’s the way I make the Best Mashed Potatoes Recipe so creamy!
  • Avoid Over Mashing. This is mashed potato tip #1! When you over mash your potatoes, they’re more likely to become gummy. It’s better to leave a little texture than to have gummy potatoes.
  • To Peel or Not to Peel. If you are short on time, or if you enjoy peels in your mashed potatoes, you can skip the peeling step. These healthy garlic mashed potatoes taste wonderful with or without them!

Garlic Mashed Potatoes Recipe

5 from 6 votes
These easy, creamy garlic mashed potatoes with milk are the best mashed potato recipe and a must-have side for holidays or any day!

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Servings: 6 people


  • 3 pounds russet potatoes peeled
  • 1 1/2 tablespoons kosher salt plus additional to taste
  • 6 cloves garlic smashed and peeled
  • 1 cup milk (I used 1%)
  • 1/4 cup sour cream or full-fat plain Greek yogurt
  • 3 tablespoons unsalted butter or olive oil
  • chopped fresh herbs such as thyme or chives (optional, for serving)


  • Cut the potatoes into 1 1/2-inch chunks, keeping the chunks similar in size so they cook evenly. Place in a saucepan large enough to hold the potatoes and liquid to boil them. Add the salt and garlic. Cover with cool water, then bring to a boil over medium-high heat. Reduce the heat medium and let simmer gently, adjusting the heat as needed, until the potatoes are fork tender, about 15 minutes. Drain into a colander, shake off the excess water, and return to the pot.
  • Cut the butter into a few pieces, then scatter it over the potatoes. With a potato masher or wooden spoon, roughly mash together a few times (they don’t need to be smoothly combined at this point).
  • In a small saucepan or in the microwave, heat the milk until it is very warm to the touch but not boiling. Pour over the potatoes. Add the sour cream.
  • Continue to mash and stir the potatoes, just until the ingredients are evenly combined. The potatoes should be very creamy, but still have small pieces of potato remaining. Let stand for 1 to 2 minutes to thicken if needed. Taste and adjust the seasoning as you like (I usually add another pinch of salt). Enjoy hot (you can also transfer to a heatproof bowl, then keep the potatoes warm over a saucepan of simmering water). Serve hot, sprinkled with herbs and a few grinds of black pepper if you like.



  • TO STORE: Refrigerate in an airtight storage container for up to 3  days before serving.
  • TO REHEAT: For smaller servings, you can reheat them in a saucepan with a few splashes of milk to keep them from drying out. To make them ahead and reheat, place them in a large, heatproof bowl set over a pan of simmering water. Gently heat and stir and be careful to not over mash. Add splashes of warm milk (or broth) as needed while stirring if they seem dry. You can also reheat them in a baking dish in the oven—add a few pats of butter on top and cover with foil.
  • TO FREEZE: I do not recommend freezing mashed potatoes, as this could negatively impact texture, making them mealy.


Serving: 1(of 6)Calories: 270kcalCarbohydrates: 44gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgPotassium: 1034mgFiber: 3gSugar: 4gVitamin A: 314IUVitamin C: 14mgCalcium: 97mgIron: 2mg

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Frequently Asked Questions

Why Are My Mashed Potatoes Gooey?

Mashed potatoes can become gooey or gummy if they are over mashed. Use a fork, potato masher, or hand mixer, but don’t overdo it. When in doubt, leave some texture.

Why Are My Mashed Potatoes Lumpy?

Mashing the potatoes before they are fully cooked to fork-tender can result in undesirable lumps. When cooking, ensure your potatoes are cut to similar size chunks for even cooking. Also, be sure to start the boiling with cold water in your pot.

What Other Potato Dishes Are Good for Holidays?

I have a variety of potato recipes that make delicious holiday side dishes! Try Scalloped Potatoes and Ham, Scalloped Potatoes with Goat Cheese, Hasselback Potatoes, Crockpot Scalloped Potatoes, and this Best Mashed Potatoes Recipe.

Can I Make This a Roasted Garlic Mashed Potatoes Recipe?

Yes! Instead of boiling the garlic with the potatoes, wait to add roasted garlic with the butter in Step 2.

Can I Add Cheese?

Sure! If you want to make a cheesy garlic mashed potatoes recipe, grate fresh Parmesan cheese over the top just before serving.

More Potato Recipes

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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