The best mashed potatoes recipe, these garlic mashed potatoes (or taters, as my kids still call them), are creamy, buttery, and easy to make for the ultimate comfort food. Mashed potatoes have always been a staple on my table, especially during the holidays, and this stovetop method is the one I turn to most often. It’s simple, reliable, and always results in fluffy potatoes with just the right amount of creaminess. A family favorite, the savory flavor makes these potatoes perfect alongside everything from roasted turkey to a weeknight chicken dinner.
Recipe Highlights
Easy recipe: All the ingredients combine and cook in one pot, making this an easy side dish for everything from weeknight dinners to holiday meals.
Versatile: This side dish recipe is naturally gluten-free, nut-free, and vegetarian. I’ve also tested dairy-free and vegan options, and the potatoes turn out just as creamy and delicious, pairing well with a variety of main courses.
Simple ingredients: Believe it or not, I managed to create a rich, savory flavor using just a few ingredients I almost always have on hand. The result is a mashed potatoes recipe that’s far better than anything store-bought.
Main Ingredients
Below are a few notes regarding the main ingredients in this garlic mashed potatoes recipe:
- Potatoes: Most often, I use russet potatoes because they’re fairly starchy and have a low moisture content, which leads to ultra-fluffy mashed potatoes. However, for a slightly more buttery flavor, I go with Yukon Gold potatoes. I don’t recommend using red potatoes because they won’t result in fluffy, perfect mashed potatoes, and instead stay fairly chunky.
- Garlic cloves: I find that whole cloves of garlic that have been peeled and smashed deliver the best garlicky taste. Pre-minced garlic cloves or garlic powder just don’t provide the same bold, garlic flavor.
- Milk: Whole milk creates the richest, creamiest potatoes. If I don’t have it on hand, I find that half and half or heavy cream delivers similar results.
- Sour cream: This ingredient contributes to the creamy texture and adds a subtle tang that balances the savoriness of the garlic nicely. Plain Greek yogurt or cream cheese also work great.
Find the ingredient list with exact measurements in the recipe card below.
Cooking Potatoes On The Stovetop
Learn how to make mashed potatoes with my step-by-step guide:
- Combine: Add the potatoes, garlic, and a generous sprinkle of salt to a large pot of cold water. I always make sure to season the water liberally! The potatoes absorb the flavor as they cook, but it’s nearly impossible to add more salt to the dish once the potatoes boil.
- Boil potatoes: Cook potatoes in boiling water until they’re fork-tender. The exact cooking time will vary, depending on the size of the potato chunks. For this reason, I like to cut mine into fairly small pieces to help speed up the process.
- Add the remaining ingredients: Drain the potatoes in a colander, reserving a small amount of water. Then, return the drained potatoes to the pot over low heat. Add the unsalted butter and milk. Once I have melted butter and warm milk, I remove the pot from the heat and stir in the sour cream. This prevents it from curdling.
- Mash: Next, I use a potato masher or a potato ricer to create a creamy consistency, adding the reserved liquid as needed. For extra creamy mashed potatoes, I sometimes add an extra splash of milk and use a hand mixer or stand mixer to blend them until smooth. Just be careful not to overwork the potatoes, or they will turn gummy.
- Serve: Finally, I season to taste, adding more salt and black pepper as needed, and my homemade mashed potatoes are ready to serve.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make These Dairy-Free
These buttery mashed potatoes are easy to make dairy-free with just a few simple swaps. I find that if I use unsweetened dairy-free milk and vegan butter and omit the sour cream, the taste and texture are very similar. No one in my house even noticed a difference.
Entrees And Other Dishes To Serve With This Side
My favorite way to serve this side dish is with this venison roast recipe or crockpot beef tips with gravy. However, it’s also delicious spooned over my sloppy joe casserole, cottage pie, or vegan shepherd’s pie. It also makes an appearance on my holiday table alongside roasted turkey breast, glazed ham, and homemade cranberry sauce.
When serving my mashed potatoes recipe as a stand-alone side, I often add a garnish of fresh chives, a little extra homemade butter, a sprinkle of Parmesan cheese, or a light drizzle of olive oil for even more flavor.
Tips On How To Store And Reheat
On the rare occasion I have leftover mashed potatoes, I let them cool to room temperature before transferring them to an airtight container. They stay fresh in the refrigerator for up to 4 days or in the freezer for up to 2 months.
To reheat, I thaw frozen potatoes in the fridge overnight. Then, I warm them in the microwave or a pot or small saucepan on the stovetop over medium heat, adding an extra splash of milk as needed to loosen the potatoes back up.
Frequently Asked Questions
Yes. I peel potatoes for a smooth texture, but some or all of the skin can be left on for a rustic feel and a boost of fiber.
If my potatoes turn out watery after boiling, I like to mash them over low heat to let some of the excess moisture evaporate. For gummy potatoes (which usually happens from overmixing), stir in a little extra butter or sour cream to help smooth them out and improve the texture.
Yes. To make ahead, prepare the potatoes completely, and let them cool. Then, transfer them to an airtight container and store them in the refrigerator for up to 2 days. To serve, reheat gently on the stovetop or in the oven with a splash of milk or broth stirred in to bring back their creaminess.
Yes. Try using roasted garlic, or fold in add-ins like crispy bacon pieces, shredded cheese, or chopped chives.
Stovetop Mashed Potatoes Recipe
This garlic mashed potatoes recipe comes together in one pot on the stovetop, resulting in savory, fluffy mashed potatoes that are perfect for everything from weeknight dinners to special occasions. Includes a dairy-free option.
Ingredients
- 3 pounds russet or Yukon gold potatoes, peeled and cut into 2-inch chunks (if using Yukon, peeling is optional)
- 8 cups water (or enough to cover)
- 5 garlic cloves, peeled and smashed
- ½ teaspoon fine salt, plus more to taste
- ½ cup whole milk or half and half
- ¼ cup butter
- ¼ cup sour cream or plain Greek yogurt
Get Recipe IngredientsInstructions
- Add the potatoes, garlic, and ½ teaspoon salt to a large pot along with enough water to cover the potatoes by at least an inch.
- Bring to a boil over high heat, then reduce the heat to medium or medium-high to maintain a vigorous simmer/low boil and prevent boil overs.
- Cook until potatoes are tender, 15-20 minutes (time will depend on size of potato chunks).
- Drain the potatoes, reserving ¼ cup of the cooking water.
- Return potatoes to the pot. Add the butter and milk.
- When the butter has melted add the sour cream and mash until smooth, using a potato masher or handheld mixer. Add back some of the reserved cooking water as needed to achieve desired consistency.
- Add salt to taste.
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Notes
For dairy-free mashed potatoes, use unsweetened non-dairy milk and vegan butter, and omit the sour cream entirely.
Nutrition Information
- Serving Size: 1/2 cup
- Calories: 130
- Fat: 5 g
- (Sat Fat: 3 g)
- Sodium: 110 mg
- Carbohydrate: 19 g
- (Fiber: 2 g
- Sugar: 2 g)
- Protein: 2 g
- Cholesterol: 14 mg
Dietary
The photos in this blog post were taken by Rachel Cook of Half Acre House.
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