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  • Katie Stilo

Garlic Mashed Potatoes

I LOVE potatoes. In every way, shape and form. I might turn into one eventually. My all-time favorite way to eat them has to be mashed potatoes. In my recipe, I add a few garlic cloves to the milk mixture because I love garlic but feel free to omit. The mashed potatoes will be just as delicious without.

Garlic Mashed Potatoes

Serves: 6-8

Cook Time: 25-30 minutes


3 pounds Yukon Gold potatoes

1 stick unsalted butter

1/2 cup whole milk

1/2 cup heavy cream

3 garlic cloves, smashed

Salt and pepper

1. Start by scrubbing and peeling potatoes. Dice potatoes into 1-inch cubes and place in a large pot. Cover potatoes by at least 2 inches with cold water and add 1 tablespoon of kosher salt.

2. Bring potatoes to a boil over medium heat and then reduce to a simmer. Cook potatoes till they are able to be pierced thru easily with a paring knife. Drain potatoes when tender then transfer back to the pot they were cooked in.

3. While potatoes are cooking, melt butter in a small saucepan. Add milk, cream and smashed garlic to melted butter. Simmer milk mixture for about 5 minutes and then reduce heat to low to allow garlic to steep in mixture.

4. Discard crushed garlic from steeped milk. Slowly add 1/2 of the warm milk mixture to potatoes and use a potato masher to mash the potatoes. Add in remaining milk mixture and continue to mash til desired consistency is reached and no large potato lumps remain. Season with additional salt. Serve with ground black pepper and additional pats of butter.

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