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Silky Garlic-Infused Mashed Potatoes

These Silky Garlic-Infused Mashed Potatoes transform humble tubers into a luxurious side dish. Originating from simple farmhouse fare, creamy mash has long provided comfort across Europe and North America. Quartered russet or Yukon Gold potatoes simmered with optional garlic cloves yield tender, fragrant morsels. Folding in warm melted butter and milk (or cream) produces a pillowy texture, while seasoning with salt and pepper brings out the potatoes’ natural sweetness. Serve this classic alongside roast meats, grilled vegetables or in a Sunday dinner spread—its smooth consistency and mellow garlic aroma elevate any meal. With minimal ingredients and a straightforward method, this recipe delivers perfect results whether you’re cooking for a crowd or whipping up weeknight comfort food.

Side | American | European | Gluten-Free | Vegetarian | Purée | Bowl | Colander | Pot | Potato Masher | Potato Ricer | Butter | Cow Milk | Garlic | Potato | Folding | Mashing | Simmering | Straining | Comfort Food | Family Gathering | Weeknight | Under 30 Minutes
Time to complete

Prep

10min

Cook

15min

Wait

2min

Total

27min

Ingredients (Makes 8 servings)
  • 1.8 kg (4 lb) russet or Yukon Gold potatoes, peeled and quartered
  • 3 garlic cloves (optional), peeled
  • 80 g (⅓ cup) salted butter, melted
  • 240 ml (1 cup) milk or cream, warmed
  • Salt, to taste
  • Black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 6
  • Protein: 2
  • Carbohydrates: 16
  • Fiber: 1.5
Directions

Cook Potatoes & Garlic

  • 1. Place potatoes and garlic cloves (if using) in a large pot and cover with cold water by 2.5 cm (1 in). Add 1 tsp salt, bring to a boil over high heat, then simmer uncovered for 15 minutes or until potatoes are fork-tender.

Drain & Steam Dry

  • 2. Drain potatoes and garlic in a colander. Return to the hot pot off heat and let sit 1–2 minutes to evaporate excess moisture.

Mash & Enrich

  • 3. Add melted butter and begin mashing with a potato masher or ricer. Gradually pour in warm milk or cream and continue mashing until smooth and silky.

Season & Serve

  • 4. Season with salt and black pepper to taste. Transfer to a warmed serving bowl and serve immediately.
Cookix's Secrets

Butter & Milk

  • Warm milk and melted butter before adding to potatoes for quicker absorption and silky consistency.

Cheesy Twist

  • Mix in 50 g grated Parmesan or Gruyère just before serving for extra richness.

Drying

  • After draining, let potatoes steam dry in the hot pot for a minute to avoid watery mash.

Flavor Boost

  • Mash in the garlic cloves for a mellow roasted garlic note, or omit for pure potato flavor.

Herb-Infused

  • Stir in chopped fresh chives, parsley or rosemary for bright herbal notes.

Loaded Mash

  • Fold in cooked bacon bits, shredded cheddar and green onions for a loaded potato version.

Overmixing

  • Avoid overworking potatoes with a mixer—starch release can make them gluey.

Ricing

  • Use a potato ricer instead of a masher for ultra-smooth, lump-free texture.

Spiced Mash

  • Add a pinch of smoked paprika or cayenne pepper for subtle warmth and color.

Sweet Potato

  • Swap half the russets with peeled sweet potatoes for a sweet-savory mash.

Vegan Option

  • Substitute butter with olive oil and use plant-based milk for a dairy-free mash.