Creamy Garlic Mashed Potatoes
About this recipe
Creamy garlic mashed potatoes are a classic side dish that everyone loves. This version, brought to you by John Kanell from Preppy Kitchen, is all about achieving that perfect fluffy texture while packing in tons of garlic flavor.
Using Yukon Gold or Russet potatoes, this recipe ensures your mashed potatoes are creamy and rich, thanks to the addition of butter, sour cream, and warm milk. It's simple, quick, and requires just a few pantry staples.
Ingredient notes
- You can use either Yukon Gold or Russet potatoes, or a mix of both for the best texture.
- The recipe calls for 6 cloves of garlic, but you can roast a head of garlic for even more flavor if desired.
Tips from Preppy Kitchen’s video
- Always start with cold water when boiling potatoes to ensure even cooking and avoid waterlogged potatoes.
- To prevent gummy mashed potatoes, avoid over-mixing them after adding the milk and butter. A few chunks are okay if you prefer some texture.
- Make sure to warm the milk and melt the butter before adding them to the potatoes for the best creamy consistency.
Good to know
- What type of potatoes should I use for creamy mashed potatoes?
- You can use Yukon Gold or Russet potatoes, or a mix of both for the best texture.
- How can I avoid gummy mashed potatoes?
- To prevent gummy mashed potatoes, avoid over-mixing them after adding the milk and butter.
- Can I roast the garlic instead of using raw?
- Yes, you can roast a head of garlic for more flavor; just remove the papery skin, drizzle with olive oil, wrap in foil, and bake at 400°F for about 45 minutes.
- How long do the potatoes need to boil?
- Boil the potatoes for about 20 minutes or until they are fork tender.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Peel and cut the potatoes into large pieces, about 1.5 inches.
- 2
Place the cut potatoes into a large pot and cover with cold water, ensuring there's an extra inch of water above the potatoes.
- 3
Smash the garlic cloves, remove the skins, and add them to the pot with the potatoes.
- 4
Add 2 teaspoons of salt to the pot.
- 5
Bring the pot to a boil over high heat, then reduce to low and simmer for about 20 minutes or until the potatoes are fork tender.
- 6
While the potatoes are cooking, heat the butter and milk in a separate saucepan over medium heat until warm and the butter is melted.
- 7
Once the potatoes are fork tender, drain them in a colander and return them to the pot to evaporate excess water for 1-2 minutes over medium-high heat.
- 8
Pour the warm milk and butter mixture over the potatoes and mash them to your desired texture.
- 9
Stir in the sour cream and season with black pepper, tasting and adjusting salt as needed.
Heads up — we had to guess a little:
- The quantity of garlic is inferred based on typical recipes for garlic mashed potatoes.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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