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Bowl of creamy garlic mashed potatoes with melting butter, black pepper and chives

Creamy Garlic Mashed Potatoes

Fluffy, creamy mashed Yukon Gold potatoes with garlic simmered right in the pot, butter and warm milk. Ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes 1.4 kg, peeled and cut into 2-inch (5 cm) chunks
  • 6 garlic cloves peeled
  • 1 tbsp salt for the cooking water
  • 0.5 cup unsalted butter 115 g
  • 1 cup whole milk 240 ml, plus a little extra if needed
  • 1 tsp salt for seasoning, or to taste
  • 0.5 tsp black pepper
  • 2 tbsp chives chopped, optional

Equipment

  • 1 Large pot
  • 1 Potato masher or ricer

Method
 

  1. Put the potatoes and garlic in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tablespoon of salt.
  2. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until a knife slides into the potatoes with no resistance.
  3. While the potatoes cook, warm the butter and milk together in a small pan or the microwave until the butter melts. Keep it warm.
  4. Drain the potatoes and garlic well, then return them to the hot pot. Let them steam off for 1 minute over low heat.
  5. Mash the potatoes and garlic, or press them through a ricer for the smoothest result. Pour in the warm milk and butter a little at a time, stirring gently until creamy. Do not use a blender or food processor, which makes potatoes gluey.
  6. Season with salt and pepper, add a splash more milk if you like them looser, and top with chives.

Notes

Make ahead: make up to 2 days ahead and refrigerate. Reheat in a covered dish at 350°F (175°C) for 25 to 30 minutes, or in a slow cooker on low for 2 hours, stirring in a splash of warm milk.
Swaps: russet potatoes give a fluffier, lighter mash. For a tangier version, replace 1/4 cup of the milk with sour cream or Greek yogurt.
Leftovers: keep in the fridge for 3 to 4 days. Use them to top a shepherd's pie or shape into small patties and pan-fry until crisp.