The BEST Garlic Mashed Potatoes (VIDEO)
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This one is for the garlic lovers – my Garlic Mashed Potatoes are guaranteed to become your new favorite! I use three types of garlic to bring in different levels of flavor and texture for the BEST garlic mashed potatoes you’ll ever make!
Watch the Garlic Mashed Potatoes Recipe Video!
A Note from CJ
This is the ULTIMATE Garlic Mashed Potatoes!
Trust me when I say this is the best garlic mashed potatoes recipe – with 3 different types of garlic, you can’t go wrong! The roasted garlic adds a deliciously nutty sweetness while the grated garlic and garlic powder really reinforce the flavor of garlic. It’s the best! (Try my classic Mashed Potatoes recipe if you want to skip the garlic!)
If you like other potatoes side dishes, try my Crispy Smashed Potatoes, Twice Baked Potatoes, Korean Braised Potatoes, or Crispy Roasted Potatoes!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- garlic – I use whole roasted garlic (for sweetness and nuttiness) as well as grated garlic and garlic powder to reinforce the true garlic flavor!
- Yukon gold potatoes – I prefer using Yukon gold potatoes for mashed potatoes because they are not as starchy, so the texture is creamier and more buttery. Cut into 2″ pieces so they cook evenly.
- chicken broth – this is my secret ingredient to incredible mashed potatoes – cooking the potatoes in chicken broth (vs plain water) infuses the potatoes with flavor!
- half and half – you can also use heavy cream but I don’t recommend using whole milk, as it doesn’t have a high enough fat content and is too thin (I find that mashes potatoes that use whole milk don’t have the same fluffy thickness.)
How to Make Garlic Mashed Potatoes
Roast the garlic and boil potatoes: In a large pot, boil peeled potatoes in chicken broth until fork tender—this adds extra depth compared to water. While the potatoes cook, melt butter in a saucepan with the roasted garlic cloves, fresh grated garlic, garlic powder, and fresh thyme and rosemary. Stir in half and half with salt and pepper, and let the herbs and aromatics enfuse into the garlic butter cream mixture.
Rice the finish the garlic mashed potatoes: Once the potatoes are cooked, strain and rice them back into the warm pot for the smoothest texture. Remove the herbs from the garlic butter mixture, then pour it through a strainer over the riced potatoes and mix until creamy and fluffy. Finish your garlic mashed potatoes with a sprinkle of fresh chives and enjoy!
Pro TipS
CJ’s Recipe, Make Ahead & Storage Tips
Use a Potato Ricer: I highly recommend a potato ricer for this recipe! I rarely insist on using a specific kitchen tool, as I know it’s not practical to have a single use tool in the kitchen – however, a potato ricer is absolutely worth having, as it evenly rices the potato so you get a consistently smooth texture.
Make Ahead tips: You can absolutely make Garlic Mashed Potatoes ahead of time – I recommend maximum 48 hours in advance. Once the mashed potatoes are done, store in an airtight container or covered in saran wrap/foil in the refrigerator for up to 2 days.
Reheating tips: When ready to serve, you can reheat quickly in the microwave until warmed through OR reheat in the oven at 350F. I recommend adding some cream or butter to help rehydrate the mashed potatoes. Cover the dish with foil and bake for 20-30 minutes or until warmed through.
If you tried this Garlic Mashed Potatoes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
The BEST Garlic Mashed Potatoes (VIDEO)
Equipment
Ingredients
Roasted Garlic
- 2 heads fresh garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon neutral oil
Potatoes
- 3 pounds Yukon gold potatoes, cut into 2 inch pieces
- 8 cups chicken broth
Infused Garlic Butter
- 1 1/2 cups half and half
- 8 tablespoons unsalted butter
- 5 cloves garlic, grated
- 2 teaspoons garlic powder
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For garnish
- 1 tablespoon fresh chives, chopped
Instructions
- Slice the top quarter of the heads of garlic and place in aluminum foil. Drizzle with the olive oil and season with a 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Close the foil tightly around the garlic and bake in the oven at 325F for 1 hour. Remove the garlic and squeeze out the garlic cloves into a bowl and mash with a fork.
- Fill a large pot with the chicken broth and add the potatoes. Turn the heat to high and cover the pot and bring to a boil, then boil the potatoes for 15-20 minutes or until fork tender.
- While the potatoes are boiling, melt the butter in a small saucepan over medium heat. Add the roasted garlic, grated garlic, garlic powder, thyme & rosemary sprigs, and cook for 1 minute until fragrant. Add the half and half, salt and pepper and reduce the heat to medium low to let the aromatics infuse for 5 minutes.
- Strain the potatoes from the pot and either discard or reserve the chicken broth of soup or gravy. Use a potato ricer to rice the potatoes back into the warm pot.
- Remove the thyme and rosemary sprigs then pour the infused butter mixture into the potatoes. Mix to combine until smooth and garnish with fresh chives for garnish.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
