Garlic Mashed Potatoes
Boil peeled Yukon Gold potatoes in salted water until they yield to a knife, simmer peeled garlic cloves in butter until soft, then pass both through a ricer before folding in warm milk and the garlic-butter infusion.
Texture depends on the potato choice.
Yukon Golds carry the butter and garlic better than starchy Russets, which tend to become gummy if over-worked.
- Large pot
- Small saucepan
- Potato ricer
- Silicone spatula
What goes in.
- 2 lbYukon Gold potatoes, peeled and quartered
- 6 clovesgarlic, peeled and smashed
- 1/2 cupunsalted butter
- 3/4 cupwhole milk, warmed
- 1 tbspkosher salt
Steeping the garlic
Do not add raw garlic to the mash. Cooking the cloves in butter over low heat removes the harsh bite and creates a mellow, integrated depth.
The method.
Boil the potatoes
Place potatoes in the pot and cover with cold water by an inch. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer until a paring knife slides through with no resistance.
Infuse the butter
While the potatoes simmer, combine the butter and garlic in the small saucepan. Keep heat at the lowest setting so the butter melts and the garlic softens without turning brown.
Drain and dry
Drain the potatoes thoroughly in a colander. Return them to the warm, empty pot for one minute over low heat to evaporate any excess moisture.
Rice and fold
Pass the potatoes and the softened garlic cloves through the ricer directly into a large bowl. Gently fold in the warm milk and garlic butter using the spatula until fully combined.
Other turns to take.
Roasted Garlic
Substitute the stovetop garlic with one whole head of garlic roasted in the oven until caramelized, then mashed into the butter.
Herbed Finish
Fold in two tablespoons of minced fresh chives or flat-leaf parsley at the final stage for brightness.
When it doesn't go to plan.
Always start potatoes in cold water so they cook evenly from the outside in.
Warm your milk before adding it to the potatoes to keep the temperature of the final dish consistent.
Use a ricer rather than a hand masher to ensure a smooth, lump-free consistency without releasing too much starch.
The ones that keep coming up.
Can I use Russet potatoes?
You can, but expect a lighter, fluffier texture. Yukon Golds provide a creamier result that holds the garlic infusion more effectively.
My potatoes are gummy. What happened?
The potatoes were likely over-worked. Using a ricer helps prevent the cells from breaking down into a glue-like paste.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe