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Buttery Garlic Mashed Potatoes

Creamy, aromatic comfort food that transforms ordinary Yukon Gold potatoes into the ultimate side dish with garlic-infused milk and butter.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes, peeled and cubed
  • 6 cloves fresh garlic, minced
  • ½ cup whole milk or heavy cream
  • 6 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh chives, chopped (optional)

Method
 

  1. Place cubed potatoes in a large pot and cover with cold water by about 2 inches. Add 1 teaspoon of salt to the water.
  2. Bring the water to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until a fork slides through the largest pieces with zero resistance.
  3. While potatoes cook, combine milk and minced garlic in a small saucepan. Heat over low heat for 5-7 minutes, allowing the garlic to infuse the milk. The milk should be warm but not bubbling.
  4. Drain potatoes thoroughly in a colander and return them to the hot pot. Let them sit uncovered for 2-3 minutes to allow excess moisture to evaporate.
  5. Using a potato masher or ricer, mash potatoes until smooth. Add butter first, mashing until melted and incorporated.
  6. Gradually pour in the warm garlic milk mixture, stirring gently. Season with salt and pepper, tasting as you go.
  7. Fold in fresh chives if using, and serve immediately while steaming hot.

Notes

Don't use cold milk or butter as it makes potatoes gluey. Avoid over-mashing with electric mixers. Never skip the steam-drying step after draining. Can be kept warm in slow cooker for up to 2 hours for entertaining. Store leftovers in refrigerator for up to 4 days. Peel and cube potatoes the night before and store in cold water for time-saving prep.