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About This Recipe
These Creamy Garlic Mashed Potatoes are one of my all-time favorite side dishes—and for good reason! They’re easy to make with just a few simple steps, packed with great flavor, and turn out perfectly every time. Made with buttery Yukon Gold or fluffy russet potatoes, they have a rich, velvety texture thanks to the addition of whole milk and softened butter. Fresh minced garlic adds depth and aroma, while sour cream brings just the right amount of tang to balance out the richness. The result? A silky, savory mash that’s as comforting as it is crave-worthy.
Want to know the secret to next-level mashed potatoes? It’s all in the method: start your potatoes in cold water so they cook evenly, warm the dairy before mixing it in to prevent a gummy texture, and be sure not to overmix—this keeps them light and fluffy, not gluey.
These mashed potatoes are incredibly versatile and always a hit, whether you’re serving them with holiday mains, weeknight meals, or cozy Sunday dinners. There are so many different ways to enjoy them! We love serving them with my Mississippi Pot Roast, Breaded Chicken, or these easy Sheet Pan Meatballs!
Why You’ll Love These Creamy Mashed Potatoes
- Incredibly creamy texture: Thanks to a perfect blend of butter, milk, and sour cream, every bite is rich, smooth, and velvety.
- Bold garlic flavor: Fresh garlic adds just the right amount of flavor to this easy recipe without overpowering the dish.
- Classic comfort food: Warm, hearty, and satisfying—these mashed potatoes are a delicious side dish perfect for any meal, holiday, or cozy night in.
- Made with simple ingredients: Made with everyday ingredients you likely already have in your kitchen.
- Great to make ahead: This potato recipe is perfect to prep in advance and reheats like a dream!
- Potatoes: You can use russet potatoes or yukon gold potatoes. Russet potatoes will yield a more fluffy, smooth mash, while yukon golds offer a naturally buttery flavor and creamy texture. Use your favorite or a mixture of both.
- Butter: I prefer to use unsalted butter so I can control the amount of salt in the potatoes. If using salted butter, you can just reduce the amount of salt or omit.
- Garlic: Fresh minced cloves of garlic or frozen garlic cubes both work. You can also adjust the amount of garlic depending on how much garlic flavor you prefer.
- Milk: For the creamiest texture, I like to use whole milk. However, any milk of choice will work.
- Sour cream: Adds the perfect amount of creaminess and tanginess. You could also substitute Greek yogurt.
- Cheese: Stir in your favorite cheese like shredded parmesan, sharp cheddar, or gouda for an ultra-creamy, cheesy finish.
- Fresh herbs: Mix in fresh herbs like parsley, chives, thyme, or rosemary additional flavor and color.
- Dairy-free: Use dairy-free milk, dairy-free butter and plant-based sour cream.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Peel potatoes and rinse with cold water. Cut potatoes in half if large. Add potatoes to a large pot and cover with cold water by one inch. Generously salt and bring to a boil. Once boiling, cook partially covered for 20 minutes, or until fork-tender (but not falling apart).
2. Drain, then move potatoes to a large mixing bowl or back to the pot.
3. Heat the milk in a small saucepan on the stovetop (or in the microwave in short increments, stirring in between) until hot; stir in the sour cream. Add 4 tablespoons of butter to the hot potatoes. Start mashing with a hand mixer (or potato masher).
4. Check that the milk mixture is still hot, then slowly pour over the potatoes and continue to mash until smooth.
5. Mix in the salt, black pepper and remaining butter.
6. Taste and adjust as needed. Serve hot and enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove, stirring in a splash of milk or butter as needed to refresh the texture.
Helpful Tips
- Start with cold water: Starting the potatoes in cold water before bringing to a boil helps them cook evenly and prevents the outside from becoming mushy before the inside is done.
- Don’t overcook: Boil just until fork-tender, not falling apart. Overcooked potatoes can become waterlogged and gummy when mashed.
- Roasted garlic: Use roasted garlic instead of fresh garlic cloves for a more rich, mellow flavor.
- Warm the dairy: Gently warm the milk and sour cream before mixing them in. Cold dairy can shock the potatoes and make the texture less smooth.
- Mash while hot: Mashing the potatoes right after draining, while they’re still hot, helps create a fluffier texture and creamy consistency.
- Avoid overmixing: For the best mashed potatoes, be careful not to overmix. Overmixing can lead to gluey potatoes.
What are the best types of potatoes to use for this mashed potatoes recipe?
Russet potatoes yield light and fluffy results, while Yukon potatoes give a naturally buttery, creamy texture. You can use either of a mix of potatoes. You could also use red potatoes if you prefer more chunkier, rustic mash potatoes.
How can I prevent my homemade mashed potatoes from being gummy?
Don’t overmix! Use a hand mixer or potato ricer instead of a food processor or stand mixer. Also, make sure not to overcook the potatoes.
Can I freeze garlic mashed potatoes?
Technically, yes, but the texture may slightly change. If you need to freeze them, freeze in an airtight container and reheat slowly with milk or butter to restore creaminess.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Garlic Mashed Potatoes
Ingredients
- 3 lb. russet or yukon gold potatoes
- 6 Tbsp unsalted butter softened & divided
- 3-4 cloves garlic minced
- 3/4 cup whole milk (120g)
- 1/2 cup sour cream (120g)
- 2 tsp salt or to taste
- 1/4 tsp cracked black pepper or to taste
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Instructions
- Peel potatoes and rinse with cold water. Cut potatoes in half if large.
- Add potatoes to a large pot and cover with cold water by one inch. Generously salt and bring to a boil. Once boiling, cook partially covered for 20 minutes, or until fork-tender (but not falling apart). Drain, then move potatoes to a large mixing bowl or back to the pot.
- Heat the milk in a small saucepan on the stovetop (or in the microwave in short increments, stirring in between) until hot; stir in the sour cream.
- Add 4 tablespoons of butter to the hot potatoes. Start mashing with a hand mixer (or potato masher). Check that the milk mixture is still hot, then slowly pour over the potatoes and continue to mash until smooth.
- Mix in the salt, pepper and remaining butter. Taste and adjust as needed. Serve hot and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
