Mashed potatoes are a classic side dish that complements many meals. Adding garlic to the mix takes the flavour from average to best! In this recipe, we'll show you how to make the BEST garlic mashed potatoes that are creamy, fluffy, and bursting with savoury garlic flavour.
Why Make this Best Garlic Mashed Potatoes
Garlic mashed potatoes are a popular side dish that pairs well with many main courses, such as roast beef, grilled chicken, or salmon. They're also easy to make and can be customized to your taste. If you're looking for a flavorful twist on the classic mashed potatoes recipe, this best garlic mashed potatoes is the way to go.
In addition to their delicious taste, garlic mashed potatoes are also a good source of nutrients. Potatoes are rich in vitamin C, potassium, and fiber, which are all essential for a healthy diet. Garlic is also known for its health benefits, such as boosting the immune system and reducing inflammation.
We Love This Recipe for YEARS and I Know You Will Too!
I started to make this classic dish way back in high school, and this is something I can quickly whip up when there's nothing in the fridge. This garlic mashed potatoes recipe is also something I've made for MANY YEARS to bring to parties as well. I've never had a scenario when there are any left overs!
Why I love it? Because it is easy to make, customizable, and full of nutrients. Whether you're serving them at a dinner party or making them for a weeknight meal, garlic mashed potatoes are sure to be a hit with everyone.
What dish do you always make that includes a side of mashed potatoes? Leave your comments below!
We love serving this garlic mashed potatoes with Crispy Panko Crusted Baked Salmon, Thanksgiving Roasted Lemon Garlic Chicken, or this Easy Ribs Recipe with Homemade BBQ Sauce
Professional Tips
Pro Tip #1 : Use Less Starchy Potatoes
Use Russet potatoes: Russet potatoes are the best type of potatoes to use for mashed potatoes because they have a buttery texture and a rich flavour. They're also less starchy than other types of potatoes, which means they'll make a creamier mash.
To learn more about potatoes and the types of potatoes to use, you can go here and it will send you to Bon Appetit - Choose the Best Potatoes for Mashing.
Pro Tip #2: Don't Overcook the Potatoes
Overcooked potatoes can become mushy and waterlogged, which can ruin the texture of your mashed potatoes. To avoid this, check the potatoes frequently as they cook and remove them from the pot as soon as they're tender.
I test my potatoes by poking them with a fork. If the fork can easily be inserted with not a lot of force, it is done!
Pro Tip #3: Use Room Temperature Ingredients
Pro Tip #4: Add Garlic at the Right Time
Pro Tip #5: Mash the Potato Properly
Using a hand potato masher or a potato ricer can help you achieve the perfect texture for your mashed potatoes. Be careful not to over-mash the potatoes, as this can make them gummy and sticky.
Food to Accompany This Best Garlic Mashed Potatoes
Thanksgiving Turkey
Try our Bacon Strips Thanksgiving Turkey, my family's favourite for over 10 years!
Try our Honey Mustard Beer Chicken, the absolute favourite on this blog!
Deep fried chicken
We have the best Homemade Fried Chicken with Ranch Sauce, give it a try!
Juicy Ribs
Our easy slow-cooked rib with homemade BBQ sauce is absolutely delicious and dripping in goodness! There's enough BBQ sauce to slather on top of mashed potatoes.
Other Recipes You May Also Like
Best Garlic Mashed Potatoes
Ingredients
- 1½ kg russets potato cut into large chunks
- 1 litre water
- 5 tbsp butter room temperature
- 5 garlic clove grated
- 1 white onion finely diced
- 2 tsp dried basil
- ½ cup sour cream
- salt
- black pepper
Instructions
- Run the potatoes in the water and give it a good scrub. Cut the potatoes into large wedges. (For a large potato I usually cut it into 5 wedges). Give it another good rinse to wash away all the starch. Place them into a large pot and make sure it is covered by water (roughly about 1L of water). Place lid on top, and heat the pot on the stove on high.
- Once the pot is boiling, move the lid slightly open so the water doesn't boil over. Boil the potatoes on medium-high for 20 minutes. You know the potatoes are done if you can easily poke thru the potato wedges with a fork.
- Meanwhile, in a frying pan heat it in high heat. Place 5 tbsp of butter inside. Sauce the onion until soft and slightly translucent. Add the garlic and sauté it until it's aromatic. Stir in the dried basil. Turn the heat off and set it aside.
- Discard the water, and let the potatoes cool until it is warm or when your hands can touch it without burning.
- Peel the skin of the potato with your hands and place them in a large mixing bowl. Place another 2 tbsp of butter inside the warm peeled potatoes. Using a hand potato masher or a potato rice, mash the potatoes until smooth and no large chunks are visible.
- Fold in the butter garlic. You don't want to deflate the fluffiness.
- Stir in the sour cream until well combined. Add salt and pepper to your liking.
