This Herb Garlic Mashed Potatoes Recipe infused with garlic herb butter is so luscious and creamy. They're the perfect side dish for any occasion.
If you're looking for a delicious side that's simple and pairs with almost any main dish, you'll love these garlic mashed potatoes. This recipe uses only a handful of ingredients and is so simple to make. I'd love for you to stick around as I walk you through how to make creamy garlic mashed potatoes.
Recipe Ingredients
- Yukon gold potatoes (for creaminess)
- Fresh garlic
- Fresh herbs (rosemary, thyme)
- Butter
- Evaporated milk (Carnation milk whole or 2%)
Recipe Essentials
- Sturdy wire whisk or potato masher
- Large bowl
How to make garlic mashed potatoes
Yukon gold potatoes are by far the best potatoes for making mash potatoes. They're naturally creamy with a slight buttery flavor compared to russet or even red potatoes.
Size: Although size doesn't really matter, I prefer picking out the largest Yukon potatoes I can find. This way, I do not have to buy as many; therefore, I have fewer to peel.
Prep: Peel the skin from each potato using a paring knife or steak knife then cut them into medium-sized cubes around 1-½ inch thick and rinse under cold water.
When cutting the potatoes into cubes, you do not have to be precise but cutting them around the same size will allow them to cook more evenly.
Boil: Place the chopped potatoes in a large pot of cold water making sure the water level is a few inches above the potatoes add salt then boil.
It's important to add the potatoes to a pot of cold water before boiling. This will allow the potatoes to cook evenly. Boil the potatoes on the stove-top until the potatoes are fork-tender. This can take up to 30 minutes or possibly a little longer.
At the 25 or 30 minute mark, pierce a few cubed potatoes with a fork. If the fork cuts through the potatoes easily, then they're done. If not, continue to boil for maybe 5 minutes longer and retest. You do not want to be left with under-cooked potatoes.
Drain: Use a colander to drain the potatoes from the boiling water. Allow the potatoes to sit in the colander until they're completely drained. This may take a couple of minutes.
Add-ins: Meanwhile, prepare the herb butter by melting the butter then sauteing the garlic cloves and fresh herbs. Then, remove the garlic and herbs and discard.
In a separate pan, heat the evaporated milk.
Mash: Place the drained potatoes in a large bowl and begin mashing them with either a sturdy wire whisk or potato masher. Add the heated evaporated milk and melted butter. Continue mashing until smooth and season with kosher salt.
I recommend not using an electric mixer when mashing potatoes as this can cause you to unknowingly over-mix resulting in gummy mashed potatoes.
Garnish with extra melted butter and fresh herbs and serve.
What is the best way to mash potatoes
The absolute best and most convenient way to mash potatoes is with either a sturdy wire whisk or a potato masher. Yep, a sturdy wire whisk. I've used both of these tools with great success although they give slightly different results.
In my opinion, a wire whisk gives a smooth and creamier consistency (as shown in the photos) whereas a potato masher gives a fluffy and more textured consistency.
My family loves them both ways, so I can't go wrong using either tool. However, if I really had to choose, the wire whisk would be my first choice.
Under no circumstances should you use an electric mixer when making this garlic mashed potato recipe.
Recipe Tips
- Make sure your potatoes are fork-tender before removing them from the heat to prevent lumpy mashed potatoes
- Do not use waxy potatoes such as red potatoes as this can also result in lumpy mashed potatoes
- Do not use an electric mixer as this will cause the mashed potatoes to become gummy from over-mixing
- Make sure the potatoes drain really well after cooking (use a colander)
- Although it isn't conventional, a strong wire whisk works really well for mashing potatoes (in fact I prefer it over a potato masher)
Make ahead
Yes, you can make garlic mashed potatoes ahead of time. You can either:
- Prep the potatoes by peeling and cutting them and placing them in a large bowl of water. Covering them with water, will prevent them from browning.
- Follow the instructions for making this garlic mashed potato recipe. After they have cooled, store them in an airtight container and place them in the fridge for up to 2 days. When you're ready to serve, reheat them in a nonstick sauce pan and add a little evaporated milk at a time to loosen them up, gently stir and season to taste until they're hot and you've reached your desired consistency.
Serve with these main dishes
Grilled Teriyaki Pork Ribs Recipe
Garlic Herb Whole Roasted Chicken
Cajun Spatchcock Chicken Recipe
Connect with me on Instagram and Pinterest for more recipe ideas.
Thanks for visiting,
~Cree
Garlic Mashed Potatoes Recipe
Equipment
- strong wire whisk or potato masher
Ingredients
- 6 large Yukon gold potatoes
- 1 cup carnation milk (evaporated milk) (warmed whole or 2%; plus 2 or more tablespoons)
- ½ tablespoon kosher salt (to taste)
Butter Herb Garlic Mixture
- ¼ cup butter
- 3-4 cloves garlic (kept whole)
- 2 sprigs rosemary (fresh)
- 2 sprigs thyme (fresh)
Instructions
- Using a paring or steak knife, peel the skin from each potato. Chop the potatoes into cubes about 1-½ inch thick and place in a large pot of cold water. Make sure the water level is at least a few inches above the potatoes. Add salt and boil until potatoes become fork-tender about 25 to 30 minutes. Pierce a few potatoes with a fork and if the fork cuts through the potato smoothly they're done. If not, continue to cook. You do not want under-cooked potatoes.
- Use a colander to drain the potatoes from the boiling water. Allow the potatoes to sit in the colander until they're completely drained. This may take a few minutes.
- Meanwhile, make the butter herb mixture. Melt butter in saute pan. Add fresh herbs and garlic until fragrant. Then, remove garlic and fresh herbs from the melted butter and discard. In a separate pot, heat the canned carnation milk.
- Place the drained potatoes in a large bowl and begin mashing them with either a sturdy wire whisk or potato masher. Add the heated carnation milk and melted butter mixture. Continue mashing until smooth and season with kosher salt.
- Garnish with extra melted butter and fresh herbs (optoinal) and serve.
Notes
- Make sure your potatoes are fork-tender before removing them from the heat to prevent lumpy mashed potatoes
- Do not use waxy potatoes such as red potatoes as this can also result in lumpy mashed potatoes
- Do not use an electric mixer as this will cause the mashed potatoes to become gummy from over-mixing
- Make sure the potatoes drain really well after cooking (use a colander)
- Although it isn't conventional, a strong wire whisk works really well for mashing potatoes (in fact I prefer it over a potato masher)
Jerkyholic
Hey Cree! Love these mashed potatoes. Thanks for sharing. I linked to them as a great side dish to my smoked beef tenderloin recipe. Thanks again!
Cree
Hey there Will! Thanks so much. I truly appreciate your returning back to leave a comment.
Cree
Hey Will! Thanks so much. I truly appreciate your leaving a comment. Take Care.