Garlic Mashed Potatoes (Creamy Make-Ahead Holiday Side Dish)

These garlic mashed potatoes are creamy, buttery and full of mellow garlic flavor. The trick is simple: whole garlic cloves cook in the pot with the potatoes, so they turn soft and sweet and mash right in. They take about 40 minutes and can be made up to 2 days before Thanksgiving or Christmas dinner.

Why you will love these garlic mashed potatoes

• No raw garlic bite. Boiled garlic is soft and mild, not sharp.
• Extra creamy. Butter, warm milk and a little sour cream make them smooth and rich.
• One pot. The potatoes and garlic cook together, then you mash in the same pot.
• Make ahead. They reheat well, which frees up the stove on a busy holiday.

They are number 1 on our list of easy Thanksgiving side dishes and a classic part of our easy Christmas dinner ideas.

What you need for garlic mashed potatoes

• Yukon Gold potatoes: 3 pounds (1.4 kg), peeled and cut into 2-inch chunks. Russets also work and make fluffier potatoes.
• Garlic: 6 cloves, peeled and left whole.
• Salt: 1 tablespoon for the cooking water, plus about 1 teaspoon to season.
• Unsalted butter: 6 tablespoons (85 g).
• Whole milk: 3/4 cup (180 ml), plus more if needed.
• Sour cream: 1/2 cup (120 g).
• Black pepper: 1/2 teaspoon.
• Chives: 2 tablespoons, chopped, to serve (optional).

How to make garlic mashed potatoes

1. Start in cold water. Put the potatoes and garlic cloves in a large pot. Cover with cold water by 1 inch and add 1 tablespoon salt.
2. Boil. Bring to a boil over high heat, then lower to a steady simmer. Cook for 15 to 20 minutes, until a fork slides easily into the potatoes.
3. Warm the milk and butter. While the potatoes cook, heat the milk and butter in a small pan (or the microwave) until the butter melts. Do not let it boil.
4. Drain and dry. Drain the potatoes and garlic well. Put them back in the hot pot over low heat for 1 minute to dry off.
5. Mash. Mash the potatoes and garlic with a potato masher (or a ricer for the smoothest potatoes).
6. Make them creamy. Stir in the warm milk and butter, then the sour cream. Season with about 1 teaspoon salt and the pepper. Add a splash more milk if you like them looser.
7. Serve. Spoon into a bowl, top with a pat of butter and the chives.

Tips for the creamiest mashed potatoes

• Cut even pieces so they cook at the same speed.
• Always start in cold water. The potatoes cook evenly from the outside in.
• Use warm milk. Cold milk cools the potatoes and makes them gluey.
• Do not use a blender or food processor. It makes the potatoes sticky and gummy.
• Taste and season at the end. Potatoes need more salt than you think.

Make-ahead garlic mashed potatoes

• Up to 2 days ahead: make the potatoes, let them cool, then cover and refrigerate.
• Reheat in the oven: spread in a buttered baking dish, add a splash of milk and a few pats of butter, cover with foil and bake at 350°F (175°C) for 30 to 40 minutes, stirring once, until hot in the middle.
• Reheat in a slow cooker: cook on low for 2 to 3 hours, stirring now and then and adding milk as needed. You can keep them warm on low for up to 2 hours.
• Food safety: reheat leftovers to 165°F (74°C), as the USDA recommends in its guide to leftovers and food safety. Refrigerate leftovers within 2 hours and eat them within 3 to 4 days.

What to serve with garlic mashed potatoes

Mashed potatoes go with almost every holiday main. Try them with our brown sugar glazed ham or a whole roast chicken with herb butter, plus our green bean casserole from scratch on the side.

Frequently asked questions

Garlic Mashed Potatoes

Creamy garlic mashed potatoes made with Yukon Gold potatoes, whole garlic cloves, butter, warm milk and sour cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 pounds Yukon Gold potatoes peeled and cut into 2-inch chunks (1.4 kg)
• 6 cloves garlic peeled, left whole
• 1 tablespoon salt for the cooking water
• 6 tablespoons unsalted butter 85 g
• 3/4 cup whole milk plus more if needed
• 1/2 cup sour cream
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped chives optional, to serve

Method

 

1. Put the potatoes and garlic in a large pot, cover with cold water by 1 inch and add 1 tablespoon salt.
2. Bring to a boil, then simmer for 15 to 20 minutes until the potatoes are fork-tender.
3. Meanwhile, warm the milk and butter until the butter melts. Do not boil.
4. Drain the potatoes and garlic. Return to the hot pot over low heat for 1 minute to dry.
5. Mash the potatoes and garlic with a masher or ricer.
6. Stir in the warm milk and butter, then the sour cream. Season with salt and pepper and add more milk if needed.
7. Serve topped with butter and chives.

Notes

• Make ahead up to 2 days. Reheat covered at 350°F for 30 to 40 minutes, or in a slow cooker on low for 2 to 3 hours, with a splash of milk.
• Reheat leftovers to 165°F. Keep in the fridge 3 to 4 days.
• Do not use a blender or food processor; it makes the potatoes gummy.

This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.