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Bowl of creamy garlic mashed potatoes with melted butter and chives next to gravy

Garlic Mashed Potatoes

Creamy garlic mashed potatoes made with Yukon Gold potatoes, whole garlic cloves, butter, warm milk and sour cream.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.