Go Back
The Creamiest Garlic Mashed Potatoes from Scratch

The Creamiest Garlic Mashed Potatoes from Scratch

The ultimate guide to making restaurant-quality, fluffy, and buttery mashed potatoes at home. This foolproof recipe uses a cold-start method to ensure even cooking and the perfect creamy texture every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 254
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 pounds Yukon gold or Russet potatoes peeled or unpeeled based on preference
  • 4 tablespoons unsalted butter room temperature, cut into pieces
  • 1 teaspoon salt divided
  • 0.25 teaspoon black pepper to taste
  • 0.5 cup whole milk warmed
  • 0.5 teaspoon garlic powder optional, for garlic flavor

Method
 

Instructions
  1. Scrub the potatoes thoroughly under cool water. Peel if desired, then cut into uniform 1-inch pieces to ensure even cooking.
  2. Place the potato pieces in a large pot and cover with cold water. Add 1/2 teaspoon of salt to the water.
  3. Bring the pot to a boil over high heat. Reduce heat slightly and boil for 12-15 minutes, or until the potatoes are very tender when pierced with a fork.
  4. Drain the potatoes well in a colander, then return them to the hot, empty pot. Let them sit over low heat for 2-3 minutes to allow excess moisture to evaporate.
  5. Add the softened butter and garlic powder. Use a potato masher to break down the potatoes until smooth.
  6. Gradually stir in the warm milk, the remaining 1/2 teaspoon of salt, and pepper. Continue mashing or stirring until the desired creamy consistency is reached.

Notes

For the best results, use Yukon Gold potatoes for a naturally buttery flavor. Avoid using an electric mixer, as it can overwork the starch and make the potatoes gummy; hand-mashing is recommended for the fluffiest texture.