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Silky Garlic Mashed Potatoes

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Betty Crocker Kitchens
Updated Mar 13, 2020
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Without a doubt, mashed potatoes are a quintessential side dish at just about every holiday—especially Thanksgiving. You can bet a hearty scoop of these garlic mashed potatoes will perfectly complement all that turkey and gravy. Butter and milk make these spuds extra smooth and silky, but the garlic is the real star of the show in the recipe. Instead of chopping up the garlic, this recipe calls for six peeled cloves (talk about easy) that go in right into the boiling water with the potatoes. The garlic will become tender and soft as it cooks making it super easy to seamlessly mash into your taters. Add a pinch of salt and pepper to enhance the flavors and you’ve got yourself a creamy, buttery and extra garlicky bowl of mashed potatoes.

More About This Recipe

  • Our mashed potato mantra is: keep it simple. This perfect recipe — yes, we’re willing to go there — includes only four ingredients and 15 minutes of hands-on work. There’s no peeling of potatoes and the the rough chop makes for quick work. While the simple ingredient list and light-touch treatment of the the potatoes might lead you to believe this recipe will end up bland and watery with only tough bites of skin for texture, nothing could be further from the truth. Butter gives the dish an extra silky texture and richness, while the garlic gives the dish pep. So next time you’re looking for a garlic mashed potatoes recipe, give this five-star dish a try or keep exploring our mashed potato recipes. If you really want to up your game, check out Betty’s directions on how to make mashed potatoes

Silky Garlic Mashed Potatoes

  • Prep Time 15 min
  • Total 40 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 6 medium boiling potatoes (2 pounds)
  • 6 garlic cloves, peeled
  • 1/3 cup milk
  • 1/4 cup butter or margarine, softened
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
  • Step 
    2
    Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
  • Step 
    3
    Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
  • Step 
    4
    Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.

Nutrition

305 Calories
12 g Total Fat
5 g Protein
48 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
305
Calories from Fat
110
Total Fat
12 g
Saturated Fat
7 g
Cholesterol
30 mg
Sodium
400 mg
Potassium
810 mg
Total Carbohydrate
48 g
Dietary Fiber
4 g
Protein
5 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
3 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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