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Garlic Mashed Potatoes Recipe

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Adjust Servings:
5, large or 3 pounds Russet Potatoes
1-1/4 cups Milk I use 2% but whole works well too
1 stick Butter
1-1/2 teaspoons Salt
1/4 teaspoon Black Pepper
1-1/4 teaspoons Garlic Powder
1/2 teaspoon Dried Parsley
Tools You'll Need
Vegetable Peeler
Cutting Board
5-quart Pot
Colander or Strainer
Mixing Bowl, large
Potato/Food Masher
Wooden Spoon

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Garlic Mashed Potatoes Recipe

Ditch the boxed stuff and make this creamy, buttery garlic mashed potatoes recipe yourself! Your taste buds and family will thank you for it!

  • 45 minutes
  • Serves 10
  • Easy


  • Tools You'll Need



TIPS to making this Garlic Mashed Potatoes Recipe perfect the first time!

Does the potato matter when making mashed potatoes?

Yes! The best, I’ve found to use when making mashed potatoes is Russet (aka Idaho) or Gold Yukon. The biggest difference to me is price. Russet potatoes, in my area anyway, are one third the cost of the Gold Yukon. I have also noticed a difference in color between the two. Russet mashed potatoes are more of an off-white color whereas the Gold Yukon are more of a golden yellow (as the name hints to).

Can you overboil taters?

Absolutely! When you do, you end up with a potato soup, lol! Now, I love some good potato soup, but we aren’t making that today. Overboiling the potatoes will decrease the amount of potatoes you have to mashed, which translates to decreased servings.

So, you want to set a timer for 20-25 minutes and check the tenderness of the potatoes.

Watery, runny, gross tatoes?!?!

Ewww…who wants that! No way! Soooo…..you want to make sure to drain all the water from the potatoes. Depending on your colander or strainer, you may have to tilt it or even shake it up and down. I know it sounds weird to do all that, but I have to with mine, lol! If you don’t drain all the water and you add the milk called for in this recipe, you’ll end up with runny mashed potatoes instead of the creamy goodness you want.

Butter or Margarine?

Butter hands down! If you want that true rich buttery flavor, there are no exceptions to the real deal.

Milk or Cream?

You can use either one your heart desires. I prefer to use milk (2% or whole) in mashed potatoes because the texture is lighter and creamier instead of dense and heavy as it is when I use cream. It really all depends on what you like.

Great Side Dish and Topping!

This Garlic Mashed Potatoes Recipe is the perfect side dish for any meal. And, a delicious topping on my Chicken Shepherd’s Pie Recipe!

Looking for more side dish ideas? Check out my Smothered Cabbage with Bacon and Dr. Pepper Glazed Bacon Wrapped Green Beans!

Oh, and please be a dear and follow us on Facebook and Youtube! 🙂



First, you want to rinse off the potatoes. Then, using a veggie peeler or small knife, peel the potatoes.


On a cutting board, dice/cube your potatoes. Try to keep them near the same size so they boil evenly.


Toss the cubed/diced potatoes in your 5-quart pot. Next, add enough water so that the water level is at least 1 inch above the potatoes.


Turn the heat to medium-high and boil the potatoes for about 25 minutes or until tender.


Carefully pour the boiled potatoes into your colander or strainer to drain all of the water.


Pour the drained potatoes into a large mixing bowl. Immediately slice the butter and add it to the bowl with the hot potatoes. Using your masher, begin mashing the potatoes and butter slices together until you get the consistency you like.


Add the salt, black pepper, garlic powder, dried parsley and milk to the bowl. Use your wooden spoon (or any large spoon) and stir to combine.

And, that's it! You've made your own, homemade, no box here garlic mashed tatoes! Enjoy!!

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