Creamy, buttery, velvety—these mashed potatoes with butter, milk, garlic, and salt are my favorite kitchen hug in a bowl. Whip them up tonight!
If you’re after soft, fluffy mashed potatoes that feel like a cozy blanket for your taste buds, you’re in the right place. There’s nothing reinvented here—just good, solid techniques and a little garlic because, well, why not? The potatoes are rich and savory, the warm milk and melted butter create this dreamy river of comfort, and there’s just enough garlic to make your kitchen smell like you’ve summoned a very friendly Italian grandmother.
Whether you’re making steak or something a little more humble (like my typical Tuesday grilled cheese), these mashed potatoes slide right into place. They’ll quietly steal the spotlight, though. It’s just what they do.
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Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Mashed Potatoes Recipe
Let’s be honest: mashed potatoes don’t need much convincing. Still, here’s what makes this version a tiny bit special.
- Ridiculously simple to make: You just squish, smear, melt, and stir. No fuss, just mushed-up joy.
- Cozy garlic flavor: Not hit-you-in-the-face raw, but warm and mellow, like it’s been invited to the party by name.
- Perfectly buttery texture: The butter-milk combo gives you luxurious spuds without resembling glue or wallpaper paste.
- Not just a sidekick: These elevate anything next to them—meatloaf, roast chicken, even a giant spoon straight out of the pot (your secret’s safe).
- Customizable to the moon and back: Want chive-y cheddar swirls? Go for it. Keeping it classic? Also perfect.
Ingredient Notes
There’s not a lot here—and that’s kind of the beauty of it. Fewer ingredients, more spotlight for each one to shine.
- Potatoes: I go for Yukon Golds or russets. Yukon gives you a silky finish; russet is fluffier. Don’t overthink it—you’re already golden.
- Garlic: Mellow and soft when mashed in, raw garlic adds warmth without the bitterness. Feel free to add more if you want to lean garlicky.
- Milk: Whole milk here. It brings creaminess without needing cream. Warm it before adding—cold milk’s a buzzkill.
- Butter: Salted or unsalted, either works. Butter smoothes everything out and makes the flavor round and satisfying.
- Salt and pepper: Salt pulls everything together, pepper adds a little kick. Taste as you go. Be generous.
How To Make This Mashed Potatoes Recipe
This is one of those comforting recipes that honestly doesn’t ask for much from you. Just a little patience and a potato masher (or strong forearms).
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Boil the potatoes: Toss your cubed potatoes into a pot and cover with salted water. Bring them to a big bubbling boil, then reduce the heat and let them simmer until fork-tender—usually around 15 to 20 minutes. They should fall apart like a bad alibi when poked.
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Drain and mash with garlic: Once your spuds are nice and soft, drain them and pop them right back into the pot while they’re still hot. This helps any extra moisture steam off. Stir in that minced garlic and mash it all together. Your kitchen should now be smelling mildly amazing.
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Warm the milk and butter: Gently heat the milk and butter in a small saucepan until the butter melts completely. Don’t boil it, just get it steaming—a little buttery dairy sauna.
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Stir it all together: Slowly pour the warm milk-butter happiness into your mashed potatoes a little at a time, mashing as you go so everything gets creamy and melded and just right. Not too stiff, not too runny, Goldilocks territory.
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Season and taste: Now’s the moment to add salt and pepper. Taste it. Pause. Taste again. Add more if your soul says so.
Storage Options
So, let’s talk leftovers because they do happen. First, cool the mashed potatoes completely before transferring them to an airtight container—nobody loves trapped steam. In the fridge, they’re good for 3 to 4 days. I like to reheat them low and slow on the stovetop with a splash of milk stirred in to refresh their creaminess.
Now for the big question: can you freeze mashed potatoes? Yes, you actually can. Just be sure they’ve got plenty of butter and milk, because that fat keeps the texture decent after thawing. Freeze in portions; label ‘em if you’re feeling organized (I rarely am).
To reheat from frozen, thaw overnight in the fridge, then warm gently on the stovetop or microwave with a little milk. Stir frequently. Nobody wants cold chunks of potato surprise.
Variations and Substitutions
Mashed potatoes are basically a blank canvas for your deepest dairy-driven dreams. Here are a few ways to tweak or spin them.
- Add cream cheese: Try swapping part of the milk with a few tablespoons of soft cream cheese. It adds tang and extra richness.
- Use roasted garlic instead: Instead of raw minced garlic, mash in a head of sweet roasted garlic for mellow, caramelized depth.
- Switch to plant-based milk and butter: Oat milk and a quality vegan butter will keep things creamy and comforting without dairy.
- Make it herby: Add chopped fresh chives, parsley, or thyme if you want a green fleck or hit of freshness.
- Cheesy upgrade: Stir in shredded sharp cheddar or Parmesan for that salty, melty moment we all deserve.
What to Serve with Mashed Potatoes
Mashed potatoes are the jeans of the dinner table—universal, comfortable, and somehow always in style. Here are some dreamy pairing ideas.
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If you’re going classic, a pan-fried steak or roast chicken sets off the creaminess beautifully. The juices mingle in the potatoes like best friends refusing to sit separately.
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Want a fun little twist? Try them alongside these Texas Toast Sloppy Joes. The contrast of crispy, saucy toast with smooth mash is weirdly delightful.
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For a lighter, fresher dinner, pair mashed potatoes with something like pan-seared cod and rainbow chard. Earthy, buttery mash absorbs all that brightness.
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Got leftovers? Use cold mashed potatoes to make crispy potato cakes the next day. Just mix in an egg and fry until golden. They’re wildly satisfying for breakfast with a runny egg.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
What kind of potatoes work best for mashed potatoes?
Yukon Golds and russets are your best bet. Yukons give a creamy, almost buttery finish. Russets turn fluffy and light. You can mix them if you’re feeling wild. Just don’t go for waxy varieties like red potatoes—they’ll get gluey when mashed. Nobody wants sticky potatoes clinging for dear life.
Can I make mashed potatoes ahead of time?
Yes, you totally can! Make them a day ahead, let them cool, and stash them in the fridge. When ready to reheat, pop them in a pot over low heat and stir in a splash of warm milk or butter. They’ll perk right back up. Microwave is doable in a pinch but go slow and stir often so they don’t get oddly crusty at the edges.
How do I fix mashed potatoes that are too runny?
Oof, yeah—it happens. If you’ve added too much liquid, try stirring in a bit of instant mashed potatoes or even some starchy potato flakes if you’ve got those around. If not, scoop into a baking dish, top with cheese, and bake it like a casserole. Instant redemption.
Can I freeze mashed potatoes without ruining the texture?
You sure can, as long as they’re rich in butter and milk. Fat helps them freeze and thaw better. Cool completely, portion into airtight containers, label (if you want to pretend you’re organized), and freeze up to one month. Thaw in the fridge before reheating gently on the stove with a splash of milk. Stir and fluff until happy again.
Creamy Buttery Mashed Potatoes
Ingredients
Mashed Potatoes
- 2 pounds (900 g) Yukon Gold or russet potatoes peeled and cut into chunks
- 2-3 cloves garlic minced (or to taste)
- 1/2 cup (120 ml) whole milk warmed
- 4 tablespoons (60 g) butter plus more for serving
- 1 teaspoon (1 tsp) kosher salt plus more to taste
- freshly ground black pepper to taste
Equipment
- Large pot
- Potato masher
- Small Saucepan
- Colander
Instructions
- Boil the potatoes: Place potatoes in a large pot and cover with cold, generously salted water. Bring to a boil, reduce heat, and simmer until fork-tender, about 15–20 minutes.
- Drain and mash with garlic: Drain potatoes well and return to the hot pot. Add the minced garlic. Mash until the garlic is mixed in and potatoes are mostly smooth.
- Warm the milk and butter: In a small saucepan, heat the milk and butter together until steaming and butter is fully melted (do not boil).
- Stir together: Slowly pour the warm milk-butter mixture over the mashed potatoes, mixing and mashing until creamy and well combined. Adjust the texture to your liking.
- Season and taste: Add salt and pepper to taste, adjusting as needed. Serve warm with an extra pat of butter if desired.
