Garlic Mashed Potatoes

A simple, satisfying favorite.

Why You'll Love This Recipe

• Silky, buttery, restaurant-quality.
• Roasted garlic = mellow, sweet, not harsh.
• Make-ahead friendly.
• Crowd-pleaser for holidays.
• Pairs with everything.

Ingredient Notes

• Yukon Gold = creamiest. Russets = fluffier. Either works.
• Real butter, real cream — this is not the place to lighten up.
• Roasting the garlic (vs raw) is the upgrade — sweet, not bitter.

Ingredient Substitutions

• Half-and-half if no heavy cream.
• Add 4 oz cream cheese for tang.
• Roasted shallots in place of garlic.

Equipment Needed

• Large pot
• Colander
• Potato ricer or masher
• Foil

Prep Tips

• Roast garlic ahead — it keeps a week.
• Cut potato chunks same size for even cooking.

Instructions

1. 1

   Gather and prep: 1 potatoes, 2 tbsp butter, 1 cup milk, 3 cloves garlic, minced, 1 tsp salt, 1/2 tsp black pepper. mince the garlic, and chop the vegetables into even pieces before you start cooking.

2. 2

   Boil potatoes 20 min.

3. 3

   Drain, mash with butter, warm milk, roasted garlic.

4. 4

   Season.

Artsi Pro Tips

• WARM the milk and cream before adding — cold makes potatoes seize.
• A potato ricer gives the silkiest texture; a hand masher works too.
• Never use a food processor — overmixing releases starch and turns mash to glue.

Common Mistakes

• Cold dairy — potatoes gum up.
• Overmixing — gluey mash.
• Under-salting cooking water — bland potatoes inside.
• Not draining well — watery mash.

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