The Daily Plate

5-Ingredient Creamy Garlic Mashed Potatoes

The creamiest mashed potatoes you will ever make — with only five ingredients. Yukon Golds whipped silky with butter, warm milk, and mellow garlic until they are fluffy enough to eat with a spoon. A holiday must, and a weeknight hero too. Pair them with our sheet pan garlic butter chicken.

Creamy garlic mashed potatoes in a bowl with a swirl, melted butter pooling on top, chives sprinkled
Prep time10 min
Cook time20 min
Total30 min
Yield8 servings
CuisineAmerican
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🧺Ingredients

  • 3 lb Yukon Gold potatoes, peeled and quartered
  • 6 cloves garlic, peeled
  • 1/2 cup unsalted butter, softened
  • 3/4 cup warm whole milk (plus more as needed)
  • 1 1/2 tsp kosher salt, plus more to taste
  • Black pepper and chives, for serving (optional)

👩‍🍳Instructions

  1. Boil with garlic. Place the potatoes and garlic cloves in a large pot, cover with cold salted water by 1 inch, and bring to a boil. Cook 18-20 minutes until the potatoes are completely tender.
  2. Drain and steam. Drain well and return the potatoes to the hot pot. Let them steam-dry 2 minutes — this is the secret to fluffy, not watery, mash.
  3. Mash. Mash with a potato masher (or rice mill) until mostly smooth. Do not use a food processor — it turns them gluey.
  4. Whip it creamy. Add the butter and warm milk, mashing and stirring until silky. Add more warm milk a splash at a time for your ideal texture.
  5. Season and serve. Season with the salt and plenty of pepper. Transfer to a warm bowl, make a swirl, drop in extra butter, and shower with chives if you like.

💡 Mash smarts

Start potatoes in cold water so they cook evenly — boiling water first gives you raw centers and mushy outsides. Warm (never cold) milk keeps the mash fluffy. Yukon Golds are the sweet spot: naturally buttery and creamy without going gluey like russets can.

❓Common questions

Can I make them ahead?

Yes — make up to 2 days ahead, refrigerate, and reheat in a pot over low heat with a splash of warm milk, stirring until creamy.

Russet or Yukon Gold?

Yukon Golds for the creamiest, most buttery result. Russets work but need more butter and milk to get silky.

Why are my mashed potatoes gluey?

Overworking them — usually from a food processor or over-mashing. Mash just until smooth and stop.

Can I roast the garlic instead?

Yes and it is wonderful — roast a whole head at 400°F for 40 minutes and squeeze the cloves in. Use a full head for bold roasted flavor.

Creamy garlic mashed potatoes in a bowl with a swirl, melted butter pooling on top, chives sprinkled
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Save these 5-ingredient garlic mashed potatoes to your "Thanksgiving Recipes" board — fluffy holiday comfort in 30 minutes.

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