Garlic Mashed Potatoes (with Garlic Confit)

I was raised in California, but my family’s roots run deep through the Midwest—where meat and potatoes aren’t just a meal, they’re a way of life. My mom learned to cook growing up in Indiana, and let me tell you, she had a potato recipe for every occasion. Mashed, fried, baked, scalloped—you name it, she made it. But one variation she especially loved was garlic mashed potatoes.

These Garlic Mashed Potatoes are my take on that simple classic: smooth, buttery russet potatoes blended with mellow garlic confit and just a hint of garlic powder for depth. They’re rich and flavorful, but never overpowering—and they come together with just a handful of ingredients. Whether you’re serving them with steak, roasted chicken, or your favorite weeknight comfort meal, they’re an easy, elegant side that always delivers.

First-Things-First: Mise en Place

Before you start with the recipe, let me share a bit of kitchen wisdom that’s made cooking a lot easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” Sounds fancy, but it’s really just good, old-fashioned common sense: read the recipe all the way through, gather your tools, and prep and measure everything before the heat goes on.

This simple habit takes the guesswork out of cooking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a game-changer.

Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.

The Right Potatoes for Garlic Mashed Potatoes

I almost always reach for russet potatoes in this recipe. They have that classic baked potato flavor and a starchy texture that works well mashed. Yukon Golds are an option, although they take a little longer to cook and can turn gluey if you’re not careful. Pick what you like best, but if you’re after that familiar, fluffy result—russets are the way to go.

Peel or Don’t Peel

That’s entirely up to you. If you’re after a smooth, classic mashed potato, peeling is the way to go. But if you like a little extra texture—and don’t mind a more rustic look—leaving the skins on can work just fine, especially if you scrub the potatoes well.

Leaving the skins adds a bit more fiber and nutrients, since a lot of the potato’s potassium and B vitamins are concentrated near the surface. That said, russet potato skins are thicker than Yukon Golds or reds, so they’ll be more noticeable in the final texture. It really just depends on your preference: silky and refined, or hearty and homey. Both have their charm—and I’ve been known to go both ways.

Creamy or Rustic?

This is where personal preference really takes over. Some people love their mashed potatoes smooth and silky, others prefer a bit of texture so you know they came from real potatoes. I’ve gone both ways, depending on the meal—and the crowd.

I still remember the first time I brought mashed potatoes to a family Christmas dinner after we moved to Indiana. I made them just the way I like: hand-mashed, with a little texture left in. When I took the lid off the dish, the room went quiet—then came a few polite nods and one or two raised eyebrows. Turns out my extended family is firmly in the “whipped until cloud-like” camp. The following year, I stood beside my cousin as she whipped potatoes for what felt like twenty minutes until they were velvety smooth.

So if you like texture, stick with a potato masher and mash to your desired consistency. For a creamy finish, peel the potatoes and use an electric hand mixer or stand mixer. Either way, just be sure to mash while the potatoes are hot—they’ll absorb flavor and liquid more readily, and you’ll get a better final texture.

Ingredients

• Russet potatoes – I typically use about 3 pounds, peeled or unpeeled, depending on your preference.
• Garlic confit – Use the cloves from one whole head of garlic (about 8–10 cloves). The flavor is mellow and buttery, never sharp.
• Garlic powder – 1 to 2 teaspoons, depending on how pronounced you want the garlic flavor. It adds a gentle backbone to the confit.
• Unsalted butter – Cut into tablespoon-sized pats. Feel free to go heavy here—this is comfort food after all.
• Whole milk – I prefer whole milk for a rich texture, but 2% works too. Want to go all in? Swap for heavy cream.
• Kosher salt and freshly ground black pepper – Season to taste, and taste often.

How to Make Garlic Mashed Potatoes

• Cut the potatoes. Peel them (or don’t), then chop into 1″ pieces. Transfer to a large stockpot filled with cold water as you go.

• Boil. Make sure the water covers the potatoes by about an inch. Add one tablespoon kosher salt and bring to a boil. Cook 10–12 minutes until fork-tender.

• Drain and dry. Transfer to a colander and let rest 4–5 minutes. This evaporates excess moisture and helps avoid watery potatoes.

• Mash. Return the potatoes to the pot or a mixing bowl. Add garlic confit cloves and four pats of butter. Break up the garlic confit cloves just a bit before mashing.  Start mashing, then gradually add milk (or cream) to reach your desired texture.

• Season and finish. Stir in the garlic powder, then taste and adjust with salt and pepper.  Serve warm.

Tips for Perfect Garlic Mashed Potatoes

• Dry your potatoes. That 4–5 minute rest in the colander is key to avoiding gummy results.
• Use warm dairy. If you have time, gently warm the milk or cream—it blends in easier and keeps everything hot.
• Taste constantly. Garlic flavor can mellow quickly in a big batch. Adjust garlic powder and salt as needed.
• Avoid overmixing. Once your potatoes are mashed and the garlic is evenly distributed, stop—too much mixing = gluey potatoes.
• Make them your own. Love cheese? A handful of sharp white cheddar would be amazing stirred in at the end.

Storage Tips

Refrigerator:
Let leftovers cool completely, then store in an airtight container for up to 3 days. Reheat on the stove, in the oven, or the microwave.

Freezer:
Freeze in an airtight container for up to one month. Thaw overnight in the fridge, then reheat gently and stir well to bring back the texture.