Creamy Garlic Butter Mashed Potatoes Recipe in Just 20 Min

Oh, let me tell you about these garlic butter mashed potatoes—they’re the kind of side dish that disappears faster than you can say “seconds please!” I’ve been making this recipe for years, ever since my cousin Sarah slid a bowl of them across the Thanksgiving table with a wink. One bite and I was hooked. There’s something magical about creamy Yukon Golds swimming in garlic-infused butter that makes everyone at the table forget their manners.

What I love most? They’re deceptively simple. Just potatoes, butter, garlic, and a splash of milk—but the result tastes like you spent hours in the kitchen. Whether it’s a Tuesday night meatloaf dinner or Christmas prime rib, these mashed potatoes always feel special. My kids actually cheer when they see me peeling potatoes because they know what’s coming.

The best part? You can make them smooth as silk or leave them rustic and chunky—it’s all about how you like them. Trust me, once you try this garlic butter version, you’ll never go back to plain mashed potatoes again.

Why You’ll Love These Garlic Butter Mashed Potatoes

Let me count the ways these potatoes will steal your heart (and probably your dinner guests’ hearts too):

• Creamy dreaminess: The texture is like a cozy blanket for your fork—silky smooth if you mash thoroughly, or delightfully chunky if you prefer some texture. (I won’t judge either way!)
• 20-minute magic: From peeling to serving in about half an hour—perfect for when you need something impressive but don’t have all day.
• That garlic butter hug: The golden sautéed garlic infuses every bite with rich, savory flavor that’ll have you scraping the bowl clean.
• Your way, always: Add extra butter for decadence, more milk for creaminess, or leave it thick and hearty—it’s your potato canvas!
• Fancy or fuss-free: Equally at home next to Tuesday’s meatloaf or Thanksgiving turkey. (My family requests them weekly—no holiday required.)

Ingredients for Garlic Butter Mashed Potatoes

Here’s what you’ll need to whip up this garlicky, buttery goodness. Trust me, it’s worth every single ingredient:

• 2 lbs (900g) Yukon Gold potatoes – Peeled and cubed. These are my go-to because they’re naturally creamy and mash up beautifully. Russets work too, but Yukon Golds are the real MVP here.
• 4 cloves garlic – Minced. Fresh is best—none of that jarred stuff. It’s the star of the show, after all!
• 1/2 cup (115g) unsalted butter – Yes, unsalted. It lets you control the saltiness, and trust me, you’ll want every bit of that rich, creamy butter flavor.
• 1/2 cup (120ml) milk – Warmed. Cold milk can make your potatoes lumpy, so warm it up a bit first. Whole milk is ideal for maximum creaminess.
• 1 tsp salt – Adjust to taste, but don’t skimp. Potatoes need salt to shine!
• 1/2 tsp black pepper – Freshly ground if you’ve got it. It adds just the right little kick.

That’s it! Simple, right? But oh, the magic these basic ingredients make together is anything but ordinary.

How to Make Garlic Butter Mashed Potatoes

Alright, let’s get to the fun part—making these dreamy, garlicky spuds! Don’t worry, it’s easier than you think, and I’ll walk you through every step. Just follow along, and you’ll have the creamiest, most flavorful mashed potatoes in no time.

1. Boil those potatoes: First, peel and cube your Yukon Golds (about 1-inch pieces so they cook evenly). Toss them into a big pot of generously salted water—it should taste like the ocean. Bring it to a boil, then lower to a simmer. Cook for 15-20 minutes until they’re fork-tender. You want them soft but not falling apart.
2. Make the garlic butter: While the potatoes cook, melt your butter in a small pan over low heat. Add the minced garlic and let it sizzle gently for about 30 seconds—just until it’s fragrant. Don’t let it burn, or it’ll turn bitter! You want it golden and sweet.
3. Drain and mash: Once the potatoes are done, drain them well and return them to the hot pot. This helps evaporate any extra water. Pour in that glorious garlic butter, warmed milk, salt, and pepper. Now, mash away! I like a potato masher for control—stop when they’re creamy but still have a little texture. Over-mashing makes them gluey (yuck).
4. Adjust to perfection: Taste and tweak! Need more salt? Another pat of butter? A splash more milk for creaminess? This is your moment. Stir gently until everything’s just right.

And there you have it—garlic butter mashed potatoes that’ll make you the star of any dinner table. Serve them hot, and watch them disappear!

Tips for Perfect Garlic Butter Mashed Potatoes

Here’s the inside scoop to take your mash from good to unforgettable:

• Yukon Golds are gold: Their buttery texture beats Russets hands-down. Less starchy, more creamy—worth the extra few cents!
• Low and slow garlic: Sauté the garlic on low heat. Burnt garlic = ruined potatoes. Aim for fragrant and golden, not browned.
• Warm that milk: Cold milk cools the potatoes and makes them gluey. Microwave it for 20 seconds first—game changer.
• Don’t overwork them: Mash just until combined. Overdoing it releases too much starch, and you’ll end up with paste (sad trombone).
• Salt the water like the sea: Potatoes need seasoning from the inside out. Your future self will thank you.

Variations for Garlic Butter Mashed Potatoes

Once you’ve mastered the basic recipe (and trust me, you will!), try these easy twists to keep things exciting. My family loves testing new versions—here are our favorites:

• Roasted garlic magic: Swap minced garlic for a whole head of roasted garlic. Just wrap it in foil with olive oil, bake at 400°F (200°C) for 40 minutes, then squeeze the sweet, caramelized cloves into your mash. Heavenly!
• Herb lover’s delight: Stir in fresh rosemary or thyme with the garlic butter. My neighbor swears by chives—she adds a handful right before serving for bright, oniony freshness.
• Cheese please!: Fold in grated Parmesan or sharp cheddar during the final mash. My kids go wild when I add both (plus a sprinkle on top for good measure).

The beauty? You can mix and match these ideas. Last Thanksgiving, I did roasted garlic and rosemary—absolute showstopper!

Serving Suggestions for Garlic Butter Mashed Potatoes

Oh, the places these potatoes can go! They’re like the best supporting actor—they make everything else shine. For Sunday suppers, pile them next to juicy roast chicken or a thick pork chop. Holiday meals? They’re BFFs with turkey, prime rib, or glazed ham. On busy nights, I’ll serve them with simple pan-seared chicken or even just a fried egg on top (don’t knock it till you try it—the runny yolk mixed in is divine).

My favorite trick? Use them as a cozy bed for saucy dishes like beef stew or mushroom gravy. The potatoes soak up all those delicious juices like a dream. And if there are leftovers (rare in my house!), they make killer potato pancakes the next morning.

Storing and Reheating Garlic Butter Mashed Potatoes

Let’s be real – these rarely last long in my house! But if you’ve got leftovers (lucky you), here’s how to keep them tasting fresh. Pop them in an airtight container and fridge for up to 3 days. When reheating, stir in a splash of warm milk and a pat of butter – it brings back that just-made creaminess. I microwave in 30-second bursts, stirring between each, until piping hot. Pro tip: Stirring in a little extra garlic butter when reheating makes them taste brand new!

Garlic Butter Mashed Potatoes Nutrition

Now, let’s talk about what’s in these heavenly spuds—nutrition-wise, that is. (We all know they’re worth every delicious calorie!) Keep in mind, these numbers are estimates since your actual ingredients might vary slightly. My grandma always said, “Good food feeds the soul first,” and I tend to agree!

Per serving (that’s about 1/4 of the recipe):

• Calories: 280
• Fat: 16g (10g saturated, 5g unsaturated)
• Cholesterol: 40mg
• Sodium: 450mg
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 2g
• Protein: 4g

A little tip from my kitchen: If you’re watching sodium, you can reduce the salt slightly—but don’t skip it entirely! That’s where all the flavor lives. And hey, it’s comfort food—sometimes your soul needs feeding more than your nutrition tracker needs perfect numbers, you know?

Frequently Asked Questions

I’ve gotten so many questions about these garlic butter mashed potatoes over the years—here are the ones that pop up most often in my kitchen (and my inbox)!

Can I make these ahead of time?
Absolutely! Make them up to a day in advance—just store in the fridge covered tightly. When ready to serve, reheat gently with extra milk and butter stirred in. The garlic flavor actually deepens overnight (bonus!).

What’s the best potato for creamy mashed potatoes?
Hands down, Yukon Golds. They’re naturally buttery and mash up so smooth. Russets work in a pinch, but they tend to get gluey if overworked. Red potatoes are too waxy—save those for potato salad!

Help! My mashed potatoes are lumpy—can I fix them?
Don’t panic! Warm up a bit more milk and beat the potatoes with a wooden spoon or hand mixer. The extra liquid and agitation should smooth things out. (Next time, cut smaller pieces and boil longer—that’s usually the culprit!)

Can I use roasted garlic instead of sautéed?
Oh my goodness, yes—and it’s glorious! Roast a whole head until caramelized, then squeeze the soft cloves into your mash. It gives a deeper, sweeter garlic flavor that’s perfect for special occasions.

Why do my potatoes taste bland even after salting?
Two things: 1) You didn’t salt the cooking water enough (it should taste like seawater), and 2) Potatoes need more salt than you think! Add it gradually at the end until the flavors really sing.

Well, there you have it—my absolute favorite way to make mashed potatoes that feel like a warm hug on a plate. I really hope you and your family love this recipe as much as mine does. There’s nothing that makes me happier than seeing a photo of your creamy, garlicky masterpiece!

If you give these a try, please come back and let me know how it went. Did you add extra garlic? Try the roasted version? I read every single comment and rating—they truly make my day. And if you post a picture on Instagram, be sure to tag me so I can see your creation and share it with everyone. Nothing inspires me more than seeing these recipes come to life in your kitchens.

Happy mashing, friends! May your potatoes always be creamy and your garlic never burn.

Print