Chunky Garlic Mashed Potatoes

Made with plenty of butter, milk, and sour cream, these garlic mashed potatoes bring a tangy, garlicky twist to the classic side dish. Just like my Creamy Mashed Potatoes, they’re incredibly easy to whip up: boil the potatoes, strain, add the ingredients, and mash! With tender potato chunks, silky richness, and a fragrant burst of garlic in every bite, these mashed potatoes are pure comfort. One taste, and you’ll never look at plain mashed potatoes the same way again.

Seriously The Best Garlic Mashed Potatoes

If you love potato sides, these easy, chunky garlic mashed potatoes will find their way to your weekly menu in no time. Here’s why I love them:

• Extra creamy. This recipe uses three kinds of dairy: butter, milk, and sour cream for the dreamiest flavor.
• A pantry-staple recipe. No fancy ingredients are needed.
• Great for weeknights. Mashed potatoes are a go-to side for lots of weeknight dinners, so pair them with everything from meatloaf to roasted chicken.
• Freezer-friendly. Keep the leftovers in the freezer for a last-minute side you can reheat during busy weekdays.

Recipe Ingredients

Time to go through the fridge! You probably already have everything you need to get started at home. The recipe card at the bottom of the post has exact ingredient measurements and step-by-step instructions.

• Potatoes – They can be peeled or unpeeled, depending on whether you’d like potato skins in your mashed potatoes.
• Unsalted butter – Reduce the salt in the rest of the recipe if you use salted butter.
• Milk – Whole milk, 2% milk, and heavy cream work too.
• Sour cream – Unsweetened plain Greek yogurt is a good swap but must be full-fat. You can also use half-and-half.
• Fresh garlic – Feel free to use 6-7 teaspoons garlic powder instead.
• Salt and pepper – Kosher salt and freshly cracked black pepper are best.

What Are the Best Potatoes For Mashing?

High-starch potatoes like Russets and Yukon Gold are best because they mash and absorb seasonings well. Lots of starch also means a thicker mashed potato consistency. In addition, their low-moisture content is great because they can soak up more butter, milk, and sour cream.

Tips for Success

The key to the best mashed potatoes ever is preparing the recipe as soon as the potatoes are fork-tender. If you do that and follow the rest of these tips, your mashed potatoes will be a success every time:

• Cut equal pieces. Dice the potatoes into 1/2-1″ chunks so that they cook evenly. Smaller chunks also reduce boiling time, speeding up the recipe.
• Don’t soak them. Once the potatoes are ready, strain them immediately. Don’t leave them in the pot because they’ll soak up excess moisture and turn into watery mashed potatoes.
• Avoid over-mixing. Only mash and/or stir the mashed potatoes until just combined.
• Don’t let them cool. The more the potatoes cool before you add the milk, sour cream, and butter, the less creamy the recipe turns out. It’s best to work quickly for the fluffiest, creamiest mashed potatoes.
• Garnish them. A sprinkle of fresh parsley, a drizzle of truffle oil, or even freshly cracked black pepper can be your finishing touch.

Variation Ideas

These garlic mashed potatoes are easy to spice up if you’re craving more garlic, crispy bacon, or parmesan cheese. Here are some of my favorite variations of the recipe:

• Make them smokey. Cook 4-6 bacon strips until crispy and crumble them. Gently fold them into the mashed potatoes, along with 1/2 tablespoon of its rendered fat.
• Add even more flavor with roasted garlic. To intensify the garlicky goodness, use roasted garlic instead. Slice the garlic head in half to expose the interior. Wrap each half in foil, creating packets. Drizzle the garlic halves with 1 tablespoon olive oil each, then seal the packets well. Preheat the oven to 400F. Place the packets on a baking sheet. Roast for 30-40 minutes. Remove from the oven and carefully open the packets. Squeeze the garlic into a small bowl and mash well. Stir half of the garlic mash into the melted butter mixture in the pot (no need to discard the garlic anymore). Continue with the recipe as usual.
• Make it cheesy. Melt 4 oz cream cheese into the butter mixture in the pot. Fold 1/4-1/2 cup shredded parmesan cheese into the mashed potatoes when you mix everything for an extra savory and cheesy bite.

Serving Suggestions

These garlic mashed potatoes are a comforting side for your favorite chicken, turkey, pork, and steak dinners. I love them with my Chicken and Sausage Packets, Crispy Buffalo Chicken, or roasted turkey. Pork chops, Instant Pot Pork Roast, and a juicy Ribeye are great too. For more side ideas to go with your meal, try my Campbell’s Green Bean Casserole, Honey Roasted Brussels Sprouts, or regular oven-roasted broccoli.

Can I Save Extras For Later?

Absolutely! Leftovers can be refrigerated or frozen, but make sure they’re fully cooled before storing.

• Fridge: Place in an airtight container for up to 4 days. Discard immediately if they taste sour.
• Freezer: Transfer mashed potatoes into freezer-safe bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat them: Sprinkle with 1/2 teaspoon milk and microwave in 15-second increments (stirring in between) until warm. You can also use a pot over medium heat, stirring occasionally for 7-9 minutes.

More Easy Side Dishes

• Roasted Sweet Potatoes
• Classic Coleslaw
• Creamy Cornbread Casserole