Yukon Gold Garlic Mashed Potatoes with Butter

When the potatoes are tender, the garlic cloves should be soft enough to mash right into them. That’s the little detail that makes this pot of Yukon Gold garlic mashed potatoes taste mellow and rounded instead of sharp. I cut the potatoes into even pieces so they cook at the same pace, then let the potatoes and garlic simmer together until a fork slips through easily.

Yukon Golds make a naturally creamy mash, and warm butter and milk blend in without cooling the potatoes down. I add that mixture gradually rather than pouring it in all at once; it’s easier to stop when the mash is smooth and the texture still feels substantial. A final addition of salt and black pepper brings the buttery potatoes into balance. The result is a soft, creamy mash with garlic folded through every bite.

Yukon Gold Garlic Mashed Potatoes creamy smooth

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Kitchen Note

Add the warm butter mixture in stages, stirring between additions. You’ll have a much better feel for when the potatoes are creamy than if you pour it all in at once.

Save these Yukon Gold garlic mashed potatoes for a creamy, buttery side with mellow garlic in every bite.

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Why the Salt Goes in Twice, Not Just at the End

Potatoes need seasoning inside, not only on their surface. The first teaspoon of kosher salt goes into the cooking water, where it seasons the pieces as they simmer. Salt added only after mashing tends to sit on the outside of each bite, so the mash can taste oddly flat even when the top seems salty.

The second addition goes in after the potatoes are drained and mashed. That gives you a chance to season the finished mixture, once the butter and milk are folded in. Yukon Golds have a rich, naturally buttery taste, so the aim isn’t to bury them in salt; it’s to bring that potato flavor into focus. Stir the final seasoning through evenly before you decide the mash needs anything more.

What Yukon Golds, Garlic, and Whole Milk Contribute

Yukon Gold Garlic Mashed Potatoes buttery creamy

Yukon Gold potatoes — Their naturally creamy texture suits a smooth mash without the drier, fluffier result you’d get from russets. Choose firm potatoes without soft spots. Yellow potatoes are the closest swap, though their texture may be a little different; keep the pieces evenly cut so they cook at a similar pace.
Garlic cloves — Whole peeled cloves simmer alongside the potatoes and become soft enough to mash in, which gives the dish a mellow garlic flavor. Fresh peeled cloves work best here. Pre-peeled fresh cloves are a useful shortcut, while garlic powder won’t give the same soft, integrated texture.
Unsalted butter — Butter gives the mash its rounded, rich finish, and unsalted butter lets you control the seasoning. Salted butter can work, but it contributes extra salt, so taste before adding all the final salt. A dairy-free butter is the practical swap for a dairy-free version; choose one with a neutral taste.
Whole milk — Whole milk adds moisture while keeping the mash creamy. If you need a dairy-free option, plain unsweetened oat milk works in its place, though the result won’t taste quite as rich. Avoid sweetened or vanilla-flavored milk, which would make the potatoes taste out of place.

Four Stages for Creamy Garlic Mashed Potatoes

Simmer the Potatoes and Garlic Until Fork-Tender

Put the peeled potato pieces and garlic cloves in a 6-quart pot, cover them with cold water by about an inch, and add the first portion of kosher salt. Bring the pot to a boil over high heat, then lower the heat and simmer for 15 to 20 minutes. The pieces are ready when a fork pierces them easily; if the centers still feel firm, give them more time rather than trying to mash them undercooked. Keep the simmer steady instead of letting the pot boil hard.

Drain Well and Let Excess Moisture Steam Away

Drain the potatoes and garlic thoroughly, then return them to the pot. Set the pot over low heat for 1 to 2 minutes and shake it gently. This gives excess water a chance to evaporate before the butter and milk go in. Don’t leave the pot unattended, since the potatoes shouldn’t brown on the bottom.

Warm the Butter and Milk Gently

While the potatoes drain, warm the butter and whole milk together in a small saucepan over low heat. Once the butter has melted, take the pan off the heat; the mixture should be warm, not boiling. Boiling can make the milk scorch or form a skin, so keep the heat low and stay nearby. Warm dairy blends into the potatoes more smoothly than cold dairy.

Mash, Then Season the Finished Potatoes

Mash the potatoes and garlic together with a potato masher. Stir in the warm butter mixture gradually, followed by the remaining kosher salt and the black pepper, until the mash is smooth. Stop once the texture is creamy; continued heavy mashing can make potatoes gluey. Taste after everything is combined so the seasoning is even from the first spoonful to the last.

Three Ways to Adapt the Texture or Ingredients

Keep the Mash Rustic

For a more textured side, mash just until the larger pieces are broken down instead of working the potatoes to a fully smooth finish. The garlic will still be mixed through, but you’ll have a more relaxed, homespun texture.

Make a Dairy-Free Batch

Replace the unsalted butter with dairy-free butter and the whole milk with plain, unsweetened oat milk, using the same amounts. Warm them together just as you would the dairy ingredients. The mash stays creamy, though it will have a lighter, less buttery taste.

Use a Potato Ricer for a Fine Finish

A potato ricer gives you a finer, lighter texture than a hand masher. Rice the cooked potatoes and garlic, then stir in the warm butter mixture and seasonings. Work in batches rather than pressing a crowded ricer, which makes the texture harder to keep even.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 4 days. The mash will firm up as it chills.
Freezer: Freeze in an airtight freezer-safe container for up to 1 month. Thaw overnight in the refrigerator; the texture may be slightly less smooth after freezing.
Reheating: Warm gently in a covered saucepan over low heat, stirring often and adding a little milk if needed to loosen the potatoes. Heat leftovers to 165°F, and avoid high heat, which can scorch the bottom before the center is hot.

Questions That Come Up While Making These Potatoes

Can I use an electric mixer instead of a potato masher?+

A hand masher is the safer choice for this batch. Electric beaters can work the potatoes too aggressively and leave them sticky or gluey, especially once the liquid is added. Mash by hand and stop when the texture is smooth.

How do I loosen mashed potatoes that turned out too thick?+

Warm a little milk and stir it in gradually until the potatoes reach the texture you want. Adding cold milk can cool the mash and make it harder to blend evenly, so warm it first.

Can I peel and cut the potatoes ahead of time?+

Yes. Keep the peeled pieces fully submerged in cold water in the refrigerator, then drain them and start with fresh cooking water when you’re ready. This keeps the cut surfaces from discoloring before they go into the pot.

Can I leave the garlic out?+

Yes. The potatoes will still mash well, but they’ll taste like buttery mashed potatoes rather than garlic mashed potatoes. You don’t need to change the cooking method if you omit the cloves.