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Garlic mashed potato
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5 from 2 votes

Garlic Mashed Potato

Creamy garlic mashed potatoes made with skin-on baking potatoes for extra nutrients and flavor. This simple side dish pairs perfectly with fried chicken, grilled steaks, or any protein.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: comfort food, creamy, garlic mashed potato, mashed, vegetarian
Servings: 4 people
Calories: 87kcal
Author: Vanjo Merano
Cost: $

Equipment

  • 1 Cooking pot For boiling potatoes
  • 1 Potato masher or large fork For mashing potatoes to desired consistency
  • 1 Mixing bowl For combining ingredients

Ingredients

  • 3 pieces baking potatoes medium, cleaned
  • 1/4 cup whole milk
  • 1 teaspoon dried parsley
  • 3 tablespoons unsalted butter melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cups water for boiling
US Customary - Metric

Instructions

  • Boil the water in a cooking pot.
    4 cups water
  • Once the water starts to boil, add the potatoes with the skin on. Boil for 20 minutes.
    3 pieces baking potatoes
  • Drain the water and let the potatoes cool down.
  • Place the potatoes in a mixing bowl. Mash using a potato masher or a fork.
    3 pieces baking potatoes
  • Add the salt, pepper, garlic powder, parsley, butter and milk. Continue to mash until all the ingredients are evenly distributed.
    1/4 cup whole milk, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1 teaspoon dried parsley
  • Transfer to a serving bowl. Serve as is or with delicious gravy.

Notes

Fresh garlic option – For a more robust garlic flavor, sauté 3 to 4 minced garlic cloves in butter and fold them into the mashed potatoes along with the garlic powder.
Texture control – For silkier mashed potatoes, use a ricer instead of a masher. Avoid using a food processor or blender, as overworking the potatoes makes them gluey.
Make ahead – Prepare up to 2 days in advance and store in the refrigerator. Reheat gently over low heat with a splash of milk to restore creaminess.
Dairy variations – Substitute heavy cream for richer potatoes, or use chicken broth for a dairy-free option with added savory depth.

Nutrition

Calories: 87kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 310mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.1mg