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Creamy Garlic Mashed Potatoes

 My favorite classic side dish! Creamy Garlic Mashed Potatoes are smooth, garlicky, and lightened up with Greek yogurt. 

Creamy Garlic Mashed Potatoes

Last night while browsing Pinterest I saw a recipe for “Buttered Egg Noodles”. I’m not even kidding. I thought for a minute it was a joke ( like this recipe for Ice Cubes that I read forever ago and a reader re-shared with me last night– the comments are hysterical.) but I’m pretty sure the buttered egg noodles were a for serious recipe.

And some might say that mashed potatoes fall into that category.


There would be no such things as instant mashed potatoes if that were true. I’m not a food snob by any stretch of the imagination, but I cannot get down with instant mashed potatoes. I’d rather just have no potatoes.

Garlic Mashed Potatoes Recipe


Anyway… having worked in many many restaurant kitchens, and mashed many many mAAAAAAANNNYYY potatoes, I think I can offer up a tip or two in this department. Side note: Restaurant potato mashers are crayzeee. They are kind of huge (like 3.5 feet tall) and in order to mash a ton of steamed potatoes at once you have to throw all your weight into it; I’m sure I looked like a total lunatic jump-leaning on the giant potato masher while prepping every morning.

Do you remember when I posted the Copycat Carrabba’s Pollo Rosa Maria last month? One of my favorite dishes evuuuur. And in my opinion it is best served with a heaping side of creamy garlic mashed potatoes.

How to Make Creamy Garlic Mashed Potatoes


So let’s get back to basics here and mash some potatoes, shall we?

Oh– also. I used a combination of Greek yogurt and low fat sour cream in these in addition to a splash of milk. I swear they are the creamiest, fluffiest, rich, and garlicky potatoes to ever come out of this kitchen. Love ’em.

Creamy Garlic Mashed Potatoes
Prep time
Cook time
Total time
Serves: 4-6
  • 4 large Russett poatoes, scrubbed, peeled, and cut into uniform pieces, about 3" each
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, minced (about 3 teaspoons)
  • ½ cup plain Greek yogurt
  • ½ cup sour cream (I opt for low fat; it tastes the same in potatoes!)
  • 1 teaspoon kosher salt (more to taste)
  • ¼- 1/2 cup milk, as needed
  • fresh chopped parsley and unsalted butter to garnish
  1. Place the potato pieces in a large stock pot and cover them plus another couple of inches with cold water (you can salt the water if you'd like-- no more than a teaspoon or two).
  2. Bring the pot to a boil and cook for 15-20 minutes-- the time will depend on the size of your pieces. You'll know they are done when you can easily cut them with the side of a spoon. Careful not to overcook them or they will be a starchy mess. Drain the potatoes, place them back in the stock pot, and set aside.
  3. In a small skillet, heat the olive oil. Add the garlic and toast it-- just until it turns golden. The garlic should only cook for about a minute. Don't let it burn!
  4. Pour the oil and garlic over the hot drained potatoes. Add the Greek yogurt, sour cream, and salt.
  5. Grab your potato masher and get to work! They will be creamy as soon as the ingredients begin to combine. Drizzle in the milk a little at a time only adding JUST ENOUGH to reach your desired consistency. Continue mixing and mashing until your potatoes are creamy and fluffy.
  6. If you like whipped potatoes, you can get out your hand mixer and beat the potatoes until they are fluffy, adding more milk if necessary.
  7. Serve hot and garnish with a sprinkle of fresh parsley and a pat of butter.
To reheat mashed potatoes, add a little more milk and mix before warming them in the microwave or stovetop.

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