Garlicky Mashed Potatoes

Since my husband is Irish (mostly) and my sister also has an insane love for potatoes, I have a self-inflicted high standard of what I think mashed potato should be. I love garlic! It smells so good with the buttery mashed potatoes. You can also add chopped parsley or rosemary to the mashed potatoes. The choice is yours.

Pictures coming soon! 🥹


  • This recipe is to make for thanksgiving. Note the serving size
  • If you are not a garlic lover, half the amount to this recipe.

Recipe: Garlicky Mashed Potatoes

Prep Time:
10 mins

Cook Time:
1 hour



For the potatoes:

  • 2 lbs yukon golden potatoes, washed, spored, peeled, & cut to 1 inch cubes
  • 1 bulb of garlic, peeled (~10 cloves)
  • 8 Tbsp butter, melted
  • 1 cup half and half milk, warmed
  • salt and pepper to taste

For the topping (optional):

  • 1/2 Tbsp chopped fresh rosemary or parsley
  • 2 Tbsp butter


  1. Place potato cubes in a large pot and cover with enough water to submerge the potatoes. Add in the garlic cloves and 1 teaspoon of salt. Bring to boil over high heat, and then reduce heat to medium-low and simmer until a fork can be inserted through the potatoes with no resistance, about 30-45 minutes.
  2. Drain the potatoes and garlic and return it back into the pot on the stove.
  3. Cook uncovered over medium-low heat until most of the potatoes are dry, about 5 minutes.
  4. Mashed the potatoes and garlic with a masher or just a spatula gently.
  5. Add the warm butter and half and half. Salt & pepper to taste. Spoon into a serving dish and add toppings.

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