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Mashed potatoes served in a white bowl with pools of butter on top

Extra Creamy Garlic Mashed Potato

I have an amazing tip to make mashed potatoes extra creamy. Use a sieve which requires a little more arm strength than usual but combined with infused garlic butter and milk, these mashed potatoes are silky smooth and have a beautiful garlic flavour that takes these to the next level!!
Course Side Dishes
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 154kcal
Author Richa


  • 550 grams Potatoes Yukon Gold or Old potatoes
  • 4 cups Water
  • 3 tablespoons Butter
  • 2 tablespoons Garlic minced
  • 1 ½ teaspoon Salt
  • ½ cup Milk
  • 2 tablespoon Cream


  • Add the water, salt and potatoes to a pot. Bring to a boil and cook for 25-30 minutes on medium heat until the potatoes are fully cooked and can be mashed easily with a fork. Strain the potatoes well.
  • while the potatoes are cooking, in a heavy bottomed saucepan on a low flame, add the butter and garlic and lightly cook them, be sure not to burn the butter or the garlic. After about a 1 minute, add milk and stir to combine. Cook for 1 minute and remove from heat.
  • Sieve the potatoes while you add the milk mix. Use a thick sieve so that the potatoes mash and sieve easily. Ensure that the potatoes are creamy and smooth. Season with more salt if necessary.
  • Top it off some extra butter cubes and chopped parsley. Serve hot immediately!



Calories: 154kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 656mg | Potassium: 423mg | Fiber: 2g | Sugar: 2g | Vitamin A: 281IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 1mg