Too-Much-Garlic Mashed Potatoes

Take your spuds to the next level with sautéed, roasted, and fried garlic.

By
Laurel Randolph
Laurel Randolph
Laurel Randolph
Laurel has over 10 years of experience developing recipes and writing about food. She is the author of 4 cookbooks, including the bestselling "The Instant Pot Electric Cookbook."
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Published November 14, 2023
Laurel Randolph
Close up of Too Much Garlic Mashed Potatoes in a brown bowl

Simply Recipes / Shilpa Iyer

Have you ever taken a bite of a dish and thought, “This could really use more garlic”? Have other garlic mashed potato recipes left you underwhelmed? Dear readers, do I have the recipe for you.

I love, love garlic and I think that garlic and potatoes are a match made in heaven. And while garlic mashed potatoes are delish, they never quite deliver on flavor for me. I decided the only way forward was to add even more garlic to make too much garlic mashed potatoes.

Is it too much garlic? I think it’s just right. But I also guarantee you’ll be asking that question while you prepare this recipe, which calls for two whole heads of garlic. Trust me. Go with it.

Close up of Too Much Garlic Mashed Potatoes in a brown bowl

Simply Recipes / Shilpa Iyer

How To Make Too Much Garlic Mashed Potatoes

I started with Elise’s excellent mashed potatoes recipe and added sour cream (my favorite) for extra creaminess and a bit of tang along with tons of garlic.

To reach garlic perfection, I added garlic to these mashed potatoes in four different forms: roasted, boiled, sautéed, and fried. A whole head is roasted and mashed with the cooled potatoes, providing a mild sweetness. A few cloves boil along with the potatoes, infusing them with savory flavor. And a few minced cloves infuse the butter and milk, adding fresh garlicky goodness.

To top it all off, I fried some garlic chips. They add a delightful crunch to the top, and a drizzle of the garlic oil takes it over the top.

Adjust the Garlic Level

If you’re a garlic fanatic, I encourage you to stick to the recipe. I served these mashed potatoes to my neighbors and everyone loved them, so you’ll find them surprisingly crowd-pleasing. 

However, it’s easy to adjust the garlicky-ness. You can leave out any of the garlic preparations and still make tasty mashed potatoes. Don’t have time to roast garlic? That’s a shame (you can do it ahead of time!), but just leave it out. Don’t feel like frying garlic? It adds a nice crunch but is certainly not required.

Too Much Garlic Mashed Potatoes in a brown bowl with a spoon on the side

Simply Recipes / Shilpa Iyer

Garlic Lovers Unite

Too-Much-Garlic Mashed Potatoes

Prep Time 10 mins
Cook Time 50 mins
Total Time 60 mins
Servings 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 heads garlic

  • 1/2 teaspoon olive oil

  • 2 pounds Yukon gold potatoes

  • 1 1/2 teaspoons kosher salt, divided, plus more to taste

  • 1/2 stick (4 tablespoons) unsalted butter, cubed

  • 1/3 cup whole milk, plus more as needed

  • 1/3 cup sour cream

  • Freshly ground black pepper, to taste

For the optional garlic chips

  • 1/4 cup olive oil

  • 2 to 3 large cloves garlic (from 2 heads garlic above), thinly sliced

  • 1 sprinkle kosher salt

Method

  1. Make the roasted garlic:

    Preheat the oven to 400°F. Peel the outer layers of papery skin and slice off the top 1/4 to 1/2 inch of one of the heads of garlic, exposing the tops of the cloves. Place on a square of aluminum foil and drizzle with oil. Scrunch the foil around the garlic, sealing it in.

    Place on a small baking sheet and roast in the preheated oven until the cloves are soft when pressed and light golden brown, about 30 minutes. Set aside to cool slightly before squeezing the tender cloves from the peels.

    Simple Tip!

    You can roast the garlic up to a day ahead of time and store it in the fridge.

    Trimmed garlic on a piece of foil, drizzled with oil

    Simply Recipes / Shilpa Iyer
    Garlic wrapped up in a foil ball

    Simply Recipes / Shilpa Iyer
    Roasted garlic cloves in a bowl being squeezed out of their peels by a hand

    Simply Recipes / Shilpa Iyer
  2. Boil the potatoes:

    Peel the potatoes and cut them into roughly 1 1/2-inch pieces. Peel 3 to 4 garlic cloves, leaving them whole. Add the potatoes and garlic to a large pot and cover with a good inch of room-temperature water. Add 1 teaspoon of salt and place over medium-high heat. Cover and bring to a boil.

    Reduce the heat to maintain a simmer. Check the potatoes after 15 minutes—they should be easy to pierce completely through with a fork. They will take 15 to 20 minutes to cook.

    Potatoes cubed on a cutting board with peeled garlic cloves on the side

    Simply Recipes / Shilpa Iyer
    Boiled potatoes in a pot with one on a wooden spoon being mashed with a fork to test doneness

    Simply Recipes / Shilpa Iyer
  3. Make the garlic chips (optional):

    While the potatoes cook, heat the oil in a small skillet over medium-low heat. Add the thinly sliced garlic and cook, stirring occasionally, until pale golden brown, about 5 minutes. (They will continue to brown and crisp as they cool.) 

    Immediately transfer to a paper towel-lined bowl or plate to drain and sprinkle lightly with salt. Reserve the garlic oil.

    Garlic chips in olive oil in a small saute pan

    Simply Recipes / Shilpa Iyer
    Garlic chips draining on a paper towel set on a small scalloped plate

    Simply Recipes / Shilpa Iyer
  4. Make the garlic butter:

    Meanwhile, peel and mince 3 garlic cloves. Add the butter, milk, and minced garlic to a small saucepan over medium-low heat. Cook until the butter is completely melted and the milk is steaming, swirling the pan occasionally. Turn to the lowest setting and keep warm.

    Milk, minced garlic, and cubed butter in a small saucepan

    Simply Recipes / Shilpa Iyer
  5. Mash the potatoes and garlic:

    Once the potatoes and whole garlic cloves are done cooking, drain them in a colander. Return them to the pot (off of the heat). Add the roasted garlic followed by the warm garlic butter and milk mixture. Mash everything with a potato masher, just to combine.

    Warm milk and butter being poured over cooked potatoes and roasted garlic

    Simply Recipes / Shilpa Iyer
    Mashing the cooked potatoes and garlic with a potato masher

    Simply Recipes / Shilpa Iyer
  6. Add the remaining ingredients and beat:

    Add the sour cream, remaining salt, and pepper. Mash, then taste. Add more salt and pepper if needed, as well as more milk, a splash at a time, if the mashed potatoes are too thick. Beat a few times with a wooden spoon until fluffy and light.

    Top with the garlic chips and a drizzle of the garlic oil, if using. Serve hot.

    Simple Tip!

    Save any leftover garlic oil for another dish, like a vinaigrette. It will have a lovely toasted garlic flavor.

    Sour cream and seasoning added to the mashed potatoes

    Simply Recipes / Shilpa Iyer
    Garlic mashed potatoes in a serving bowl

    Simply Recipes / Shilpa Iyer
    Too Much Garlic Mashed Potatoes in a green and white bowl with a spoon on the side

    Simply Recipes / Shilpa Iyer
Nutrition Facts (per serving)
261 Calories
11g Fat
37g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 261
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 32%
Cholesterol 29mg 10%
Sodium 342mg 15%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 5g
Vitamin C 18mg 89%
Calcium 73mg 6%
Iron 2mg 10%
Potassium 891mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.