The Only Garlic Mashed Potato Recipe You'll Ever Need

Garlic Mashed Potatoes are the perfect holiday side dish.

⬇️ Get my Cookbook ⬇️

Mashed potatoes Base Recipe:
3 lb red potatoes
4.3 oz (120 g) unsalted butter
1 cup (236 ml) whole milk
1/2 cup (118 ml) heavy cream

Confit Garlic
2 heads of garlic peeled
1 1/2 cups oil
8 sprigs fresh thyme

FOLLOW ME:

Kitchen Products I own and love:

My Camera Equipment:

DISCLAIMER: This video and description contain affiliate links, meaning we'll receive a small commission if you click on one of the product links.

[nickfosley]

Thank you for owning up to your mistake by admitting you overcooked the garlic, a lot of youtubers would try to pass it off as intentional. It shows me that no matter how skilled you are, everyone makes mistakes in the kitchen all the time.

[icecreamrollscraze]

The detail and effort you put into testing three different garlic mashed potato method is incredible! I love how you explain everything step-by-step, especially the tips for roasting garlic and making confit. Each method seems unique, and I can almost taste how creamy and flavorful those potatoes are. Thanks for making it so approachable and sharing your passion for cooking!

[Darkcruzer]

the honesty is great because the first method definitely seems easiest and surprisingly turned out to be just as good as the others

[saintrude]

I've watched your channel for a long time but rarely, if ever, comment. I watch many, many cooking channels and make a lot of their recipes. But, I have to say, those that I have made, given to us by you, are always my favorite. They are truly restaurant-quality recipes. Thank you for all you do and happy holidays.

[firstchevalier]

Fantastic. Thanks. I never considered putting the cloves of garlic in the same water with the tatters. I can't wait to try this. This will be easy and fantastic. Thanks. Great idea.

[titooldman]

Been really enjoying the videos lately. Learning the different ways to cook the same dish really is nice and gives me some new ideas for cooking. Keep it up, dude.

[timmusial]

I loved the energy and fun takes in this one. Thanks for an enjoyable food channel where it's easy to learn more about cooking. Two spoons UP!

[MrGrahamDavies]

I purchased the potato ricer on your recommendation and I was not disappointed. Silky Smooth

[STdoubleDs]

Nothing more comforting than a big bowl of mashed potatoes!

The first time I went to my ex’s house for dinner wayyy back in high school her mom made smothered pork chops, roasted garlic mashed potatoes and sautéed garlic green beans. She jokingly said she made everything with extra garlic so our breath would be extra stinky for when we snuck out to the barn later that evening, thankfully she always had a tin of altoids on her lol. Probably one of my most favorite nostalgic meals that I still make today.

[kitchenbro]

Confit is the way to go... that oil afterwards, fantastic.

[brianjohnson]

I’ve been a Chef John fan since 2005 and I have recently found you and will say, I feel you have the same talent and ability to entertain and train like he does. Here’s an idea, I’d love to see a collaboration between you and Chef John or Sam the Cooking Guy.

[TheCsmith]

DOUBLE thumbs up on the ricer. I bought one on your last video recommendation and have been meaning to for YEARS and it is ALL THE DIFFERENCE. Don't think - just buy it

[Destro]

The steakhouse I work at uses red potatoes for our garlic mash, but we leave the skins on for a little more texture. They’re really good.

[Trevlee]

I love chewy confit garlic with each bite of steak. One of my favorite food dishes.

[pbonem]

I love garlic mash but had never done garlic confit, so I tried a combination of methods 1 and 3 - added the cloves from a head of garlic to the potatoes while they cooked and confited the cloves of another head in some clarified butter. All the garlic went through the ricer with the potatoes and, of course, the clarified butter was subsequently added to the warm cream before stirring. It was great! Thank you!

[robertblake]

Right on I’d love red potatoes people always complain that I don’t use the Yukon

[EllieAussie..]

All the best to you both for Christmas and the New Year 🦘😘😘 p.s I just bought that masher to replace my plastic one 👌

[tristanrl]

Do try the Greek Meze (Turkish/Greek equivalent to the Spanish Tapas concept) spread called Skordalia, which is essentially a garlic mash potato dish - unlike most all mash recipes, Skordalia does not contain any dairy, and the fat used is Extra Virgin olive oil! The punch of raw garlic paste folded into whipped potatoes is lovely, as a dipped with good bread! It happens to be one of the famous Greek spreads

[jrusko]

I like throwing a head or 2 of garlic in the smoker along with whatever meat I'm cooking, then making smoked garlic mashed potatoes, with or without cheddar.

[nonotthatchris]

This is the 2nd time you've made me LOL at a rubber chicken bit. Bravo. I'm using the 2nd example for my mashed potatoes tomorrow, thanks for your videos