Garlic Mashed Potatoes

My husband’s favorite food: mashed potatoes.  Or at least it’s one of his top 5 favorite foods.  He calls it “real food ice cream”.  In other words, it’s like a healthy ice cream that is acceptable to eat during meal time.  (Haha, don’t know that I agree with him on this one!)


But whether or not I agree that mashed potatoes are just as good as ice cream, what I can agree on is that these Garlic Mashed Potatoes were something else!  They had such a lovely flavor, which I mostly attribute to the type of potatoes I used: Yukon Gold Potatoes.  These potatoes have a sweeter, more buttery taste than your regular russet potato, but aren’t as sweet as sweet potato.  And once cooked, their texture is smooth, rather than crumbly, which morphs into the perfect mashed potato.


This recipe is just 5 ingredients (4 if you’re not including water) and extremely easy to follow.  You don’t even need proper potato-mashing equipment to make these Garlic Mashed Potatoes!  (I mashed these with a fork.)

Garlic Mashed Potatoes


  • 4 large Yukon Gold Potatoes
  • 5 cloves fresh garlic
  • 2 Tbsp olive oil
  • 1/2 tsp pink salt
  • water


  1. Wash and slice potatoes (I do not peel mine, but you can if you prefer).  Add them to a large pot and fill with water until all the potatoes are submerged.
  2. Place pot on stove and turn heat on high.  Boil potatoes until soft (test with fork).
  3. Turn off stove and carefully drain most of the water from the potatoes.  Mash potatoes.
  4. Press garlic* and add to mashed potatoes, along with olive oil, salt and 1/2 cup of water.  Stir well.

Serves 2-4 depending on potato size.

*If you do not want the garlic to be quite so potent, then use fewer cloves, or saute the garlic in a bit of olive oil before adding it to the potatoes.


We paired our Garlic Mashed Potatoes with grass-fed sausage and roasted vegetables.


What is your favorite type of potato?  Are mashed potatoes on your list of top 5 favorite foods?


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