Garlic mashed potatoes

Jump to Recipe
Roasted garlic mashed potatoes recipe – YouTube channel VIDEO

If you enjoyed the video please SUBSCRIBE to my Youtube channel and don’t forget to click the bell icon so you get a notification every time we post a brand new video. Thank you!

Garlic mashed potatoes

Recipe by Villa CocinaCourse: SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



This roasted garlic mashed potatoes recipe is destined to be a crowd pleaser. Its mellow garlic flavor pairs beautifully with the herbal tones from the thyme and sage. It’s smooth, fluffy and with a delicate buttery texture thats to love. Trust me, these will become your new favorite. 

(As an Amazon Associate I earn from qualifying purchases)


  • Roasted Garlic olive oil – Garlic Confit 
  • 1 cup olive oil 

  • 10 peeled garlic cloves, medium- large 

  • Cook the potatoes
  • 4 lbs Yukon gold potatoes

  • Water, cold 

  • Salt generously 

  • Infused milk 
  • 1 1/2 cup whole milk 

  • 4 TBSP butter, unsalted

  • 1 sprig sage, fresh 

  • 3 sprigs thyme, fresh

  • Final touch 
  • 1/4 cup sour cream 

  • 4 TBSP garlic oil (we made earlier)

  • To taste (2 tsp, kosher salt)

  • To taste, ground black pepper

  • Garnish 
  • Chives, chopped 

  • Garlic oil and melted butter 


  • Roasted garlic : In a sauce pan roast the garlic and oil over medium low – low heat until golden brown and tender. When done, turn off the heat, remove the garlic and set the oil aside until needed (note #1.)
  • Cook the potatoes : Cut the potatoes into medium size pieces, as uniform as possible so they cook evenly. Special note: I like to leave the skin on because of the fiber content which I have to include in my diet but you can peel the skin off, if you like.
  • Transfer them into a large pot, add a generous amount of salt and cover them with water. Bring them to a boil over medium high heat. Then, lower to medium-low so they cook on a gentle simmer for about 15 minutes or until fork tender. 
  • Prepare the infused milk : Heat the milk, butter and herbs over medium-low heat until the butter melts. Keep it warm on low heat until needed. 
  • When the potatoes are ready, strain and carefully remove the skin (see note # 2.) Pass the skinless potatoes and roasted garlic through a potato riser and into a large bowl. 
  • Chop the skin into smaller pieces and transfer into the large bowl (see note # 3.)
  • Final touch : Strain the warm milk into the potatoes. Also add the sour cream, 4 TBSP of garlic oil, salt and black pepper. Combine with a spatula until smooth(see note # 4.)
  • To serve: with a spoon make a channel starting from the bottom all the way to the top. Drizzle more of the garlic oil or melted butter. Sprinkle chopped chives and enjoy!!!


  • Note # 1 : Roasted garlic oil: you are going to have some left over oil. Safely store it to make other dishes. 
  • Note # 2 : Use a potato riser for the fluffiest end result, extra smooth, and lump free. Removing the skin from the potatoes will allow them to pass freely. Having said that, you can use a potato masher or mixer to get the job done as well.  
  • Note # 3 : Chopping the skin into smaller pieces will allow them to distribute evenly, so we get a piece with every bite. 
  • Note # 4 : add more milk, oil, or sour cream to thin out the mashed potatoes, if needed.
  • *** Yukon potatoes are great for this side dish because of their rich texture and light creaminess ***
  • Other potatoes you can use: Russet and Red new potatoes.

If you make this recipe, I’de to LOVE to see pictures of your creative work on social media: 👇🏻

Red chicken tamales

Red chicken tamales

Tamales rojos is a recipe that is as pleasing to the eye as it is to the palate. The softness from the masa, mixed with the red sauce, just creates and enchanting experience. This is a unique delicious red chicken tamales recipe that will live in your kitchen forever, once you try it. There is something special about tamales that make them unique and easy to fall in love with.

Authentic Pozole Rojo
Entrees | Soups

Authentic Pozole Rojo

Pozole is a dish that has been prepared for generations all across Mexico. In fact, we consider it a celebration food because it’s present at birthdays, winter holidays and independence day. Let me just clarify this; if we crave it, we make it! This dish is the perfect example of our devoted attention to detail when it comes to flavor and presentation.

Pastel Azteca - Mexican Lasagna Recipe

Pastel Azteca Recipe

Pastel Azteca is one of those recipes that allows you to serve your family a delicious meal in single baking dish. Its such a cheesy, creamy and flavorful casserole; it will please even the critics (if there was any.) This is a true version of lasagna. All that cheese, combined with the roasted poblano peppers and the fried tortillas make it a dish to remember! 

Mexican White Rice

Mexican White Rice

Mexican white rice, also known as “Arroz primavera” is fluffy, colorful and full of flavor. This recipe makes the perfect side dish for any of your Mexican food favorites. There is only a few things you need when making perfectly cooked rice. And they are, the right ingredients, love, and the knowledge to follow a few crucial steps. Prepare yourself to make some incredible Mexican white rice, while having fun.

Pork in Chile verde

Pork Chile Verde

Chile Verde is a Mexican stew and its name means “green pepper.” This green salsa gets its color from peppers and tomatillos. Then, its slow cooked with pork cubes until tender. Its easy, delicious and traditionally loved for generations.

Chipotle tomatillo salsa

Chipotle Tomatillo Salsa

When it comes to Mexican salsas; you must know, roasting equals flavor. Seriously, the charred ingredients are a synonym of gratifying smoky tones that complement any dish. This chipotle tomatillo salsa has all the right ingredients which makes for a well balanced end result.

Share this:

Similar Posts