Garlic Mashed Potatoes

A Jerry James Stone Recipe


  • 4 pounds russet potatoes
  • 1 head of garlic
  • ½ cup butter (1 stick)
  • 1 cup whole milk
  • 4 teaspoons salt
Jump to instructions
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • Peel the russet potatoes and quarter them lengthwise. Then cut them into 1-inch pieces and place them into a large sauce pan. I like to leave a bit of skin on for a rustic feel. You can leave it all on if you like; sometimes I do that too.
    Peeling Potatoes 1
  • Remove the garlic cloves from the head of garlic. Smash, peel and trim each clove. Add them and 2 teaspoons of salt to the sauce pan.
    Garlic Potatoes 1
  • Cover with water by 1-inch and bring it to a boil. Reduce to a simmer and cook until the potatoes are very tender, about 20 minutes. To test, pierce them with a fork. If the potato holds to the fork, they need to cook longer.
    Boiling Potatoes 1
  • Transfer the potatoes and garlic to a colander, reserving the water for soup stalk. You can also use it as a vegan option for mashing the potatoes. Let the potatoes stand until they stop steaming. You don't want to water down the flavor you are about to add.
  • Using the same pan that you boiled the potatoes in, melt the 1/2 cup of butter over a low heat. Add the 1 cup of milk and remaining salt.
    Melted Butter 1
  • Add the potatoes to the pan and mash until smooth and creamy. Sometimes I leave them on the chunky side too. I like to mix it up, yo!
  • Serve with a pat of butter, freshly grated black pepper and chives. Let the motorboating begin!
    Garlic Mashed Potatoes 1
  • Garlic Mashed Potatoes 3 2