Mashed Potatoes with Garlic

Mashed Potatoes with Garlic

Total Time
18 min
10 min
8 min
This seven-ingredient garlic mashed potato recipe takes less than 20 minutes to make and packs a punch of flavor, thanks to a heavy dose of fresh garlic and a handful of fresh chopped parsley. We boiled the garlic with the potatoes so the softened cloves would infuse a deep garlic flavor throughout the potatoes when they're mashed. Idaho potatoes have a fluffy, creamy, and soft texture and are perfect for mashing, but you can also use red potatoes—unpeeled for color—or Yukon Golds—for a natural buttery flavor. Feel free to swap plain Greek yogurt for the sour cream, if you prefer.


Uncooked potato

4 large, Idaho variety, peeled and cut into 2-inch chunks


8 clove(s), peeled

Light sour cream

1 cup(s)

1% low fat buttermilk

½ cup(s)

Fresh parsley

¼ cup(s), fresh, chopped

Table salt

¾ tsp, or to taste

Black pepper

¼ tsp, or to taste


  1. Place the potatoes and garlic in a large saucepan; fill with enough water to cover them.
  2. Set pan over high heat; bring to a boil. Boil until the potatoes are fork-tender, about 8 minutes; drain and return potatoes and garlic to pan. Add sour cream to pan; stir and then mash mixture until almost smooth (or desired consistency). Stir in buttermilk. Fold in parsley; season to taste with salt and pepper.
  3. Yields about 3/4 cup per serving.