Easy Garlic Mashed Potatoes
Easy homemade garlic mashed potatoes recipe with roasted garlic, Greek yogurt, and fresh herbs for a creamy, healthy side dish.
Ingredients
- 2 pounds russet potatoes, peeled and cut into 2-inch cubes
- 8 cloves garlic, whole and unpeeled
- 4 tablespoons unsalted butter
- 1/2 cup whole milk, warmed
- 1/4 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, minced
- 1/4 teaspoon garlic powder
- Pinch of cayenne pepper
- 2 cups vegetable or chicken broth
Instructions
- 1
Place the peeled and cubed potatoes into a large pot and cover with cold, salted water by about 2 inches.
- 2
Bring the water to a rolling boil over high heat, then reduce to medium and simmer for 12-15 minutes until the potatoes are fork-tender.
- 3
While the potatoes cook, toss the unpeeled garlic cloves with 1 tablespoon of olive oil on a small baking sheet.
- 4
Roast the garlic in a 400°F oven for 12-15 minutes until the cloves are golden and fragrant, then squeeze the soft garlic from each papery skin into a small bowl.
- 5
Drain the cooked potatoes thoroughly in a colander, reserving 1/2 cup of the starchy cooking water.
- 6
Return the drained potatoes to the pot and place over low heat for 1 minute to evaporate any excess moisture.
- 7
Add the butter and roasted garlic to the warm potatoes, then mash vigorously with a potato masher until mostly smooth with a few small lumps remaining.
- 8
Pour in the warmed milk and Greek yogurt, stirring gently with a wooden spoon until well combined and creamy.
- 9
Add the reserved potato cooking water a few tablespoons at a time if needed to reach your desired consistency.
- 10
Season with sea salt, black pepper, and garlic powder, tasting as you go to adjust flavors to preference.
- 11
Fold in the fresh chives and parsley, reserving a pinch of each for garnish.
- 12
Top with a pinch of cayenne pepper and the remaining fresh herbs before serving hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| unsalted butter | ghee or coconut oil | Ghee adds richness with better digestibility, while coconut oil provides a dairy-free option without sacrificing creaminess |
| whole milk and Greek yogurt | cashew cream and nutritional yeast | Creates a vegan option while maintaining creaminess; nutritional yeast adds umami and B vitamins for better gut health |
| russet potatoes | Yukon Gold potatoes with half red potatoes | Red potatoes have lower glycemic index and more fiber in the skin; Yukon Gold adds natural buttery flavor, reducing fat needed |
| sea salt | Himalayan pink salt or herb-infused salt | Pink salt contains trace minerals beneficial for digestion; herb-infused salt adds complexity without extra sodium |
| fresh chives and parsley | fresh dill and scallions | Dill aids digestion and adds unique herbal notes; scallions provide milder onion flavor with prebiotic benefits |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 265 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 28mg |
| Sodium | 480mg |
| Carbohydrates | 37g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 8g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
