Joanna Gaines Garlic Mashed Potatoes Recipe

This ultra-creamy, slightly rustic joanna gaines garlic mashed potatoes recipe is made with Yukon Gold potatoes, a trio of rich dairy ingredients, and fresh garlic, ready in just 40 minutes. The hero moment happens when you fold the garlic-infused melted butter mixture into the hot, steam-dried potatoes, instantly creating a velvety texture. I love how leaving a few strips of skin on the potatoes adds a homemade, farmhouse feel that guests always rave about.

💛 Why This Classic Works

Most mashed potato recipes rely on just butter and milk, but this version uses a “triple threat” of dairy: salted butter, cream cheese, and sour cream. I’ve found that this combination creates a depth of flavor and tanginess that simple milk can’t achieve on its own. It also ensures the potatoes stay moist and rich even if you make them a little ahead of dinner time.

Another brilliant technique I learned from this recipe is the two-step garlic infusion. By boiling smashed cloves with the potatoes and then adding fresh grated garlic to the melted butter, you get a mellow, sweet garlic flavor throughout the dish without any harsh, raw bite. It was a total game changer for me compared to just throwing chopped garlic in at the end.

🥔 The Best Potatoes for Mashed Potatoes

When it comes to achieving that perfect, cloud-like consistency for mashed potatoes, the secret isn’t just in the butter—it’s in the starch content of the potato you choose.

The Top Contenders

1. Yukon Gold (The “Gold” Standard)

Most chefs and home cooks consider these the absolute best choice.

• Texture: They have a naturally buttery flavor and a creamy, slightly waxy texture that doesn’t fall apart too easily.
• Why they win: They absorb dairy well without becoming grainy or gluey, resulting in a rich, dense mash.

2. Russet (The Fluffy Choice)

If you prefer mashed potatoes that are light, airy, and “fluffy,” go with Russets.

• Texture: High starch and low moisture.
• Why they win: Because they are so starchy, they mash easily and absorb a high volume of liquid (like cream or buttermilk). Just be careful not to overwork them, or they can become gummy.

🧀 Joanna Gaines Garlic Mashed Potatoes Ingredients

• 3 1/2 lbs Yukon Gold potatoes: Scrubbed well. You will peel most of them but leave a few strips of skin on for texture.
• 2 sticks (1/2 pound) salted butter: Yes, it’s a lot, but it’s essential for that signature Magnolia richness.
• 4 cloves garlic: Divided use. You will lightly smash 3 cloves and grate 1 clove.
• 4 oz cream cheese: Softened to room temperature so it melts easily.
• 1/2 cup sour cream: Adds a slight tang and extra creaminess.
• 1/2 cup milk: Warmed slightly so it doesn’t cool down the potatoes.
• 1 tbsp plus 1 tsp kosher salt: Divided for the water and the final seasoning.
• 1 tsp freshly ground black pepper: Use coarse grind for better flavor.

🥣 How To Make Joanna Gaines Garlic Mashed Potatoes

1. Prep the Potatoes: Peel the potatoes, but leave about 5 vertical stripes of skin on each one for a rustic texture. Cut them into uniform 1 1/2-inch chunks so they cook evenly.
2. Boil with Aromatics: Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt and the 3 smashed garlic cloves. Bring to a rolling boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are very soft when pierced with a fork.
3. Drain and Dry: Drain the potatoes thoroughly in a colander and discard the boiled garlic cloves. Return the potatoes to the hot pot and shake them gently over low heat for a minute to let excess steam evaporate. This step prevents watery mash.
4. Infuse the Butter: While the potatoes cook, melt the butter in a small saucepan over medium-low heat. Add the 1 clove of grated garlic and cook just until fragrant (do not burn). Remove from heat and stir in the warm milk.
5. Mash and Combine: Use a potato masher to begin breaking down the potatoes. Pour in the butter-milk mixture in 4 separate batches, mashing as you go.
6. Finish the Dish: Add the softened cream cheese, sour cream, remaining 1 teaspoon of salt, and black pepper. Stir or mash until everything is combined and creamy, but leave a few lumps for texture. Serve hot.

💡 Recipe Tips

• Don’t skip the steam dry: After draining, returning the potatoes to the hot pot to let the moisture evaporate is crucial. Wet potatoes dilute the butter and cream, leading to a gluey texture instead of a fluffy one.
• Warm your dairy: Adding cold milk or cold cream cheese to hot potatoes shocks them and makes them harder to mix smooth. Ensure your milk is warm and cream cheese is soft before adding.
• The skin strip technique: Joanna Gaines is famous for leaving “stripes” of skin. This adds visual appeal and a nice earthy bite, but if you prefer perfectly smooth potatoes, you can peel them completely.
• Yukon Gold vs. Russet: This specific garlic recipe favors Yukon Golds for their natural buttery flavor and creamy texture. Russets will work but will result in a fluffier, drier mash that might need more milk.

🧭 How Long to Boil Potatoes for Mashed Potatoes

The time it takes to boil potatoes depends heavily on how you’ve prepped them. For the perfect mash, you are looking for a “fork-tender” consistency—where a fork easily slides into the center and the potato slides off just as easily.

General Boiling Times

Once the water reaches a full boil, follow these general guidelines:

• Cubed (1-inch pieces): 12–15 minutes.
• Large Chunks (halved or quartered): 20–25 minutes.
• Whole Small/Medium Potatoes: 25–30 minutes.

The “Golden Rules” of Boiling

To ensure your potatoes don’t end up watery or unevenly cooked, keep these steps in mind:

• Start with Cold Water: Never drop potatoes into already boiling water. Place the cold, cut potatoes in the pot and fill with cold water until they are covered by about an inch. This ensures the outside and inside cook at the same rate.
• Salt Early: Add a generous pinch of salt to the water at the start. This is your only chance to season the inside of the potato.
• Uniformity is Key: If you are cubing the potatoes, try to keep them all roughly the same size so they finish cooking at the same time.
• The Dry-Off: After draining, put the potatoes back in the hot pot for 1–2 minutes over very low heat. Shaking them slightly allows excess steam to evaporate, which prevents a “soupy” mash.

⛔ When to Stop

Check your potatoes a few minutes before the timer goes off. You want them to be soft, but not falling apart in the water. If the edges are starting to look frayed or fuzzy, they are ready to be drained immediately.

🍗 What To Serve With Garlic Mashed Potatoes

These rich potatoes are the perfect anchor for a hearty comfort food meal, pairing beautifully with meatloaf or a slow-roasted pot roast where the gravy can mingle with the mash. They also stand up well alongside a simple roast chicken or grilled steak, as the garlic flavor complements the charred meat perfectly.

🎚 How To Store Leftovers Garlic Mashed Potatoes?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them on the stovetop over low heat with a splash of extra milk or a pat of butter to loosen the texture. Freezing is not recommended for this recipe as the sour cream and cream cheese can separate and become grainy upon thawing.

FAQs

• Can I make these ahead of time?
  Yes, you can make them a few hours ahead and keep them warm in a slow cooker on the “low” or “warm” setting. Stir occasionally and add a splash of warm milk if they start to dry out.
• Why do you remove the garlic after boiling?
  The garlic cloves in the water infuse the potatoes with a subtle flavor from the inside out. Leaving them in would result in mushy, water-logged garlic pieces, whereas the fresh grated garlic in the butter adds the punchy flavor you want.
• Can I use a hand mixer instead of a masher?
  You can, but be very careful not to over-mix. Over-mixing releases too much starch and turns the potatoes into a gluey paste. A hand masher or ricer is safer for the best texture.

More Favorite Potato Recipes:

• Pioneer Woman Roasted Parmesan Potatoes
• Pioneer Woman Potato Skins
• Pioneer Woman Smashed Potatoes Recipe
• Pioneer Woman Twice Baked Potatoes

📊 Garlic Mashed Potatoes Nutrition

• Calories: 485
• Total Fat: 35g
• Saturated Fat: 22g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 38g
• Protein: 6g

joanna gaines garlic mashed potatoes

Recipe by Imen DridiCourse: Sides, Dinner, LunchCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

These rustic joanna gaines garlic mashed potatoes are creamy, buttery, and packed with flavor thanks to Yukon Golds, cream cheese, and a double-garlic infusion. Ready in 40 minutes, this side dish is the perfect comfort food for Sunday dinners or holiday feasts.

Ingredients

• 3 1/2 lbs Yukon Gold potatoes, scrubbed

• 2 sticks (1/2 pound) salted butter

• 4 garlic cloves (3 smashed, 1 grated)

• 4 oz cream cheese, softened

• 1/2 cup sour cream

• 1/2 cup milk, warm

• 1 tbsp kosher salt (for water)

• 1 tsp kosher salt (for seasoning)

• 1 tsp freshly ground black pepper

Directions

• Peel the potatoes, leaving about 5 stripes of skin on each for texture. Cut into 1.5-inch chunks.
• Place potatoes in a large pot, cover with cold water, and add 1 tbsp salt and 3 smashed garlic cloves.
• Bring to a boil, then simmer for 15-20 minutes until very tender.
• Drain well, discard the boiled garlic cloves, and return potatoes to the hot pot to steam dry for 1 minute.
• In a small saucepan, melt butter and add the 1 grated garlic clove. Cook until fragrant, then stir in warm milk.
• Mash the potatoes, gradually adding the butter-milk mixture in 4 parts.
• Fold in the softened cream cheese, sour cream, remaining 1 tsp salt, and pepper until creamy.
• Serve hot.

Notes

• Don’t skip the steam dry: After draining, returning the potatoes to the hot pot to let the moisture evaporate is crucial. Wet potatoes dilute the butter and cream, leading to a gluey texture instead of a fluffy one.
  Warm your dairy: Adding cold milk or cold cream cheese to hot potatoes shocks them and makes them harder to mix smooth. Ensure your milk is warm and cream cheese is soft before adding.
  The skin strip technique: Joanna Gaines is famous for leaving “stripes” of skin. This adds visual appeal and a nice earthy bite, but if you prefer perfectly smooth potatoes, you can peel them completely.
  Yukon Gold vs. Russet: This specific garlic recipe favors Yukon Golds for their natural buttery flavor and creamy texture. Russets will work but will result in a fluffier, drier mash that might need more milk.