The Only Garlic Mashed Potato Recipe You'll Ever Need

Garlic Mashed Potatoes are the perfect holiday side dish.
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Mashed potatoes Base Recipe:
3 lb red potatoes
4.3 oz (120 g) unsalted butter
1 cup (236 ml) whole milk
1/2 cup (118 ml) heavy cream
Confit Garlic
2 heads of garlic peeled
1 1/2 cups oil
8 sprigs fresh thyme
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[@nickfosley2882]

Thank you for owning up to your mistake by admitting you overcooked the garlic, a lot of youtubers would try to pass it off as intentional. It shows me that no matter how skilled you are, everyone makes mistakes in the kitchen all the time.

[@Hellamoody]

Very true!

[@Darkcruzer23]

the honesty is great because the first method definitely seems easiest and surprisingly turned out to be just as good as the others

[@firstchevalier]

Fantastic. Thanks. I never considered putting the cloves of garlic in the same water with the tatters. I can't wait to try this. This will be easy and fantastic. Thanks. Great idea.

[@icecreamrollscraze]

The detail and effort you put into testing three different garlic mashed potato method is incredible! I love how you explain everything step-by-step, especially the tips for roasting garlic and making confit. Each method seems unique, and I can almost taste how creamy and flavorful those potatoes are. Thanks for making it so approachable and sharing your passion for cooking!

[@saintrude]

I've watched your channel for a long time but rarely, if ever, comment. I watch many, many cooking channels and make a lot of their recipes. But, I have to say, those that I have made, given to us by you, are always my favorite. They are truly restaurant-quality recipes. Thank you for all you do and happy holidays.

[@thatdudecancook]

Your comment really means a lot to me, Merry Christmas!

[@pbonem]

Thanks!

[@thatdudecancook]

Thank you!

[@timmusial6335]

I loved the energy and fun takes in this one. Thanks for an enjoyable food channel where it's easy to learn more about cooking. Two spoons UP!

[@MrGrahamDavies]

I purchased the potato ricer on your recommendation and I was not disappointed. Silky Smooth

[@STdoubleDs]

Nothing more comforting than a big bowl of mashed potatoes! The first time I went to my ex’s house for dinner wayyy back in high school her mom made smothered pork chops, roasted garlic mashed potatoes and sautéed garlic green beans. She jokingly said she made everything with extra garlic so our breath would be extra stinky for when we snuck out to the barn later that evening, thankfully she always had a tin of altoids on her lol. Probably one of my most favorite nostalgic meals that I still make today.

[@sO_RoNerY]

(sarcastic laughter) haha OMG. So funny. Oh the memories.

[@ApocalypticTruthTeller]

That tin of Altoids wasn’t to take care of breathe…….. 🍭 🍆

[@pbonem]

I love garlic mash but had never done garlic confit, so I tried a combination of methods 1 and 3 - added the cloves from a head of garlic to the potatoes while they cooked and confited the cloves of another head in some clarified butter. All the garlic went through the ricer with the potatoes and, of course, the clarified butter was subsequently added to the warm cream before stirring. It was great! Thank you!

[@titooldman]

Been really enjoying the videos lately. Learning the different ways to cook the same dish really is nice and gives me some new ideas for cooking. Keep it up, dude.

[@Trevlee74]

I love chewy confit garlic with each bite of steak. One of my favorite food dishes.

[@VintageFLA]

I make confit garlic and confit shallots in the pressure cooker. It's so easy and you can make them right in the little ball jars. They also stay more tender this way and easier to mash.

[@jrusko69]

I like throwing a head or 2 of garlic in the smoker along with whatever meat I'm cooking, then making smoked garlic mashed potatoes, with or without cheddar.

[@brianjohnson7731]

I’ve been a Chef John fan since 2005 and I have recently found you and will say, I feel you have the same talent and ability to entertain and train like he does. Here’s an idea, I’d love to see a collaboration between you and Chef John or Sam the Cooking Guy.

[@VintageFLA]

Also check out Chef Jean Pierre.

[@TheCsmith321]

DOUBLE thumbs up on the ricer. I bought one on your last video recommendation and have been meaning to for YEARS and it is ALL THE DIFFERENCE. Don't think - just buy it

[@kitchenbro5709]

Confit is the way to go... that oil afterwards, fantastic.

[@Destro18723]

The steakhouse I work at uses red potatoes for our garlic mash, but we leave the skins on for a little more texture. They’re really good.

[@jimmybradley6318]

I got a ricer for Christmas! Very excited to use it. Thanks, Sonny!

[@tristanrl1940]

Do try the Greek Meze (Turkish/Greek equivalent to the Spanish Tapas concept) spread called Skordalia, which is essentially a garlic mash potato dish - unlike most all mash recipes, Skordalia does not contain any dairy, and the fat used is Extra Virgin olive oil! The punch of raw garlic paste folded into whipped potatoes is lovely, as a dipped with good bread! It happens to be one of the famous Greek spreads

[@_GOATish]

This is the 2nd time you've made me LOL at a rubber chicken bit. Bravo. I'm using the 2nd example for my mashed potatoes tomorrow, thanks for your videos

[@snakeeater_0074]

Merry Christmas everyone!!!

[@robertblake4533]

Right on I’d love red potatoes people always complain that I don’t use the Yukon

[@Subwolf231]

Just wanted to say thank you for you season recommendation recipe it was absolutely delicious on brisket that we slowed cooked and based off and on for our Christmas dinner so thank you def enjoy your cooking and content thank you Merry Christmas Happy New Year to you and your family friends team you have til next time!!!!

[@onedelish]

great recipe !

[@kam7056]

❤you are a wonderful chef. Thanks for sharing your knowledge

[@ssinssg]

Always something to ponder. I bake then mash. Will have to try this though, the confit is a nice touch.

[@heresjohnny58]

I appreciate the honesty i was thinking looked like you could those real fine.

[@EllieAussie..]

All the best to you both for Christmas and the New Year 🦘😘😘 p.s I just bought that masher to replace my plastic one 👌

[@diannesingletary9772]

Garlic mash is my favorite! Have already switched to Red potatoes for Christmas, now will combine garlic in the water to boil AND confit garlic to mash!! I'll have mints ready for the relatives LoL 😂😂

[@WYGOWarrior]

Merry Christmas Sonny and Marcus! 🤗🎄❤

[@maxm745]

Wake up babe, a new ThatDudeCanCook mashed potato video dropped

[@TheKathybarth]

I always enjoy your videos! A go to for me. I miss the dented refrigerator.

[@NathanExplosion99]

30 years ago my wife and I found ourselves in Cambridge MA near the Harvard campus. They'd shut down the T (the subway) because of the Oklahoma City bombing and we were more or less trapped there. Getting a cab was nigh impossible for hours. We are troopers and said "Whatever, hey there's a House of Blues, whatever that is." Went inside around noon, it was a Sunday IIRC, and they told us we had just missed seeing Steven Tyler and Joe Perry do a little acoustical gig. Anyway, we ordered some food and it was the first time we'd ever had garlic mashed potatoes. I loved them so much I asked the waiter how they made them. He shrugged and not long after someone came out of the kitchen and gave us the lowdown. And yeah, it was your first method. I've done it dozens of times over the years. Works great. I see a Sonny video, I click. Just thought someone would enjoy this little story.

[@NathanExplosion99]

I just remembered this too. They used red potatoes but left the skin on. It was a bit rustic I guess, but still really great with something like pork ribs or whatever we had. I nearly always peel my potatoes for mash, and forgot about that part. So 30 years ago the "chef" at the House of Blues by Harvard knew to use red potatoes!

[@kdemers]

I love how you have covered mashed potatoes from all available angles. What is the next culinary journey we travel down?

[@jasonmccollum6786]

I like to add egg yokes. Super smooth.

[@padders1068]

Great ideas, especially like the 1st idea of just boiling the garlic with the potatoes. Maybe this could work with just adding garlic flavour to plain boiled potatoes? 🙂😋❤

[@brodiwheeler7583]

8:16 You really made that chicken say HIIIIYYYYAAAAAAAAAAAHH!!! Somehow! OUTSTANDING! 😆

[@jeffnelson4489]

Nxt yr Reds are my go to.

[@EdHadder]

I Love ThatDudeCanCook Videos 💗❤

[@robertlemoine3500]

Merry Christmas 🎅 😊

[@sandiedanho8821]

Love the honesty !! From your friend

[@necrosiskoc9617]

The first method is how chef Jean Pierre makes his garlic mashed potatoes. I made them last year for Thanksgiving and they were a big hit and am making them again for Christmas in a cpl days

[@wizardofhoz7216]

I’m a fan look at the size of that rack Knife rack, I am partial to Victorinox Maitre’ D Santoku black handle fluted, it’s n all around great knife! ❤️to👀!

[@crztrn1]

I noticed that your red pot that you had the garlic in changed color. Did you change pots, or did the pot change color? I really love the color of the pot.

[@BS-j1965]

You need to tell people if they choose to use the potato ricer they better have some muscles!!!! I tried ricing my potatoes on thanksgiving and I thought I was gonna break my hands and wrists!!!! Regarding the steaming the garlic foil makes clean up easier😘Ooooooo confi garlic!!!! I’m in👏🏻👏🏻👏🏻👏🏻👏🏻😘😘😘😘

[@TennTimes]

Superb!

[@TitanUranusOfficial]

Seldom see a way of improving anything on this channel - but if you're going to confit garlic for this, try clarified butter/ghee. You can run the butter through a strainer after, chill enough to set it, and spread on toast, and even chop some fresh garlic into, with chives, for amazing garlic toast.

[@bbcpfghs]

And if you’re a bread baker or know one, this is the best way to make a true “garlic bread” style focaccia as well. Clarified confit garlic compound butter is something that’s pretty underutilized imo

[@Birchwood1976]

What's your thoughts on Skin On Mashed Potatoes? I know you really don't hear much about them today, but they seemed to be fairly popular a few years back.

[@skatterbug]

I love skin on mashed potatoes. We called them 'dirty mashed potatoes'. Such a great texture.

[@bbcpfghs]

They’re great! I’m one of those people who likes all different types of mash, so it more so depends on whatever the main dishes texture is that it’s being served with. Basically, the crispier/crunchier the main dish is…typically the smoother I like the mash to provide contrast and vice versa for the opposite. But yea, it’s all just personal preference and delicious regardless.

[@briancoleman9330]

YYYyyyyeeesssss!!!!!!! My favorite to make!!

[@peterdoe2617]

I'm about the same when it comes to aluminium foil: I used to make "tomato parcels" in it. (tomato, garlic, italian! parsley, breadcrumbs, olive oil, salt. Optionally some basil.) I did switch to parchment paper. Cause: aluminium plus acid? Heated up? Not very brilliant. I do highly recommend foil though, when it comes to that song by Al Yankovic ! Happy holidays from the far north of Germany!

[@d.mat.zero6525]

i believe once the oil starts to reach boiling temps it is no longer confit. i make confit garlic all the time, once a week. n i put a ton of peeled and trimmed garlic in a Pyrex with evoo, enough to cover, then place it on a 1/4 sheet pan n put it in a 320F oven for 45-60 mins n get no chewy skin as seen here. it is ultra smooth and creamy

[@perrymalcolm3802]

Thanks, Dude!

[@kingalthe1st160]

Never had the results I wanted with those first two methods (I've not tried the third). I just couldn't get a rich garlic flavor I was look for. Then I did sous vide garlic mashed potatoes and holy hell was that a game changer. I'll never bother with any other method. There's just absolutely no comparison.

[@stereothrilla8374]

Come for the bozo camera guy and chef. Stay for the fridge!😂 Merry Christmas Sonny & Marcus!🎄

[@turnersutherland]

Incredible timing.

[@Chicanoverland]

Can you do a pommes aligot. Would Havarti be a good cheese for that?

[@rocklover7437]

Fold in some truffle oil ,finely chopped wild garlic on top of this garlic mash potato ,add a sprinkle of Worcestershire sauce to replace the salt and then finely chopped radishe to replace the pepper .

[@twistedfocus]

The two whole times I tried roasting garlic it dried out, and I find it hilarious that the part I was doing wrong was splitting them in half… and the fix was exposing “just the tip” 😂

[@jenrdemldeml8328]

Please make a linguine with clam sauce and thank you .

[@bbcpfghs]

3:40 you should absolutely salt the garlic before you roast it

[@brodiwheeler7583]

Dude! I’m with you on the aluminum… watching people throw their trout in foil and super heat it by throwing it on the campfire stresses me out! Lightly heating it up by indirect heat is probably fine, but with all the other toxins in our environment, I’m going to limit the ones I’m intaking wherever possible! Melekelikimaka 🤙🏼🤙🏼

[@tom4506]

Did the pot change colors when roasting the garlic?

[@DaMightySpectre]

Add grated parmesan and cream cheese

[@ronaldforsythe1248]

You got me I saw this one

[@InvestigationHour]

Needs more butter 🧈🧈

[@jorgepenastudios4518]

More butter the better!

[@TheHaubs11tx]

I put everything into a riser. They have a full extended warranty, which is good cause cinnamon really really messes it up sometimes and I don’t understand why I can’t get chicken wings all the way through it but enough it works really good on chicken thighs.

[@TheKathybarth]

Wicked!

[@Yngvi_Barran]

I add a bit of grated nutmeg to the mashed potatoes

[@Jimbowlcoach]

I make my clarified butter like this with garlic.

[@jessicap1832]

I feel the same way about the aluminum foil!

[@stewie3128]

How did that red pot turn maroon in the oven?

[@chasingcloudsandflavorrevi9817]

I have worked in restaurants that only used red potatoes

[@jpw547]

That red pot definitely changed color in the oven 😳

[@dadsquatch79]

Glad I'm not the only one. I even looked at the knives on the wall to see if the handles changed colors or info was losing my mind....

[@MendeltSiebenga]

I have a similar yellow one and it gets darker when heated in the oven too. I guess its that style of glazing that does that.

[@Crakaveli]

This guy is obsessed with potatoes. Not judging.

[@YoungGirlz8463]

id eat it

[@wysestone]

Sorry no one will ever convince me mashed potatoes are supposed to be smooth. I will continue to make mine with skins on and textured.

[@notyourordinarydad4549]

At least he admits he overcooked the garlic haha

[@stevedockter4581]

No rosemary salt? I am shocked!! 😀

[@normdavis3450]

haha! And also absent is Sergeant Gilbert Reporting for Duty!

[@allyourbase-miniaturepaint3389]

I season my garlic mashed potatoes with rosemary salt and it is amazing.

[@andrewbarber9196]

What about the parchment paper poisoning!? Hello! I always wear an aluminum foil hat when working with parchment paper. Take that to the bank. Great recipes as always. you're the best.

[@osrr6422]

The garlic pot changed colors.

[@MrMnmn911]

Don’t use fluoride toothpaste.

[@orfitna]

I'm getting a strange vibe, did you two have a disagreement? Really interesting video though. Thumbs up... I really like the combination of instruction and comparison. Red mash for Christmas for sure.

[@josereyna8885]

Great versions of a classic dish. I appreciate an alternative to using aluminum. It belongs on the side of a house and not in the kitchen.

[@EyesOpen117]

How much garlic per pound of potatoes? That's the problem I have is not knowing how much garlic to use

[@charityfrazier8639]

You can never use too much garlic lol.

[@nydrugpro]

I used the garlic in the water method and I use at least 1-2 large clove per potato. The garlic gets very mild so it’s very hard to over do it.

[@koreyb]

Cooked garlic flavor is good, but I really love the intense garlic taste of raw garlic. What I do is make mashed potatoes and once they are done, I take one or two cloves of raw garlic and send them through a garlic press and add them directly to my mashed potatoes. The garlic flavor is intense and hot.

[@altapp702]

The best way to do it.

[@rocklover7437]

Also add finely chopped wild garlic for colour and flavour

[@DT-ml3hf]

I get that some people enjoy that, and therefore should do it. But the most, having the lingering raw garlic flavour persist is unpleasant and takes away from the rest of the meal.

[@halcyonickaiju]

You can also do a mix of cooked garlic, and then fresh garlic at it at the end

[@lazerusmfh]

Aluminum is one the most potent neurotoxin we know of. It is especially dangerous to use when cooking anything acidic, lime or lemon juice etc, as the aluminum easily leeches into the food. For dry or baked goods might be ok, but use with caution.

[@NS-no1li]

Your not crazy.. it will

[@BluePoo52]

Ope okay I’m searching the comments for the internet fight on aluminum foil

[@Vorpal_Wit]

Hey look everyone...another mashed potatoes video! Channel name will soon change to ThatDudeCanMash.

[@ianmetz5423]

What's up dude, i never comment but I was looking at your pans...a bit of Barkeeper's Friend will go a long way to get that stainless back to shiny.

[@GONNALIVEHIKING]

How about just adding a spoonfull of minced garlic from a jar into the mash as its cooking? save a lot of time?

[@josephmull2158]

Use elephant garlic

[@kennethwedmorelund]

8:30 = instant subscribe from me 😅

[@standaniels2232]

Red potatoes only or baby gourmet

[@RaviBajnath]

Put the garlic through the food mill.

[@Reaction1s]

Hey, isn't there a sciencey thing going on when you use fat to coat a starch before adding liquid? IoW, add the butter first, then the liquid for the most fluff. Idk, it maybe doesn't matter.

[@MarkOliver-p4i]

5

[@soldier_4th_class]

Missing rosemary salt iykyk

[@Skurtle]

Cut the milk with heavy cream 😂

[@thequantaleaper]

The reds look like yukons in disguise.