Garlic Mashed Potatoes Chives

I still remember the first time I made these garlic mashed potatoes with chives—it was a chilly evening when a few unexpected guests dropped by, and this dish saved the night with its creamy warmth and irresistible aroma.

The first time I nailed these potatoes, the golden roasted garlic aroma filled the kitchen just as the doorbell rang—talk about perfect timing and a lasting impression on everyone who tasted them.

Ingredients

• Potatoes: Yukon Gold or Russet work best for that fluffy yet creamy texture; peeling and cutting into 1-inch chunks helps them cook evenly
• Unsalted butter: Adds richness without overpowering the delicate flavors; soften it for easy blending
• Whole milk: I like warming it gently before mixing so it doesn<t cool down the potatoes
• Garlic cloves: Roasting softens and sweetens the garlic, turning it into a mellow magic in the mash
• Olive oil: Helps roast the garlic perfectly and adds a subtle fruitiness that complements the dish
• Fresh chives: Finely chopped fresh chives are the bright, fresh note that lifts everything
• Salt and freshly ground black pepper: Essential seasoning to bring all the flavors together; adjust to taste

Instructions

Roast the garlic:

Preheat your oven to 400°F (200°C). Toss the garlic cloves in olive oil, wrap them tightly in foil, and let them roast till they're soft and golden—this is where that sweet, mellow garlic flavor develops.

Cook the potatoes:

While the garlic roasts, pop your peeled and chunked potatoes into a large pot filled with cold, salted water. Bring it to a rolling boil then reduce to a simmer, cooking until the potatoes are fork tender—about 15 to 20 minutes.

Drain and mash:

Drain the potatoes well and return them to the pot so they can steam off extra water. Add the roasted garlic, butter, and warmed milk, mashing everything together until silky smooth or your preferred texture.

Season and finish:

Fold in the chopped fresh chives, salt, and pepper. Taste and tweak the seasoning as needed. Serve hot with an extra sprinkle of chives for that final fresh touch.

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This dish became our go-to comfort food on rainy days, turning simple potatoes into something that felt like a celebration of cozy evenings and shared moments.

Keeping It Fresh

Fresh chives make a world of difference, lending a bright pop of green and a mild onion flavor that contrasts beautifully with the creamy potatoes. If you can<t find chives, green onions make a decent swap when finely sliced.

When You're Missing Something

If you want more tang, a spoonful of sour cream stirred in near the end adds a lovely richness and depth. Also, using heavy cream instead of milk amps up the indulgence factor.

Serving Ideas That Clicked

These mashed potatoes pair beautifully with grilled meats or roasted chicken. For a vegetarian meal, serve alongside sautéed greens or hearty mushrooms for an easy yet satisfying dinner.

• Always taste near the end for salt, it can be easy to over or under season
• If taking leftovers, a splash of milk helps bring back creaminess when reheating
• Try topping with a bit of crispy fried shallots for crunch and extra flavor

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Thanks for sticking around to hear all my tips and stories—I hope these potatoes bring you as much comfort and joy as they have me. Happy mashing!

Recipe FAQs

→ What type of potatoes works best?

Yukon Gold or Russet potatoes are preferred for their fluffy texture and creaminess after mashing.

→ How do I roast the garlic?

Wrap peeled garlic cloves in foil with olive oil and roast at 400°F (200°C) for 20-25 minutes until soft and golden.

→ Can I use heavy cream instead of milk?

Yes, heavy cream can be used for a richer and creamier consistency.

→ What can I substitute for fresh chives?

Green onions can be used as a milder alternative to fresh chives.

→ How do I achieve a smooth, creamy texture?

Mash the potatoes well with warm milk (or cream), butter, and roasted garlic until smooth, using a potato masher or ricer.