Homestyle Garlic Mashed Potatoes
Creamy, garlicky, real-deal mashed potatoes — the way they’re meant to be. No shortcuts, no fake flavors. Just buttery Yukon golds whipped with roasted garlic, Greek yogurt, and crispy skins for the ultimate comfort food upgrade.
Equipment
- Large Pot
- Air Fryer or baking sheet + parchment paper
- Colander
- Mixing Bowl
- Hand Mixer or potato masher
- Knife
- Cutting board
Ingredients
- 2 lb Yukon Gold Potatoes pealed, and cut into chunks
- Reserved potato skins
- 4 cloves Garlic roasted
- 3 tbsp Grass fed butter
- 1/2 c Greek yogurt
- ¼-½ c Chicken broth adjust for texture
- ¼-⅓ c Crumbled Feta
- 2 tbsp Grated Parmesan
- ½ tsp Paprika
- ½ tsp Garlic powder
- ½ tsp Onion powder
- Salt and Pepper to taste
- Olive oil for roasting garlic & crisping skins
Instructions
- Roast the garlic: Slice the tops off the cloves, drizzle with olive oil, and bake at 400°F for about 25 minutes until golden and soft.
- Cook the potatoes: Boil in salted water until fork-tender (about 15–20 minutes), then drain well.
- Crisp the skins: Pat them dry, drizzle with olive oil, and air fry or bake at 400°F until golden and crispy (about 10 minutes).
- Mash the potatoes: Add butter, roasted garlic, Greek yogurt, chicken broth, feta, Parmesan, and spices. Use a hand mixer for a fluffy, whipped texture.
- Finish strong: Fold in the crispy skins right before serving for that perfect texture contrast
