I use garlic to make my mashed potatoes because I like the flavor… you don’t have to use it totally up to you  Also, it’s very easy to adjust the recipe to however much you want to make. For 4-6 people I would follow the recipe below.   For 2 people, use half the recipe. You will have some leftovers either way!


  • 5 LB  Bag of Russet Potatoes (Peeled, Washed & Cut Into Large Cubes)
  • 1 32oz Container of Chicken Stock
  • 4  Cloves of Garlic Crushed ( You Can Also Use 3 TBSP of Jarred Crushed Garlic)
  • 1/2  Cup of Butter
  • 1-2 Cups of Milk  (Depending on Consistency You Want, Any Milk Will Be Fine)
  • Water
  • Garlic Salt
  • Black Pepper



  1. Put your potatoes into a large pot with your garlic and chicken stock
  2. Add water to the potatoes until they are covered completely plus about 1 extra cup
  3. Bring your potatoes to a boil with high heat
  4. After they come to a boil, about 10 minutes, reduce to medium heat and continue cooking until fork tender, about 10-15 minutes.
  5. Check them about every 7 minutes and test with a fork to make sure it goes through (like a baked potato)
  6. When done, remove from heat
  7. Drain the potato water into a bowl if you are planning on making gravy with your dinner, the potatoe water makes the best gravy 😉
  8. After water is drained put your butter in, don’t mix it just throw it on the top and cover
  9. After about 5 minutes take the top off and start mashing them up with your mixer, or with a potato masher
  10. Add your milk about 1/2 Cup at a time mixing it in completely until your desired consistency is reached.  I use about 1 and 1/2 Cups to have perfectly airy light whipped potatoes


Add your garlic salt and pepper to your taste and enjoy 🙂