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Ultimate Creamy Roasted Garlic Mashed Potatoes

Close-up of fluffy garlic mashed potatoes drizzled with melted butter and toasted garlic bits.
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Make restaurant-style garlic mashed potatoes that are rich, buttery, and silky smooth. Roasting the garlic mellows its flavor, creating the ultimate comfort food side dish perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 whole head of garlic
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped (optional garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Slice the top quarter off the head of garlic to expose the cloves. Place the head on a small piece of aluminum foil, drizzle with olive oil, and wrap tightly.
  2. Roast the garlic for 35 to 45 minutes, or until the cloves are soft and golden brown. Let it cool slightly.
  3. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water by about one inch. Bring the water to a boil over high heat.
  4. Boil the potatoes until they are fork-tender, about 15 to 20 minutes. Do not overcook them, or they will become watery.
  5. Drain the potatoes completely. Return them to the hot, empty pot and let them sit for 2 minutes to allow excess moisture to evaporate. This step helps create fluffy mashed potatoes.
  6. Squeeze the soft, roasted garlic pulp out of the skins directly into the pot with the potatoes. Discard the skins.
  7. Warm the heavy cream and milk together in a small saucepan over low heat. Do not boil.
  8. Add the softened butter to the potatoes. Mash the potatoes thoroughly using a potato masher or a ricer for the smoothest texture.
  9. Gradually pour the warm cream mixture into the potatoes while continuing to mash or whip until you reach your desired creaminess.
  10. Stir in the salt and pepper. Taste and adjust seasoning as needed.
  11. Serve immediately, garnished with fresh chives if you wish.

Notes

  • For make-ahead mashed potatoes, prepare the recipe up to step 7. Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat slowly on the stovetop over low heat, stirring in a splash of extra milk or cream until smooth.
  • Use a potato ricer for the silkiest, restaurant-style mashed potatoes; avoid using a food processor, which can make them gluey.
  • If you prefer a tangier flavor, substitute 2 tablespoons of sour cream for 2 tablespoons of the butter.

Nutrition

Find it online: https://gourmetgaze.com/garlic-mashed-potatoes-ultimate-creamy-recipe/