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The Ultimate Creamy Roasted Garlic Mashed Potatoes

A close-up of fluffy garlic mashed potatoes in a white bowl, glistening with melted butter.
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This recipe delivers unbelievably smooth, buttery mashed potatoes infused with the rich, mellow flavor of roasted garlic. It is the perfect comfort food side dish for any family dinner or holiday gathering.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 1 large head of garlic
  • 1/2 cup whole milk, warmed
  • 1/2 cup heavy cream, warmed
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Place the head on a small piece of aluminum foil, drizzle with 1 teaspoon of olive oil (not listed in main ingredients, assume standard pantry item), wrap loosely, and roast for 30 to 40 minutes until the cloves are soft and golden brown. Let cool slightly.
  2. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about one inch. Add 1 tablespoon of salt to the water. Bring the water to a boil over high heat, then reduce heat to maintain a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
  3. Drain the potatoes completely in a colander. Return the drained potatoes to the hot, empty pot and let them sit for 2 minutes to allow excess moisture to steam off. This step helps prevent watery mashed potatoes.
  4. Squeeze the soft, roasted garlic cloves out of their skins into a small bowl. Mash the roasted garlic with a fork until it forms a paste.
  5. Add the butter pieces, salt, and pepper to the hot potatoes. Mash the potatoes using a potato masher until they are mostly broken down.
  6. Add the roasted garlic paste to the potatoes. Gradually pour in the warm milk and warm cream while continuing to mash or whip the potatoes until you reach your desired creamy consistency. Do not overmix, as this can make the potatoes gluey.
  7. Taste and adjust salt and pepper as needed. Stir in fresh chives, if using. Serve immediately as an easy side dish for your dinner.

Notes

  • For the creamiest texture, warm your milk and cream before adding them to the potatoes. Cold liquids will cool down the potatoes too fast.
  • Use Yukon Gold potatoes for naturally buttery flavor and smooth texture. Russets work too, but may require slightly more liquid.
  • If you prefer a tangier flavor, substitute 2 tablespoons of the cream with sour cream or cream cheese.

Nutrition

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