Garlic Mashed Potatoes
intro
Velvety, rich garlic mashed potatoes loaded with mellow roasted garlic, butter, and cream—the ultimate cozy, crowd-pleasing holiday side dish.
Ingredients
Steps
Prep and roast garlic
Preheat your oven to 200°C (400°F). Slice 0.6 cm (1/4 inch) off the top of the whole garlic head to expose the clove tips, drizzle with 5 ml (1 tsp) extra-virgin olive oil, wrap tightly in aluminum foil, and roast for 20 minutes until cloves are soft and pale golden. Set aside to cool for 3 minutes before handling.
Prep and boil potatoes
While the garlic roasts, peel 900 g russet potatoes and cut into uniform 5 cm (2 inch) cubes. Place cubes in a large 5-liter stockpot, cover with 2 liters cold water, add 6 g (1 tsp) of kosher salt, bring to a rolling boil over medium-high heat, then reduce heat to medium-low to maintain a steady simmer. Cook for 15-18 minutes until a fork slides through potato cubes with zero resistance.
Warm cream and butter
While potatoes simmer, add 60 g unsalted butter, 120 ml heavy cream, and 60 ml whole milk to a small saucepan over low heat. Warm for 3-4 minutes, stirring occasionally, until butter is fully melted and the mixture is lightly steaming (do not bring to a boil, as this can scald the cream). Squeeze cooled roasted garlic cloves out of their papery skins into the warm cream, and mash with a spoon to form a smooth paste.
Drain and dry potatoes
Once potatoes are fully tender, pour them into a mesh colander set in the kitchen sink, and let drain completely for 2 minutes, shaking the colander gently to dislodge any trapped excess water. Return drained potatoes to the warm empty stockpot set over the lowest stovetop heat for 1 minute to evaporate any remaining surface moisture, which prevents watery mashed potatoes.
Mash potato mixture
Pour the warm garlic-cream-butter mixture over the hot dried potatoes. Mash with a wire potato masher (or pass through a potato ricer for extra silkiness) for 2-3 minutes until mostly smooth, leaving a few small soft potato lumps for rustic texture if preferred. Stir in the remaining 3 g (0.5 tsp) kosher salt and 1 g (0.5 tsp) freshly ground black pepper as you mash. Do not over-mash, as overworking potato starch creates a gluey texture.
Season and serve
Taste the mashed potatoes, adjusting with an extra pinch of salt or 15 ml (1 tbsp) splash of warm milk if needed to reach your ideal seasoning and creamy consistency. Serve immediately in a pre-warmed ceramic serving bowl, topped with an optional 5 g pat of extra butter if desired.
Tips
2.Always warm dairy ingredients before adding them to hot potatoes; cold milk or cream will drop the potato temperature and cause lumpy, less fluffy mashed potatoes.
3.Never use a food processor or high-speed immersion blender to mash potatoes, as these tools overwork potato starch and result in a gummy, gluey texture instead of light, fluffy mash.
OMG these mashed potatoes are a total game changer! I made them for our Sunday family dinner last night and even my pickiest toddler who hates all veggies cleaned his plate. The roasted garlic is so mellow and sweet, no harsh bite at all. So creamy without being heavy!
Super easy recipe, threw this together last minute for my roommate’s birthday cookout. Cook time was spot on 35 minutes, no fancy equipment needed. Only thing I added was a pinch of extra paprika on top for a little kick, chef’s kiss.
Added these to my weekly meal prep rotation! They reheat so well in the microwave with a tiny splash of milk, no weird grainy texture like other mashed potato recipes I’ve tried. SO good, I’ve already made them two weeks in a row.
Took these to my friend’s Friendsgiving potluck and everyone was asking for the recipe! I will say I accidentally roasted the garlic a couple minutes too long so it was a little darker than I wanted, but it still tasted amazing.
I was nervous to make mashed potatoes for my first ever hosted Thanksgiving, but this recipe was so foolproof! The step by step for roasting the garlic was so easy to follow, no confusing steps. My entire family raved, my cousin even said they were better than my grandma’s (don’t tell grandma).
Made these to go with my smoked brisket over the weekend and they were the perfect side. The creamy garlic cut through the rich smoky brisket so well, my son ate three helpings. Will absolutely be making these for every backyard cookout from now on.
I swapped the heavy cream for oat milk to make it dairy free for my sister who’s lactose intolerant, and it still came out so creamy and flavorful! I was worried it would be watery but nope, the roasted garlic carries so much flavor you don’t even miss the dairy.
I made these last week for a casual weeknight dinner and they were delicious, but is 35 minutes total cook time actually accurate for most people? It took me closer to 50 minutes between peeling potatoes and roasting garlic, I’m wondering if I did something slow! Trying to plan my Christmas dinner timeline so I don’t fall behind!
Made these after a long day hiking in the mountains, they were the ultimate comfort food. I added a little extra chives on top because I had some growing in my windowsill, paired perfect with some grilled chicken. 10/10, no notes.
SO good. I’ve tried probably a dozen mashed potato recipes over the years and this one is easily top tier. The roasted garlic doesn’t hit you over the head, it’s just this nice deep, savory flavor that makes every bite better. My only tiny complaint is I wish there was a note about leaving the potato skins on for extra texture!
This recipe saved my weeknight dinner! I got home late from work, threw this together in no time, and my kids thought I spent hours cooking. They kept saying “mom these are the best potatoes ever!” Will be making these on repeat.
I’ve been making mashed potatoes for 50 years and I have to say, adding a whole head of roasted garlic instead of raw minced garlic is a total game changer. I can’t believe I never thought to do that before! It makes the potatoes taste so much richer without that sharp garlic aftertaste.
I was looking for a lower-calorie mashed potato option that didn’t taste like diet food, and this hit the spot! I used a little less butter and swapped half the cream for Greek yogurt, and the roasted garlic added so much flavor I didn’t even notice the swaps. Great for anyone tracking macros!
Made these for a house party with 12 people last weekend and they were gone in 10 minutes! I kept them warm in my crockpot on low for a couple hours before serving and they didn’t get gummy or weird at all. 10/10, perfect party side.
I added a tiny bit of freshly grated parmesan and a sprinkle of black pepper on top and wow, next level. These are so easy to customize to your taste, but even the base recipe is perfect as is. My partner asked if we can have these every Sunday for dinner from now on.