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Creamy Roasted Garlic Mashed Potatoes

A generous serving of creamy, fluffy garlic mashed potatoes with visible flecks of browned butter or garlic, served on a white plate.
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Make rich, velvety mashed potatoes using slow-roasted garlic for deep flavor. This recipe yields a restaurant-style side dish perfect for any meal.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Cut the top quarter off the head of garlic, exposing the cloves. Place the head on a small piece of aluminum foil. Drizzle the exposed cloves with olive oil. Wrap the foil tightly around the garlic head.
  3. Roast the garlic for 35 to 45 minutes, or until the cloves are soft and golden brown. Set aside to cool slightly.
  4. Place the peeled and quartered potatoes in a large pot. Cover them with cold water and add 1 tablespoon of salt.
  5. Bring the water to a boil over high heat. Reduce heat and simmer for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
  6. Drain the potatoes completely. Return them to the hot, empty pot and let them sit for 2 minutes to allow excess moisture to evaporate.
  7. Squeeze the roasted garlic pulp out of the skins into the pot with the potatoes.
  8. Add the heavy cream, softened butter, salt, and pepper to the potatoes.
  9. Using a potato masher or a hand mixer on low speed, mash or mix the potatoes until they are mostly smooth. Do not overmix.
  10. Gradually add the milk until you reach your desired creamy consistency. Taste and adjust seasoning if needed. Serve immediately.

Notes

  • For extra flavor, warm the heavy cream and milk slightly before adding them to the potatoes.
  • If you prefer a smoother texture, pass the mashed potatoes through a potato ricer after mashing.
  • You can roast the garlic up to two days ahead of time and store it covered in the refrigerator.

Nutrition

Find it online: https://tastytribune.com/garlic-mashed-potatoes-creamy-roasted-recipe/