If you’re craving the creamiest, most flavorful comfort food side dish, you’ve got to try this Garlic Mashed Potatoes Recipe. I absolutely love how this turns out—roasting the garlic first adds this rich, mellow sweetness that takes simple mashed potatoes to another level. Trust me, once you get the hang of it, this will become your go-to recipe whenever you want a warm, cozy crowd-pleaser.
Why You’ll Love This Recipe
- Easy Yet Elegant: Roasted garlic adds depth without extra fuss.
- Creamy Texture: The combination of butter and cream makes these potatoes super silky.
- Perfectly Seasoned: Just the right amount of salt brings out natural flavors.
- Versatile Side: Pairs beautifully with everything from weeknight meals to holiday feasts.
Ingredients You’ll Need
Choosing the right ingredients is key to making this Garlic Mashed Potatoes Recipe shine. Yukon Gold potatoes are my favorite here because they’re creamy and hold their shape nicely, while roasting the garlic transforms it from sharp to sweet and buttery.
- Whole garlic head: Roasting the entire head softens the cloves and caramelizes the sugars for mellow flavor.
- Extra virgin olive oil: Just enough to coat the garlic before roasting to keep it moist and flavorful.
- Potatoes (Yukon Gold or similar): These are waxy and creamy, perfect for smooth, rich mashed potatoes.
- Salt: Enhances flavor at every stage—from boiling to final seasoning.
- Heavy cream: Adds a silky richness that makes the potatoes irresistibly smooth.
- Butter: A must for that classic creamy texture and indulgent taste.
Variations
I love to switch things up depending on the season or what I have on hand. Feel free to customize this Garlic Mashed Potatoes Recipe to suit your taste and dietary needs—you can make it richer, lighter, or add an herb twist.
- Herb-infused: I sometimes stir in chopped fresh rosemary or thyme for a fragrant twist that my family adores.
- Dairy-free option: Swap out the cream and butter for coconut milk and olive oil to make it vegan-friendly—still creamy and delicious!
- Cheesy upgrade: Adding shredded Parmesan or sharp cheddar is a crowd-pleaser, especially for weeknight dinners.
- Spicy kick: A pinch of smoked paprika or cayenne pepper gives the mash a surprising warmth that’s just right.
How to Make Garlic Mashed Potatoes Recipe
Step 1: Roast the Garlic to Perfection
Start by preheating your oven to 400°F. Peel away the outer papery layer of the garlic head, but keep each clove intact inside the bulb. Slice off about 1/4 to 1/2 inch from the tops of the cloves so you expose the garlic inside. Drizzle with olive oil, sprinkle lightly with salt, then wrap the garlic head loosely in aluminum foil. Roast for 30 to 40 minutes until the cloves feel soft and golden brown. This step transforms the garlic from harsh and raw to beautifully sweet and mellow—don’t rush it!
Step 2: Boil the Potatoes Until Tender
While the garlic is roasting, peel your Yukon Gold potatoes and cut them into roughly 1-inch chunks. Place them in a pot, sprinkle half a teaspoon of salt over, and cover with cold water. Bring it to a boil, then lower the heat and simmer for about 15 minutes, or until a fork slides in easily. You want them soft, but not falling apart—this sets the stage for creamy mash without lumps.
Step 3: Warm the Cream and Melt Butter
While your potatoes finish boiling, gently warm the heavy cream and butter together—either on the stove over low heat or briefly in the microwave. I like them warm because adding cold dairy to hot potatoes can cause the texture to seize up. Melted butter mixed in here is key to that luscious, silky finish.
Step 4: Mash Potatoes with Roasted Garlic
Drain the potatoes well and return them to the pot on low heat for a minute or two. This helps dry them out a bit, which prevents watery mash. Squeeze the softened roasted garlic cloves out of their skins straight into the potatoes—you can’t beat the flavor this way! Start mashing gently with a potato masher or fork. Slowly add the warm cream and butter mixture and continue mashing until you get the texture you love. Be careful not to overmix, since that can make your potatoes gluey.
Step 5: Season and Taste
Finally, taste your garlic mashed potatoes and add more salt if needed. You might be surprised how much difference a little extra seasoning makes here. Once you’re happy with the balance, serve immediately, or keep warm for later.
Pro Tips for Making Garlic Mashed Potatoes Recipe
- Roast Garlic in Foil: Wrapping loosely traps steam keeping garlic juicy and prevents burning—this was a game changer for me!
- Use Warm Dairy: Adding warmed cream and melted butter helps potatoes absorb the richness without cooling them down.
- Don’t Overmash: I learned the hard way that overworking potatoes releases starch making them gummy—stop mashing as soon as smooth.
- Dry Potatoes Before Mashing: Letting them steam-dry briefly after draining improves texture by preventing watery mash.
How to Serve Garlic Mashed Potatoes Recipe
Garnishes
I often top the finished mashed potatoes with a sprinkle of freshly chopped chives or parsley for a pop of color and a hint of freshness. A pat of butter melting on top right before serving is always a showstopper and elevates the presentation instantly.
Side Dishes
These garlic mashed potatoes are perfect alongside roasted chicken, grilled steak, or even a juicy pork chop. For veggies, I love pairing them with sautéed green beans or roasted Brussels sprouts to balance the richness.
Creative Ways to Present
For holiday dinners, I’ve rolled the mashed potatoes into small balls, lightly breaded, and fried them into crispy potato croquettes—everyone was amazed! You can also pipe them using a star tip for an elegant swirl on each plate that looks fancy but takes almost no extra effort.
Make Ahead and Storage
Storing Leftovers
Leftover garlic mashed potatoes keep nicely in an airtight container in the fridge for up to 3 days. Just make sure they’re cooled completely before sealing to avoid sogginess. I usually add a little extra cream or butter when reheating to restore creaminess.
Freezing
I’ve had good results freezing this recipe. Portion the mash into freezer-safe containers and thaw overnight in the fridge before reheating. They may lose a bit of texture but still taste delicious with a quick mix-through of fresh cream and butter.
Reheating
Microwave on medium power in short bursts, stirring in between, or reheat gently on the stovetop with a splash of warmed cream or milk. Avoid high heat, which can dry out the potatoes. Adding fresh butter right before serving revives that fresh-made richness.
FAQs
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Can I use other types of potatoes for this Garlic Mashed Potatoes Recipe?
Absolutely! Yukon Golds are my favorite for their creamy texture, but Russets also work well if you prefer fluffier mash. Just be mindful that waxy potatoes won’t mash as smoothly and can be a bit sticky.
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Why roast the garlic instead of using raw garlic?
Roasting garlic mellows the sharpness and brings out a sweet, buttery flavor that raw garlic can’t match. It creates a rich depth that blends beautifully into mashed potatoes without overpowering them.
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How do I avoid watery mashed potatoes?
Make sure to drain your potatoes well and then return them to the warm pot off the heat to let excess moisture evaporate before mashing. Avoid adding cold dairy and mash gently to keep the texture perfect.
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Can I make this Garlic Mashed Potatoes Recipe ahead of time?
Yes! You can prepare it a day ahead and gently reheat with a bit of cream and butter. It holds up really well for dinner parties or holiday meals when time is tight.
Final Thoughts
This Garlic Mashed Potatoes Recipe has become a favorite in my kitchen because it’s both comforting and a little special thanks to the roasted garlic. If you’ve ever made mashed potatoes before but wanted a richer, more nuanced flavor, this is your recipe. I encourage you to give it a try—your family and friends will thank you, and you’ll feel like a kitchen rockstar every time you serve it up.
Print
Garlic Mashed Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Garlic Mashed Potatoes recipe features creamy, buttery mashed potatoes enhanced with the rich, mellow flavor of roasted garlic. The garlic is slow-roasted in the oven until soft and caramelized, then blended into tender Yukon Gold potatoes with warm cream and butter, making for a smooth, comforting side dish perfect for any meal.
Ingredients
Roasted Garlic
- 1 head garlic, whole and unpeeled
- 1 tablespoon extra virgin olive oil
- Light sprinkle of salt for roasting
Mashed Potatoes
- 2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
- 1/2 teaspoon salt, plus more to taste
- 1/3 cup heavy cream
- 3 tablespoons butter
Instructions
- Preheat the oven: Preheat your oven to 400°F to prepare for roasting the garlic, which will bring out its natural sweetness and mellow sharpness.
- Roast the garlic: Remove the outer papery skin from the garlic bulb, keeping the head intact. Slice off the top 1/4 to 1/2 inch of the cloves to expose them. Place the garlic head on foil, drizzle with the olive oil, lightly salt, then wrap loosely in the foil. Roast in the oven for 30 to 40 minutes until soft and golden brown. Let it cool before handling.
- Boil the potatoes: While garlic roasts, peel and cut the potatoes into 1-inch chunks. Place them in a pot, add 1/2 teaspoon salt, cover with cold water, and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, about 15 minutes.
- Warm the cream and melt the butter: Gently heat the heavy cream and butter together in a small pan on low heat or in the microwave until the butter is fully melted and the mixture is warm.
- Mash the potatoes with garlic: Drain the potatoes and return them to the pot on low heat to evaporate excess moisture slightly. Squeeze the softened roasted garlic cloves out of their skins into the potatoes. Mash thoroughly using a potato masher or fork until mostly smooth but still slightly textured.
- Add the cream and butter, then season: Pour in the warm cream and butter mixture and continue mashing until the potatoes reach your desired creamy consistency. Be careful not to overmix to prevent gumminess. Taste and add additional salt as needed to balance the flavors.
Notes
- For best results, use Yukon Gold potatoes as they have a naturally buttery texture and flavor perfect for mashing.
- You can prepare the roasted garlic ahead of time and store it in the refrigerator for up to 3 days.
- Adjust the amount of cream and butter to achieve your preferred potato texture—less for thicker, more for creamier potatoes.
- Use a potato masher or fork for mashing to avoid overworking the starches, which can make the potatoes gluey.
- Adding a splash of sour cream or cream cheese can enhance creaminess and flavor if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
