Creamy Garlic Mashed Potatoes (Printable Version)
Creamy potatoes with roasted garlic cloves, buttery and smooth. A classic comfort side for any dinner table.
# What You Need:
→ Potatoes
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Roasted Garlic
02 - 1 large head garlic
03 - 1 tsp olive oil
→ Dairy
04 - 4 tbsp unsalted butter, room temperature
05 - 1/2 cup whole milk, warmed
06 - 1/4 cup heavy cream, warmed
07 - Salt to taste
08 - Freshly ground black pepper to taste
→ Garnish
09 - 2 tbsp chopped fresh chives or parsley, optional
# How to Make It:
01 - Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 35 to 40 minutes until soft and golden. Remove from oven and let cool.
02 - While garlic roasts, place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook until fork-tender, approximately 15 to 20 minutes.
03 - Drain potatoes thoroughly and return them to the hot pot. Allow to steam off excess moisture for 2 minutes.
04 - Squeeze the roasted garlic cloves from their skins into the potatoes. Add butter, warm milk, and cream.
05 - Mash until smooth and creamy. Season generously with salt and pepper. Taste and adjust seasoning as needed.
06 - Transfer to a serving bowl and garnish with chopped chives or parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The slow-roasting process mellows garlic into a buttery, nutty flavor that even garlic-hesitant folks find irresistible.
- The combination of Yukon Gold potatoes with both milk and cream creates a silky texture that stays perfectly fluffy even when made ahead.
02 -
- Always start potatoes in cold water, not boiling, or the outsides will cook too quickly while the centers remain hard.
- Warming the milk and cream before adding prevents the potatoes from cooling too quickly and helps them absorb the liquid more evenly.
03 -
- For ultimate smoothness, pass the potatoes through a food mill or ricer before adding butter and dairy, then fold everything together rather than continuing to mash.
- Roast extra heads of garlic when making this recipe and store the cloves in olive oil in the refrigerator for up to a week to add instant depth to other dishes.