Garlic Mashed Potatoes
These Garlic Mashed Potatoes combine buttery Yukon Gold potatoes with sweet, caramelized roasted garlic for a side dish that's rich, creamy, and deeply flavorful. Roasting the garlic transforms it from sharp and pungent to mellow and almost nutty, blending seamlessly into the smoothest mash. Perfect for weeknight dinners and holiday feasts alike, this crowd-pleasing recipe is make-ahead friendly and pairs beautifully with everything from roasted chicken to Thanksgiving turkey.
Equipment
- Large stockpot or Dutch oven
- Potato masher For rustic texture
- Electric hand mixer For extra fluffy texture (optional)
- Colander For draining potatoes
- Sharp chef's knife
- Cutting board
- Small saucepan For warming cream
- Aluminum foil For roasting garlic
- Large serving bowl
Ingredients
- 5 lbs Yukon Gold potatoes about 2.3kg, peeled and cut into 2-inch chunks
- 8 garlic cloves 1 whole bulb; roasted
- 1 tsp olive oil 5ml; for roasting the garlic
- 1 cup heavy cream 240ml, warmed
- ½ cup butter 113g (1 stick), cut into tablespoon-sized pieces
- 1 tbsp sea salt plus more to taste
- ½ tsp white pepper keeps mashed potatoes looking pristine
For Garnish (Optional)
- fresh parsley or chives chopped, for garnish
- butter extra pat for serving well
Instructions
- Preheat oven to 400°F (200°C). Slice the top quarter off a whole garlic bulb to expose the cloves, drizzle with 1 tsp olive oil, wrap tightly in foil, and roast for 30–35 minutes until soft and golden.
- Peel potatoes and cut into evenly sized 2-inch chunks, then place in a bowl of cold water to prevent browning and remove excess starch.
- Fill a large pot two-thirds full with cold water, add 1 tbsp salt, then drain and add the potatoes. Bring to a boil, then cook on medium-high for 15–20 minutes until fork-tender.
- Drain potatoes in a colander, return to the empty pot, and place over low heat for 30–60 seconds, stirring gently to evaporate any remaining moisture.
- In a small saucepan over low heat, warm the heavy cream and melt the butter into it, stirring until fully combined; keep warm but not boiling.
- Mash the dried potatoes with a potato masher or hand mixer on low speed until no large chunks remain and the texture looks fluffy.
- Squeeze the roasted garlic cloves from their skins, mash into a paste, and mix into the potatoes along with the white pepper until evenly combined.
- Pour the warm cream and butter mixture into the potatoes in thirds, mixing after each addition until you reach your desired creamy consistency.
- Taste and adjust salt as needed, transfer to a warm serving bowl, and garnish with a pat of butter and fresh parsley or chives. Serve immediately.
Notes
- Use Yukon Gold potatoes for the best creamy, buttery texture — russets can turn gluey if overmixed.
- Don't skip roasting the garlic; raw garlic is too sharp and won't give you the same sweet, mellow depth of flavor.
- Always warm your cream before adding it — cold cream will cool the potatoes and make them dense instead of fluffy.
- Don't overmix after adding the cream; mix just until combined to avoid activating excess starch and creating a gummy texture.
- Cut potatoes into uniform chunks so they cook evenly — some pieces won't be mushy while others are still firm.
- To make ahead: prepare up to 2 hours in advance and keep warm in a covered bowl set over barely simmering water (double boiler method).
- Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months with plastic wrap pressed directly on the surface.
- To reheat, add a splash of warm cream or milk and heat gently on the stovetop or in the oven at 350°F covered with foil for 20–30 minutes.
- For a loaded version, stir in crispy bacon, shredded cheddar, and green onions. For extra richness, fold in 4 oz softened cream cheese.
- For a dairy-free option, substitute plant-based butter and coconut cream or cashew cream.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 45gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 920mgPotassium: 940mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 35mgCalcium: 6mgIron: 8mg
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