Description
Make the best mashed potatoes you have ever tasted with this easy recipe for creamy roasted garlic mashed potatoes. This restaurant-style side dish is perfect for weeknight dinners or holiday feasts.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and quartered
- 1 whole head of garlic
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more for boiling water
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon black pepper
- 1/4 cup milk (whole milk recommended)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Slice the top quarter off the head of garlic to expose the cloves. Place the head on a small piece of aluminum foil, drizzle with olive oil, and sprinkle with 1/2 teaspoon of salt. Wrap the foil around the garlic and roast for 35 to 45 minutes, until the cloves are soft and golden brown. Let it cool slightly.
- While the garlic roasts, place the peeled and quartered potatoes in a large pot. Cover the potatoes with cold water by about one inch. Add 1 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce heat to maintain a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
- Drain the potatoes well in a colander. Return the hot, drained potatoes to the empty pot. Let them sit for 2 to 3 minutes to allow excess moisture to steam off. This step helps prevent watery mashed potatoes.
- Squeeze the soft, roasted garlic cloves out of their skins directly into the pot with the potatoes. Add the heavy cream, butter, pepper, and the remaining 1/2 teaspoon of salt.
- Using a potato masher or a hand mixer on low speed, begin mashing the potatoes. Slowly add the milk as you mash until you reach your desired creamy texture. Do not overmix, as this can make the potatoes gluey.
- Taste the garlic mashed potatoes and adjust salt and pepper if needed. Serve immediately as your ultimate comfort food side dish.
Notes
- For the creamiest texture, warm the heavy cream and milk slightly before adding them to the potatoes.
- If you want restaurant-style mashed potatoes, use a potato ricer instead of a masher for the fluffiest result.
- Make this a make-ahead meal by preparing the potatoes completely, then reheating gently on the stovetop with a splash of extra milk or cream.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Side Dish
- Method: Stovetop/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 380
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 5
- Protein: 6
- Cholesterol: 55