Silky Garlic Mashed Potatoes
Roasted garlic, butter, and cream turn everyday potatoes into a rich, smooth side dish that pairs well with nearly any main. The key is roasting the garlic first to mellow its bite, then folding it in while the potatoes are still hot. The whole recipe wraps up in about 30 minutes and works equally well on a weeknight or at a dinner party.
Equipment
- Large pot
- Garlic roaster or aluminum foil
- Colander
- Potato masher or ricer
- Wooden spoon or silicone spatula
- Small saucepan
Ingredients
- 2 lbs Yukon Gold potatoes peeled and cut into 1-inch chunks
- 1 head garlic top trimmed to expose cloves
- 1 tbsp olive oil for drizzling on garlic
- ½ cup unsalted butter cut into small cubes
- ⅔ cup heavy cream warmed
- ¼ cup whole milk warmed
- 1.5 tsp kosher salt adjust to taste
- ½ tsp freshly ground black pepper or to taste
- 2 tbsp chopped fresh chives for garnish (optional)
Instructions
- Start by preheating the oven to 400°F (200°C). Place the garlic head on a sheet of foil, drizzle with olive oil and wrap it tightly. Roast directly on the oven rack for 20–25 minutes until cloves are golden and soft.
- While the garlic roasts, place the peeled, chopped Yukon Gold potatoes into a large pot and cover with cold water by an inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12–15 minutes or until the potatoes are fork-tender.
- Drain the potatoes in a colander and allow them to sit for about 2 minutes to steam dry — this ensures a fluffier mash. Meanwhile, warm the cream and milk together in a small saucepan over low heat.
- Return the potatoes to the pot or a mixing bowl. Squeeze the roasted garlic cloves out of their skins and add them to the potatoes. Mash with a potato masher or pass through a ricer for a smoother texture.
- Fold in the cubed butter until melted. Gradually mix in the warm cream and milk mixture. Stir gently until the potatoes are velvety and smooth. Season with remaining salt and freshly ground pepper.
- Transfer the mashed potatoes to a warm serving bowl. Sprinkle with chives and add a light drizzle of melted butter, if desired. Serve immediately.
Notes
- For a dairy-free version, substitute olive oil for butter and unsweetened almond milk and oat cream for dairy milk and cream.
- Using a ricer ensures a smoother, restaurant-style texture—but a classic masher offers rustic charm.
- Make sure your potatoes are roughly chopped the same size so they cook evenly—this is key to avoiding gluey mash.
Nutrition
Calories: 565kcalCarbohydrates: 44gProtein: 7gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 108mgSodium: 907mgPotassium: 1058mgFiber: 5gSugar: 4gVitamin A: 1389IUVitamin C: 48mgCalcium: 95mgIron: 2mg
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