Creamy Garlic Mashed Potatoes (Printable)

Creamy mashed potatoes enriched with roasted garlic cloves, butter, and cream. A classic comfort side dish perfect for any dinner.

# What You’ll Need:

→ Potatoes

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Roasted Garlic

02 - 1 large head garlic
03 - 1 teaspoon olive oil

→ Dairy

04 - 4 tablespoons 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 tablespoons chopped fresh chives or parsley

# Steps:

01 - Preheat oven to 400°F. Slice the top off the garlic head to expose cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 35-40 minutes until soft and golden. Remove and cool.
02 - Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to boil, reduce to simmer, and cook until fork-tender, approximately 15-20 minutes.
03 - Drain potatoes thoroughly and return to the hot pot. Steam off excess moisture for 2 minutes.
04 - Squeeze roasted garlic cloves from their skins into the potatoes. Add butter, warm milk, and cream to the pot.
05 - Mash until smooth and creamy using a potato masher or ricer. Season generously with salt and pepper. Taste and adjust seasoning as needed.
06 - Transfer to serving bowl and garnish with chopped chives or parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The roasted garlic transforms these potatoes from ordinary to extraordinary without overwhelming your taste buds like raw garlic can.
  • You can adjust the consistency to your preference, whether you like them rustic with a few lumps or silky smooth like they serve at fancy restaurants.
02 -
  • Overworking potatoes releases too much starch and creates a gummy texture, so mash with purpose but know when to stop.
  • Warming the milk and cream before adding them to the potatoes keeps everything hot and prevents the need for excessive mixing.
03 -
  • If youre short on time, microwave the whole garlic head for 30 seconds before roasting to cut the oven time almost in half.
  • Use a potato ricer for the smoothest texture, but pass the roasted garlic through separately or add it after ricing to preserve its flavor pockets.

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