Why You’ll Love This Recipe
These garlic mashed potatoes are more than just a side—they’re a star on any table. The roasted garlic adds a sweet, mellow depth of flavor that pairs beautifully with the creamy texture of the potatoes. Whether you’re serving roast meat, vegetables, or gravy, this versatile dish complements everything. Plus, it’s easy to make and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet or Yukon Gold potatoes
- Garlic cloves
- Unsalted butter
- Heavy cream or whole milk
- Salt
- Black pepper
- Fresh parsley (optional, for garnish)
Directions
- Roast the garlic: Preheat the oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until golden and soft. Let cool slightly, then squeeze out the cloves.
- Boil the potatoes: Peel and chop the potatoes into chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain and mash: Drain the potatoes well and return them to the hot pot. Mash using a potato masher or ricer for your preferred texture.
- Mix in the flavor: Add the roasted garlic, butter, and warm cream or milk to the potatoes. Stir until smooth and creamy. Season with salt and pepper to taste.
- Serve: Transfer to a serving bowl and garnish with chopped parsley if desired.
Servings and timing
This recipe makes about 6 servings. Preparation and cooking take approximately 45 minutes.
Variations
- Cheesy version: Stir in shredded Parmesan, cheddar, or cream cheese for a richer, cheesier mash.
- Herb-infused: Add fresh herbs like rosemary, thyme, or chives for an extra layer of flavor.
- Vegan option: Use plant-based butter and dairy-free milk like almond or oat milk.
- Extra creamy: Replace milk with sour cream or crème fraîche for added richness.
- Spicy kick: Mix in a pinch of cayenne or smoked paprika for subtle heat.
Storage/Reheating
Store leftover garlic mashed potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them on the stovetop over low heat or in the microwave, adding a splash of milk or cream to restore creaminess. Stir occasionally until heated through.
FAQs
How do I avoid gluey mashed potatoes?
Use starchy potatoes like Russet or Yukon Gold and avoid overmixing. Mash by hand rather than using a blender or food processor.
Can I make garlic mashed potatoes ahead of time?
Yes, you can make them up to 2 days in advance. Reheat gently and add a bit of cream or butter to refresh the texture.
What kind of garlic works best?
Roasted garlic is ideal for its sweet, mellow flavor. You can also sauté minced garlic for a sharper taste.
Can I freeze garlic mashed potatoes?
Yes, store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator and reheat gently.
How do I make mashed potatoes creamier?
Use more butter and cream or add sour cream or cream cheese. A potato ricer can also help achieve a smoother texture.
Can I use red potatoes?
Yes, red potatoes can be used for a slightly chunkier and waxier mash. Just be sure to mash them gently.
How do I make them dairy-free?
Substitute dairy with vegan butter and non-dairy milk like almond, soy, or oat.
Should I peel the potatoes?
Peeling is optional. Leaving the skins on adds texture and nutrients, especially with Yukon Gold potatoes.
Can I use pre-minced garlic?
Fresh roasted garlic provides better flavor, but pre-minced can be used in a pinch. Sauté it briefly to mellow the taste.
What’s the best way to mash potatoes?
A potato masher gives a classic texture. For ultra-smooth potatoes, use a potato ricer.
Conclusion
Garlic mashed potatoes are a simple yet satisfying side dish that brings warmth and flavor to any meal. Whether you serve them at a holiday gathering or a casual dinner, their creamy texture and rich garlic taste make them unforgettable. Customize them to suit your taste, and enjoy comfort food at its finest.
PrintGarlic Mashed Potatoes
Creamy, buttery mashed potatoes infused with sweet, mellow roasted garlic. This comforting side dish is perfect for holidays or everyday meals, and pairs beautifully with a wide range of mains.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiled and Mashed
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds Russet or Yukon Gold potatoes, peeled and chopped
- 1 head garlic
- 2 tablespoons olive oil (for roasting garlic)
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream or whole milk, warmed
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until golden and soft. Let cool slightly, then squeeze out the cloves.
- Peel and chop the potatoes into chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes well and return them to the hot pot. Mash using a potato masher or ricer to desired consistency.
- Add roasted garlic, butter, and warm cream or milk to the potatoes. Stir until smooth and creamy. Season with salt and pepper to taste.
- Transfer to a serving bowl and garnish with chopped parsley, if desired. Serve warm.
Notes
- Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Do not overmix to avoid gluey potatoes—mash by hand.
- Make ahead and reheat with a splash of cream or butter to refresh.
- Roasted garlic provides a mellow flavor, but sautéed minced garlic can be used for a stronger taste.
- To make it dairy-free, use plant-based butter and non-dairy milk.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
