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Creamy Roasted Garlic Mashed Potatoes

A close-up of creamy garlic mashed potatoes topped with melted butter and fresh chopped chives.
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Make the ultimate comfort side dish with this easy recipe for creamy roasted garlic mashed potatoes. These potatoes achieve a silky texture and deep flavor, perfect for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 large head of garlic
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 6 tablespoons unsalted butter
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the top quarter off the head of garlic, exposing the cloves. Drizzle the exposed cloves with 1 teaspoon of olive oil. Wrap the garlic head tightly in aluminum foil.
  2. Roast the garlic for 35 to 45 minutes, or until the cloves are soft and golden brown. Set aside to cool slightly.
  3. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over high heat.
  4. Boil the potatoes until they are fork-tender, about 15 to 20 minutes. Drain them completely.
  5. While the potatoes cook, warm the heavy cream and milk together in a small saucepan over low heat. Do not boil. Add the butter and stir until it melts into the liquid.
  6. Squeeze the soft, roasted garlic pulp from the skins into a small bowl. Mash the roasted garlic with a fork until smooth.
  7. Return the drained potatoes to the hot, empty pot. Mash the potatoes thoroughly using a potato masher until they are mostly smooth.
  8. Add the mashed roasted garlic to the potatoes. Gradually pour in the warm cream and milk mixture while continuing to mash or whip until you reach your desired creamy consistency.
  9. Stir in the salt and pepper. Taste and adjust seasoning if needed.
  10. Serve immediately, garnished with fresh chopped chives.

Notes

  • For the best texture, use Yukon Gold potatoes. They yield a naturally buttery and creamy mash.
  • If you need to make these ahead of time, prepare them up to the point of adding the liquid. Store covered in the refrigerator for up to two days. Reheat gently on the stovetop with extra milk or cream.
  • For a richer flavor, substitute half of the milk with sour cream or cream cheese when mixing in the liquid.

Nutrition

Find it online: https://juliameal.com/garlic-mashed-potatoes-creamy-roasted-recipe/