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Creamy Roasted Garlic Mashed Potatoes: The Ultimate Side Dish

A white bowl filled with fluffy garlic mashed potatoes, topped with melted butter and crispy browned garlic bits.
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Make the best garlic mashed potatoes with this simple recipe featuring rich, mellow roasted garlic for a creamy, buttery, restaurant-style side dish perfect for weeknights or holiday dinners.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 1 whole head of garlic
  • 2 tablespoons olive oil
  • 1 teaspoon salt (for roasting)
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt (for mashing)
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Slice the top quarter off the head of garlic to expose the cloves. Place the garlic head on a small piece of aluminum foil, drizzle with olive oil, and sprinkle with 1 teaspoon of salt. Wrap the foil tightly around the garlic.
  2. Roast the garlic for 35 to 45 minutes, or until the cloves are soft and golden brown. Let it 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. Cook the potatoes until they are fork-tender, about 15 to 20 minutes. Drain them well in a colander.
  5. While the potatoes cook, gently squeeze the roasted garlic pulp out of the skins into a small bowl. Mash the roasted garlic with a fork until it forms a smooth paste. Set aside.
  6. Return the drained potatoes to the hot, empty pot. Let them sit for 1 to 2 minutes to allow excess moisture to steam off. This step helps prevent watery mashed potatoes.
  7. Warm the heavy cream and milk together in a small saucepan over low heat until warm, but not boiling.
  8. Add the butter pieces to the potatoes and mash them using a potato masher or ricer until mostly smooth. Do not overmix.
  9. Add the roasted garlic paste, warm cream/milk mixture, 1 teaspoon of salt, and pepper to the potatoes. Gently fold the ingredients together until the potatoes are creamy and fully combined.
  10. Taste and adjust seasoning if needed before serving immediately.

Notes

  • For the creamiest texture, use a potato ricer instead of a standard masher.
  • If you are making these ahead of time, keep them warm by placing the pot over a very low burner, stirring occasionally, or reheat them gently on the stove with a splash of extra warm milk.
  • Yukon Gold potatoes yield the best buttery flavor and naturally creamy texture for this recipe.

Nutrition

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