Description

There’s nothing more comforting than a bowl of creamy Garlic Mashed Potatoes — warm, buttery, and infused with roasted garlic for the perfect balance of flavor and texture. This classic side dish is ideal for holidays like Thanksgiving, cozy family dinners, or any meal that calls for something hearty and satisfying. The roasted garlic adds a sweet, nutty depth that makes these mashed potatoes unforgettable.

Ingredients

Scale

2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
1 head of garlic
3 tablespoons olive oil (for roasting the garlic)
4 tablespoons unsalted butter, softened
½ cup heavy cream or milk (adjust for desired creaminess)
¼ cup sour cream (optional for extra richness)
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley or chives, for garnish (optional)

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Instructions

- Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool slightly, then squeeze the roasted cloves into a small bowl and mash them.
- While the garlic roasts, place the peeled potatoes in a large pot of cold, salted water. Bring to a boil and cook until tender, about 15–20 minutes. Drain well and return to the pot.
- Mash the potatoes using a masher or ricer until smooth. Add the roasted garlic mash, softened butter, and sour cream (if using). Mix gently.
- Warm the milk or cream and gradually stir it into the potatoes until you reach your desired consistency.
- Season with salt and pepper to taste.
- Transfer to a serving dish, top with a pat of butter, and garnish with parsley or chives. Serve warm.

Notes

Use Yukon Golds for creamy texture or Russets for fluffiness.
Don’t overmix the potatoes; this can make them gummy.
Warm your butter and milk before adding for smoother texture.
For a lighter version, replace butter with olive oil and use vegetable broth instead of cream.
Roasted garlic can be made ahead and stored for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes