Roasted Garlic Mashed Potatoes (Print Version)

Velvety mashed potatoes enhanced with sweet roasted garlic and creamy butter for a flavorful, comforting side dish.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Roasted Garlic

02 - 1 whole head garlic
03 - 1 tsp olive oil

→ Dairy

04 - 4 tbsp unsalted butter, softened
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

→ Optional Garnish

09 - 2 tbsp chopped fresh chives or parsley

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Slice off the top quarter of the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden. Let cool slightly, then squeeze out the roasted garlic cloves.
03 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes until fork-tender. Drain thoroughly.
04 - Return potatoes to the pot. Add roasted garlic, butter, warm milk, and cream. Mash until smooth and creamy.
05 - Season generously with salt and freshly ground black pepper. Adjust the consistency with additional warm milk if desired.
06 - Transfer to a serving bowl and garnish with chopped chives or parsley if using. Serve immediately while hot.

# Expert Tips:

01 -
  • The roasted garlic loses all its bite and turns sweet and buttery, making even garlic skeptics ask for seconds.
  • These are impossibly creamy without any complicated technique—just good potatoes, good timing, and knowing when to stop mashing.
  • They pair with absolutely everything, from a simple weeknight chicken to something fancy enough for guests.
02 -
  • Never add cold milk or cream to hot potatoes—it cools them down and makes everything seize into a starchy mess instead of staying creamy.
  • Yukon Golds will give you natural richness; Russets need a touch more dairy to reach the same silky texture, so adjust accordingly.
  • Roasted garlic cloves should be completely soft and almost collapsing when you squeeze them—rushing this step means harsh, grainy mash.
03 -
  • Use a ricer instead of a masher if you want absolutely lump-free potatoes—it takes a minute longer but delivers restaurant-quality texture.
  • Reserve a cup of the potato cooking water just in case—sometimes you need a splash to loosen things up at the end instead of adding more cream.

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