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Irresistibly Creamy Roasted Garlic Mashed Potatoes

A close-up of creamy garlic mashed potatoes topped with melted butter and crispy bits.
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Make your next meal special with these creamy, buttery garlic mashed potatoes featuring the mellow flavor of roasted garlic. This easy recipe delivers the ultimate comfort food side dish.

Ingredients

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  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 1 large head of garlic
  • 2 tablespoons olive oil
  • 1/2 cup whole milk, warmed
  • 1/2 cup heavy cream, warmed
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 cup grated Parmesan cheese (optional)

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 piece of aluminum foil, drizzle with olive oil, and wrap tightly.
  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 and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  4. Drain the potatoes well and return them to the hot, empty pot over low heat for one minute. Shake the pot gently to evaporate any remaining moisture. This step helps prevent watery mashed potatoes.
  5. Squeeze the roasted garlic pulp out of the skins directly into the pot with the potatoes.
  6. Add the softened butter, warm milk, and warm cream to the potatoes. Use a potato masher or a hand mixer on low speed to mash the potatoes until they are smooth. Do not overmix if using an electric mixer.
  7. Stir in the salt, pepper, and Parmesan cheese, if using. Taste and adjust seasoning as needed.
  8. Serve your ultimate side dish immediately.

Notes

  • For the creamiest texture, use Yukon Gold potatoes. They have less starch than Russets, resulting in a naturally smoother mash.
  • Warm the milk and cream before adding them. Cold liquids will cool down the potatoes and make them gummy.
  • If you prefer a thinner consistency, add a splash more warm cream until you reach your desired texture.
  • You can roast the garlic ahead of time to save time on busy cooking days.

Nutrition

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