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Creamy Roasted Garlic Mashed Potatoes

A close-up of fluffy roasted garlic mashed potatoes topped with melted butter and browned garlic bits.

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Make velvety smooth mashed potatoes featuring the sweet, mellow flavor of slow-roasted garlic. This recipe yields a rich, buttery side dish perfect for any gathering.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 large head garlic
  • 3 tablespoons olive oil, divided
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon salt, plus more for boiling water
  • 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 1 tablespoon of olive oil, and wrap tightly.
  2. Roast the garlic for 35 to 45 minutes, or until the cloves are soft and golden brown. Let cool slightly.
  3. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat. Cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
  4. Drain the potatoes thoroughly and return them to the hot, empty pot over low heat for 1 minute to dry out excess moisture.
  5. Squeeze the soft roasted garlic pulp from the skins into the pot with the potatoes. Add the warmed heavy cream, softened butter, 1 teaspoon of salt, and pepper.
  6. Using a potato masher or a ricer, mash the potatoes until they are smooth. Do not overmix, as this can make them gluey.
  7. Stir in the remaining 2 tablespoons of olive oil until just combined. Taste and add more salt or pepper if needed. Serve immediately.

Notes

  • For extra richness, substitute half of the heavy cream with sour cream or cream cheese.
  • If you prefer a steakhouse style, use a potato ricer for the smoothest possible texture.
  • These potatoes pair well with beef gravy or pan drippings.

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