Roasted Garlic Mashed Potatoes (Printable)
Creamy mashed potatoes blended with roasted garlic for a smooth, flavorful comfort side.
# 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 simmer for 15 to 20 minutes until fork-tender. Drain thoroughly.
04 - Return potatoes to the pot. Add the 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 milk if desired.
06 - Transfer to a serving bowl and garnish with chopped fresh chives or parsley if using. Serve hot.
# Expert Advice:
01 -
- The roasted garlic melts into the potatoes so completely, you get all the flavor without any bite.
- It's the kind of side dish that somehow steals the show—people always ask for the secret ingredient.
- Ready in about an hour, which means you can plan dinner around it without stress.
02 -
- Never—and I mean never—use a food processor or blender on potatoes; you'll end up with gluey mashed potato paste instead of the fluffy texture you're after.
- Warming the milk and cream before adding them is the difference between potatoes that stay smooth and ones that get gummy and weird.
03 -
- Use a ricer instead of a masher if you have one—it creates an even silkier texture without any lumps.
- Salt your potato water generously before cooking; it's easier to season them evenly this way than trying to fix underseasoned finished potatoes.