Creamy Roasted Garlic Mashed Potatoes

The Ultimate Silky Comfort Side

10 min
40 min
6 Servings
GF/Veggie

Mellow, Sweet, and Rich

The secret to these Roasted Garlic Mashed Potatoes isn’t just the cream—it’s the patience. By roasting a whole head of garlic until it’s caramelized and soft, you transform sharp garlic into a mellow, buttery paste that blends perfectly into fluffy Yukon Gold potatoes.

Ingredients

  • Yukon Gold Potatoes3 lbs
  • Whole Head of Garlic1 Large
  • Heavy Cream (warm)3/4 Cup
  • Unsalted Butter1/2 Cup
  • Fresh Chives (snipped)2 Tbsp
  • Salt & Black PepperTo taste

Instructions

1

Roast Garlic: Cut the top off the garlic head, drizzle with oil, wrap in foil, and bake at 400°F for 40 minutes until soft.

2

Boil Potatoes: Peel and quarter potatoes. Boil in salted water for 15-20 mins until fork-tender. Drain well.

3

Mash & Squeeze: Mash the potatoes. Squeeze the roasted garlic cloves directly into the pot. They should slide out like paste!

4

Creamify: Slowly fold in warm cream and butter. Whisk until silky. Garnish with chives and serve immediately.

🥔 Chef’s Secret

For the smoothest texture possible, use a potato ricer instead of a traditional masher. It removes all lumps without overworking the starch!