Creamy Roasted Garlic Mashed Potatoes
The Ultimate Silky Comfort Side
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
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.
Boil Potatoes: Peel and quarter potatoes. Boil in salted water for 15-20 mins until fork-tender. Drain well.
Mash & Squeeze: Mash the potatoes. Squeeze the roasted garlic cloves directly into the pot. They should slide out like paste!
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!
Silky Garlic Mashed Potatoes Guide
Cut potatoes evenly, start them in cold salted water, and drain thoroughly. Roast garlic until soft and sweet, then mash it into warm dairy before combining.
- Avoid overmixing, which can make potatoes gluey.
- Warm milk and butter before adding.
- Season gradually after mashing.
- Refrigerate within 2 hours for 3–4 days.
Reheat gently with extra milk or butter. Serve with meatloaf or beef stew.
FAQ
Which potatoes work best? Starchy or all-purpose varieties produce a fluffy mash. Can I make them ahead? Yes; cool promptly and reheat gently.
Garlic Mashed Potatoes FAQ
For smooth garlic mashed potatoes, drain potatoes well and add warm dairy gradually.
Why are mashed potatoes gluey?
Overmixing releases too much starch.
Can they be made ahead?
Yes; refrigerate promptly and reheat gently with extra milk.
