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Ultimate Creamy Roasted Garlic Mashed Potatoes

A fluffy mound of creamy garlic mashed potatoes garnished with fresh chopped chives and black pepper.
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Make the ultimate comfort food with this easy recipe for creamy roasted garlic mashed potatoes. We share the simple method for achieving restaurant-style, buttery, fluffy potatoes perfect for any weeknight dinner or holiday feast.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 whole head of garlic
  • 2 tablespoons olive oil
  • 1 teaspoon salt (for roasting)
  • 1/2 cup heavy cream, warmed
  • 1/2 cup whole milk, warmed
  • 8 tablespoons unsalted butter, softened
  • 1 teaspoon salt (for mashing)
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the top quarter off the head of garlic to expose the cloves. Place the head on a small piece of aluminum foil, drizzle with olive oil, and sprinkle with 1 teaspoon of salt. Wrap the foil tightly around the garlic.
  2. Roast the garlic for 35 to 45 minutes, or until the cloves are very soft and golden brown. Let it cool slightly.
  3. While the garlic roasts, place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over high heat.
  4. Cook the potatoes until they are fork-tender, about 15 to 20 minutes. Drain them completely in a colander and let them steam dry for 5 minutes. This step is key for fluffy potatoes.
  5. Squeeze the soft, roasted garlic pulp out of the skins directly into a small bowl. Mash the roasted garlic with a fork until smooth.
  6. Return the drained potatoes to the hot, empty pot. Mash them using a potato masher until mostly smooth. Do not over-mash at this stage.
  7. Add the softened butter, warm heavy cream, and warm milk to the potatoes. Stir gently until the liquids are incorporated.
  8. Stir in the roasted garlic pulp, 1 teaspoon of salt, pepper, and nutmeg (if using). Continue stirring until you reach your desired creamy texture. For restaurant-style smoothness, use a ricer or food mill after the initial mashing.
  9. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh chives.

Notes

  • For the creamiest texture, use Yukon Gold potatoes; they have less starch than Russets.
  • Warm the dairy (milk and cream) before adding them to the potatoes; cold liquids make the mash gluey.
  • Do not use an electric mixer or food processor, as this develops the starch and makes the potatoes gummy. A hand masher or ricer works best.
  • Make the roasted garlic ahead of time; it stores well in the refrigerator for up to one week.

Nutrition

Find it online: https://epicureempire.com/garlic-mashed-potatoes-ultimate-creamy-recipe/