Roasted Garlic Mashed Potatoes (Printable)

Velvety mashed potatoes infused with sweet roasted garlic and creamy dairy for a smooth, rich side.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and chopped

→ 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 Make It:

01 - Set oven temperature to 400°F.
02 - Slice top quarter off garlic head to reveal cloves; drizzle with olive oil, wrap in foil and roast 35-40 minutes until soft and golden. Cool slightly, then squeeze out cloves.
03 - Place potatoes in large pot, cover with cold salted water, bring to boil and simmer 15-20 minutes until tender. Drain thoroughly.
04 - Return potatoes to pot; add roasted garlic, butter, warm milk, and cream. Mash until creamy and smooth.
05 - Add salt and pepper to taste; thin with additional milk if needed.
06 - Transfer to serving bowl and garnish with chives or parsley if desired.

# Expert Advice:

01 -
  • The roasted garlic turns sweet and mellow instead of harsh, which means even garlic skeptics will ask for seconds.
  • You can have creamy, restaurant-quality mashed potatoes on the table in just over an hour with minimal effort.
  • It's naturally vegetarian and gluten-free, making it the perfect side dish that works for almost any gathering.
02 -
  • Warming the milk and cream before adding them is the difference between creamy mashed potatoes and ones that get gluey and dense—cold liquid seizes the starches in the potatoes.
  • Don't be tempted to over-mash; once they're smooth, stop—overworking them releases too many starches and turns them into wallpaper paste.
03 -
  • Cutting the garlic head horizontally before roasting exposes all the cloves to heat at once, so they roast evenly and finish at exactly the same time.
  • Using a potato ricer instead of a masher gives you the fluffiest, most restaurant-like texture, but a masher works just fine if that's what you have.

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