Have you ever had mashed potatoes that were just sort of there? The kind that are fine, but nobody goes back for a second helping. Well, we are about to leave those potatoes in the past. We are going to make a side dish that people actually talk about long after dinner is over.
This recipe for Garlic Mashed Potatoes is truly something special. The key is using a whole head of roasted garlic. When you roast garlic, it becomes incredibly sweet, soft, and mellow. It completely changes the flavor profile. Get ready to make the best mashed potatoes you have ever had.
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Why You’ll Love This Recipe
So, what makes this Garlic Mashed Potatoes recipe stand out? Honestly, it is the depth of flavor. Roasting the garlic removes all its sharp, pungent bite. Instead, you get a buttery, almost caramel like taste that sinks right into the potatoes. It is a gentle yet rich flavor that feels so comforting.
The texture is another reason to get excited. We cook the potatoes directly in a mix of cream and milk. This method infuses them with dairy richness from the very start. It results in a naturally creamy and smooth consistency that is just delightful. You will not find any dry or bland potatoes here.
And let’s not forget how accommodating this recipe is. It is a fantastic option for Make Ahead Mashed Potatoes. You can prepare them a few days in advance, which is a lifesaver for holidays or big family dinners. A simple reheating process brings them right back to their creamy glory. It takes so much stress out of meal prep.
It feels like a fancy side dish, but the steps are very straightforward. Anyone can make these amazing potatoes. Whether you are hosting a special occasion or just want to make a weeknight dinner feel a little more special, these Garlic Mashed Potatoes are the answer.
Ingredients
The ingredient list for these Garlic Mashed Potatoes is simple. It focuses on quality items to create the best flavor and texture. Here is what you will need.
- 1 head garlic
- Extra virgin olive oil
- 4 pounds Yukon Gold or Russet potatoes, peeled and quartered
- 2 cups heavy cream
- 2 cups whole milk
- 8 fresh sage leaves
- 3 sprigs fresh thyme
- 6 to 8 tablespoons salted butter, at room temperature
- Kosher salt and black pepper
A quick note on the potatoes. Yukon Golds are my first choice. They have a naturally buttery flavor and a waxy texture that leads to incredibly creamy results. Russets are a good alternative. They are starchier and create a fluffier mash. Both are delicious choices for Garlic Mashed Potatoes.
Step-By-Step Instructions
Making these potatoes is a relaxing process. Just follow along and you will have a beautiful bowl of Roasted Mashed Potatoes in no time. Let’s get started.
Step 1: Roast The Garlic
First things first, preheat your oven to 400 degrees F. Take your head of garlic and slice just the very top off. You want to see the tops of the cloves exposed. Place it on a small piece of aluminum foil.
Next, drizzle the exposed cloves with a little olive oil. Wrap the foil up around the garlic to create a sealed packet. Pop it in the oven and bake for about 40 to 55 minutes. You are looking for the cloves to be a deep golden color and very soft to the touch.
Once it is done, let the garlic cool down enough so you can handle it. Then, simply squeeze the soft, roasted cloves out of their skins. Set them aside for later. This is the heart of our Garlic Mashed Potatoes.
Step 2: Cook The Potatoes
While the garlic is roasting, you can get the potatoes going. Place your peeled and quartered potatoes in a large Dutch oven or heavy bottomed pot. Pour in the heavy cream and whole milk. Then add the fresh sage leaves and thyme sprigs.
Bring this mixture to a gentle boil over medium heat. You do not want a rapid, rolling boil. A gentle simmer is what you are aiming for. Let the potatoes cook for 20 to 25 minutes. They are ready when a fork slides into them with no resistance.
Step 3: Combine And Mash
Now it is time to bring everything together. Drain the potatoes, but be sure to reserve all of that wonderful, herb infused cream. You will need it. Discard the cooked sage and thyme sprigs. Their job is done.
The best way to get a smooth texture is with a potato ricer. Press the cooked potatoes and the soft roasted garlic cloves through the ricer. If you do not have one, no worries. You can add the potatoes and garlic back to the warm pot and use a regular potato masher. This is how you create delicious Roasted Mashed Potatoes.
Step 4: Finish And Season
Place the pot with the riced or mashed potatoes over low heat. Add about one and a half cups of the reserved warm cream. Add your room temperature butter as well. Gently stir everything together until the butter is melted and the cream is incorporated.
At this point, you can adjust the consistency. If you like your potatoes a bit looser, slowly add more of the reserved cream until they are just right. Season generously with salt and pepper to taste. Keep tasting until the flavor is exactly where you want it. Great Garlic Mashed Potatoes are well seasoned.
For a final touch, you can brown a little extra butter in a pan with some fresh sage or thyme. Swirl this fragrant butter into the potatoes right before serving. Serve them warm and enjoy every creamy bite.
How To Store Leftovers
If you happen to have any leftover Garlic Mashed Potatoes, they are easy to store. Simply let them cool to room temperature. Then, place them in an airtight container and pop them in the refrigerator. They will keep well for up to three or four days.
Reheating them is simple too. You can warm them in the microwave in short bursts, stirring in between. Or, you can reheat them on the stovetop over low heat with a splash of milk or cream to loosen them up. They will be just as delicious the next day. This makes them a great Make Ahead Mashed Potatoes option.
Tips
Want to make your Garlic Mashed Potatoes even better? Here are a few little tips that can make a big difference in the final result.
Be gentle when you mash. Overworking potatoes is the number one cause of a gummy texture. When you mash too aggressively, the potato starches get overworked. A potato ricer is great for this, but even with a masher, just mash until combined.
Always use warm liquids. Adding cold cream or milk to hot potatoes is not a good idea. It can make the texture a little funny. By using the warm reserved cream, everything mixes together smoothly and happily.
Do not be shy with the salt. Potatoes need a good amount of salt to bring out their flavor. Since we did not salt the cooking liquid, you will need to season them well at the end. Taste as you go until they are just right.
For a fun variation, try turning this into a Baked Mashed Potatoes Recipe. After mashing, spread the potatoes in a baking dish. You can top them with some shredded cheese like parmesan or gruyere and some breadcrumbs. Bake at 375 degrees F for about 20 minutes, or until the top is golden and bubbly.
Feel free to experiment with herbs. Rosemary would also be lovely infused into the cream. Or, you could stir in some fresh chopped chives or parsley at the end for a fresh, bright flavor. This Garlic Mashed Potatoes recipe is a great base for your own creations.
Conclusion
There you have it. A straightforward path to some of the most flavorful and creamy mashed potatoes imaginable. This Garlic Mashed Potatoes recipe is all about simple ingredients coming together to create something truly special. The sweet, mellow flavor of roasted garlic is a wonderful companion to rich, buttery potatoes.
I hope you give this recipe a try for your next family dinner or holiday gathering. It is a side dish that is sure to get rave reviews. Whether you make them ahead of time or serve them fresh from the pot, these Garlic Mashed Potatoes are a real treat.
FAQ
Can I Use A Different Type Of Potato?
Yes, you can. While Yukon Golds and Russets are recommended for their texture, you could use red potatoes. Just be aware that red potatoes have a waxier texture and will result in a slightly denser, less fluffy mash. They are still a tasty option for these Garlic Mashed Potatoes.
Can I Make These Dairy Free?
You can certainly try. You would need to substitute the heavy cream and milk with a creamy, unsweetened plant based milk like oat milk or cashew milk. Use a good quality vegan butter. The flavor and richness will be different from the original recipe, but it can be a good alternative.
What If I Don’t Have A Potato Ricer?
A potato ricer is great, but not essential. A standard potato masher works just fine. The key is to be gentle. The one tool you should avoid is a food processor or blender. This will overwork the starches very quickly and turn your beautiful potatoes into a gluey mess.
How Many People Does This Recipe Serve?
This recipe uses four pounds of potatoes, which makes a generous amount. As a side dish, it should comfortably serve about 8 to 10 people. It is a great recipe for larger gatherings. For a smaller crowd, you can easily halve all the ingredients for these Garlic Mashed Potatoes.
Can I Use Pre Minced Garlic?
For this specific recipe, I would strongly advise against it. The entire flavor profile is built on the sweet, mellow taste of whole roasted garlic. Jarred minced garlic has a much sharper, often acidic flavor and will not give you the same result. Roasting a whole head is a key step for these Roasted Mashed Potatoes.
How Do I Make This A Baked Mashed Potatoes Recipe?
It is very simple. Prepare the Garlic Mashed Potatoes as directed. Spread them into a buttered baking dish. You can top them with cheese, breadcrumbs, or extra butter. Bake in a preheated oven at 375 degrees F for 20 to 25 minutes. You are looking for the potatoes to be heated through and the top to be golden brown. This is a great way to serve them for a party.
Creamy Roasted Garlic Mashed Potatoes
This comforting and flavorful side dish features creamy potatoes infused with the sweet, mellow flavor of a whole head of roasted garlic. The potatoes are simmered directly in herb-infused milk and cream, resulting in an exceptionally smooth texture. A great make-ahead recipe for any occasion.
Ingredients
Instructions
- Preheat your oven to 400°F. Slice the very top off the head of garlic to expose the cloves. Place it on aluminum foil, drizzle with olive oil, and wrap to create a sealed packet.
- Bake the garlic for 40 to 55 minutes, until the cloves are deep golden and very soft. Let it cool slightly, then squeeze the soft, roasted cloves out of their skins and set aside.
- While the garlic roasts, place the peeled and quartered potatoes in a large pot. Pour in the heavy cream and whole milk, then add the fresh sage leaves and thyme sprigs.
- Bring the mixture to a gentle boil over medium heat and let it simmer for 20 to 25 minutes, or until the potatoes are fork-tender.
- Drain the potatoes, making sure to reserve all of the herb-infused cream. Discard the cooked sage and thyme sprigs.
- Press the cooked potatoes and the roasted garlic cloves through a potato ricer back into the warm pot. Alternatively, use a potato masher until smooth.
- Place the pot over low heat. Add about 1.5 cups of the reserved warm cream and the room temperature butter. Gently stir until the butter has melted and the cream is fully incorporated.
- Adjust consistency by slowly adding more of the reserved cream if desired. Season generously with salt and pepper to taste. Serve warm.
Notes
Be gentle when mashing the potatoes. Overworking them can create a gummy texture. A potato ricer is recommended for the smoothest result.
Always use the warm reserved cream when finishing the dish. Adding cold liquid to hot potatoes can affect the final texture.
For a baked variation, spread the finished potatoes in a baking dish, top with cheese or breadcrumbs, and bake at 375°F for about 20 minutes until golden.
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