Have you ever dreamed of a side dish so good it almost steals the show? That’s exactly what we are making today. We are talking about rich, creamy, and deeply flavorful Garlic Mashed Potatoes. This isn’t just any regular mashed potato recipe. This is the one that will have everyone asking for the details.
We are taking simple potatoes and turning them into something truly special. The secret is slow roasted garlic, which becomes sweet and buttery. Combined with two kinds of cheese and fresh herbs, this dish is pure comfort in a bowl. Get ready to make your new favorite side.
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Why You’ll Love This Recipe
First off, the flavor is incredible. Roasting the garlic completely changes its character. It becomes soft, caramelized, and mellow. It adds a sophisticated garlic flavor without any harsh bite. It’s a small step that makes a huge difference in these Garlic Mashed Potatoes.
The texture is another reason to adore this dish. Using Yukon Gold potatoes gives you a naturally buttery and smooth result. We also use a trio of dairy goodness. Heavy cream, butter, and cream cheese work together to create the creamiest potatoes you have ever had.
Let’s talk about the cheese. Oh, the cheese! We are not just making any mashed potatoes. This is a fantastic Cheesy Mashed Potatoes Recipe. The cream cheese adds a slight tang and extra creaminess. Then, grated white cheddar melts in beautifully, adding a sharp, savory note. It’s a wonderful combination.
This recipe is also surprisingly easy to follow. While roasting garlic takes time, it is mostly hands off. The rest of the steps are straightforward. It’s a great dish for a holiday meal because you can prepare parts of it ahead of time. This Homemade Mashed Potatoes Recipe is a keeper.
Finally, these Garlic Mashed Potatoes are a real crowd pleaser. They are perfect for Thanksgiving, Christmas, or just a cozy Sunday dinner. Everyone loves a good bowl of mashed potatoes, and this recipe takes them to a whole new level of deliciousness.
Ingredients
The ingredient list for these Garlic Mashed Potatoes looks simple, but each component plays a key role. The star is the roasted garlic, supported by creamy potatoes and a rich blend of dairy. Here is what you will need.
- 2 heads garlic
- 2 teaspoons olive oil
- salt and pepper
- 3 lb Yukon gold potatoes, peeled or not peeled
- 1 cup heavy cream
- 1/2 bunch fresh thyme
- 4 tablespoons salted butter, plus more for drizzling
- 4 oz cream cheese
- 2 oz white cheddar or monterey jack cheese, grated
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- fresh chives or green onions, for serving
Step By Step Instructions
Making these amazing Cheese Mashed Potatoes is a straightforward process. Just follow these steps, and you’ll have a fantastic side dish ready for your table. Let’s get cooking together.
Step 1: Roast The Garlic
First, preheat your oven to 400 degrees Fahrenheit. Now, let’s get the garlic ready. Take your two heads of garlic and slice just the very top off. You want to see the tops of the individual cloves exposed. This lets the heat and oil get in there.
Place each head of garlic on a small piece of aluminum foil. Drizzle a teaspoon of olive oil over each one. Try to get the oil down into the cracks between the cloves. Sprinkle them with a little salt and pepper. Wrap them up tightly in the foil.
Pop them in the preheated oven and let them roast for about 50 to 60 minutes. You are looking for the cloves to be a deep golden brown. They should be very soft and caramelized. Once done, let them cool down enough so you can handle them.
When they are cool, just squeeze the bottom of the garlic head. The soft, roasted cloves will pop right out. Use a fork to mash these beautiful cloves into a smooth paste. This paste is the flavor foundation for our Garlic Mashed Potatoes.
Step 2: Boil The Potatoes
While the garlic roasts, you can get the potatoes going. Place your Yukon gold potatoes in a large pot or a dutch oven. Cover them completely with cool water. Starting with cool water helps the potatoes cook more evenly.
Bring the water to a boil over high heat. Once it is boiling, reduce the heat slightly and let them cook for about 25 to 30 minutes. The cooking time can vary. If you leave the skins on or use large potatoes, it might take a bit longer.
You will know they are ready when you can easily pierce them with a fork. They should be very tender all the way through. Using smaller potato pieces will speed up the boiling time, so feel free to chop them if you are in a hurry.
Step 3: Infuse The Cream
This is a lovely little step that adds so much flavor. While the potatoes are boiling, combine the heavy cream, butter, fresh thyme, and cream cheese in a small saucepan. Do this over low heat. You do not want the cream to boil, just to get warm.
Stir the mixture gently until the butter and cream cheese have melted into the cream. The thyme will slowly infuse its wonderful, earthy aroma into the liquid. It is okay if the mixture looks a little lumpy from the cream cheese. This will all get mixed into the Garlic Mashed Potatoes.
Step 4: Mash The Potatoes
Once the potatoes are tender, drain them well. You want to get rid of as much water as possible to avoid watery potatoes. Now it is time to mash. The best tool for the fluffiest potatoes is a potato ricer.
Pass the hot, drained potatoes through the ricer and back into the pot you cooked them in. A ricer breaks them down into fine, fluffy pieces without overworking them. This is key to a great texture in a Homemade Mashed Potatoes Recipe.
If you do not have a ricer, no worries. You can use a regular potato masher. Just add the drained potatoes back to the pot and give them a good mash until they are broken down. Try not to over mash them, as this can make them gluey.
Step 5: Combine Everything
Now for the fun part. Grab your warm cream mixture. Remove and discard the thyme sprigs. Pour this beautiful, infused cream over your riced or mashed potatoes. Use a spatula or your masher to gently fold and incorporate the cream into the potatoes.
Next, add the roasted garlic paste you made earlier. Add the grated white cheddar cheese, the salt, and the pepper. Continue to gently fold and mash everything together. You want the potatoes to be nice and smooth, with all the ingredients evenly distributed.
At this point, you should give them a taste. This is very important. You might find they need another pinch of salt or pepper. Adjust the seasoning to your liking. This is your chance to make these Garlic Mashed Potatoes just right for you.
Step 6: Bake To Golden Perfection
This final step is optional but highly recommended. It gives the potatoes a beautiful golden top and warms them through. Transfer the prepared Garlic Mashed Potatoes to a baking dish. Use the back of a spoon to create some lovely swooshes and swirls on top.
Drizzle a little extra melted butter over the top. This will help them get that beautiful color. Bake in your 400 degree oven for about 20 minutes. The top should be slightly golden and the potatoes heated all the way through. This final bake elevates the whole dish.
Serve your amazing Cheesy Mashed Potatoes Recipe hot. Garnish with some fresh chives, green onions, or a few thyme leaves if you like. They add a nice touch of color and fresh flavor. Enjoy every single bite.
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. First, let the Garlic Mashed Potatoes cool down to room temperature. It is not a good idea to put hot food directly into the fridge.
Once cooled, transfer them to an airtight container. This will keep them from drying out and absorbing any other odors from your refrigerator. They will stay fresh for up to four days.
When you are ready to enjoy them again, you can reheat them in a few ways. For the best results, put them in an oven safe dish, add a splash of milk or cream, and bake at 350 degrees until warm. You can also reheat them in the microwave. Just be sure to stir them halfway through.
Tips
For the best Garlic Mashed Potatoes, choose the right potato. Yukon Golds are my top choice. They have a naturally creamy, buttery texture and a thin skin that you do not even need to peel if you do not want to.
Be careful not to overwork your potatoes. Over mashing or using a food processor or blender can release too much starch. This results in a gummy, gluey texture instead of a light and fluffy one. A ricer or a hand masher is the way to go.
Feel free to play around with the cheese. This is a great recipe for Cheese Mashed Potatoes, so have fun with it. Instead of white cheddar, you could try Gruyere, Parmesan, or even a little bit of smoked Gouda for a different flavor profile.
Make sure your dairy ingredients are warm. Adding cold cream or butter to hot potatoes can cool them down too quickly. It can also result in a less smooth texture. Warming the cream mixture first ensures everything combines perfectly.
Do not be shy with the salt. Potatoes need a good amount of salt to bring out their flavor. Be sure to salt the boiling water and then taste and adjust the seasoning at the end. It makes a big difference in the final taste of your Homemade Mashed Potatoes Recipe.
Conclusion
There you have it. A recipe for Garlic Mashed Potatoes that is truly special. From the sweet, roasted garlic to the creamy, cheesy texture, every element works together to create a side dish that is pure comfort. This is more than just a recipe; it is a way to make any meal feel a little more special.
I hope you enjoy making and eating these potatoes as much as I do. They are a staple in my home for a reason. They bring warmth and flavor to the table every time. What will you serve your delicious Garlic Mashed Potatoes with? Let me know!
FAQ
Can I Make These Garlic Mashed Potatoes Ahead Of Time?
Yes, absolutely. You can prepare the Garlic Mashed Potatoes completely, put them in the baking dish, and store them covered in the refrigerator for up to two days. When ready to serve, just bake them as directed, adding a few extra minutes to heat them through.
What Kind Of Potatoes Are Best For Mashing?
For this recipe, Yukon Gold potatoes are highly recommended. They have a waxy, yet starchy texture that becomes incredibly creamy and buttery when mashed. Russet potatoes are another good choice as they are very starchy and create a light, fluffy mash.
Do I Have To Peel The Potatoes?
No, you do not have to. Leaving the skins on, especially with thin skinned potatoes like Yukon Golds, adds a rustic texture and extra nutrients. It is a matter of personal preference. If you want a perfectly smooth texture, then peeling is the way to go.
What Can I Substitute For Heavy Cream?
If you do not have heavy cream, you can use half and half or whole milk. The result will be slightly less rich and creamy, but still very delicious. For an even richer taste, you could also try using a bit of sour cream or buttermilk along with milk.
I Don’t Have A Potato Ricer, What Should I Use?
A potato ricer is great but not essential for this Homemade Mashed Potatoes Recipe. A simple handheld potato masher works just fine. You can also use a food mill. The key is to avoid using a blender or food processor, which can overwork the starch in the potatoes.
Creamy Roasted Garlic Mashed Potatoes
A rich and flavorful side dish featuring sweet, roasted garlic, creamy Yukon Gold potatoes, and a blend of cheddar and cream cheese for an unforgettable texture.
Ingredients
Instructions
- Preheat oven to 400°F. Slice the tops off the garlic heads, place on foil, drizzle with olive oil, and season with a pinch of salt and pepper. Wrap tightly and roast for 50-60 minutes until soft and golden. Let cool, then squeeze the cloves out and mash into a paste.
- While garlic roasts, place potatoes in a large pot and cover with cool water. Bring to a boil and cook for 25-30 minutes, or until fork-tender. Drain thoroughly.
- As potatoes boil, combine heavy cream, 4 tbsp butter, thyme sprigs, and cream cheese in a small saucepan. Warm over low heat until the butter and cream cheese melt. Do not boil.
- Mash the drained potatoes using a ricer or masher until they are broken down and fluffy.
- Remove thyme sprigs from the cream mixture. Pour the warm cream over the potatoes. Add the roasted garlic paste, grated white cheddar, salt, and pepper. Gently fold until everything is well combined and smooth.
- For a golden top (optional), transfer the mashed potatoes to a baking dish. Drizzle with extra melted butter and bake at 400°F for 20 minutes until heated through and lightly browned.
- Garnish with fresh chives or green onions before serving.
Notes
For the creamiest texture, use Yukon Gold potatoes. Russets are a good alternative for a fluffier result.
Be careful not to overwork the potatoes when mashing, as this can make them gluey. A ricer or hand-masher is recommended.
Feel free to substitute white cheddar with other cheeses like Gruyere, Parmesan, or smoked Gouda for a different flavor.
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