There are some foods that just feel like a warm hug on a plate. For me, a big bowl of creamy, fluffy mashed potatoes is right at the top of that list. It is the kind of comfort food that brings everyone to the table, making any meal feel a little more special.
But not all mashed potatoes are created equal. We have all had the gluey, bland, or lumpy kind. This Mashed Potatoes Recipe is different. It is rich, decadent, and packed with the deep, savory flavor of roasted garlic. It is the side dish that just might steal the show.
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Why You’ll Love This Recipe
Let’s be honest, making the Best Mashed Potatoes Ever can feel like a lofty goal. But this recipe makes it completely achievable. The texture is incredibly smooth and velvety, thanks to a wonderful trio of butter, sour cream, and cream cheese. No lumps here, I promise.
The real star, though, is the roasted garlic. Roasting garlic transforms its sharp bite into a sweet, mellow, and nutty flavor that infuses every single bite of the potatoes. It adds a layer of complexity that is just so good. You will wonder why you ever made them any other way.
Plus, this recipe for Homemade Mashed Potatoes Easy is straightforward. While the garlic roasts, you boil the potatoes. The final steps are quick, and the results are consistently amazing. It is great for holiday feasts or just a simple weeknight dinner when you need some comfort.
Ingredients
Here is what you will need to gather for this fantastic Mashed Potatoes Recipe. Using high quality ingredients, especially the potatoes, makes a huge difference. I always recommend Yukon Gold for their naturally buttery flavor and creamy texture.
- 2 whole heads garlic
- 2 tablespoons olive oil
- 1 tablespoon sea salt, plus more for the water
- 5 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup sour cream
- 1 cup butter
- 4 ounces cream cheese
- Salt and ground black pepper to taste
Step By Step Instructions
Ready to get started? Learning How To Make Mashed Potatoes this good is simpler than you think. Just follow these steps for a delicious outcome every single time.
Step 1: Roast The Garlic
First, preheat your oven to 350 degrees F or 175 degrees C. While it heats up, prepare the garlic. Slice about a third off the top of each garlic head, exposing the cloves inside. You do not need to peel them.
Place the garlic heads in a small baking dish. Drizzle each one with about one tablespoon of olive oil. Let the oil seep down between the cloves a bit. Then, pop the dish into the preheated oven and let it bake. You are looking for the garlic to become soft, fragrant, and golden brown. This usually takes around 45 minutes.
Step 2: Boil The Potatoes
While your garlic is getting all cozy in the oven, it is time to handle the potatoes. Bring a large pot of water to a rolling boil on the stove. This is a key moment for seasoning. Add a generous amount of sea salt to the water. It should taste a bit like the ocean. This seasons the potatoes from the inside out.
Carefully add your peeled and cubed potatoes to the boiling water. Let them cook until they are very tender. You should be able to easily pierce them with a fork with no resistance. This typically takes about 30 minutes, but it can vary based on the size of your cubes.
Step 3: Prepare The Potatoes For Mashing
Once the potatoes are fork tender, drain them thoroughly in a colander. Getting rid of as much water as possible is important for a creamy texture, not a watery one. Let them sit for a minute to let some steam escape.
Transfer the hot, drained potatoes to a large bowl. Add the sour cream, butter, and cream cheese right on top. Also, add your salt and black pepper now. Cover the bowl with a lid or a piece of aluminum foil. Let it all sit for about five minutes. This waiting period allows the heat from the potatoes to soften the butter and cream cheese, making them much easier to mix in.
Step 4: Combine And Mash
By now, your roasted garlic should be ready. Carefully remove it from the oven. Once it is cool enough to handle, squeeze the soft, roasted garlic cloves out of their skins and into the bowl with the potatoes. The cloves should pop right out.
Now for the fun part. Grab a potato masher and start mashing everything together. Continue until the potatoes are smooth, creamy, and everything is completely combined. Give it a taste and adjust the seasoning if needed. You might want a little more salt or pepper. Serve hot and enjoy your incredible homemade mashed potatoes.
How To Store Leftovers
If you happen to have any leftovers from this Mashed Potatoes Recipe, storing them is easy. First, let the potatoes cool down to room temperature completely. Do not leave them out for more than two hours.
Once cooled, transfer the mashed potatoes to an airtight container. They will keep well in the refrigerator for up to four or five days. When you are ready to reheat, you can do so in the microwave, on the stovetop, or in the oven. For stovetop reheating, place them in a pot over low heat with a splash of milk or cream to restore their creamy texture. Stir frequently until warmed through.
Tips
Want to make sure you get the Best Mashed Potatoes Ever? Here are a few extra tips to help you along the way. These small details can make a big difference in your final dish.
Do not overwork the potatoes. When you mash potatoes, you are releasing their starches. If you mash them too vigorously or for too long, they can turn gummy and gluey. A simple hand masher is often your best friend. Avoid using a blender or food processor for this task.
Use room temperature dairy. Having your butter, sour cream, and cream cheese at room temperature helps them incorporate more easily and evenly into the hot potatoes. This results in a smoother, more uniform texture without having to overmix.
Salt your potato water. I mentioned it in the instructions, but it is worth repeating. Salting the water you boil your potatoes in is a fundamental step. It allows the potatoes to absorb the salt, seasoning them from within for a much better flavor.
Consider a potato ricer. For the absolute smoothest mashed potatoes, a potato ricer is a fantastic tool. It forces the cooked potato through small holes, resulting in a light and fluffy texture that is hard to achieve with a regular masher. It is an extra step, but many people swear by it.
Conclusion
And there you have it. A truly special Mashed Potatoes Recipe that is bound to become a new family favorite. The combination of creamy Yukon Gold potatoes with the sweet, savory depth of roasted garlic is a winning one. It is comfort food at its finest.
Whether you are preparing for a big holiday meal or just want to make a Tuesday night dinner feel a little more memorable, this recipe delivers. I hope you enjoy making and eating these potatoes as much as I do. It is a simple way to bring a lot of flavor and joy to your table.
FAQ
Can I Use Different Potatoes?
Yes, you certainly can. However, the type of potato will affect the final texture. Yukon Golds are recommended because they are medium starch and have a naturally buttery flavor, which leads to a dense and creamy mash. Russet potatoes are high in starch and will give you a lighter, fluffier result. Red potatoes are waxier and can sometimes result in a stickier mash if not prepared carefully.
Can I Make These Ahead Of Time?
Absolutely. This is a great make ahead dish. You can prepare the mashed potatoes completely, then store them in an airtight container in the refrigerator for up to two days. To reheat, you can place them in a slow cooker on low, in a baking dish covered with foil in a 350 degree F oven, or on the stovetop. Just be sure to add a splash of milk or cream and stir to bring back that wonderful creamy texture.
What Can I Garnish My Mashed Potatoes With?
There are so many great options. A classic pat of butter melting on top is always a good choice. Freshly chopped chives, parsley, or even a little bit of dill can add a nice touch of color and fresh flavor. For something more savory, you could sprinkle on some crispy bacon bits, shredded cheddar cheese, or a dash of paprika.
How Do I Avoid Gummy Potatoes?
The key to avoiding gummy potatoes is to be gentle. Gummy texture is caused by overworking the potatoes and releasing too much starch. Always use a hand masher or a potato ricer. Never use an electric mixer, blender, or food processor, as these appliances are too aggressive and will quickly turn your potatoes into a sticky paste. Also, make sure your potatoes are well drained to avoid excess water.
Creamy Roasted Garlic Mashed Potatoes
This rich and decadent mashed potatoes recipe features the deep, savory flavor of roasted garlic. The texture is incredibly smooth and velvety, making it the perfect comfort food side for any meal.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Slice the top third off each garlic head, place in a small baking dish, and drizzle with olive oil. Bake for about 45 minutes until soft and golden brown.
- While the garlic roasts, bring a large pot of generously salted water to a boil. Add the peeled and cubed potatoes and cook for about 30 minutes, or until very tender when pierced with a fork.
- Drain the potatoes thoroughly in a colander and return them to the pot or a large bowl. Add the sour cream, butter, cream cheese, salt, and pepper. Cover and let sit for 5 minutes to soften the dairy.
- Once cool enough to handle, squeeze the roasted garlic cloves out of their skins into the bowl with the potatoes.
- Using a potato masher, mash all ingredients together until smooth and creamy. Taste and adjust seasoning if necessary. Serve hot.
Notes
Do not overwork the potatoes. Mashing too vigorously can make them gummy. A simple hand masher is best.
Use room temperature butter, sour cream, and cream cheese so they incorporate evenly into the hot potatoes for a smoother texture.
Salting the water you boil the potatoes in is a crucial step. It seasons the potatoes from the inside out for better overall flavor.
For the absolute smoothest texture, consider using a potato ricer instead of a masher. It creates a very light and fluffy result.
Nutrition
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