Let’s talk about comfort food. There are few dishes that feel like a warm hug on a plate quite like a good serving of Mashed Potatoes. They are the trusty sidekick to so many wonderful meals, from a holiday feast to a simple weeknight dinner. They just make everything better, don’t they?
But what if we could take this classic dish and give it a little something extra? Imagine creamy, buttery potatoes infused with the sweet, mellow flavor of roasted garlic. That’s exactly what we are doing today. This recipe is all about creating incredibly delicious Mashed Potatoes with very little fuss. It’s a game changer.
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Why You’ll Love This Recipe
So, what makes this particular Mashed Potatoes recipe so special? Honestly, it comes down to a few simple things that make a huge difference. First and foremost is the roasted garlic. Roasting garlic transforms it from pungent and sharp to sweet, nutty, and incredibly savory. It adds a depth of flavor that you just don’t get from raw garlic powder.
It’s a simple step that adds a ton of character to your final dish. You will wonder why you haven’t been doing this all along. The aroma alone is worth it, filling your kitchen with the coziest scent imaginable. It is the secret to truly memorable Roasted Mashed Potatoes.
Next up are the potatoes themselves. We are using Yukon Golds for a very good reason. These potatoes have a naturally buttery flavor and a waxy texture that makes them ideal for mashing. They become incredibly creamy and smooth without turning into a gummy paste, which can sometimes happen with starchier potatoes like Russets.
The result is a velvety texture that is just divine. You get that classic fluffy feel but with a richness that feels luxurious. This is a key part of our Homemade Mashed Potatoes Easy recipe. Using the right potato is half the battle won.
And let’s talk about ease. This recipe is designed to be straightforward. While roasting garlic might sound fancy, it’s truly a hands off process. You just wrap it in foil and let the oven do its thing. The rest of the process is simple boiling and mashing. It’s a fantastic recipe for beginners who want to make something that tastes impressive without a lot of complicated steps.
Using a stand mixer takes all the work out of mashing. You just add all the ingredients and let the machine create the creamiest Mashed Potatoes you’ve ever had. No more tired arms from hand mashing. It’s efficiency and deliciousness all in one. This is truly the easiest way to learn How To Make Mashed Potatoes.
Ingredients
- 6 to 7 garlic cloves
- 1 teaspoon olive oil
- 3 pounds Yukon Gold potatoes, peeled and cut into pieces
- 2 teaspoons chopped fresh thyme, plus more for garnish if you like
- 1 stick (or one half cup) butter, cut into pieces
- 2 teaspoons salt
- 1 teaspoon pepper
- One quarter cup heavy whipping cream
Step By Step Instructions
Step 1: Roast The Garlic
First things first, let’s get that garlic ready. This is where the magic begins. Start by preheating your oven to 400 degrees Fahrenheit. While it’s heating up, grab a small sheet pan and line it with a piece of aluminum foil. This makes cleanup a total breeze later on.
Place your six or seven garlic cloves right in the middle of the foil. You don’t even need to chop them. Just peel them and you are good to go. Drizzle the olive oil over the cloves, making sure they get a nice little coating. The oil helps them roast beautifully instead of burning.
Now, bring the corners of the foil together to create a small pouch or purse. Seal it up so the garlic is fully enclosed. This traps the heat and steam, essentially confit cooking the garlic in its own little package. It’s a neat trick. Pop the pan into the preheated oven and let it roast for about 20 minutes.
When it’s done, the garlic will be soft, fragrant, and slightly golden. Just set it aside for a little bit. We will need it soon for our Roasted Mashed Potatoes. Be careful when opening the foil pouch, as hot steam will escape.
Step 2: Boil The Potatoes
While the garlic is doing its thing in the oven, we can get started on the potatoes. This part is a key step in learning How To Make Mashed Potatoes correctly. Take your peeled and chopped Yukon Gold potatoes and place them in a large stockpot.
You want to make sure your potato pieces are all roughly the same size. This helps them cook evenly, so you don’t end up with some mushy bits and some hard chunks. Pieces about three quarters of an inch to one inch in size are great.
Next, cover the potatoes with cold water. It’s important to start with cold water. If you start with hot water, the outside of the potatoes will cook much faster than the inside, leading to an uneven texture. Starting cold allows them to heat up gradually and cook through at the same rate.
Place the pot on the stove and bring the water to a boil. Once it’s boiling, reduce the heat and let the potatoes simmer. This should take about 20 minutes. You’ll know they are ready when you can easily pierce them with a fork. They should be very tender all the way through.
Once they are fork tender, carefully drain all the water from the pot. Give the potatoes a little shake in the colander to get rid of any excess moisture. Drier potatoes will absorb the butter and cream better, making for richer Mashed Potatoes.
Step 3: Mix Everything Together
Alright, it’s time to bring it all together. This is the fun part. If you have a deluxe stand mixer, this is where it truly shines. Add your drained, hot potatoes to the mixer bowl. There’s no need to let them cool down.
Now add all the other wonderful ingredients. Add the pieces of butter, the heavy cream, salt, pepper, and the fresh thyme. And don’t forget our star ingredient, the roasted garlic. The cloves should be soft enough to just squeeze right out of their skins, or you can gently mash them first before adding them in.
With everything in the bowl, select the beat setting on your mixer. You’ll want to adjust the time to just one minute. You really don’t want to overmix. Overworking the potatoes can develop the starches too much, resulting in a gluey texture. A quick mix is all you need for fluffy, creamy results.
Press the start button and watch as everything comes together into a beautiful, smooth mixture. That one minute is usually all it takes to create some of the best Mashed Potatoes. It’s a testament to how simple a Homemade Mashed Potatoes Easy recipe can be.
Step 4: Garnish and Serve
Your delicious Mashed Potatoes are now ready to serve. Transfer them from the mixer bowl to a serving dish. You can serve them as is, or you can add a little extra flair. I love to garnish with a bit more fresh thyme. The green adds a lovely pop of color and a fresh, herbal note.
You could also add an extra pat of butter on top to melt into a golden pool. It looks so inviting. Serve them hot alongside your favorite main course. These potatoes are so flavorful they can easily be the star of the plate. Enjoy every single bite.
How To Store Leftovers
What if you are lucky enough to have leftovers? Storing these Mashed Potatoes is super simple. The first thing you need to do is let them cool down completely to room temperature. Putting hot food directly into the fridge can raise the internal temperature, which isn’t great for food safety.
Once they have cooled, transfer the potatoes into an airtight container. This is important because it will keep them from drying out and prevent them from absorbing any other odors from your refrigerator. They will stay fresh this way for about three to four days.
When you are ready to enjoy them again, you have a couple of options for reheating. You can scoop what you need into a microwave safe bowl and heat it in short bursts, stirring in between, until it’s hot. You might want to add a splash of milk or cream to loosen them up again.
Alternatively, you can reheat them on the stovetop. Place the leftover Mashed Potatoes in a saucepan over low heat. Add a little bit of milk or butter and stir frequently until they are heated through. This method gives you a little more control and can help restore that just made creaminess.
Tips
Want to make sure your Mashed Potatoes come out wonderfully every single time? Here are a few extra tips to help you along the way. First, let’s talk more about the potatoes. While Yukon Golds are my top choice for their creamy, buttery nature, you could also use a mix of Yukon Golds and Russets for a fluffier texture.
Another tip is to be careful with your mixing time. As mentioned, overmixing is the number one enemy of good Mashed Potatoes. It breaks down the starch molecules too much and makes them gummy. Whether using a mixer or mashing by hand, stop as soon as they are smooth and combined. Less is more here.
Don’t be shy with seasoning. Potatoes need a good amount of salt to bring out their flavor. A great practice is to generously salt the water you boil them in. The potatoes will absorb some of that salt as they cook, seasoning them from the inside out. Always taste at the end and add more salt and pepper as needed.
For an even richer and creamier result, try warming your butter and heavy cream before adding them to the potatoes. You can do this in a small saucepan on the stove or in the microwave. Adding warm liquids helps them absorb more easily and keeps the potatoes nice and hot.
Conclusion
There you have it. A simple yet incredibly flavorful recipe for Mashed Potatoes that is sure to become a staple in your home. The addition of roasted garlic and fresh thyme really makes this dish stand out from the crowd. It’s a small effort for a huge flavor payoff.
This is more than just a recipe; it’s a method you can rely on. It shows that making amazing, comforting food doesn’t have to be complicated. With the right ingredients and a few easy techniques, you can create a side dish that your family and friends will rave about. So go ahead, give these Roasted Mashed Potatoes a try. You will be so glad you did.
FAQ
Can I Use a Different Type of Potato?
Yes, you can, but the texture will be different. Yukon Golds are recommended for their creamy, buttery quality. If you use Russet potatoes, your Mashed Potatoes will be lighter and fluffier. Red potatoes will result in a denser, lumpier texture, as their skin is often left on.
What If I Don’t Have a Stand Mixer?
No problem at all. You can absolutely make this Homemade Mashed Potatoes Easy recipe without a stand mixer. A traditional potato masher will work just fine for a more rustic texture. For a smoother result, you can use a potato ricer before adding the other ingredients, or use a hand mixer on a low speed.
Can I Make These Dairy Free?
Yes, you can adapt this recipe to be dairy free. Substitute the butter with a high quality vegan butter. For the heavy cream, you can use an unsweetened, full fat plant based milk like oat milk or soy milk, or a dairy free cream alternative. The taste will be slightly different but still delicious.
Is It Okay To Make These Ahead of Time?
Absolutely. Mashed Potatoes are a great make ahead dish. You can prepare them completely and store them in an airtight container in the refrigerator for up to two days. Reheat them gently on the stovetop or in a slow cooker with a little extra butter or cream to bring them back to life.
Roasted Garlic Mashed Potatoes
Creamy, buttery potatoes infused with the sweet, mellow flavor of roasted garlic. This easy recipe creates incredibly delicious mashed potatoes with very little fuss, perfect for beginners wanting an impressive side dish.
Requirements
Ingredients
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a small sheet pan with aluminum foil. Place garlic cloves on the foil, drizzle with olive oil, and seal to create a pouch. Roast for about 20 minutes until soft and fragrant. Set aside.
- Place peeled and chopped Yukon Gold potatoes in a large stockpot. Cover with cold water and bring to a boil. Reduce heat and simmer for about 20 minutes, until fork-tender. Drain thoroughly, shaking off excess moisture in a colander.
- Add drained potatoes to a deluxe stand mixer bowl. Squeeze roasted garlic from skins into the bowl. Add butter pieces, heavy cream, salt, pepper, and fresh thyme.
- Using the beat setting, mix for just one minute until smooth and creamy. Avoid overmixing to prevent a gluey texture.
- Transfer mashed potatoes to a serving dish. Garnish with more fresh thyme or an extra pat of butter, if desired. Serve hot and enjoy.
Notes
Roasting garlic transforms it into a sweet, nutty, and savory flavor, adding depth to your mashed potatoes.
Yukon Gold potatoes are recommended for their naturally buttery flavor and creamy texture, ideal for mashing without becoming gummy. A mix of Yukon Golds and Russets can also be used for a fluffier texture.
Always start potatoes in cold water to ensure even cooking from the inside out. Give them a good shake after draining to remove excess moisture for richer results.
Avoid overmixing your potatoes, whether by hand or with a mixer, as this can break down starches and lead to a gluey consistency. Stop as soon as they are smooth.
Generously salt the water you boil the potatoes in; they will absorb some of it, seasoning them from within. Always taste at the end and adjust salt and pepper as needed.
For an even richer and creamier result, gently warm your butter and heavy cream before adding them to the hot potatoes.
To store leftovers, allow them to cool completely, then transfer to an airtight container. They will stay fresh in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to restore creaminess.
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