There is something special about a bowl of warm, creamy mashed potatoes. It is comfort food at its finest. It feels like a hug on a plate, right? But what if I told you that we could take that classic comfort and make it even better? We are going to do just that with this incredible Garlic Mashed Potatoes recipe.
This isn’t just about tossing some garlic powder into the mix. Oh no. We are talking about slow roasting a whole head of garlic until it is sweet, caramelized, and soft. This simple step adds such a deep, rich flavor that will have everyone asking for your secret. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what’s not to love? These Garlic Mashed Potatoes are a real crowd pleaser. The roasted garlic brings a subtle sweetness that is completely different from the sharp bite of raw garlic. It is mellow and aromatic, and it blends beautifully with the buttery potatoes.
The texture is another big reason to fall in love. By cooking the potatoes in a mix of cream and milk, they soak up all that richness right from the start. Using a potato ricer helps create the fluffiest, smoothest potatoes you have ever had. No lumps here, I promise!
This is a fantastic Homemade Mashed Potatoes Recipe for holidays like Thanksgiving or Christmas because you can even make it ahead of time. It takes the stress out of big meal preparations. But it is also simple enough for a cozy Sunday dinner. I think you might agree this is the Best Mashed Potatoes Ever.
Ingredients
Here is what you will need to gather for your amazing Garlic Mashed Potatoes. Simple ingredients come together for a truly wonderful side dish.
- 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
Step By Step Instructions
Following these steps will lead you to potato perfection. Just take your time and enjoy the process. Good things are coming!
Step 1: Roast The Garlic
First things first, let’s get that beautiful garlic ready. Preheat your oven to 400 degrees F. Take your head of garlic and slice off the very top part. You just want to expose the tops of the cloves inside.
Place the garlic head on a small piece of aluminum foil. Drizzle it generously with some olive oil. Wrap it up tightly in the foil and place it in the oven. Let it bake for about 40 to 55 minutes. You will know it is done when the cloves are a deep golden color and very soft to the touch. The smell will be amazing!
Once it’s done, let the garlic cool down for a few minutes until you can handle it. Then, simply squeeze the soft, roasted cloves out of their skins. Set them aside for later. This is the flavor base for our Garlic Mashed Potatoes.
Step 2: Cook The Potatoes
While the garlic is doing its thing in the oven, you can get started on the potatoes. Grab a large Dutch oven or a heavy bottomed pot. Add your peeled and quartered potatoes to the pot.
Now for the magic. Instead of water, pour the heavy cream and whole milk over the potatoes. Add the fresh sage leaves and thyme sprigs. This infuses the potatoes with so much flavor as they cook. It’s a small step that makes a huge difference in the final taste of your mashed potatoes.
Bring this mixture to a gentle boil over medium heat. You do not want a rapid, rolling boil. Just a nice simmer. Let the potatoes cook for 20 to 25 minutes. They are ready when a fork can easily pierce through a piece with no resistance. They should be very fork tender.
Step 3: Mash Everything Together
Once the potatoes are cooked, it’s time to drain them. But wait! Do not pour that liquid down the drain. Reserve all of that wonderfully infused cream and milk in a separate bowl. You will need it soon. Discard the cooked sage and thyme sprigs.
Now it is time to mash. For the absolute smoothest Roasted Mashed Potatoes, a potato ricer is your best friend. Press the cooked potatoes and the soft roasted garlic cloves through the ricer. If you don’t have a ricer, no worries. You can use a standard potato masher. Just be sure to mash them really well until they are smooth.
Add the riced or mashed potato and garlic mixture back into the warm pot you cooked them in. Keeping the pot warm helps everything come together nicely.
Step 4: Add The Cream And Butter
Place the pot over low heat. It is time to make these Garlic Mashed Potatoes incredibly creamy. Add about 1 and 1/2 cups of that reserved warm cream mixture back into the pot. Add your room temperature salted butter as well.
Gently stir everything together. Continue to slowly add more of the reserved cream until you reach your ideal consistency. Some people like their mashed potatoes thicker, while others prefer them a bit looser. You are in control here! Season generously with kosher salt and fresh black pepper to taste.
Step 5: Serve Warm
Your delicious Garlic Mashed Potatoes are ready to serve! For an extra special touch, you can brown a little extra butter in a small pan with some fresh sage or thyme leaves. Swirl this browned butter into the potatoes just before serving. It looks beautiful and adds another layer of nutty flavor.
How To Store Leftovers
One of the best parts about this Homemade Mashed Potatoes Recipe is that it can be prepared in advance. This is a lifesaver for big holiday meals. Here are a few ways to do it.
In the Oven: Prepare the mashed potatoes completely. Spoon them into a large baking dish. Cover the dish and you can refrigerate it for up to 3 days. When you are ready to reheat, preheat your oven to 325 degrees F. Pour about a half cup of milk or cream over the top and add a couple of tablespoons of butter. Do not stir it in yet. Cover tightly with foil and bake for 20 to 25 minutes, or until warmed through. Give it a good stir before serving.
In a Slow Cooker: You can also keep your Garlic Mashed Potatoes warm in a slow cooker for a party. Prepare the potatoes as directed and transfer them to the slow cooker. Keep it on the low setting for up to 4 hours. About 30 minutes before serving, add a half cup of heavy cream and two tablespoons of butter on top. Again, do not stir. Cover it and let everything get warm. Stir it all together right before you serve.
On the Stove: For a quick reheat, you can use the stove. Place the cold mashed potatoes in a pot with a half cup of cream and two tablespoons of butter. Gently heat over low, stirring occasionally, until everything is warmed through and creamy again. This is a great way to enjoy leftovers.
Tips
Want to make sure your Garlic Mashed Potatoes turn out great every time? Here are a few extra tips. First, choose the right potato. Yukon Golds are my favorite because they have a naturally buttery flavor and creamy texture. Russets also work well as they are starchy and make for fluffy potatoes.
Be careful not to overwork the potatoes. If you use a hand mixer or a food processor, you risk releasing too much starch. This can make your potatoes gummy and dense. A ricer or a simple masher is always the best tool for the job.
Make sure your butter and cream are warm or at room temperature when you add them. Adding cold dairy to hot potatoes can cool them down too quickly and affect the final texture. Using the reserved warm cream from cooking the potatoes is the best method.
Finally, do not be shy with the salt! Potatoes need a good amount of salt to bring out their flavor. Taste as you go and adjust the seasoning until it is just right. This is key for the Best Mashed Potatoes Ever.
Conclusion
And there you have it! A truly special recipe for Garlic Mashed Potatoes that is sure to become a new family favorite. The deep, sweet flavor of roasted garlic combined with the creamy, buttery texture of the potatoes is just a wonderful combination. It is the kind of side dish that might just steal the spotlight from the main course.
I hope you enjoy making this Homemade Mashed Potatoes Recipe as much as I do. It is a simple way to add a little extra love to your dinner table. Happy cooking!
FAQ
Can I Use A Different Type Of Potato?
Yes, you can. While Yukon Golds are recommended for their creamy texture, Russet potatoes are also a great choice for fluffy mashed potatoes. Red potatoes would also work, but they might result in a slightly waxier texture. It is best to avoid very waxy potatoes if you want a classic fluffy mash.
Can I Make These Dairy Free?
You can certainly try to adapt this recipe. For a dairy free version, you could use a high quality vegan butter and a creamy, unsweetened plant based milk like oat milk or cashew milk. Full fat coconut milk could also work, but it might impart a slight coconut flavor to your Garlic Mashed Potatoes.
What’s The Best Way To Get Smooth Mashed Potatoes?
For the smoothest possible texture, a potato ricer is the best tool. It works by forcing the cooked potato through small holes, which creates a very fine, fluffy texture without overworking the starch. If you don’t have one, a food mill is a good alternative. A regular masher also works well, just be thorough!
What Main Dishes Pair Well With These Potatoes?
These Roasted Mashed Potatoes are incredibly versatile. They are a classic pairing for roasted chicken, turkey, or a beautiful beef roast. They are also wonderful alongside steak, pork chops, or even meatloaf. They soak up gravy beautifully, making them a perfect companion for any saucy dish.
Creamy Roasted Garlic Mashed Potatoes
A comfort food classic made even better with sweet, slow-roasted garlic. This recipe creates incredibly creamy, fluffy, and flavorful mashed potatoes, perfect for holidays or a cozy weeknight dinner.
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Ingredients
Instructions
- Preheat oven to 400°F. Slice the top off the head of garlic to expose the cloves. Place on foil, drizzle with olive oil, wrap tightly, and bake for 40-55 minutes until soft and golden. Let cool, then squeeze the cloves out of their skins.
- While the garlic roasts, place the peeled and quartered potatoes in a large pot. Pour in the heavy cream and whole milk. Add the fresh sage and thyme sprigs.
- Bring the mixture to a gentle boil over medium heat and simmer for 20-25 minutes, until the potatoes are very fork-tender.
- Drain the potatoes, reserving all of the infused cream/milk mixture in a separate bowl. Discard the cooked sage and thyme.
- Press the cooked potatoes and the roasted garlic cloves through a potato ricer or mash thoroughly in the warm pot until smooth.
- Place the pot over low heat. Add about 1 1/2 cups of the reserved warm cream mixture and the room temperature butter. Stir gently, adding more cream until you reach your desired consistency.
- Season generously with kosher salt and fresh black pepper to taste. Serve warm.
Notes
For the creamiest texture, use Yukon Gold potatoes. Russets also work well for a fluffier result.
Avoid using a hand mixer or food processor to prevent gummy potatoes. A potato ricer or simple masher is best.
Ensure your butter and reserved cream are warm when adding them to the hot potatoes for the smoothest consistency.
Don’t be shy with seasoning. Potatoes need a good amount of salt to bring out all the flavors.
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