Bookmark
This extra creamy garlic mashed potatoes recipe features a whole head of slow-roasted garlic for unbeatable depth and butteriness. There is something so comforting about a bowl of fluffy mashed potatoes, but the golden roasted garlic takes it to new heights. I make these every holiday but you will find me whipping them up anytime I want to treat my family to a memorable meal—because once you taste them, you will find excuses to make them again and again.
The first time I made these potatoes it was all about impressing my in-laws at Thanksgiving. Now my kids just ask for them whenever we roast chicken—turns out no one can resist that roasted garlic aroma wafting through the kitchen.
Ingredients
- Whole head of garlic: Roasting makes the flavor subtle and buttery Choose garlic bulbs that feel firm and heavy with tight skins
- Olive oil: Coats the garlic to help it roast evenly Choose extra virgin for the best flavor or use neutral oils like avocado if you prefer
- Russet or Yukon Gold potatoes: Both mash beautifully and give you fluffy or creamy results Look for potatoes with smooth skin no green patches or sprouting
- Butter: Provides richness and helps create a luscious texture Use high-quality butter for the best flavor
- Heavy cream: Makes the mashed potatoes silky Use cream warmed to room temperature so it blends easily
- Salt and black pepper: Essential to balance flavors Use flaky sea salt or kosher salt for seasoning
Step-by-Step Instructions
- Prep the Garlic:
- Remove just the outer layers of the garlic head leaving skins of the individual cloves intact Slice off about a quarter inch from the top Keep the garlic whole
- Roast the Garlic:
- Drizzle the exposed cloves with olive oil Wrap the whole head in foil Place on a baking sheet and roast in a 400 degree oven for about 35 to 40 minutes The garlic should be soft and bronzed Let cool until safe to handle
- Cook the Potatoes:
- Peel if desired and chop potatoes into even chunks Place in a large pot and cover with cold salted water Bring to a boil and simmer until completely fork tender about 15 to 20 minutes Drain thoroughly then return them to the empty pot over low heat for a couple of minutes This dries out excess water
- Mash the Potatoes:
- Squeeze the roasted garlic out of its peels directly into the pot with potatoes Add butter in chunks and pour in warmed heavy cream Mash by hand or with an electric mixer until as smooth as you like For ultra fluffiness do not overwork Use less cream for chunkier potatoes
- Season and Serve:
- Taste and add salt and pepper Mash again just to combine Serve immediately with extra butter and a sprinkle of fresh herbs if you want
Bookmark
My favorite part of this recipe is squeezing golden cloves of roasted garlic into the pot—your kitchen will smell incredible I still remember the first time my daughter helped and giggled at the “garlic paste” She now calls them magic potatoes
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days To reheat add a splash of cream and gently heat in the oven or microwave For extra flavor drop in a bit more butter as you warm them up
Ingredient Substitutions
You can swap heavy cream for evaporated milk or even whole milk for a lighter version If you are out of fresh garlic try a smaller amount of pre-roasted garlic paste found in some markets You can use red potatoes for a more rustic chunky mash
Bookmark
Serving Suggestions
Serve these mashed potatoes with everything from holiday turkey to a hearty veggie gravy I especially love them piled high under a pool of slow-simmered mushroom gravy or served beside crispy fried chicken A sprinkle of chopped chives or parsley makes them extra pretty for parties
A Little History
Mashed potatoes have roots in both British and French kitchens but the addition of roasted garlic feels like pure home-cooked comfort Modern American holiday tables almost always feature mashed potatoes but that extra step of roasting garlic is what makes this version unforgettable
Frequently Asked Questions
- → What type of potatoes work best?
Russet or Yukon Gold potatoes create the creamiest, fluffiest results. Small red potatoes can also be used for a more rustic texture.
- → How do I roast garlic for mashed potatoes?
Slice the top off a head of garlic, drizzle with oil, wrap in foil, and bake at 400°F for 35-40 minutes until soft and golden.
- → Can I make this dish ahead of time?
Yes, prepare and refrigerate up to 3-4 days. To reheat, cover and warm in the microwave or oven, stirring occasionally.
- → How do I keep mashed potatoes from turning gummy?
Avoid over-mashing. Mash just until smooth, and add cream and butter gradually for the best consistency.
- → What can I serve with garlic mashed potatoes?
They complement roasted turkey, grilled steak, chicken, pork, fish, and classic holiday dishes like green bean casserole.
- → Is it possible to use an alternative to heavy cream?
Evaporated milk can be substituted for heavy cream, or try half-and-half for a lighter yet still creamy option.