If you’re anything like me, you know that a comforting bowl of mashed potatoes can turn an ordinary meal into something memorable. And if you add a rich roasted garlic twist? Well, that’s game changer. This Garlic Mashed Potatoes Recipe is one of my go-tos when I want something creamy, flavorful, and just a touch indulgent. It’s surprisingly simple but wow, the way those roasted garlic cloves melt into the potatoes creates this mellow, buttery depth that you’ll find yourself craving again and again.
Why You’ll Love This Recipe
- Roasted Garlic Magic: Roasting the garlic softens its bite and adds a rich sweetness that transforms classic mashed potatoes.
- Creamy & Buttery: Heavy cream and butter blend perfectly to create an ultra-smooth, velvety texture every time.
- Simple Ingredients: Just a handful of pantry staples come together with minimal fuss but maximum flavor.
- Versatile Side Dish: Whether it’s a holiday feast or weeknight dinner, these garlic mashed potatoes fit right in.
Ingredients You’ll Need
Each ingredient here plays a crucial role in making this Garlic Mashed Potatoes Recipe shine — from the perfectly starchy Yukon Gold potatoes to the sweet, mellow roasted garlic. I’ve found that using quality butter and cream really lifts the dish too, so treat yourself if you can!
- Garlic: Roasting whole heads gives the garlic softness and sweetness you just can’t get with raw cloves.
- Extra Virgin Olive Oil: Helps roast the garlic beautifully without burning it, adding subtle fruitiness.
- Potatoes (Yukon Gold or Yellow): These are perfect for mashing because they’re naturally buttery and hold moisture well.
- Salt: Essential for seasoning both the water when boiling and the potatoes themselves.
- Heavy Cream: Adds richness and creaminess to the mash, making each bite luscious.
- Butter: Because everything’s better with butter—plus it enhances the flavor and texture.
Variations
I love that this Garlic Mashed Potatoes Recipe is a great canvas for your taste buds. Sometimes I add a handful of fresh herbs or swap out the cream for sour cream if I’m feeling tangy. Don’t hesitate to play around to make it your own!
- Herb Infusion: Adding chopped chives, parsley, or thyme right at the end brightens the flavor — my family always notices the extra freshness.
- Cheesy Addition: Stir in grated Parmesan or sharp cheddar for an extra dimension of flavor that makes this a crowd-pleaser.
- Dairy-Free Version: Use olive oil instead of butter and coconut or oat milk instead of cream to keep it creamy but vegan.
- Spicy Twist: Sprinkle in some smoked paprika or a pinch of cayenne for a subtle heat kick that wakes things up in a delicious way.
How to Make Garlic Mashed Potatoes Recipe
Step 1: Roast the garlic to mellow sweetness
First, preheat your oven to 400°F. While it warms up, peel away just the outer papery layer of the garlic head—but keep those cloves all wrapped up tight. Slice off the top so the heads of the cloves are exposed, drizzle with olive oil, sprinkle with a pinch of salt, and wrap it snugly in foil. Pop it in the oven and roast for 30–40 minutes until the cloves feel soft and golden. This roasting step takes your garlic from sharp and pungent to sweet and buttery, perfect for mixing into the potatoes.
Step 2: Boil the potatoes just right
While that garlic is roasting, peel and chop your potatoes into roughly 1-inch chunks — this size helps them cook evenly and quickly. Place them in a pot with cold water and add about 1/2 teaspoon salt. Bring it up to a boil, then reduce to a gentle simmer so they cook gently without breaking apart. After about 15 minutes, test a piece with a fork — if it slides in easily, you’re good to drain them.
Step 3: Warm cream and melt butter for luscious mash
Next, heat your heavy cream and butter together gently until the butter melts and the cream is warm. If you’ve ever added cold dairy straight to hot potatoes, you know it can cool them off or make lumps — so warming helps it all blend smoothly.
Step 4: Mash it all together
Drain your potatoes well and return them to the pot on low heat for a minute or two to let excess moisture evaporate — this little trick keeps your mash creamy, not watery. Then squeeze the soft roasted garlic straight into the pot (watch out, it’s hot and oozey!). Start mashing with a potato masher or a sturdy fork, then slowly add your warm cream and butter mixture. Mash just until the consistency is right — be careful not to overwork the potatoes or they’ll turn gummy. Taste and add more salt if needed, then give it one last gentle mash. Voila! Perfect garlic mashed potatoes.
Pro Tips for Making Garlic Mashed Potatoes Recipe
- Roast Garlic Just Right: I’ve learned that roasting garlic too long can make it bitter, so aim for soft golden cloves—not dark brown.
- Use Warm Dairy: Warming cream and butter before adding keeps the potatoes nice and fluffy.
- Don’t Overmix: Mixing mashed potatoes too vigorously creates gluey, gummy texture—I always mash gently and stop early.
- Try Yukon Gold Potatoes: They offer the ideal balance of starch and moisture, making your mash extra creamy without lumps.
How to Serve Garlic Mashed Potatoes Recipe
Garnishes
I love finishing these mashed potatoes with some fresh chopped parsley or a sprinkle of chives — it adds a pop of color and that fresh herby note balances the richness. Sometimes I melt a little extra butter on top right before serving for an irresistible glossy finish.
Side Dishes
This Garlic Mashed Potatoes Recipe pairs beautifully with just about anything — think roasted chicken, seared steak, or even a veggie-packed main like mushroom bourguignon. On busy weeknights, my family enjoys it alongside simple grilled sausages and steamed greens.
Creative Ways to Present
For special occasions, I sometimes pipe the mashed potatoes into pretty little swirls on a baking sheet, add a little sprinkle of Parmesan, and broil just a minute for golden edges — it looks impressive but is so easy! You can even top with crispy fried garlic or crumbled bacon for a fun crunch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and try to eat them within 3 days. The mash can thicken up, so it’s helpful to stir in a spoonful of cream or milk when reheating to bring back that creamy texture.
Freezing
Freezing garlic mashed potatoes works if you’re careful — I portion them into freezer-safe containers with a little butter on top to protect from freezer burn. When thawed, they might be a bit watery, but a quick re-mash with warmed cream restores them nicely.
Reheating
The best way I’ve found to reheat leftovers is gently on the stovetop over low heat, stirring often and adding a splash of cream or milk. Microwave works too, but shorter intervals with stirring in between help keep it from drying out.
FAQs
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Can I use regular garlic cloves instead of roasting a head?
You can, but roasting a whole garlic head gives a sweeter, milder flavor that’s much softer and less pungent than raw garlic. Roasting transforms the garlic into almost a paste, which blends perfectly with mashed potatoes. If you skip roasting, expect a sharper, more assertive garlic taste.
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What type of potatoes are best for garlic mashed potatoes?
Yukon Gold or other yellow, waxy potatoes are my favorite because they’re moist and buttery with just enough starch to mash smoothly but not gluey. Russets work too but can become a bit fluffier and drier, so you might need more cream.
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Can I make this recipe vegan?
Absolutely. Replace butter with olive oil or vegan margarine, and swap heavy cream for plant-based milk like cashew or oat milk for creaminess. The roasted garlic still provides that wonderful depth of flavor.
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Why do my mashed potatoes sometimes turn gummy?
This usually happens when potatoes are over-mashed or overworked, releasing too much starch. Using a gentle mashing technique and stopping once the potatoes are smooth but still a bit textured helps you avoid gummy mash.
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How do I reheat garlic mashed potatoes without them drying out?
Reheat slowly over low heat on the stovetop, stirring often and adding a splash of cream, milk, or even broth to keep them moist. Avoid high heat or long microwave times, which can dry them out.
Final Thoughts
I absolutely love how this Garlic Mashed Potatoes Recipe turns such simple ingredients into a comforting, rich side dish that feels special yet is easy to make. It’s the kind of recipe I always keep in my repertoire because it pleases everyone — from picky eaters to garlic lovers. If you haven’t tried roasting garlic before, give it a go here; it truly elevates the humble spud to something spectacular. I’m excited for you to make this in your kitchen and enjoy it as much as my family does. Trust me, once you go roasted garlic, there’s no going back!
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Garlic Mashed Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Garlic Mashed Potatoes are a creamy and flavorful side dish made by roasting whole garlic cloves to bring out their natural sweetness and blending them into smooth, buttery mashed Yukon Gold potatoes. This comforting recipe combines roasted garlic, butter, and heavy cream for a rich texture and savory taste, perfect for family dinners or holiday meals.
Ingredients
Roasted Garlic
- 1 head garlic, whole and unpeeled
- 1 tablespoon extra virgin olive oil
- Light sprinkling of salt
Potatoes
- 2 pounds Yukon Gold or other yellow, waxy potatoes
- 1/2 teaspoon salt, plus more to taste
Cream Mixture
- 1/3 cup heavy cream
- 3 tablespoons butter
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the garlic.
- Roast the garlic: Remove the outer papery skin of the garlic head, leaving the head and cloves intact. Slice off the top 1/4 to 1/2 inch of the cloves to expose them. Place the garlic head on aluminum foil, drizzle with olive oil, lightly salt, then wrap loosely in the foil. Bake for 30 to 40 minutes, until the cloves are soft and beginning to brown. Allow to cool once removed from the oven.
- Boil the potatoes: While the garlic roasts, peel the potatoes and cut into 1-inch chunks. Place in a medium saucepan and add 1/2 teaspoon salt. Cover with cold water, bring to a boil, reduce to a simmer, and cook until the potatoes are tender when pierced with a fork, about 15 minutes.
- Warm the cream and melt the butter: In a small pan on low heat or microwave-safe bowl, gently warm the heavy cream and melt the butter together until heated through but not boiling.
- Mash the potatoes with garlic: Drain the cooked potatoes and return them to the pot on low heat to evaporate excess moisture. Squeeze the roasted garlic cloves out of their skins directly into the potatoes. Use a potato masher or large fork to mash together the potatoes and roasted garlic.
- Add cream, butter, and season: Pour the warmed cream and melted butter into the mashed potatoes. Continue mashing until you reach your desired consistency, careful not to overmix to avoid gummy texture. Taste and add additional salt as needed.
Notes
- Use Yukon Gold or other waxy potatoes to achieve a creamy texture without becoming gluey.
- Roasting the garlic mellows its sharpness and enhances sweetness, adding depth to the mashed potatoes.
- Warming the cream and melting butter before mixing helps incorporate fat smoothly for rich flavor.
- Do not overmix the potatoes as it releases too much starch and results in a gummy consistency.
- These mashed potatoes can be kept warm in a covered dish or low oven before serving.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
