These roasted garlic mashed potatoes are creamy and full of flavor! The sweet, nutty taste of the roasted garlic makes every bite special.
Honestly, I can never get enough of them. They pair perfectly with anything, and I might just eat them straight from the bowl—who can resist?!
Key Ingredients & Substitutions
Yukon Gold potatoes: These are great for mashing due to their creamy texture. If unavailable, you can use Russet potatoes, but they may produce a slightly fluffier mash.
Garlic: Roasted garlic gives a mellow sweetness. If you’re short on time, you could use garlic powder for a hint of flavor, though it won’t be as rich.
Butter: Unsalted butter is the best choice for controlling saltiness. If you’re dairy-free, substitute with olive oil or vegan butter for a similar effect.
Milk/Cream: Whole milk adds richness, but you can replace it with skim milk, almond milk, or even chicken broth for a lighter version. Just adjust the quantity for desired creaminess!
Fresh parsley: It’s a nice touch for color and freshness. If you don’t have it, chives or green onions make excellent alternatives.
How Do I Get My Garlic Mashed Potatoes Extra Creamy?
The trick to achieving creamy mashed potatoes lies in a few key techniques. First, cook your potatoes until they are very soft; this helps create a smooth texture. It’s also important to mash them while warm—this allows the butter and milk to blend in better.
- Start by boiling the potatoes, then drain thoroughly to remove excess moisture. Wet potatoes can yield a gluey mix!
- Use a potato ricer or a masher for a lump-free consistency. For the silkiest texture, consider a hand mixer but be cautious not to overmix!
- Incorporate warm milk or cream gradually, adjusting to your preferred consistency. This way, you won’t end up with overly runny potatoes.
Roasted Garlic Mashed Potatoes
Ingredients You’ll Need:
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 whole head of garlic
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup whole milk or heavy cream (warm)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
- Thin garlic slices (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the ingredients and about 40-45 minutes to cook and mash everything. Total time from start to finish is around 1 hour.
Step-by-Step Instructions:
1. Roast the Garlic:
Preheat your oven to 400°F (200°C). Take a whole head of garlic and slice the top off to expose the cloves. Drizzle with a little olive oil, wrap it in aluminum foil, and pop it into the oven. Roast for about 35-40 minutes, until the cloves are soft and have a lovely golden color.
2. Cook the Potatoes:
While the garlic is roasting, put the peeled and chopped Yukon Gold potatoes in a large pot. Cover them with cold water, add a pinch of salt, and bring the pot to a boil over medium-high heat. Cook the potatoes until they’re tender, which should take around 15-20 minutes.
3. Drain and Prepare:
Once the potatoes are tender, drain them well and return them to the pot or transfer them to a large mixing bowl.
4. Add Roasted Garlic:
Squeeze the roasted garlic cloves out of their skins and into the potatoes. You can use the back of a spoon or a fork to mash them together—this will blend the sweet, roasted garlic flavor into your mash!
5. Mix in Butter and Cream:
Add the unsalted butter and warm milk or cream to the potatoes. Mash or whip everything together until you reach a smooth and creamy consistency. Feel free to adjust the milk or cream to your liking for the texture you prefer.
6. Season to Taste:
Generously season the mashed potatoes with salt and freshly ground black pepper. Mix well to combine all the flavors.
7. Serve Your Mashed Potatoes:
Transfer the mashed potatoes to a serving bowl. Drizzle a little olive oil on top for extra richness, sprinkle with fresh chopped parsley, and add thin slices of garlic if you like. This final touch adds great presentation!
8. Enjoy!
Serve your roasted garlic mashed potatoes warm, and enjoy every creamy, garlicky bite. They’re a perfect side dish for any meal—delicious!
Can I Use Other Types of Potatoes?
Yes! Yukon Gold potatoes are ideal for a creamy texture, but you can use Russet potatoes for a fluffier mash. Just keep in mind that cooking times may vary slightly based on the type.
How Do I Store Leftover Mashed Potatoes?
To store leftovers, let them cool completely, then transfer them to an airtight container. They can be kept in the fridge for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, adding a splash of milk to restore creaminess.
Can I Make These Mashed Potatoes Ahead of Time?
Absolutely! You can prepare the mashed potatoes a day in advance. Just store them in the fridge and reheat them before serving. You may need to add a little milk or cream to smooth them out again when reheating.
What If I Don’t Like Garlic?
While garlic adds wonderful flavor, feel free to omit it if you’re not a fan! You can enhance the potatoes with other herbs like rosemary or thyme, or just enjoy them simply seasoned with salt and butter.
