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Creamy Roasted Garlic Mashed Potatoes

A serving of fluffy roasted garlic mashed potatoes with visible specks of roasted garlic on a white plate.
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Make rich, flavorful mashed potatoes featuring mellow roasted garlic and creamy Yukon Golds. This recipe yields a silky, comforting side dish perfect for any gathering.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1 whole head of garlic
  • 3 tablespoons olive oil, divided
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Slice the top quarter off the head of garlic to expose the cloves. Place the garlic head on a small piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly.
  2. Roast the garlic for 35 to 45 minutes, or until the cloves are soft and caramelized. Let it cool slightly.
  3. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  4. Drain the potatoes well and return them to the hot, empty pot to dry out for 1 minute over low heat, shaking occasionally.
  5. Squeeze the soft roasted garlic pulp out of the skins into the pot with the potatoes. Add the heavy cream, butter, 1 teaspoon of salt, and pepper.
  6. Using a potato masher or a ricer, mash the potatoes until they are smooth. Do not overmix.
  7. Stir in the remaining 2 tablespoons of olive oil until just combined. Taste and add more salt if needed before serving.

Notes

  • For extra creaminess, warm the heavy cream and butter slightly before adding them to the potatoes.
  • If you prefer a tangier flavor, substitute half of the heavy cream with sour cream.
  • You can roast the garlic up to two days ahead of time and store it covered in the refrigerator.

Nutrition

Find it online: https://magazinemeal.com/roasted-garlic-mashed-potatoes/