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Creamy Roasted Garlic Mashed Potatoes

A generous scoop of creamy roasted garlic mashed potatoes topped with fresh, chopped green chives on a white plate.
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Make comforting, velvety mashed potatoes infused with the sweet, mellow flavor of slow-roasted garlic. This recipe uses Yukon Gold potatoes for a naturally creamy texture, making it a perfect side dish for holiday feasts or weeknight dinners.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 whole head of garlic
  • 3 tablespoons olive oil
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees F. Slice the top quarter off the head of garlic to expose the cloves. Place the head on a small piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast for 35 to 45 minutes until the cloves are soft and caramelized. Let cool slightly.
  2. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  3. While the potatoes cook, squeeze the soft, roasted garlic pulp out of the skins into a small bowl. Mash the pulp with a fork until smooth.
  4. Drain the potatoes well and return them to the hot, empty pot. Let them sit for 2 minutes to allow excess moisture to steam off. This step helps prevent watery mashed potatoes.
  5. Add the softened butter, warm heavy cream, salt, and pepper to the potatoes. Begin mashing with a potato masher or using a hand mixer on low speed until mostly smooth.
  6. Add the roasted garlic pulp to the potatoes. Continue mixing gently until the garlic is fully incorporated and the potatoes reach your desired level of creaminess. Do not overmix, as this can make them gluey.
  7. Taste and adjust salt and pepper as needed. Serve immediately, garnished with fresh chives.

Notes

  • For the silkiest texture, use a potato ricer instead of a masher after steaming off the moisture.
  • If you are making these ahead of time, mix in the butter and garlic, but wait to add the cream until reheating. Reheat gently on the stove with the cream added slowly.
  • Yukon Gold potatoes provide the best buttery flavor and creamy texture for this dish.

Nutrition

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