Creamy Garlic Mashed Potatoes (Printable Version)
Creamy mashed potatoes with roasted garlic—a simple, comforting side dish that elevates any dinner table.
# Ingredient List:
→ Potatoes
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Roasted Garlic
02 - 1 large head garlic
03 - 1 teaspoon olive oil
→ Dairy
04 - 4 tablespoons unsalted butter, room temperature
05 - 1/2 cup whole milk, warmed
06 - 1/4 cup heavy cream, warmed
07 - Salt to taste
08 - Freshly ground black pepper to taste
→ Garnish
09 - 2 tablespoons chopped chives or parsley
# Step-by-Step Instructions:
01 - Preheat oven to 400°F. Slice the top off the garlic head to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden. Remove and let cool.
02 - Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, reduce heat to simmer, and cook until fork-tender, approximately 15 to 20 minutes.
03 - Drain potatoes thoroughly and return them to the hot pot. Steam for 2 minutes to evaporate excess moisture.
04 - Squeeze roasted garlic cloves from their skins directly into the potatoes.
05 - Add butter, warm milk, and cream to the potatoes. Mash until smooth and creamy, achieving desired consistency.
06 - Season generously with salt and pepper. Taste and adjust seasoning as needed.
07 - Transfer to a serving bowl and garnish with chopped chives or parsley if desired. Serve immediately while hot.
# Tips from hearthlykitchen:
01 -
- The roasted garlic adds a sophisticated depth that elevates ordinary mashed potatoes without any fussy techniques.
- You can adjust the creaminess to your preference, making it either rustic and chunky or silky smooth depending on your mood or the meal.
02 -
- Always start potatoes in cold water, not boiling, or the outside will cook faster than the inside, resulting in an uneven mash.
- Warming the milk and cream before adding them to the potatoes keeps everything hot and prevents the gluey texture that can happen with cold dairy.
03 -
- For even creamier potatoes, use a potato ricer instead of a masher, pressing the potatoes through while theyre still hot before adding the butter and dairy.
- If you dont have time for roasted garlic, you can substitute 1-2 tablespoons of roasted garlic paste from a tube, though the flavor wont be quite as developed.