Creamy Garlic Mashed Potatoes are a classic comfort food side dish that pairs well with many meals.
Roasted garlic adds a deep, aromatic flavor to traditionally creamy mashed potatoes.
This recipe is straightforward and easy enough for cooks of any experience level.
Why You’ll Love This Recipe
- Roasting the garlic mellows its flavor and adds richness to the mashed potatoes.
- Warming the cream and butter before adding ensures a smooth, creamy texture.
- Using russet potatoes gives a fluffy, light mash that's perfect for absorbing the creamy ingredients.
Creamy Garlic Mashed Potatoes
These Creamy Garlic Mashed Potatoes make a perfect, comforting side dish with a velvety texture and rich roasted garlic flavor. Easy to prepare and great with a variety of meals.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 pounds russet potatoes, peeled and cut into 2-inch chunks
- 4 cloves garlic, peeled
- 1/2 cup unsalted butter (1 stick)
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Fresh chives or parsley, chopped, for garnish (optional)
Instructions
- Cook Potatoes and Garlic Place the peeled potatoes and garlic cloves in a large pot. Cover with cold water by about 1 inch and add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to medium and cook until potatoes are fork-tender, about 15-20 minutes.
- Warm Cream and Butter While the potatoes cook, combine the butter and heavy cream in a small saucepan. Heat over low heat until the butter is melted and the cream is warm, but do not boil. Remove from heat.
- Drain and Mash Drain the potatoes and garlic well and return to the pot. This allows excess moisture to evaporate. Pour the warm cream and butter mixture over the potatoes and mash using a potato masher or hand mixer until smooth and creamy. Season with salt and black pepper to taste.
- Serve Transfer the mashed potatoes to a serving bowl and garnish with fresh chopped chives or parsley if desired. Serve warm.
Helpful Tips
- Use russet potatoes for the best fluffy texture; Yukon gold can also be used for a creamier, buttery flavor.
- Warming the cream and butter before adding helps the potatoes absorb liquids better and results in smoother mashed potatoes.
- For extra flavor, you can roast the garlic cloves beforehand, but cooking them with the potatoes as in this recipe softens and mellows their taste.
Storage and Make-Ahead
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of milk or cream if they seem dry to restore creaminess.
Frequently Asked Questions
Can I make these mashed potatoes ahead of time?
Yes, you can prepare the mashed potatoes ahead and refrigerate. Reheat gently with a little cream or milk to maintain creaminess.
Can I use milk instead of heavy cream?
Yes, you can substitute milk, but the potatoes will be less rich and creamy than when made with heavy cream.
Are these mashed potatoes gluten-free?
The recipe is naturally gluten-free when using plain ingredients, but it contains milk from butter and cream. Use plant-based butter and unsweetened dairy-free milk if needed.
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