Mashed potatoes are a classic side dish but there are a number of different ways to make them. The following recipe incorporates Yukon Gold potatoes with roasted garlic, butter, and cream, for a superior flavor. Pair it with anything from beef or pork to chicken or even your Thanksgiving turkey and gravy.
You can prepare potatoes in lots of ways but mashing them has to be one of the best things you can do with these tasty tubers. You can roast the garlic in advance if you want, because it is good in the refrigerator for a while.
You don’t need a potato ricer to make the mashed potatoes. You can use a regular potato masher if that’s what you have. Roasting the garlic is what helps set this mashed potatoes recipe apart from others. Roasted garlic adds such an incredible depth of flavor to the dish.
Why You’ll Love the Recipe:
Mashed potatoes are a wonderful side dish and go with pretty much everything. This recipe is made using roasted garlic though, along with cream and butter, and the flavor is extra-amazing!
How to Serve It:
For the best result, serve this hot, as soon as it’s ready.
Can You Make It Ahead?
It’s best made and served fresh.
Variations and Substitutions:
Yukon Gold potatoes are great here. You could use Russets instead but peel them first, as they have quite thick skins. Feel free to sprinkle some fresh herbs like chives, thyme, parsley, or rosemary on top before serving.
Ingredients needed:
- Yukon Gold potatoes
- Whole head (bulb) of garlic
- Olive oil
- Heavy cream
- Unsalted butter
- Salt and black pepper, to taste
- Chopped fresh herbs, for garnish (optional)
How to make Garlic Mashed Potatoes:
Preheat the oven to 400°F.
Slice the tip off the garlic bulb exposing the garlic cloves inside.
Pour olive oil over it and rub it in, then wrap the garlic in foil and bake for 40 minutes or until the cloves are soft.
Meanwhile, put the potatoes in a pot of cold water.
Bring it to a boil and add a pinch of salt, then simmer for 15 to 20 minutes or until fork-tender and drain well.
Squeeze the garlic cloves out of the garlic bulb and add to the potatoes with the cream and butter.
Cover the pot so the butter melts.
Mash until creamy and smooth (use a manual masher or rice, not an electric mixer) and season to taste.
Serve topped with pats of butter and fresh herbs if liked.
These roasted garlic mashed potatoes are easy to make and offer so much wonderful flavor. Everyone will want a second helping!
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator and can be reheated in the microwave. You can also freeze this recipe in a freezer bag or sealed container for up to a month and then thaw overnight in the refrigerator.
Garlic Mashed Potatoes
Mashed potatoes are a wonderful side dish and go with pretty much everything. This recipe is made using roasted garlic though, along with cream and butter, and the flavor is extra-amazing!
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 whole head (bulb) of garlic
- 1 tablespoon olive oil
- ⅓ cup heavy cream
- 5 tablespoons unsalted butter
- Salt and black pepper, to taste
- Chopped fresh herbs, for garnish (optional)
Instructions
- Preheat the oven to 400°F.
- Slice the tip off the garlic bulb exposing the garlic cloves inside.
- Pour olive oil over it and rub it in, then wrap the garlic in foil and bake for 40 minutes or until the cloves are soft.
- Meanwhile, put the potatoes in a pot of cold water.
- Bring it to a boil and add a pinch of salt, then simmer for 15 to 20 minutes or until fork-tender and drain well.
- Squeeze the garlic cloves out of the garlic bulb and add to the potatoes with the cream and butter.
- Cover the pot so the butter melts.
- Mash until creamy and smooth (use a manual masher or rice, not an electric mixer) and season to taste.
- Serve topped with pats of butter and fresh herbs if liked.
- Cook Time: 1 hour
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
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