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Creamy Roasted Garlic Mashed Potatoes

A close-up of fluffy garlic mashed potatoes topped with melted butter and fresh chopped chives.
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Make ultra-creamy, silky mashed potatoes infused with rich roasted garlic flavor. This easy recipe yields a satisfying side dish perfect for any meal or holiday gathering.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 whole head garlic
  • 1/4 cup olive oil
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 8 tablespoons unsalted butter, softened
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons chopped fresh chives (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, exposing the cloves. Place the garlic head on a small piece of aluminum foil, drizzle with olive oil, and wrap tightly. Roast for 30 to 40 minutes until the cloves are soft and golden brown. 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 and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
  3. Drain the potatoes well and return them to the hot, empty pot over low heat for 1 minute, shaking occasionally to dry them out slightly. This helps prevent watery potatoes.
  4. Squeeze the soft roasted garlic pulp out of the skins into a small bowl. Mash the pulp with a fork until smooth.
  5. Add the softened butter, heavy cream, and milk to the potatoes. Using a potato masher or an electric mixer on low speed, mash or mix until mostly smooth. Do not overmix if using an electric mixer, as this can make them gluey.
  6. Stir in the roasted garlic pulp, 1 teaspoon of salt, and pepper until evenly combined.
  7. If using, gently fold in the Parmesan cheese and chives. Taste and adjust salt as needed. Serve immediately for the best texture.

Notes

  • For make-ahead mashed potatoes, prepare the recipe up to the point before adding the final butter and cream. Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with extra milk or cream added for moisture.
  • For the creamiest texture, warm the heavy cream and milk slightly before adding them to the potatoes.
  • Use starchy potatoes like Russet or Yukon Gold for the fluffiest results.

Nutrition

Find it online: https://recipesfleet.com/garlic-mashed-potatoes-recipe/