Description
This best garlic mashed potatoes recipe delivers silky-smooth, creamy mashed potatoes infused with sweet roasted garlic flavor. Made with simple, quality ingredients and foolproof technique, these easy garlic mashed potatoes taste restaurant-quality while being surprisingly simple to make. Perfect as a side dish for any occasion.
Ingredients
Scale
For Roasting Garlic:
- 1 head garlic (about 8–10 cloves)
- 1 teaspoon olive oil
- Salt and pepper to taste
For Mashed Potatoes:
- 3 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 4 tablespoons unsalted butter, softened to room temperature
- ½ cup heavy cream or whole milk, warmed
- ½ cup chicken or vegetable broth (low-sodium), warmed
- 1 teaspoon salt (or to taste)
- ¼ teaspoon white pepper (or black pepper if white not available)
Optional Garnish:
- 2 tablespoons fresh chives, chopped
- Crispy bacon bits
- Extra butter pat on top
- Fresh cracked pepper
Instructions
- Roast the garlic ahead of time. Preheat oven to 400°F (200°C). Cut off the top quarter of a garlic head to expose cloves. Drizzle cut side with olive oil and season lightly with salt and pepper. Wrap loosely in aluminum foil and roast for 15-20 minutes until garlic is soft and golden. Let cool slightly, then squeeze out roasted cloves into a small bowl. Roasted garlic can be made hours ahead or even the day before and stored in the refrigerator.
- Prepare and boil potatoes. While garlic roasts, peel potatoes and cut into roughly 2-inch chunks of similar size. Larger, uniform pieces cook evenly. Place potatoes in a large pot and cover with cold water by about 2 inches. Add a generous pinch of salt to the water – this flavors the potatoes from the inside as they cook. Bring to a boil over high heat, then reduce to medium-high and simmer for 12-15 minutes until potatoes are completely fork-tender and break apart easily.
- Drain thoroughly. When potatoes are completely cooked through, drain in a colander or strainer. Let them sit in the strainer for a minute to allow excess water to drip away. Excess water creates watery, separated mashed potatoes. Return drained potatoes to the pot or a large mixing bowl.
- Heat cream and broth. While potatoes cook, warm the heavy cream and broth together in a skillet or small saucepan over low heat. Warming these liquids ensures they don’t cool down the hot potatoes when added. Warm liquid incorporates smoothly; cold liquid can cause lumpy texture.
- Mash the potatoes. Using a sturdy potato masher, begin mashing the hot potatoes. Start with firm pressure to break down the largest pieces, then continue mashing until mostly smooth. Some small lumps are fine – they add texture. Avoid using an electric mixer or food processor, which can make potatoes gluey from overmixing.
- Add butter. Add softened butter to the mashed potatoes and stir until completely melted and incorporated. The residual heat from the hot potatoes melts the butter smoothly. Stir well to distribute butter evenly throughout.
- Add roasted garlic. Mash or press the roasted garlic cloves into the potatoes (or simply fold them in – they’re soft enough to incorporate easily). Stir thoroughly to distribute garlic evenly. The roasted garlic becomes part of the overall potato mixture, infusing every bite with sweet, mellow garlic flavor.
- Add cream and broth gradually. Slowly add the warmed cream and broth to the potatoes, stirring gently after each addition. The amount of liquid needed varies based on how wet the potatoes are – some potatoes release more water than others. Add liquid until mashed potatoes reach your desired consistency. They should be creamy and smooth but still hold their shape when spooned.
- Season to taste. Add salt and white pepper (or black pepper if white not available). Taste and adjust seasonings – mashed potatoes need generous seasoning to taste their best. Add more salt if they seem bland, or a touch more pepper for additional flavor.
- Transfer to serving dish. Spoon mashed potatoes into a serving bowl or directly onto dinner plates. Top with optional garnish: fresh chives, crispy bacon bits, a pat of butter, or fresh cracked pepper. Serve immediately while hot and creamy.
Notes
- Roast garlic ahead – Roasting can be done hours ahead or the day before; store in refrigerator
- Warm cream and broth – Cold liquid lowers potato temperature and creates uneven incorporation
- Drain thoroughly – Excess water creates watery, separated mashed potatoes
- Don’t overmix – Use a potato masher only; electric mixers create gluey potatoes
- Season generously – Mashed potatoes need more seasoning than you’d think
- Make ahead option – Mashed potatoes can be kept warm in a slow cooker for hours
- Freezer-friendly – Cool completely, then freeze in airtight containers for up to 3 months
- Customize easily – Add cheese, bacon, herbs, or other mix-ins to personalize
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ½ cup serving (1 of 8)
- Calories: 245
- Sugar: 2g
- Sodium: 485mg
- Fat: 14g
- Saturated Fat: 8.5g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 42mg