Garlic Mashed Potatoes is a heavenly combination of mashed Yukon potatoes with roasted cloves, garlic, butter, and cream. It is the perfect side dish for your favorite beef, chicken, and pork entrees. This is the ultimate side dish on Thanksgiving with roast turkey and gravy.
Are you a spud fan? My family loves potatoes. We like them fried, sauteed, baked, scalloped, smashed, mashed, and any other way they can be prepared. These mashed potatoes are super easy to prepare as the garlic can be roasted ahead of time and stored in the fridge. You can mash the potatoes for this recipe with an old-fashioned potato masher or potato ricer.
How do you roast garlic for this recipe?
Pull away any excess layers of paper-like skin from the garlic bulb and discard them. Using a sharp knife, cut off the tips on the non-root end. Drizzle olive oil over the top of the garlic and rub it with your fingers. Wrap the bulb tightly in aluminum foil, place it on a baking sheet, and pop it in the oven.
Roast the garlic at 400 degrees for about 35-40 minutes. The larger the bulb, the greater the cooking time. It is done when it is golden brown and soft when poked with a fork. It smells very aromatic and needs to cool before handling.
How do you make Garlic Mashed Potatoes?
Start by roasting the garlic with a little olive oil drizzled over the top for about forty minutes. Now boil the potatoes over medium heat in a large pot until tender. Then drain the potatoes very well.
Add the butter, cream, and roasted garlic to the pan with the potatoes. Cover and let the butter melt. Now, using a handheld potato masher, combine until smooth and creamy. Season with salt and pepper to taste. Top with a few pats of butter and chopped fresh herbs.
Helpful recipe tips for Garlic Mashed Potatoes
- Yukon Gold potatoes are my go-to potato for this recipe. If you prefer, you can leave their jackets. Russet potatoes also work well in this recipe, but their skins are thick, so please peel them.
- For even more garlic flavor, squeeze more roasted garlic into the mashed potato mixture.
- The garlic will push right out of the clove if you gently squeeze it from the bottom.
- I do everything right inside the pot that I boiled the potatoes in to save myself from washing another bowl.
- For optimal texture, I prefer to use a handheld potato masher. An electric hand mixer makes the potatoes gummy.
- Try fresh herbs like rosemary, thyme, chives, or parsley.
- Other mashed potato recipes to try include mashed sweet potatoes, instant pot mashed potatoes, and potato skins.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
- Freeze in a sturdy freezer container or freezer bag for up to 1-month. Thaw in the fridge overnight and reheat in the microwave at reduced power. If you know you are going to freeze the potatoes steer clear of any chicken broth because of too many ice crystals.
Put these potatoes on your to-try list today and prepare to have your taste buds tickled. Leave a comment and let me know what you think.
More potato recipes to try!
Creamy Garlic Mashed Potatoes Recipe
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- 3 pounds Yukon gold potatoes
- 5 tablespoons unsalted butter
- ⅓ cup heavy cream
- salt and pepper to taste
- Chopped fresh herbs like thyme parsley, rosemary, or chives
Instructions
- Preheat the oven to 400 degrees. Cut off the tip of the head of the garlic exposing the cloves. Drizzle olive oil over the head rubbing all over the cuts. Wrap in aluminum foil and place on a baking sheet. Bake for 35-40 minutes or until the cloves feel soft.
- Place potatoes in a large pot covered with cold water. Add salt and bring to a boil. Reduce heat to simmer, and cook until fork tender, about 15-20 minutes. Drain well.
- Add the butter, cream, and roasted garlic to the pan with the potatoes. Cover and let the butter melt. Using a handheld potato masher, combine until smooth and creamy. Season with salt and pepper to taste. Top with a few pats of butter and chopped fresh herbs.
Notes
- Yukon Gold potatoes are my go potato for this recipe. If you prefer, you can leave their jackets. Russet potatoes also work well in this recipe, but their skins are thick, so please peel them.
- For even more garlic flavor, squeeze more roasted garlic into the mashed potato mixture.
- The garlic will push right out of the clove if you gently squeeze it from the bottom.
- I do everything right inside the pot that I boiled the potatoes in to save myself from washing another bowl.
- For optimal texture, I prefer to use a handheld potato masher. An electric hand mixer makes the potatoes gummy.
- Try fresh herbs like rosemary, thyme, chives, or parsley.
- Other mashed potato recipes to try include mashed sweet potatoes, instant pot mashed potatoes, and potato skins.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
- Freeze in a sturdy freezer container or freezer bag for up to 1-month. Thaw in the fridge overnight and reheat in the microwave at reduced power. If you know you are going to freeze the potatoes steer clear of any chicken broth because of too many ice crystals.
Nutrition
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Jess
These potatoes are what dreams are made of! Thanks for sharing the recipe, Beth!
Kenny
Potato and garlic make the best combo. So delicious. Thanks for sharing.
Beth Pierce
The pleasure is all mine, Kenny!
cyndy
Amazing! This is just one of my all-time favorite recipe combinations – the garlic with the potatoes is perfect.
Jill
I love potatoes, in all forms. Love the roasted garlic flavor in your recipe. Such a nice change from my usual mashed potatoes without garlic.
Chelsea
These are SO good (the only thing better than mashed potatoes is GARLIC mashed potatoes) and the detailed instructions make the recipe so easy to follow. Can’t get enough!
Beth Pierce
Thanks, Chelsea! So glad that you like the garlic mashed potatoes.
Janey
I love mashed potatoes! With the roasted garlic you’ve really brought them up a notch – thank you for your recipe.
Monica
Your garlic mashed potatoes recipe is a game-changer! Tried it last night, and the flavors were incredible. Thanks for sharing this simple yet delicious twist on a classic dish. It’s now a staple on our dinner table. Yum! 🥔🧄👌
Beth Pierce
That is awesome! I am so glad to hear that, Monica!
Sandra
Everyone at my house loved these mashed potatoes! Such an amazing side dish!
Erin
This smooth and creammy potato recipe is our new favorite! Thanks for sharing, Beth!
Mary
I love some good mashed potatoes. I was enjoying some sweet summer corn the other day and wanted to pair with some mashed potatoes so I made these and they were excellent. I would love to make a big batch and freeze the extras for convenient meals on my busy nights.
Amanda
Garlic sounds like an amazing addition to mased potatoes. I will be making these this weekend!
Claudia
We love garlic in my family so I knew I had to make this for my family. They loved it!
Karen
My husband loves these garlic potatoes. I wants me to make them all the time. He loves them with your smothered chicken and pork chops.
Tammy
Love a simple buttery mashed side like this! And I love garlic so this is the perfect combo for me!
Nadalie
Anything really goes well with garlic! This is awesome and really makes a good side! Thanks!
Marie
Thanks for this delicious recipe! We loved the combination of roasted garlic and creamy potatoes.