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creamy garlic mashed potatoes in a white serving bowl

Creamy Garlic Mashed Potatoes

These Creamy Garlic Mashed Potatoes are rich, buttery, and perfectly fluffy with sweet roasted garlic blended into every bite. Made with simple ingredients, they're the perfect side dish for weeknight dinners, holiday meals, or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Potatoes

  • 2½ pounds Yukon Gold potatoes peeled and cut into chunks
  • 1 teaspoon salt for boiling

Garlic Butter Mixture

  • 1 whole garlic head
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • ½ cup heavy cream warmed
  • ¼ cup whole milk warmed
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • Large pot
  • Colander
  • Potato Masher or Potato Ricer
  • Small Baking Dish
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Slice about ½ inch off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft. Let it cool slightly, then squeeze the roasted garlic cloves into a small bowl.
  3. Place the peeled potato chunks into a large pot and cover with cold water.
  4. Add 1 teaspoon salt and bring to a boil.
  5. Cook for 15–20 minutes, or until the potatoes are fork-tender.
  6. Drain well and return the potatoes to the warm pot for 1–2 minutes to remove excess moisture.
  7. Mash the hot potatoes using a potato masher or potato ricer.
  8. Add: Roasted garlic, Butter, Butter, Warm heavy cream, Warm milk, Salt, Black pepper
  9. Mix gently until smooth and creamy.
  10. Taste and adjust the seasoning if needed.
  11. Transfer to a serving bowl.
  12. Top with a pat of butter, chopped parsley, and freshly cracked black pepper.
  13. Serve immediately.

Notes

✔ Roast the garlic instead of using raw garlic for a sweeter, richer flavor.
✔ Use Yukon Gold potatoes for the creamiest texture or Russet potatoes for a fluffier mash.
✔ Always start the potatoes in cold water so they cook evenly.
✔ Warm the butter, milk, and cream before mixing them into the potatoes.
✔ A potato ricer produces the smoothest mashed potatoes.
✔ Leftovers are delicious for up to 4 days and freeze well for up to 2 months.