Creamy, buttery Roasted Garlic Mashed Potatoes. Made with Yukon Gold or Russet potatoes, warm cream, and plenty of butter, these roasted garlic mashed potatoes are smooth, flavorful, and the perfect side dish for holidays or weeknight dinners. Simple ingredients, big flavor, always a crowd favorite.
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Servings: 8 servings
Ingredients
- 2 lbs about 4 large Russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 head garlic roasted*prep ahead of time
- ½ cup unsalted butter cut into cubes
- ½ to ¾ cup heavy cream or whole milk warmed slightly
- 1 teaspoon salt plus more to taste
- Freshly ground black pepper
- Garnish with chives or parsley
Instructions
Cook the potatoes:
- Add potatoes to a large pot of cold, salted water. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender — about 15–20 minutes.
Drain well:
- Drain the potatoes, then return them to the hot pot. Let sit for 1–2 minutes to steam off excess moisture (this keeps them fluffy instead of watery).
Mash:
- Push potatoes and roasted garlic through a sieve, mash by hand for a rustic texture, or use a ricer for ultra-smooth potatoes.
Add butter and cream:
- Gently fold in butter until melted, then slowly add warm cream or milk, while stirring, until the desired consistency is reached. Season generously with salt and pepper.
Finish:
- Taste and adjust seasoning. Serve topped with a pat of butter and a sprinkle of chopped chives or parsley if desired.