The first time I made garlic mashed potatoes, it was pure kitchen chaos peels flying, cloves rolling, someone trying to sneak bites of butter. But hey, they turned out dreamy. This cozy dish is now trending hard for the holidays, and honestly? Totally earned it.
This easy recipe blends russet potatoes, roasted garlic, and buttery creaminess into one spoonable cloud. It’s the kind of side you pile high for lunches or serve under rich gravy mashed potatoes style. Pantry staples, no fuss. Full details in the blog!
I grew up on homemade versions that never needed measuring cups just feel, taste, and adjust. That’s still how I do it (with fewer fails now). I’ve tested every method, from hand-mashed to riced mashed potatoes. You’ll love the twist I snuck in!
Why You’ll Love This Recipe
Classic Comfort: There’s just something magical about buttery, garlicky mashed potatoes. It’s like a warm hug on a plate.
Beginner-Friendly: No fancy skills required! Mostly boiling, roasting, and stirringplus a sneaky potato ricer trick that keeps things fun.
Flexible and Family-Approved: Whether paired with gravy mashed potatoes for a traditional dinner or served solo as a star side, everyone loves it.
Pro Tip: These potatoes are your blank canvas! Dress them up with extra Parm or keep them simpleyour choice.
Key Ingredients: What Makes These Special
Potatoes: Yukon Golds are creamy and indulgent; Russets keep it fluffy. Can’t decide? Use both!
Roasted Garlic: The secret to that deep, nutty flavor. Roasting tames the harshness and brings out sweetness.
Butter and Cream: These are the heroes behind that extra-luxurious texture. No substitutes when it comes to indulgence!
Parmigiano: Adds a cheesy, savory edge that elevates these mashed potatoes beyond the ordinary.
Ingredient
Substitutions/Notes
Yukon Gold or Russet Potatoes
Mix both varieties for balance.
Heavy Cream
Half-and-half or whole milk for lighter options.
Parmigiano
Skip or use Pecorino if Parmesan isn’t handy.
Step-by-Step: How It Comes Together
Roast the Garlic: Chop the top off the garlic head, drizzle with olive oil, wrap in foil, and roast until tender. The golden, caramelized flavor is so worth it!
Boil the Potatoes: Keep the skins on for max flavor and easy handling. Simmer until fork-tender, then let them steam off any extra water.
Rice the Potatoes: Slice the cooked potatoes in half and press through a ricer. No peeling neededskins stay behind!
Whip Together: Gently stir the riced potatoes with warm butter, cream, and roasted garlic. Add the Parm last for a perfect blend of textures and flavors.
Taste and Adjust: Need more butter, cream, or salt? Adjust until these mashed potatoes feel just right.
Step
Timing
Garlic Roasting
30–40 minutes
Potato Boiling
30 minutes
Mashing and Mixing
10 minutes
Serving and Storing Tips
Serving Suggestions: These pair so beautifully with gravy mashed potatoesjust pour some over and dive in! Or enjoy them as a cozy, standalone side.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. They reheat well with a splash of cream or butter.
Freezing: Yes, these freeze! Spoon into portions, cover tightly, and freeze for up to 2 months.
Storage Option
How To Do It
Refrigerate
Store in an airtight container for 3 days. Reheat gently.
Freeze
Place in portions, tightly sealed. Good for 2 months.
Reheat
Add a splash of cream and warm over low heat.
Expert Insight: The Science Behind Garlic Mashed Potatoes
Garlic mashed potatoes owe their rich flavor to the natural oils released when garlic is gently cooked, which infuse the potatoes without overpowering them. Using starchy potatoes and warm milk creates a creamy texture, while the garlic adds depth, making this classic side both comforting and flavorful.
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The Journey to the Creamiest Garlic Mashed Potatoes
Perfecting these garlic mashed potatoes was no quick feat. After a few batches where the garlic overwhelmed or the potatoes turned gummy, I finally learned to balance the flavors and textures just right. This recipe today is the result of those kitchen experiments, bringing comfort with every creamy, garlicky bite.
FAQs ( Easy Mashed Potatoes | Smooth and Creamy )
How do you make garlic mashed potatoes extra creamy?
The secret to ultra-creamy garlic mashed potatoes is using the right potato variety like Yukon Gold, adding warm milk or cream gradually, and incorporating plenty of butter. Make sure to mash while the potatoes are still hot and avoid overmixing to prevent a gluey texture. For extra richness, try adding cream cheese or sour cream along with roasted garlic for that perfect flavor boost.
What type of potatoes are best for mashed potatoes?
Yukon Gold potatoes are the gold standard for how to make good mashed potatoes because they have the perfect balance of starch and creaminess. Russet potatoes work well too, creating a fluffier texture that’s ideal when you plan to serve your mashed potatoes with gravy. Avoid waxy potatoes like red potatoes, as they tend to become gluey when mashed and won’t give you that smooth, restaurant-quality finish.
Can you make mashed potatoes ahead of time?
Yes, you can definitely make mashed potatoes ahead of time, making them perfect comfort food for busy holiday meals or lunch ideas. Prepare them up to 2 days in advance and store in the refrigerator, then reheat gently with a splash of milk or cream. For best results, keep them warm in a slow cooker on low heat, stirring occasionally to maintain that creamy texture. You can also freeze them for up to a month, though they may need extra liquid when reheating.
How much garlic should I add to mashed potatoes?
For a subtle garlic flavor, start with 2-3 cloves of roasted garlic per 2 pounds of potatoes, then taste and adjust accordingly. If you’re a garlic lover, you can easily double that amount without overwhelming the dish. Roasted garlic is milder and sweeter than raw garlic, so it blends beautifully into the creamy texture. Remember, you can always add more garlic, but you can’t take it away, so start conservatively and build up to your preferred intensity.
What goes well with garlic mashed potatoes?
Garlic mashed potatoes pair beautifully with roasted meats like beef, chicken, or pork, and they’re absolutely divine when topped with rich brown gravy mashed potatoes style. They also complement grilled vegetables, meatloaf, and braised dishes perfectly. For a complete comfort food experience, serve them alongside green beans, roasted carrots, or a fresh garden salad. The creamy, garlicky flavor makes them versatile enough to elevate both casual weeknight dinners and special occasion meals.
Wrapping Up Your Garlic Mashed Potatoes Experience
These garlic mashed potatoes come together in under an hour with cozy, buttery goodness that’s just right for lunch ideas or a comforting family dinner. You’ll love how effortlessly fluffy and flavorful they turn outseriously, a kitchen win anyone can pull off!
Feel free to swirl in extra herbs, swap cream for half-and-half, or sneak in a sprinkle of cheesefun little twists that keep the recipe fresh. And hey, leftovers reheat like a charm; just a splash of cream brings them right back to life, a tip a baker friend once shared that stuck with me.
So, did this remind you of your own kitchen rituals? Snap a pic or share your secret tweaks! Pass this recipe along to someone who needs a little comfort on their plateit’s the kind of homemade magic we all crave. You’re gonna wanna make it again, trust me.
Garlic Mashed Potatoes are a comforting classic perfect for any meal. This easy recipe delivers creamy, flavorful mashed potatoes with roasted garlic for a rich taste. Discover how to make good mashed potatoes with this simple step-by-step approach included in our recipes mashed potatoes collection.
Ingredients
Scale
2½ pounds (1200 grams) potatoes Yukon Gold or Russet or half half whole unpeeled and similarly sized
1 whole (1 whole) head of garlic use two for more garlic flavor
1 tablespoons (1 tablespoon) olive oil for roasting the garlic
1 cup (240 grams) heavy cream or half-and-half or whole milk
Âľ cup (75 grams) grated Parmigiano
1 teaspoon (1 teaspoon) salt or more to taste
â…› teaspoon (â…› teaspoon) black pepper
Roast the Garlic – Slice the top off 1 whole head of garlic to expose the cloves Drizzle with 1 tablespoons olive oil wrap in foil and roast until golden and soft—about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven Let it cool slightly then squeeze the caramelized cloves into a small bowl and mash with a fork
Boil the Potatoes – While the garlic roasts add 2½ pounds potatoes (whole unpeeled similar in size) to a large pot of cold salted water Bring to a boil then reduce heat and simmer for about 30 minutes or until fork-tender Drain well and let them sit for a few minutes so excess steam can evaporate—this helps keep the mash fluffy
Rice the Potatoes – Skip the peeling! Slice each potato in half crosswise and press the cut side down through a potato ricer The skin will stay behind—just discard it as you go Rice the potatoes directly into a Dutch oven or large pot
Whip and Finish – Warm 4 tablespoons unsalted butter and 1 cup heavy cream together in the microwave or a small saucepan until the butter is fully melted Pour about Âľ of the hot mixture into the riced potatoes Add the mashed roasted garlic 1 teaspoon salt â…› teaspoon black pepper and Âľ cup grated Parmigiano Stir gently with a wooden spoon until just combined—don’t overmix Taste and adjust the seasoning with more salt and freshly cracked black pepper Add more of the butter-cream mixture as needed to reach your desired consistency and more parmesan if you’re feeling extra If the mash cools down too much gently rewarm it on the stove over low heat while stirring If it gets too thick loosen it up with a splash of warm cream or milk Once it’s perfectly creamy and seasoned to your taste you’re ready to serve
Instructions
Slice the top off 1 whole head of garlic to expose the cloves Drizzle with 1 tablespoon olive oil wrap in foil and roast until golden and soft about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven Let it cool slightly then squeeze the caramelized cloves into a small bowl and mash with a fork
While the garlic roasts add 2½ pounds potatoes whole unpeeled and similar in size to a large pot of cold salted water Bring to a boil then reduce heat and simmer for about 30 minutes or until fork-tender Drain well and let them sit for a few minutes so excess steam can evaporate
Skip the peeling Slice each potato in half crosswise and press the cut side down through a potato ricer The skin will stay behind discard it as you go Rice the potatoes directly into a Dutch oven or large pot
Warm 4 tablespoons unsalted butter and 1 cup heavy cream together in the microwave or a small saucepan until the butter is fully melted
Pour about three-quarters of the hot mixture into the riced potatoes Add the mashed roasted garlic 1 teaspoon salt ⅛ teaspoon black pepper and ¾ cup grated Parmigiano Stir gently with a wooden spoon until just combined don’t overmix
Taste and adjust the seasoning with more salt and freshly cracked black pepper Add more of the butter-cream mixture as needed to reach your desired consistency and more parmesan if you’re feeling extra
If the mash cools down too much gently rewarm it on the stove over low heat while stirring If it gets too thick loosen it up with a splash of warm cream or milk Once it’s perfectly creamy and seasoned to your taste you’re ready to serve
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
