Roasted Garlic Mashed Potatoes
A whole head of roasted garlic gives these mashed potatoes a mellow savory flavor without the sharpness of raw garlic. Yukon Gold potatoes, warm cream, and butter make a creamy mash that still holds soft spoon swirls.
The key is to drain the potatoes well and mash them gently; too much mixing can make them gummy. Just before serving, mound them in a shallow bowl and add a visible well of melted butter and a light scattering of thyme.
Prep: 15 minutes | Cook: 35 to 40 minutes | Total: 50 to 55 minutes | Yield: 8 side-dish servings
Ingredients for Roasted Garlic Mashed Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks (1,350g)
- 1 large head garlic
- 1 teaspoon olive oil
- Kosher salt for the potato water, plus 2 teaspoons for the mash, or to taste
- 8 tablespoons unsalted butter, divided (115g)
- 3/4 cup heavy cream (180g)
- Up to 1/4 cup warm whole milk, only if needed
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon fresh thyme leaves or 4 to 6 small sprigs
For a fluffier mash, use the same weight of peeled russet potatoes instead of Yukon Golds. Add the warm dairy gradually, since russets may absorb a different amount.
How to Make Roasted Garlic Mashed Potatoes
- Roast the garlic: Heat the oven to 400°F (205°C). Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and place cut-side up on a small rimmed baking sheet. Roast for 35 to 40 minutes, checking at 35 minutes. The cloves should be lightly golden and soft enough to squeeze from their skins; a very large head may need a few extra minutes.
- Cook the potatoes: While the garlic roasts, put the potatoes in a large pot and cover with cold water by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce to a steady medium simmer and cook uncovered for 15 to 20 minutes. Start checking at 15 minutes: a fork should slide through the largest piece with little resistance.
- Warm the cream and butter: Near the end of the potato cooking time, warm the cream and 6 tablespoons of the butter in a small saucepan over low heat for 3 to 5 minutes. Once the butter has melted and the cream is steaming lightly, remove from the heat. Do not boil.
- Drain and dry: Drain the potatoes thoroughly and return them to the hot, empty pot. Set over low heat for 1 to 2 minutes, shaking the pot gently, until no water remains in the bottom and the potatoes look steamy rather than wet.
- Mash gently: Squeeze the soft garlic cloves into the potatoes, pressing any large cloves into a paste with the masher. Mash by hand until mostly smooth. Fold in the warm cream-butter mixture in a few additions, stopping when the potatoes are creamy. If they seem stiff, add warm milk 1 to 2 tablespoons at a time. Season with the 2 teaspoons salt and the pepper, adjusting to taste. Stop mixing once the mash holds soft ridges.
- Finish the bowl: Mound the potatoes in a shallow round serving bowl. Use the back of a spoon to make broad, loose swirls and a shallow well in the center. Melt the remaining 2 tablespoons butter and pour it into the well. Scatter the thyme lightly over the top and serve warm.
How to Keep Mashed Potatoes Creamy, Not Gummy
Use a hand masher, not a blender or food processor. Mash the hot, well-drained potatoes only until the garlic is distributed, then fold in the warm dairy gently. Extra mixing can turn the potatoes sticky.
For a smoother finish, pass the hot, drained potatoes through a ricer before folding in the roasted garlic and warm dairy.
Serving Suggestions
Serve alongside roast chicken, turkey, or steak. For a vegetable side, pair them with Parmesan Roasted Brussels Sprouts or Slow Cooker Maple Glazed Carrots.
Make-Ahead, Storage, and Reheating
To hold the potatoes briefly, keep them warm for up to 30 minutes over very low heat or in a covered heat-safe bowl set over barely simmering water. Stir as little as possible. Make fresh spoon swirls and add the melted butter and thyme just before serving.
Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. Reheat gently over low heat with a splash of milk or cream and a little butter, stirring only until loosened and hot. Alternatively, reheat covered in a 350°F (175°C) oven with a few tablespoons of milk or cream and butter, stirring once if practical.
Mashed potatoes can be frozen airtight for 2 to 3 months. Thaw overnight in the refrigerator, then reheat gently, adding butter and milk or cream as needed to restore a creamy texture. Add a fresh butter well and thyme after reheating.
Nutrition
Approximate nutrition per serving, based on 8 side-dish servings and excluding the optional milk: 315 calories, 4g protein, 20g fat, and 31g carbohydrates. Approximate values per 100g of finished potatoes: 160 calories, 2g protein, 10g fat, and 16g carbohydrates. Values vary with potato moisture, the amount of edible garlic, and any milk added.
Equipment
- Oven
- Small rimmed baking sheet
- Aluminum foil
- Large pot
- Colander
- Potato masher
- Small saucepan
- Shallow serving bowl
Ingredients
For the Mashed Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks (1,350g)
- Kosher salt, for the potato water and 2 teaspoons for the mash, or to taste
- 8 tablespoons unsalted butter, divided (115g)
- 3/4 cup heavy cream (180g)
- Up to 1/4 cup warm whole milk, if needed
- 1/4 teaspoon freshly ground black pepper, plus more to taste
For the Roasted Garlic and Garnish
- 1 large head garlic
- 1 teaspoon olive oil
- 1 teaspoon fresh thyme leaves or 4 to 6 small sprigs
Instructions
- Heat the oven to 400°F (205°C).
- Slice the top from the garlic head to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and place cut-side up on a small rimmed baking sheet.
- Roast the garlic for 35 to 40 minutes, until the cloves are lightly golden and soft enough to squeeze from their skins.
- While the garlic roasts, place the potatoes in a large pot and cover with cold water by about 1 inch. Salt the water generously.
- Bring the potatoes to a boil over high heat, then reduce to a steady medium simmer. Cook uncovered for 15 to 20 minutes, until a fork slides easily through the largest pieces.
- Near the end of the potato cooking time, warm the cream and 6 tablespoons of butter in a small saucepan over low heat for 3 to 5 minutes, until the butter melts and the cream is lightly steaming. Do not boil.
- Drain the potatoes thoroughly and return them to the hot empty pot. Cook over low heat for 1 to 2 minutes, shaking gently, until the potatoes are steamy and dry.
- Squeeze the roasted garlic cloves into the potatoes and mash by hand until mostly smooth.
- Fold in the warm cream-butter mixture in a few additions until creamy. Add warm milk 1 to 2 tablespoons at a time if the potatoes are too stiff.
- Season with 2 teaspoons kosher salt and the black pepper, adjusting to taste. Stop mixing once the potatoes hold soft ridges.
- Mound the potatoes in a shallow serving bowl and make broad swirls and a shallow well in the center.
- Melt the remaining 2 tablespoons butter and pour it into the well. Scatter with thyme and serve warm.
Tips
- Drain and dry the potatoes well before mashing to prevent watery mashed potatoes.
- Use a hand masher rather than a blender or food processor to avoid a gummy texture.
- Warm the cream and butter before adding them so the potatoes stay hot and absorb the dairy evenly.
- Fold in the dairy gently and stop mixing as soon as the potatoes are creamy.
- For an extra-smooth texture, pass the hot drained potatoes through a ricer before adding the garlic and dairy.
Variations
- Russet Potato Mash: Use the same weight of peeled russet potatoes for a fluffier mash, adding the warm dairy gradually because russets may absorb a different amount.
