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Perfectly Creamy Roasted Garlic Mashed Potatoes with Yukon Golds

A white bowl filled with creamy roasted garlic mashed potatoes topped with melted butter.
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Make silky, buttery mashed potatoes infused with the mellow sweetness of roasted garlic. This recipe uses Yukon Gold potatoes for the best texture, making it an elevated side dish perfect for holidays or steakhouse-style dinners.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 large head of garlic
  • 3 tablespoons olive oil
  • 1/2 cup heavy cream, warmed
  • 1/2 cup whole milk, warmed
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • Optional: Fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Remove the outer papery layers from the head of garlic, leaving the cloves intact. Slice about 1/4 inch off the top of the head to expose the cloves.
  3. Place the garlic head on a piece of aluminum foil. Drizzle the exposed cloves with 3 tablespoons of olive oil. Wrap the foil tightly around the garlic.
  4. Roast the garlic for 40 to 50 minutes, or until the cloves are soft and caramelized. Let it cool slightly.
  5. While the garlic roasts, place the peeled and quartered potatoes in a large pot. Cover them with cold, salted water.
  6. Bring the water to a boil over high heat. Cook the potatoes until they are fork-tender, about 15 to 20 minutes.
  7. Drain the potatoes well and return them to the hot, empty pot. Let them sit for 2 minutes to allow excess moisture to evaporate.
  8. Squeeze the soft, roasted garlic pulp out of the skins directly into the pot with the potatoes. Discard the skins.
  9. Add the softened butter, warm heavy cream, and warm milk to the potatoes.
  10. Using a potato masher or a hand mixer on low speed, mash the potatoes until they are smooth. Do not overmix, as this can make them gluey.
  11. Stir in the salt and pepper. Taste and adjust seasoning if needed.
  12. Serve immediately, garnished with fresh parsley if desired.

Notes

  • For the creamiest texture, warm your dairy (cream and milk) before adding them to the potatoes.
  • If you want steakhouse mashed potatoes, use a potato ricer instead of a masher for the silkiest result.
  • You can roast the garlic a day ahead of time. Store the cooled, squeezed pulp in an airtight container in the refrigerator.
  • These potatoes pair well with gravy or serve alongside roast chicken.

Nutrition

Find it online: https://mdlatdmm.com/roasted-garlic-mashed-potatoes/