Garlic Mashed Potatoes

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Garlic mashed potatoes, how do I love thee? Let me count the ways. One forkful, two forkfuls, three forkfuls… sorry, none left for you!

Just kidding. Growing up in a family of six kids, we are all rather competitive eaters. Basically, whoever finishes first gets seconds. And you’re going to want to have seconds of these.

Creamy not only because of the cream and butter, but because we are using Yukon Gold potatoes, which in my opinion are simply the best potato for creamy mashed potatoes.

Garlicky, of course, but even though we are using an entire head of garlic, we are roasting it first, so you get all the flavor without it seeping through your pores.

Garlic Mashed Potatoes Recipe

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  • Cook time: 40 minutes
  • Yield: Serves 4-6

Ingredients

  • 1 head of garlic
  • 1 Tbsp olive oil
  • 2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
  • Salt
  • 1/3 cup cream
  • 3 Tbsp butter

Method

1 Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact. Using a paring knife, slice off the tops (1/4-inch to 1/2-inch) of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil. Bake for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. (See our Roasted Garlic recipe). Remove from the oven and let cool.

2 While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water. Bring the pot to a boil, reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes.

3 Warm the cream and melt the butter together, either in a small pan on the stovetop or in a bowl in the microwave. Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot. Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork. Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or they potatoes will become gummy.

Taste for salt and add some if needed.

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Showing 4 of 27 Comments

  • Elaine

    If I do more garlic and add butter to it how long can I keep it in the refrigerator before it goes bad? Thanks for your help

  • kari

    this recipe looks great!! i only have heavy whipping cream in my fridge right now..do you think that would still work well or would it be too much?

  • Nikki

    You can roast the garlic, then squeeze the softened cloves out, mash them up with butter (and whatever seasonings you like), then roll it up in plastic wrap and freeze it, or keep it in the fridge for use on toast, meat, anything really. It’s like having your own garlic butter, ready whenever you want it!

  • Lee

    How do you squeeze the garlic? With your hands or do you use a machine or device for this.

    With your hands. It’s easy! ~Elise

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