Garlic Mashed Potatoes

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

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


  • 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


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

  • annie

    Try a few drops of lemon in it as well.
    This is a traditional Greek dish and goes great with fish

  • LimeCake

    I always always make my mashed potatoes with sweet roasted garlic. It adds a little something extra that’s unbeatable!

  • mantha

    The nutty-sweet flavor is indescribable — you may never want plain mashed potatoes again. Try using instead of regular mashed in a shepherd’s pie made with ground lamb.

  • Adrian Seltzer

    You can skip the garlic roasting. Peel the garlic (1 clove for every 2 potatoes) and cook it along with the quartered potatoes. They might take longer to cook, but won’t be water logged. A sprig of fresh rosemary is a delicious addition to the cooking liquid. When potatoes are tender, remove the rosemary, drain well & mash the whole thing together. Use buttermilk in place of the cream. Season with salt & pepper.

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