Garlic Mashed Potatoes

Creamy garlic mashed potatoes made with roasted garlic and Yukon Gold potatoes.

Photography Credit: Elise Bauer

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 22 Comments

  • Trina

    Wow LOVE that idea – I am new to this site and see that your comment is from 5 years ago – I hope you and your friend have brought that idea to reality!

  • 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 you think that would still work well or would it be too much?

  • amy corinne

    These sound great! I make my potatoes using a very similar recipe, but instead of sour cream (my husband doesn’t like it), I use a bit of a block of cream cheese (1/4-1/8, maybe). Delicious!

  • Stephanie

    I LOVE garlic anything! Especially mashed potatoes. I always toss in a little lemon zest, a little rosemary, and instead of heavy cream I use both mayo and milk to get the consistency I like (sounds weird, but the mayo adds a nice tang!).

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