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 garlic mashed potatoes.
How to Make the Best Garlic Mashed Potatoes
- Use Yukon Gold potatoes, which will make the mashed potatoes extra creamy, beyond what you get from the recipe's butter and cream. Yukon Golds are simply the best potato for creamy mashed potatoes.
- Roast the garlic first. Even though we are using an entire head of garlic, we are roasting the garlic first, so you get all the flavor without it seeping through your pores.
The Best Potatoes for Mashed Potatoes
As Elise has mentioned, Yukon Golds make some pretty spectacular mashed potatoes, since they are naturally buttery and dense. But what if you can't find those at your friendly neighborhood market? You can substitute russets (a.k.a. Idaho potatoes) in place of Yukon Gold potatoes, but know that russets are higher in starch and make fluffier and lighter mashed potatoes. Use a lighter hand when mashing russet potatoes, or you can make them gluey.
Try to avoid waxy varieties, like red potatoes.
Tips for Making the Perfect Mashed Potatoes
How do you make the perfect mashed potatoes? Whether you're making them as a holiday side or for a regular weeknight meal, it's easy to get the perfect mashed potatoes using our guide.
- Cut the potatoes into even sizes, so they cook uniformly.
- Start with cold water. Potatoes cook best when boiled gently and not vigorously. So, you may want to keep the lid off the pot to monitor the boiling.
- Avoid lumpy mashed potatoes by making sure your taters aren't long enough. So, be sure to use the fork test and make sure, they're soft.
- Warm the butter and cream beforehand, otherwise you'll be whipping in cold cream and cooling down the potatoes.
- To avoid soggy potatoes, drain all of the water from the potatoes before mashing.
- Mash when hot. Let the cooked potatoes cool too much before mashing and they'll be gummy. Your potatoes will be light and fluffy if you mash them while they're still good and hot.
- Season generously with salt. Mashed potatoes can taste bland until they have that critical mass of salt. Tasting and adjusting the seasoning with salt in Step 6 will pay off with delectable mashed potatoes.
Tools for Making Mashed Potatoes
There are plenty of tools that make excellent mashed potatoes. Likely you have at least of of these handy. Do not use a blender or food processor, since you'll just end up with gummy mashed potatoes.
- Potato masher
- Potato ricer
- Food mill
- Hand mixer or stand mixer
- Elbow grease and a fork
Substitutions and Variations
- Instead of heavy cream, you can use half and half or whole milk to make it a little lighter in calories and flavor.
- For a dairy-free version, substitute the butter with more olive oil, and replace the cream with chicken or vegetable broth.
- For a completely vegan mashed potatoes, use vegan butter and plain, unsweetened non-dairy milk.
More Delicious Mashed Potato Recipes to Try!
- Slow Cooker Mashed Potatoes
- Perfect Mashed Potatoes
- Instant Pot Mashed Potatoes
- Make Ahead Mashed Potatoes
- Mashed Potatoes and Parsnips With Parsley and Chives
Garlic Mashed Potatoes
1 head garlic, whole and unpeeled
1 tablespoon extra virgin olive oil
2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
1/2 teaspoon salt , plus more to taste
1/3 cup cream
3 tablespoons butter
Preheat the oven:
Preheat the oven to 400°F.
Roast the garlic:
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 to 1/2 inch) of the garlic cloves so they are all exposed. Place the garlic heads on a piece of aluminum foil. Drizzle olive oil over the garlic heads, salt lightly, and wrap the foil lightly around the garlic.
Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. Remove from the oven and let cool.
Boil the potatoes:
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 potatoes until tender when pierced with a fork, about 15 minutes.
Warm the cream and melt the butter:
Either in a small pan on the stovetop or in a bowl in the microwave, combine the cream and butter. Cook over low heat until the butter is melted and the cream is warmed through.
Mash the potatoes with garlic:
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, then season:
Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or the potatoes will become gummy.
Taste for salt and add some more, if needed.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 3g||12%|
|Total Sugars 2g|
|Vitamin C 16mg||81%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|