Garlic Mashed Potatoes

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These Garlic Mashed Potatoes made with roasted garlic and Yukon Gold potatoes are amazing in every way. These extra creamy, garlic mashed potatoes are simply the BEST!

Photography Credit: Elise Bauer

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 garlic mashed potatoes.

How to Make Garlic Mashed Potatoes Extra Wonderful

How to make the best garlic mashed potatoes?

  • Use Yukon Gold potatoes, which will make the mashed potatoes extra creamy, beyond what 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.

Garlic Mashed Potatoes with roasted garlic

Garlic Mashed Potatoes Recipe

  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4-6

Ingredients

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

Method

1 Roast the garlic: 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 at 400°F 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 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 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.

4 Mash potatoes with garlic, cream, butter: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

33 Comments / Reviews

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Did you make it? Rate it!

  1. Janet

    Love it !!! Easy to make ‍and sooooo Good

    xxxxxyyyyy

  2. Paige

    I made these for Christmas dinner and they were absolutely delicious. It was my first time making mashed potatoes, but they were so easy! My sister raved over them – she said that they had the perfect amount of garlic. I did end up adding close to a tbsp of salt, so I was wondering how much is typically used? Thank you for this recipe!

    xxxxxyyyyy

    Show Replies (1)
  3. Sharon

    Can you make the potatoes early and how do you keep them warm. Want to prepare them with prime roast but not want to wait till the last minute to prepare them.

    Show Replies (1)
  4. Brit

    Loved it! This is a simple concept, but getting the ratios right can be tricky. I grew up with throwing in a chunk of butter and a splash of milk, which doesn’t really hold a candle to the richness of these results. I never really measure potatoes, but one could feel comfortable increasing/decreasing the other ingredients to be in proportion and be confident the results would be fantastic. One tip: to save time on recipes that require them, I roast many heads of garlic and keep the cloves in a bag in the freezer.

    xxxxxyyyyy

  5. Cassie

    Made these for Thanksgiving and they were delicious!

    xxxxxyyyyy

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Garlic Mashed Potatoes in small serving dishGarlic Mashed Potatoes