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

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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.

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49 Comments / Reviews

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Did you make it? Rate it!

  1. Kristin

    Unfortunately, if you follow the recipe as is you will end up with bland taters. I recommend adding way more roasted garlic, unfortunately I couldn’t wait for more to roast so ended up adding a good amount of garlic salt. BUT I have never used roasted garlic before and I could tell a difference using that rather than just garlic salt or minced garlic. It was really good in conjunction with what I added and I look forward to trying roasted garlic in more recipes!

    xxxxxyyyyy

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  2. Susan Wilson

    This was a total disaster for me. I used Yukon Gold potatoes and followed the recipe closely. The dish had no taste – could not even taste the roasted garlic. Will use Russet potatoes in the future along with a different recipe.

    xxxxxyyyyy

    Show Replies (1)
  3. Nikki

    Great flavor and creamy texture! Definitely making them again!

  4. Karen kurland

    It was delicious! The roasted garlic made a huge difference. Yum! The only substitution I made was I used half and half instead of cream.

    xxxxxyyyyy

  5. Maggie

    Would half and half work instead of heavy cream?

    xxxxxyyyyy

    Show Replies (1)
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Garlic Mashed Potatoes in small serving dishGarlic Mashed Potatoes