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The Ultimate Creamy Roasted Garlic Mashed Potatoes (Silky Smooth Texture & Buttery Flavor)

A scoop of creamy roasted garlic mashed potatoes topped with browned garlic pieces on a white plate.
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Make silky smooth, buttery roasted garlic mashed potatoes. Roasting the garlic mellows its flavor, creating a rich, comforting side dish perfect for holidays or steakhouse dinners.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 whole head of garlic
  • 1/4 cup olive oil, divided
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the top quarter off the head of garlic to expose the cloves. Place the head on a small piece of foil, drizzle with 2 tablespoons of olive oil, and wrap tightly. Roast for 40 to 50 minutes, or until the cloves are soft and caramelized. Let cool slightly.
  2. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water by about one inch. Bring the water to a boil over high heat. Reduce heat to maintain a steady simmer and cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
  3. Drain the potatoes well and return them to the hot, empty pot. Let them sit over low heat for 1 to 2 minutes, shaking the pot occasionally, to allow excess moisture to evaporate. This step helps prevent watery mashed potatoes.
  4. Squeeze the soft, roasted garlic pulp from the skins into a small bowl. Mash the garlic with a fork until smooth.
  5. Add the softened butter, warmed heavy cream, mashed roasted garlic, salt, and pepper to the potatoes.
  6. Using a potato masher or a hand mixer on low speed, mash the potatoes until they reach your desired consistency. For a silky smooth texture, avoid overmixing.
  7. Taste and adjust salt and pepper as needed. Serve immediately as an elevated potato side dish.

Notes

  • For the creamiest texture, use Yukon Gold potatoes as they have lower starch content than Russets.
  • If you want restaurant-style mashed potatoes, use a potato ricer after draining the cooked potatoes for the smoothest result.
  • You can make these ahead; reheat gently on the stove with a splash of extra cream or milk.

Nutrition

Find it online: https://delishsymphony.com/roasted-garlic-mashed-potatoes/