Imagine a cloud of fluffy, creamy perfection melting in your mouth, infused with the subtly sweet and savory notes of roasted garlic. That’s exactly what awaits you with these silky-smooth mashed potatoes. The kind of comfort food that warms you from the inside out, each bite is a luxurious experience.
Growing up, mashed potatoes were a staple of Sunday dinner at my grandmother’s house. Her secret ingredient—a little extra butter and a whole lot of love. This recipe builds upon that foundation, elevating the classic to new heights with the aromatic depth of roasted garlic. It’s a simple addition that makes a world of difference.
These aren’t your average mashed potatoes; these are restaurant-worthy. The roasting brings out the natural sweetness of the garlic, creating a flavor that complements the creamy potatoes perfectly. Serve them as a comforting weeknight side or as an elegant addition to your holiday feast. These roasted garlic mashed potatoes truly shine, proving that simple ingredients, prepared with care, can create something extraordinary.
Why You’ll Love This Recipe
- The roasted garlic adds a depth of flavor that elevates classic mashed potatoes to gourmet status.
- It’s surprisingly easy to make; the oven does most of the work!
- The texture is unbelievably creamy and smooth – no lumps here!
- Perfect as a side dish for holiday dinners, weeknight meals, or special occasions.
- Roasting the garlic mellows its flavor, making it palatable for those who might normally find it too strong.
- These Sides, Including Seasonal mashed potatoes, are simple to adapt by using different herbs, cheeses, or toppings.
Ingredients Breakdown
- Potatoes: The foundation of our mashed potatoes. Yukon Gold potatoes are my go-to because they have a naturally creamy texture and buttery flavor. Russet potatoes also work well, especially if you prefer a lighter, fluffier result, but they may require more butter and cream to achieve the desired smoothness. Avoid waxy potatoes like red potatoes, as they don’t mash as well.
- Garlic: Roasting the garlic is what makes this recipe truly special. Look for firm, heavy heads of garlic. Choose heads that are uniform in color and free from blemishes. Don’t skip the roasting step! It mellows the garlic’s bite and brings out its sweetness.
- Butter: Adds richness and helps create that signature silky texture. I recommend using unsalted butter so you can control the amount of salt in the final dish. For a richer flavor, consider using European-style butter. I love how it caramelizes, adding nuttiness.
- Cream (or Milk): Adds moisture and creaminess. Heavy cream will give you the richest, most decadent result, but whole milk or half-and-half are also great options. You can even use a combination of milk and sour cream for a tangy twist.
- Salt and Pepper: Essential for seasoning. Use freshly ground black pepper for the best flavor.
- Optional Herbs: Fresh thyme, rosemary, or chives can add a lovely herbaceous note. These are not essential, but a nice touch.
Kitchen Tools Needed
- Large pot
- Baking sheet
- Aluminum foil
- Potato masher or ricer (A ricer is ideal for extra smooth mashed potatoes).
- Mixing bowl
- Chef’s knife
- Cutting board
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How to Make Mashed Potatoes
- Roast the Garlic: Preheat oven to 400°F (200°C). Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 45-60 minutes, or until the cloves are soft and fragrant.
- Prepare the Potatoes: Peel and quarter the potatoes. Place them in a large pot and cover with cold water. Add salt to the water as this will help season the potatoes from the inside out.
- Cook the Potatoes: Bring the potatoes to a boil and cook until they are fork-tender about 15-20 minutes. Don’t overcook them, or they’ll become waterlogged.
- Drain the Potatoes: Drain the potatoes well in a colander. Return them to the pot.
- Squeeze Out the Garlic: Once the roasted garlic is cool enough to handle, squeeze the roasted garlic cloves into the pot with the potatoes.
- Mash the Potatoes: Use a potato masher or ricer to mash the potatoes and garlic together until smooth. Don’t overwork the potatoes, or they’ll become gluey.
- Add Butter and Cream: Add the butter and cream to the mashed potatoes. Stir until well combined, using a wooden spoon or spatula.
- Season: Season with salt and pepper to taste.
- Adjust Consistency: If the mashed potatoes are too thick, add more cream or milk until you reach your desired consistency. Be careful not to add too much liquid, or you’ll end up with runny potatoes.
- Taste and Adjust: Give the mashed potatoes a final taste and adjust the seasoning as needed. Do your mashed potatoes need a little more salt?
- Serve: Serve hot, garnished with fresh herbs, if desired.
Pro Tips for Success
- Use a Ricer: For the absolute smoothest mashed potatoes, use a potato ricer instead of a masher.
- Warm the Cream and Butter: Warming the cream and butter before adding them to the potatoes will help them incorporate more easily and prevent the potatoes from cooling down too quickly.
- Don’t Overmix: Overmixing mashed potatoes releases too much starch, resulting in a gluey texture. Mix until just combined.
- Make-Ahead: You can roast the garlic up to 3 days in advance. Store it in an airtight container in the refrigerator. The Sides, Seasonal ingredients work well!
- Brown Butter: For an even richer flavor, try using browned butter instead of regular butter. The nutty notes complement the roasted garlic beautifully, enhancing your mashed potatoes.
Variations and Dietary Swaps
- Dairy-Free: Use plant-based butter and milk alternatives, such as almond milk, soy milk, or oat milk.
- Loaded Mashed Potatoes: Stir in cooked bacon, shredded cheddar cheese, and chopped green onions.
- Sweet Potato Mash: Substitute sweet potatoes for regular potatoes for a sweeter, more nutritious variation. This adds vibrant color to the mash, creating a visually appealing and tasty variant of mashed potatoes.
Serving Suggestions
- Serve alongside roasted chicken or steak
- Garnish with fresh herbs, such as chives, thyme, or rosemary.
- Add a dollop of sour cream or Greek yogurt for extra richness.
Did you know that the perfect mashed potatoes are a wonderful base for shepherd’s pie or potato pancakes?
Storage and Reheating
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals, stirring in between, until heated through. You may need to add a splash of milk or cream to restore their creamy texture. Alternatively, you can reheat them in a saucepan over low heat, stirring frequently.
These silky smooth mashed potatoes with roasted garlic are sure to become a new favorite in your household. The creamy, flavorful combination is simply irresistible. So, gather your ingredients, preheat your oven, and get ready to experience mashed potato perfection!
I’d love for you to try these mashed potatoes. Share your creations on social media using #culinarycraving and tag us @culinarycravingcom on Instagram and Facebook! What’s your favorite side dish to serve alongside mashed potatoes? Let me know in the comments below!
Related Recipes
- Easy Herb Roasted Chicken
- Honey Glazed Carrots
- Green Bean Almondine (A classic dish that pairs beautifully with the creamy texture of mashed potatoes)
Frequently Asked Questions
Silky Smooth Mashed Potatoes with Roasted Garlic
Create restaurant-quality silky smooth mashed potatoes with our technique for incorporating roasted garlic. A comfort food classic elevated to perfection.
Ingredients
- Potatoes: The foundation of our mashed potatoes. Yukon Gold potatoes are my go-to because they have a naturally creamy texture and buttery flavor. Russet potatoes also work well especially if you prefer a lighter, fluffier result, but they may require more butter and cream to achieve the desired smoothness. Avoid waxy potatoes like red potatoes, as they don’t mash as well.
- Garlic: Roasting the garlic is what makes this recipe truly special. Look for firm heavy heads of garlic. Choose heads that are uniform in color and free from blemishes. Don’t skip the roasting step! It mellows the garlic’s bite and brings out its sweetness.
- Butter: Adds richness and helps create that signature silky texture. I recommend using unsalted butter so you can control the amount of salt in the final dish. For a richer flavor consider using European-style butter. I love how it caramelizes, adding nuttiness.
- Cream or Milk: Adds moisture and creaminess. Heavy cream will give you the richest, most decadent result, but whole milk or half-and-half are also great options. You can even use a combination of milk and sour cream for a tangy twist.
- Salt and Pepper: Essential for seasoning. Use freshly ground black pepper for the best flavor.
- Optional Herbs: Fresh thyme rosemary, or chives can add a lovely herbaceous note. These are not essential, but a nice touch.
Instructions
- Roast the Garlic: Preheat oven to 400°F (200°C). Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 45-60 minutes, or until the cloves are soft and fragrant.
- Prepare the Potatoes: Peel and quarter the potatoes. Place them in a large pot and cover with cold water. Add salt to the water as this will help season the potatoes from the inside out.
- Cook the Potatoes: Bring the potatoes to a boil and cook until they are fork-tender about 15-20 minutes. Don’t overcook them, or they’ll become waterlogged.
- Drain the Potatoes: Drain the potatoes well in a colander. Return them to the pot.
- Squeeze Out the Garlic: Once the roasted garlic is cool enough to handle, squeeze the roasted garlic cloves into the pot with the potatoes.
- Mash the Potatoes: Use a potato masher or ricer to mash the potatoes and garlic together until smooth. Don’t overwork the potatoes, or they’ll become gluey.
- Add Butter and Cream: Add the butter and cream to the mashed potatoes. Stir until well combined, using a wooden spoon or spatula.
- Season: Season with salt and pepper to taste.
- Adjust Consistency: If the mashed potatoes are too thick, add more cream or milk until you reach your desired consistency. Be careful not to add too much liquid, or you’ll end up with runny potatoes.
- Taste and Adjust: Give the mashed potatoes a final taste and adjust the seasoning as needed. Do your mashed potatoes need a little more salt?
- Serve: Serve hot, garnished with fresh herbs, if desired.
