Description

This recipe for Roasted Garlic Mashed Potatoes is a rich, creamy side dish perfect for holiday meals or comforting everyday dinners. Yukon Gold potatoes are boiled until tender, then combined with smooth roasted garlic, warm milk, cream, and butter for a luscious texture and deep flavor. Garnished with fresh chives or parsley, these mashed potatoes offer a flavorful twist on a traditional favorite.

Ingredients

Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into chunks

Roasted Garlic

1 whole head of garlic
1 tablespoon olive oil

Dairy

½ cup whole milk, warmed
¼ cup heavy cream, warmed
4 tablespoons unsalted butter, room temperature

Seasonings & Garnish

Salt, to taste
Black pepper, to taste
Chopped fresh chives or parsley (optional, for garnish)

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Instructions

Roast the garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap the garlic head tightly in foil, and roast in the oven for 35–40 minutes until the cloves are soft and golden brown. Remove and let cool slightly before squeezing the roasted garlic out of the skins and mashing it into a smooth paste.
Boil the potatoes: Place the peeled and chunked Yukon Gold potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15–20 minutes or until they are fork-tender.
Drain and mash: Drain the cooked potatoes thoroughly and return them to the pot while still hot. Add the roasted garlic paste, room temperature butter, warmed milk, and cream. Mash the mixture until it reaches a smooth, creamy consistency. Add more milk if necessary to achieve the desired texture.
Season and serve: Season the mashed potatoes generously with salt and freshly ground black pepper to taste. Transfer the mashed potatoes to a serving dish and sprinkle with chopped fresh chives or parsley if desired. Serve warm for the best flavor and texture.

Notes

For an extra-rich variation, substitute some of the milk with sour cream for added tang and creaminess.
Roasted garlic can be prepared up to a day in advance; store it covered in the refrigerator until ready to use.
If you prefer a thinner consistency, add additional warmed milk gradually while mashing.
Yukon Gold potatoes are preferred for their creamy texture, but Russet potatoes can be used as an alternative.