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Creamy Garlic Mashed Potatoes

A close-up of fluffy Garlic Mashed Potatoes in a white bowl, topped with melted butter.
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Learn how to make restaurant-quality, creamy, and lump-free garlic mashed potatoes at home. This recipe uses Yukon Gold potatoes and your choice of fresh or roasted garlic for a rich flavor perfect for any meal.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 1 head garlic, top sliced off
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Place the garlic head on a piece of aluminum foil, drizzle with a little olive oil, and wrap tightly. Roast for 30-40 minutes, or until the cloves are soft and golden. Let cool slightly, then squeeze the softened garlic cloves out of their skins. Mash the garlic cloves into a paste.
  2. Place the quartered potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  3. While the potatoes are boiling, warm the heavy cream, butter, and milk in a small saucepan over low heat until the butter is melted and the mixture is hot but not boiling. Stir in the mashed garlic paste, salt, and pepper. Keep warm.
  4. Drain the cooked potatoes thoroughly. Return them to the hot, empty pot. Let them sit for a minute to allow excess moisture to evaporate.
  5. Mash the potatoes using a potato masher or a ricer until mostly smooth. Avoid over-mashing, which can make them gluey.
  6. Gradually pour the warm cream mixture into the mashed potatoes, stirring until you reach your desired creamy consistency.
  7. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.

Notes

  • For an even richer flavor, you can roast the garlic ahead of time.
  • If you prefer a smoother texture, use a potato ricer.
  • To make ahead, prepare the mashed potatoes up to the point of adding the cream mixture. Cool completely, then store in an airtight container in the refrigerator. Reheat gently on the stovetop or in the oven, adding a splash more milk or cream if needed.
  • Yukon Gold potatoes are recommended for their creamy texture and buttery flavor, but Russet potatoes can also be used for a fluffier result.

Nutrition

Find it online: https://blissbatter.com/garlic-mashed-potatoes-creamy-garlicky-mash/