These smooth and creamy roasted garlic mashed potatoes are packed full of garlic flavor. In this mashed potato recipe, butter and cream are infused with garlic for the perfect amount of flavor that isn’t overpowering.
This recipe is indulgent enough for a holiday, easy enough for a weekend, and can be made ahead of time.
Which potatoes are best these mashed potatoes?
The best potatoes for mashed potatoes are golden yellow or russet potatoes. These are more starchy and are best for a creamy and smooth texture.
tips for smooth roasted garlic mashed potatoes.
Using peeled yellow golden or russet potatoes is a good start for a smooth texture. Slicing them into small equal sizes helps them cook quickly and evenly.
Using heated cream and butter will keep the potatoes warm and help cream them smoothly. If you don’t want herbs or garlic, simply omit them and heat up the cream and butter.
CAN YOU LEAVE THE potato SKIN ON?
Yes, usually if I make these on a weeknight I leave the skin on the potato. The skin is healthy and full of nutrients. For a holiday or gathering, I usually peel them for a smoother texture. Don’t throw the peels away, you can bake the potato skins as an appetizer or use them for hashbrowns.
Why infuse the cream and butter?
Simply put, for smooth and creamy mashed potatoes without biting down on any large chunks of garlic. To infuse, you simmer the cream and butter on the stovetop with the roasted garlic. Cooking them on low will infuse the cream and butter with the flavor.
Can you use salted butter?
Yes, if you use salted butter you may not need to add any additional salt. Only add to the finished mashed potatoes if they need more salt.
Which herbs taste good with roasted garlic mashed potatoes?
Top with fresh parsley or thyme or try any of your favorite herbs. Stick with herbs that you like and add in small amounts to avoid too strong of a flavor.
Can you make these ahead of time?
If you are hosting a holiday or gathering, you can simply place the finished mashed potatoes in a crock pot to keep warm. Place them in a crock pot with a little extra cream on the bottom, top with additional butter slices, and set to warm. Keeping them warm in a crock pot will ensure they are perfect when you serve.
What do ROasted garlic mashed potatoes go well with?
If you are serving a dish that you don’t want to mix with garlic, simply omit it from the recipe and add warm cream and butter to mash the potatoes.Print
A smooth and creamy garlic mashed potato recipe that is full of roasted garlic flavor.
- 5 large yellow golden or russet potatoes.
- 2 sticks of unsalted butter
- 1 cup heavy cream
- 1 roasted head of garlic cloves peeled and crushed.
- 1 tsp salt
- Wash and dry the potatoes.
- Remove the skins (optional)
- Slice the potatoes into 1-2 inch slices of equal size.
- Submerge the sliced potatoes in a large pot of water with enough water to fully cover the potatoes. turn the heat to medium-high and bring to a boil.
- Once the potatoes are boiling reduce heat to medium or medium-low to keep on a low simmer.
- Continue to boil the potatoes for about 20 minutes or until a fork or knife can easily pierce the potato.
- While the potatoes are boiling, place the garlic cloves on foil and bake in the oven at 375 degrees F. for at least 30 minutes.
- Once the garlic is roasted, remove it from the oven and place in a small saucepan with butter and cream.
- Bring the saucepan to a light simmer on medium heat, once simmering reduce heat to medium/low and continue to let simmer while occasionally stirring.
- Let simmer for at least 10 minutes for the garlic flavors to infuse the butter and cream.
- When the potatoes are done, drain them and return them to the pot. Remove the cream from heat and take out the garlic with a slotted spoon or tongs.
- Salt the potatoes and then add the cream liquid a little at a time.
- Mash the potatoes with a potato masher until soft and smooth while adding more cream mixture as you mash.
- Top with the remaining butter and fresh herbs, and add more salt to taste if needed.
- For regular mashed potatoes without garlic, simply omit the garlic and warm the butter and cream together.
- If you use salted butter simply don’t add any additional salt.
- If you don’t have time to roast the garlic, this recipe will work if you add fresh garlic to the saucepan with butter and cream.
- Add butter and cream about a third at a time and mash in between additions to prevent runny potatoes.