There’s something magical about a bowl of garlic mashed potatoes. Creamy, buttery, and rich with roasted garlic, this side dish brings the kind of comfort that makes everyone ask for seconds. Whether you’re serving it with a Sunday roast or setting the holiday table, this recipe will win hearts and fill bellies.
Table of Contents
Why You’ll Love These Garlic Mashed Potatoes
They’re classic, but elevated with sweet roasted garlic and freshly grated Parmigiano. No peeling needed thanks to a ricer. Just smooth, fluffy potatoes that melt in your mouth. The kind of side that makes even the main dish jealous.
For a dinner that’s just as comforting, serve it next to our Creamy Garlic Chicken Gnocchi Skillet. You’ll have everyone scraping their plates clean.
Ingredients
2½ lbs Yukon Gold or Russet potatoes
1 whole garlic head (or two if you’re a garlic lover)
1 tbsp olive oil
4 tbsp unsalted butter
1 cup heavy cream (or milk, or half-and-half)
¾ cup freshly grated Parmigiano
1 tsp salt (or more to taste)
⅛ tsp black pepper
How to Make Garlic Mashed Potatoes
- Preheat oven to 400°F. Cut the top off a garlic head, drizzle with olive oil, wrap in foil, and roast for 35 minutes until soft and golden
- Meanwhile, place whole potatoes in cold salted water and bring to a boil. Simmer for about 30 minutes or until fork tender
- Cut the potatoes in half and press through a potato ricer. The skins stay behind, saving you time and effort
- Warm the butter and cream together until melted and hot
- Squeeze the roasted garlic into the potatoes, then stir in most of the butter-cream mix, grated cheese, salt, and pepper
- Add the remaining butter-cream mix to adjust creaminess to your liking
- Serve warm with extra cheese on top if you like
Tips for Fluffy, Flavorful Mash
Start with cold water for even cooking
Don’t skip the ricer it creates a cloud-like texture
Roast extra garlic to keep on hand for spreading or stirring into soups
Taste and adjust salt before serving
If you’re feeling festive, try swapping butter for browned butter
Want to make it part of a classic comfort plate? Add Easy Broccoli Rice and Cheese Casserole to the lineup. It’s creamy, cheesy, and a perfect match.
Make Ahead and Storage
Make up to 2 days in advance and store in an airtight container
Reheat gently on the stove with a splash of warm milk or cream
Freeze in zip-top bags for up to 2 months
Thaw overnight in the fridge, reheat slowly while stirring
And if you’re looking to shake things up a little, try our Rosemary Garlic Mashed Potatoes. It’s a herby twist that pairs beautifully with roasted meats and fall veggies.
FAQ
Can I make garlic mashed potatoes ahead of time?
Yes! You can make them up to 2 days in advance. Just store in an airtight container in the fridge and reheat gently on the stove with a splash of milk or cream.
What’s the best potato for mashed potatoes?
Yukon Golds give a rich, buttery texture, while Russets make a fluffier mash. You can use either or even a mix for the best of both worlds.
Can I skip the cheese?
Absolutely. The Parmigiano adds a savory depth, but the potatoes will still be creamy and flavorful without it.
Serving Ideas
Top with extra Parmesan and a drizzle of olive oil
Serve with pot roast, roasted chicken, or seared mushrooms
Sprinkle with chives or crispy shallots for garnish
Pair with something saucy so the mash can soak it all up
These garlic mashed potatoes aren’t just a side they’re a cozy invitation to slow down and savor. Grab your ricer and let the comfort begin.
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Garlic Mashed Potatoes
Equipment
- Potato ricer for smooth, fluffy texture
- large pot for boiling potatoes
- Oven for roasting garlic
Ingredients
- 2.5 lbs Yukon Gold or Russet potatoes
- 1 head garlic (or 2 if you love garlic)
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 1 cup heavy cream (or milk, or half-and-half)
- 0.75 cup freshly grated Parmigiano cheese
- 1 tsp salt (or more to taste)
- 1/8 tsp black pepper
Instructions
- Preheat oven to 400°F. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35 minutes until soft and golden.
- Meanwhile, place whole potatoes in a pot of cold salted water and bring to a boil. Simmer for about 30 minutes or until fork tender.
- Cut potatoes in half and press through a potato ricer. The skins will stay behind, making this step easy and peel-free.
- Warm the butter and cream together until hot and melted.
- Squeeze roasted garlic into the potatoes, then stir in most of the butter-cream mixture, grated cheese, salt, and pepper.
- Add remaining butter-cream mix to adjust the texture and creaminess to your liking. Serve warm, topped with extra cheese if desired.