Garlic Mashed Potatoes
Creamy, buttery, and rich with roasted garlic, these mashed potatoes are pure comfort in a bowl. Smooth, fluffy, and loaded with flavor, they’re the perfect side for any meal or holiday table.
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.
Notes
For an extra layer of flavor, try using browned butter instead of regular butter. You can also roast extra garlic to stir into soups or spread on bread.