I just made Garlicky Mashed Potatoes that are silky smooth, absurdly creamy and so butter-rich and unapologetically garlicky you won’t believe potatoes can taste like this.

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I’m obsessed with these Garlicky Mashed Potatoes. They are the most Delicious Mashed Potatoes I know.

I love how they’re absurdly silky, so butter-rich and blunt with roasted garlic that makes every bite shout. I don’t care about sides or fancy sauces; this is why I go to dinner parties.

I’m not kidding when I say they disappear. Real talk: Yukon Gold potatoes and a whole head of roasted garlic are the stars, soft and untouchable.

But it’s the butter and cream that make them slide off the spoon. Zero shame.

Just bring seconds. I will fight you for leftovers.

Ingredients

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Yukon Gold: creamy, buttery texture that makes the mash naturally smooth and cozy.
Plus roasted garlic head: mellow, sweet garlic you can spread right into the potatoes.
Butter: silky richness that makes each bite feel indulgent and downright comforting.
Basically heavy cream: adds silk and warmth, gives the mash a luscious body.
Whole milk: lightens texture so it’s not too dense, add more if needed.
Kosher salt for cooking water: seasons potatoes from the inside out, not just surface.
Black pepper: subtle heat and brightness that keeps the flavor from being flat.
Sour cream or crème fraîche: tangy creaminess that makes the mash extra plush.
Chives or parsley: fresh green pop and mild oniony-herb lift on top.
Olive oil for roasting garlic: helps caramelize cloves and keeps that sweet flavor intact.

Ingredient Quantities

2 lb Yukon Gold potatoes, peeled and cut into even chunks

1 head garlic, top sliced off and roasted with a drizzle of olive oil

6 tbsp unsalted butter, room temp

1/2 cup heavy cream, warmed

1/4 cup whole milk, warmed (add more if you like it thinner)

1 to 1 1/2 tsp kosher salt for the cooking water

1/2 tsp freshly ground black pepper, plus more to taste

2 tbsp sour cream or crème fraîche, optional but makes them extra creamy

2 tbsp chopped fresh chives or parsley, for garnish

Olive oil for roasting the garlic, about 1 tsp

How to Make this

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1. Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle about 1 tsp olive oil over it, wrap loosely in foil and roast 35 to 45 minutes until very soft and caramelized.

2. Meanwhile, peel the Yukon Gold potatoes and cut into even 1 to 1 1/2 inch chunks so they cook at the same rate.

3. Put potatoes in a large pot, cover with cold water by about an inch, add 1 to 1 1/2 tsp kosher salt to the water, bring to a boil, then reduce to a simmer and cook 15 to 20 minutes until potatoes are fork tender.

4. When garlic is done, let it cool a few minutes, then squeeze the softened cloves out of the skins into a small bowl and mash with a fork until smooth. You can leave a few little bits for texture if you like.

5. Drain potatoes well and return them to the hot pot off the heat for a minute to let excess moisture steam off, this helps keep them fluffy not gluey.

6. Add the room temp 6 tbsp butter and the roasted garlic to the potatoes. Use a potato masher or ricer for the smoothest result, mash until mostly lump free but not overworked.

7. Warm 1/2 cup heavy cream and 1/4 cup whole milk (microwave briefly or on the stove) then gradually stir into the potatoes until you get your desired consistency. Add more warm milk if you like them thinner.

8. Stir in 2 tbsp sour cream or crème fraîche if using, and season with 1/2 tsp freshly ground black pepper plus more salt to taste. Don’t forget to taste as you go.

9. Transfer to a serving bowl, dot with a little extra butter if you want, sprinkle 2 tbsp chopped fresh chives or parsley on top for color.

10. Serve hot. Leftovers reheat gently with a splash of milk or cream over low heat so they don’t dry out.

Equipment Needed

1. Oven and baking sheet lined with foil
2. Sharp chef knife and cutting board
3. Large pot for boiling potatoes
4. Colander or strainer for draining
5. Potato masher or ricer
6. Small bowl and fork for mashing roasted garlic
7. Measuring cups and spoons
8. Saucepan or microwave-safe cup to warm cream and milk
9. Serving bowl and spoon

FAQ

Q: Can I use russet potatoes instead of Yukon Golds? A: Yes, you can. Russets make fluffier mash while Yukon give a creamier, silkier texture. If you use russets, you might need a little more butter or cream cause they soak up liquid more.

Q: How long do I roast the garlic and how do I know it’s done? A: Roast a head of garlic at 400 F for 35 to 45 minutes until cloves are soft and caramelized. Squeeze a clove, if it mashes easily and tastes sweet it’s ready.

Q: Can I make these ahead and reheat them? A: Yep. Make them, cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat on the stove or in the oven with a splash of cream or milk so they dont dry out.

Q: My potatoes turned gluey, what went wrong? A: That usually happens from overworking them or using a blender/food processor. Use a ricer, potato masher, or just hand mash and stop when mostly smooth. Warm cream and butter help without extra mashing.

Q: Can I skip the sour cream or use a substitute? A: You can skip it, but sour cream or creme fraiche adds tang and creaminess. Plain yogurt works in a pinch, but use full fat so the texture stays rich.

Q: How much salt should I add to the cooking water and the finished potatoes? A: Add 1 to 1 1/2 tsp kosher salt to the boiling water for seasoning. Taste after mixing in butter and cream and add more salt and pepper to your liking. Better to start smaller and add more than to over salt.

Perfect Roasted Garlic Mashed Potatoes Recipe! Substitutions and Variations

Potatoes: If you dont have Yukon Gold use Russets for fluffier, starchier mash or red potatoes for a waxier, chunkier texture; cook times may change a bit.
Unsalted butter: Swap with ghee for a nuttier flavor and higher smoke point or use extra-virgin olive oil for a dairy-free option, add a pinch more salt to balance.
Heavy cream: Use half and half for a lighter result, or stir in a couple tablespoons of cream cheese to whole milk to mimic richness if thats what you got.
Sour cream or crème fraîche: Plain Greek yogurt works great for tang and tangy creaminess, use the same amount but fold in gently so it doesnt break.

Pro Tips

1. Warm the butter and dairy together before adding so they blend in smoothly, otherwise you’ll get cold streaks or lumpiness. If the potatoes seem too dry add the cream little by little, not all at once — sorry, not using that symbol, add a splash at a time until you like the texture.

2. After draining, let the potatoes sit in the hot pot off the heat for 60 seconds or so to let steam evaporate. This gets rid of extra water and keeps the mash from getting gluey. Don’t skip it, it really makes a difference.

3. Use a ricer or food mill for the silkiest result. If you only have a masher, mash gently and stop while there are still tiny lumps. Overworking makes them gummy, especially with Yukon Golds.

4. Roast the garlic until it’s very soft and caramelized, then mash it with a fork and mix in a little of the warm cream first. That step loosens the garlic and distributes the flavor more evenly so you don’t end up with one giant garlicky bite. Add sour cream or crème fraîche at the end for extra creaminess and a slight tang.

Perfect Roasted Garlic Mashed Potatoes Recipe!

Recipe by Nicky Smith

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I just made Garlicky Mashed Potatoes that are silky smooth, absurdly creamy and so butter-rich and unapologetically garlicky you won't believe potatoes can taste like this.

Servings

servings

Calories

310

kcal

Equipment: 1. Oven and baking sheet lined with foil
2. Sharp chef knife and cutting board
3. Large pot for boiling potatoes
4. Colander or strainer for draining
5. Potato masher or ricer
6. Small bowl and fork for mashing roasted garlic
7. Measuring cups and spoons
8. Saucepan or microwave-safe cup to warm cream and milk
9. Serving bowl and spoon

Ingredients

2 lb Yukon Gold potatoes, peeled and cut into even chunks
1 head garlic, top sliced off and roasted with a drizzle of olive oil
6 tbsp unsalted butter, room temp
1/2 cup heavy cream, warmed
1/4 cup whole milk, warmed (add more if you like it thinner)
1 to 1 1/2 tsp kosher salt for the cooking water
1/2 tsp freshly ground black pepper, plus more to taste
2 tbsp sour cream or crème fraîche, optional but makes them extra creamy
2 tbsp chopped fresh chives or parsley, for garnish
Olive oil for roasting the garlic, about 1 tsp

Directions

Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle about 1 tsp olive oil over it, wrap loosely in foil and roast 35 to 45 minutes until very soft and caramelized.
Meanwhile, peel the Yukon Gold potatoes and cut into even 1 to 1 1/2 inch chunks so they cook at the same rate.
Put potatoes in a large pot, cover with cold water by about an inch, add 1 to 1 1/2 tsp kosher salt to the water, bring to a boil, then reduce to a simmer and cook 15 to 20 minutes until potatoes are fork tender.
When garlic is done, let it cool a few minutes, then squeeze the softened cloves out of the skins into a small bowl and mash with a fork until smooth. You can leave a few little bits for texture if you like.
Drain potatoes well and return them to the hot pot off the heat for a minute to let excess moisture steam off, this helps keep them fluffy not gluey.
Add the room temp 6 tbsp butter and the roasted garlic to the potatoes. Use a potato masher or ricer for the smoothest result, mash until mostly lump free but not overworked.
Warm 1/2 cup heavy cream and 1/4 cup whole milk (microwave briefly or on the stove) then gradually stir into the potatoes until you get your desired consistency. Add more warm milk if you like them thinner.
Stir in 2 tbsp sour cream or crème fraîche if using, and season with 1/2 tsp freshly ground black pepper plus more salt to taste. Don’t forget to taste as you go.
Transfer to a serving bowl, dot with a little extra butter if you want, sprinkle 2 tbsp chopped fresh chives or parsley on top for color.
Serve hot. Leftovers reheat gently with a splash of milk or cream over low heat so they don’t dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.