Creamy, garlic mashed potatoes are fluffy, buttery, and bursting with roasted garlic, making the most flavorful and satisfying side. Not only are they tasty, but they are incredibly simple to prepare.
Every year, we do a fun Thanksgiving meal with my sister’s family. This year, we did it really early since the baby was due in just a week.
Plot twist: he came not too long after said day. So if you watch the video tutorial of our Thanksgiving meal making day, you’ll notice that baby wasn’t here just yet. But he’s here now, and he’s the sweetest, snuggliest baby.
I just love Thanksgiving food. For our big family dinner, everyone contributes and works together, yielding an impressive feast. We enjoy yearly favorites, traditional family dishes, and sometimes, we’ll even introduce something new.
Oh, and professional tip here: right after Thanksgiving or whenever they go on sale after the holidays, stock up on turkeys to make throughout the year. There are so many ways to enjoy turkey aside from the obvious Thanksgiving recipes.
This particular recipe was actually published last year with my Thanksgiving From Scratch ebook that gives you all my favorite holiday dishes. But somehow, someway, the recipe never made it to the blog. Don’t fret, because today the creamiest, richest, and fluffiest garlic mashed potatoes are here.
I promise you, these are so easy and so, so delicious, you will want to make them all year long. This year, my daughter was in charge of making this recipe, and they turned out amazing.
If you need to volunteer an easy side to bring for your holiday festivities, I highly recommend this recipe.
Tips For Making Garlic Mashed Potatoes
- I like to use a stand mixer to whip these mashed potatoes, making them super smooth and creamy. You could also use a ricer or just mash them with a potato masher. Your result might just have more texture.
- Roasting the garlic before adding it to the potatoes gives it a sweet, more subtle flavor. It is absolutely delicious.
- Make sure the potatoes are perfectly cooked before draining and adding the remaining ingredients. Just poke with a fork and if you can easily pierce the potato, they are ready.
- If you want smooth mashed potatoes, peel the potatoes before cooking, or leave them on for more texture.
Garlic Mashed Potatoes Ingredients
Roasted garlic – A subtle, sweet, absolutely delicious, and totally necessary addition takes these mashed potatoes from normal to extraordinary.
Olive oil – This is for roasting the garlic. You could also use avocado oil.
Potatoes – The best potatoes for mashed potatoes are Yukon gold or russets. Many prefer Yukon gold because they are naturally creamy when mashed. You can also use red potatoes.
Cream and Milk – Use whole milk and heavy cream for the creamiest mashed potatoes. I like to use a combination of the two to give it a creamy texture without making it too heavy.
Butter – Can you even make potatoes without butter? That would be an atrocity.
Salt and pepper to taste
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Tools:
Large stock pot
Small baking dish
Liquid measuring cup
How To Make The Best Garlic Mashed Potatoes
Preheat oven to 400 degrees.
Cut the top of the head of garlic and place it in a baking dish.
Drizzle it with olive oil and sprinkle it with a bit of salt and pepper.
Roast the garlic in the oven at 400 degrees for about 15 minutes or until soft. Allow to cool.
While the garlic is roasting, wash and peel potatoes. If you like mashed potatoes with potato skins, you could skip the peeling. I like really smooth potatoes, so I peel away.
Put the potatoes in a large stock pot and cover with water. Bring to a boil. Simmer with the lid on until tender.
Drain the potatoes and add them to a mixer. With a balloon whisk, combine potatoes with cream, milk, and butter.
When the garlic has cooled, squeeze it right out of the peels and into the potato mixture. Add cream, milk, and butter.
Whip on medium speed until fluffy. This makes them smooth and creamy. If you don’t have a stand mixer, you could also use a hand mixer or a potato masher. The potato masher might not yield as smooth a result, but they will still be delicious.
Taste, then season with salt, if desired. Top with fresh herbs (optional).
Find More Delicious Holiday Recipes
- Cranberry Orange Cookies
- Sweet Potato Casserole With Pecans
- Cranberry French Toast Casserole
- Classic Green Bean Casserole Recipe From Scratch
- From Scratch Pumpkin Pie
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Garlic Mashed Potatoes
Ingredients
- 1 head garlic
- olive oil
- 3 lbs potatoes peeled
- 1/4 cup cream
- 1/4 cup milk
- 1/4 cup butter
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Cut the top of the head of garlic and place it in a baking dish.
- Drizzle it with olive oil and sprinkle it with a bit of salt and pepper.
- Roast the garlic in the oven at 400 degrees for about 15 minutes or until soft. Allow to cool.
- Wash and peel potatoes. If you like mashed potatoes with potato skins, you could skip the peeling.
- Put the potatoes in a large stock pot and cover with water. Bring to a boil. Simmer with the lid on until tender.
- Drain the potatoes and add them to a mixer. With a balloon whisk, combine potatoes with the rest of the ingredients.
- When roasted garlic has cooled, squeeze it right out of the peels and into the potato mixture.
- Whip on medium speed until fluffy or mash them with a potato masher.
- Taste, then season with salt, if desired.
Notes
- I like to use a stand mixer to whip these mashed potatoes, making them super smooth and creamy. You could also use a ricer or just mash them with a potato masher. Your result might just have more texture.
- Roasting the garlic before adding it to the potatoes gives it a sweet, more subtle flavor. It is absolutely delicious.
- Make sure the potatoes are perfectly cooked before draining and adding the remaining ingredients. Just poke with a fork and if you can easily pierce the potato, they are ready.
- If you want smooth mashed potatoes, peel the potatoes before cooking, or leave them on for more texture.
Eli says
What kind of potatoes do you use for recipe? Have you used different ones with recipe and yield different results/textures?
Lisa Bass says
Any type of potato would work. I usually use russets or reds.