Creamy Garlic Mashed Potatoes
User Reviews
5
Creamy Garlic Mashed Potatoes
Description
The recipe starts with either roasting a whole head of garlic until soft and golden or boiling sliced raw garlic with peeled, cubed russet or Yukon gold potatoes. After the potatoes become fork-tender, they are drained and mashed together with warm heavy cream and salted butter to achieve a smooth, creamy texture. Roasted garlic adds a mellow sweetness, while raw garlic offers a sharper profile.
The potatoes develop a luscious mouthfeel from the warm cream and butter. Seasoning with salt and black pepper adjusts the final taste. Garnishing with fresh parsley or chives adds a hint of color and freshness. Yukon gold potatoes offer a creamier consistency and can be used with or without peeling.
The mashed potatoes can be customized by mashing in some roasted garlic cloves while reserving others chopped for texture variation. Adding sour cream or cream cheese brings extra creaminess. Roasted garlic can be made up to 5 days ahead and kept refrigerated for convenience.
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- 3 pounds potato russet or Yukon gold
- 1 cup heavy whipping cream more as needed
- ⅓ cup butter salted
- salt to taste
- black pepper to taste
- parsley or chives, for garnish, optional, chopped, fresh
Instructions
Roasted Garlic (optional)
- Preheat the oven to 425°F.
- Slice off the top of the garlic head and drizzle with olive oil.
- Wrap the garlic head in foil and roast in the oven for 45-55 minutes or until the garlic cloves are golden brown and very soft. Remove the golden cloves from the skin.
Potatoes
- Peel and cube the potatoes, then place them in a large pot of cold salted water. If you're not using roasted garlic, add 10-12 cloves of raw sliced garlic to the water.
- Boil the potatoes and garlic, uncovered for 15-20 minutes or until they are fork-tender. Drain well.
- Heat the cream and butter until the butter is melted and the mixture is warm.
- Mash the potatoes and roasted garlic using a potato masher until smooth.
- Add the cream mixture a little bit at a time while mashing to reach the desired consistency.
- Season with salt and pepper. Serve hot.
Notes
- If short on time, boil 8-10 raw garlic cloves with the potatoes instead of roasting.
- Heat cream and butter before adding to potatoes for smoother texture.
- Use peeled russet or Idaho potatoes; Yukon gold or red potatoes can be left unpeeled due to thin skins.
- For chunkier garlic flavor, mash half the roasted garlic and stir in chopped remains before serving.
- You can add sour cream or cream cheese to increase creaminess.
- Roasted garlic can be prepared up to 5 days in advance and stored in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386 | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 81mg | 27% |
| Sodium | 129mg | 5% |
| Potassium | 985mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 28mg | 31% |
| Calcium | 105mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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