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Creamy Garlic Mashed Potatoes
Roasted garlic is the secret to turning these ordinary spuds into a sensational dish worthy of seconds...or thirds!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 386 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- 3 pounds potatoes russet or Yukon gold
- 1 cup heavy whipping cream more as needed
- ⅓ cup salted butter
- salt and black pepper to taste
- chopped fresh parsley or chives, for garnish, optional
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.
Cup of Yum
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
- *To Use Fresh Garlic in Place of Roasting: If you are short on time, 8-10 raw garlic cloves can be boiled along with the potatoes in place of roasting.
- Heat the cream/butter before adding to the potatoes for the best consistency.
- If using russet or Idaho potatoes, they should be peeled. Yukon gold or red potatoes can be peeled but the skins are thin so you can skip the peeling if you'd like.
- For a chunkier garlic potato, mash half of the roasted garlic into the potatoes. Chop and stir in the remaining garlic before serving.
- For extra creaminess, add sour cream or softened cream cheese to the mashed potatoes.
- To save time, you can roast the garlic up to 5 days in advance and store it in the refrigerator.
Nutrition Information
Calories
386
(19%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
81mg
(27%)
Sodium
129mg
(5%)
Potassium
985mg
(28%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
898IU
(18%)
Vitamin C
28mg
(31%)
Calcium
105mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 386
% 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.