Roasted Garlic Mashed Potatoes are creamy and rich. They’re delicious enough to serve as a holiday side dish but easy enough to make on a busy weeknight. Roasted garlic makes everything better and it’s sure to make your mashed potatoes your favorite side dish recipe.
ROASTED GARLIC MASHED POTATOES
Garlic mashed potatoes are great for the holidays or any special family meal.
There are two things that absolutely are musts when it comes to mashed potatoes. First, real butter. Second, garlic. Roasted garlic to be specific! Mashed potatoes, butter, and garlic are the best food combination. Whether it’s Thanksgiving, Sunday dinner, or a random weeknight, mashed potatoes are pure comfort.
Even if you count calories or carbs sometimes you need to go all out and eat the damn potatoes! I will cut back in other ways to enjoy decadent mashed potatoes about every three or four months! It’s so worth it!
My secret to great mashed potatoes is using Yukon gold potatoes. They’re creamy, fluffy, and perfect every time!
Yukon Gold potatoes have the densest and most uniform flesh of the potato varieties. When cooked, they aren’t grainy, watery, or mushy, which all happen to be qualities that ruin mashed potatoes instantly. And as an added bonus, Yukon Golds already have an inherent buttery flavor to them. So you’re starting with more butter flavor, without any actual butter. source
BEST MASHED POTATO TIPS
- Boil the potatoes before peeling or slicing. Unpeeled and unsliced potatoes will absorb less water while being boiled. Less water absorbed in the potatoes means a less gluey, watery mash. As well, it allows the potatoes to absorb the butter and milk.
- Add the melted butter first. When you add the butter first, it coats the starch and results in silkier potatoes.
- Additionally, have your cream cheese, butter, and heavy cream at room temperature when adding it to the potatoes.
- Finally, never use a blender or food processor to whip your potatoes! They become a gluey, gummy mess.
I updated this post from an earlier version. I made new photos and simplified the recipe instructions.
Roasted Garlic Mashed Potatoes
- 3 pounds Yukon gold potatoes washed
- ½ tablespoon salt
- 4 ounces cream cheese at room temperature
- ½ cup butter real butter, not margarine
- ½ cup heavy cream or half and half, at room temperature
- 2 cups cheddar cheese shredded
- 3 cloves garlic roasted
- salt and pepper to taste
- Wrap garlic bulb in foil and roast in the oven at 300 degrees 45 minutes. Remove from the oven and smash 3 cloves with a fork. Set aside.
- Wash the potatoes Place the potatoes in a large pot and cover with water. Add ½ tablespoon salt to the water. Bring to a boil.
- Boil approximately 20 minutes. Cook time will depend on how large the potatoes. They will be done when fork-tender. Rub the skin off with two kitchen towels if you want the skins removed.
- Add the potatoes back to the hot pan. Add the melted butter and stir until it's absorbed
- Add cream cheese, heavy cream, roasted garlic, salt, and pepper to potatoes. Mash and stir until everything is incorporated and potatoes are the consistency you like. Add cheese and stir until cheese melts. Add more heavy cream if necessary.
- Serve immediately.