Roasted Garlic Mashed Potatoes – Best Creamy Side Dish

4.5 (28 reviews)
A close-up shot of creamy, golden mashed potatoes in a serving bowl
Prep time : 15 minutes
Cooking Time : 25 minutes
Total Time : 40 minutes
Nutrition : 340 Calories
Difficulty : Medium
Cuisine :

American

Category : Dinner

Ingredients :

  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 head roasted garlic, cloves removed from skins
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, chilled and cubed
  • 2 tsp kosher salt
  • 1/2 tsp ground white pepper
  • 2 tbsp fresh chives, finely minced

Method :

1. Place potatoes in a large pot and cover with cold salted water.
2. Bring to a boil, then reduce heat and simmer for 18-20 minutes until fork-tender.
3. Drain potatoes and return to the warm pot for 2 minutes to steam off excess moisture.
4. Warm the heavy cream in a small saucepan over low heat; whisk in the roasted garlic paste.
5. Pass the hot potatoes through a ricer or food mill into a large mixing bowl.
6. Gradually fold in the garlic-cream mixture and cold butter cubes until fully incorporated.
7. Season with salt and white pepper.
8. Transfer to a serving bowl and garnish with minced chives.

Recipe Notes :

Always start potatoes in cold water for even cooking. Using a ricer is essential for a smooth, lump-free professional texture.

Frequently Asked Questions

What are the best potatoes for smooth mashed potatoes?

Yukon Gold potatoes are the best choice because they have a naturally creamy, buttery texture and a medium starch content that holds up well without becoming gummy.

How do I prevent my mashed potatoes from becoming gluey?

Avoid using a food processor or blender. Instead, use a potato ricer or food mill and fold in the fats by hand to keep the potato starches intact for a light, fluffy finish.

Can I roast the garlic in advance for this recipe?

Yes, you can roast the garlic up to 3 days in advance. Store the cloves in an airtight container in the refrigerator and mash them into the warm cream when ready.

Why We Love This Recipe ?

Velvety Yukon Gold potatoes infused with slow-roasted garlic and cold cultured butter.
A professional-grade side dish with a rich, silky texture and deep savory finish.

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