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Ultimate Creamy Roasted Garlic Mashed Potatoes

A white bowl filled with incredibly creamy garlic mashed potatoes, showing swirls and a pat of melting butter on top.
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Make the creamiest, richest garlic mashed potatoes you have ever tasted. Roasting the garlic deepens the flavor, creating a savory side dish perfect for holidays or any weeknight dinner.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 whole head of garlic
  • 4 tablespoons olive oil
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup heavy cream, warmed
  • 1/4 cup sour cream
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper
  • Pinch of paprika (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, exposing the cloves. Drizzle with 2 tablespoons of olive oil and wrap tightly in aluminum foil. Roast for 35 to 45 minutes until the cloves are soft and golden brown. Let cool slightly.
  2. Place the peeled and quartered potatoes in a large pot. Cover with cold, salted water by about one inch. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender.
  3. Drain the potatoes completely and return them to the hot, empty pot. Place the pot over low heat for 1 minute, shaking occasionally, to evaporate any remaining surface moisture. This step helps prevent watery potatoes.
  4. Squeeze the soft, roasted garlic pulp from the skins into the pot with the potatoes. Add the softened butter, warm heavy cream, sour cream, salt, and pepper.
  5. Using a potato masher or a hand mixer on low speed, mash or mix until the potatoes are smooth and creamy. Do not overmix, as this can make them gluey.
  6. Taste and adjust salt and pepper as needed. Serve immediately, garnished with a sprinkle of paprika if desired. These potatoes pair wonderfully with any meal, perhaps even better than some meal planning services can offer.

Notes

  • For extra flavor, use a sous-vide precision cooker to keep the cream and butter warm before adding them to the potatoes.
  • If you prefer a smoother texture, pass the mashed potatoes through a potato ricer after mashing.
  • For a richer taste, substitute half of the heavy cream with half-and-half or whole milk.

Nutrition

Find it online: https://kitchenuser.net/creamy-roasted-garlic-mashed-potatoes/