Garlic Mashed Potatoes
These creamy garlic mashed potatoes are made with Yukon gold potatoes, butter, heavy cream, and roasted garlic for a rich, buttery garlic flavor without the sharp bite. Whipped until smooth, they're a great side dish for Thanksgiving, Christmas, or a comforting Sunday dinner.
Servings: 6 servings
Equipment
- Large Pot
- Colander
- hand mixer or stand mixer
Ingredients
- 2 pounds Yukon gold potatoes
- ½ cup heavy cream
- ½ cup unsalted butter (1 stick)
- 6-8 cloves roasted garlic
- Salt to taste
- Black pepper to taste
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
- Drain the potatoes thoroughly and allow excess moisture to evaporate for a minute or two.
- Add the cooked potatoes, heavy cream, butter, roasted garlic, salt, and black pepper to a large mixing bowl or the bowl of a stand mixer.
- Using a hand mixer or stand mixer on low speed, whip the potatoes until smooth and creamy. Be careful not to overmix.
- Taste and adjust the salt and pepper as needed. Serve warm.
Video
Notes
- Roasted garlic: Use 6 cloves for a milder garlic flavor or 8 for a stronger garlic butter taste. The garlic should be fully roasted and soft before adding it to the potatoes.
- Potatoes: Yukon golds give the creamiest result. Russets can be substituted for a lighter, fluffier texture.
- Mixing: A hand mixer or stand mixer works well, but avoid overmixing or the potatoes can become gummy.
- Make ahead: Prepare up to 1 day in advance and refrigerate. Reheat gently with a splash of cream or milk to restore the creamy consistency.
Nutrition
Serving: 0.5cup | Calories: 324kcal | Carbohydrates: 28g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 17mg | Potassium: 672mg | Fiber: 3g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 31mg | Calcium: 41mg | Iron: 1mg