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Dive into this homemade roasted garlic mashed potatoes recipe, where fluffy potatoes meet caramelized garlic. Perfect as a side dish or repurposed for creative leftovers, this recipe promises unbeatable flavor and creamy texture every time.
Type of Cuisine:
American
Prep Time: 15 minutes.
Cook Time: 20 minutes
How Many Servings?
6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 lbs. Yukon gold potatoes | |
| 1 head roasted garlic smashed | |
| ½ cup milk or cream | |
| 4 tablespoons unsalted butter | |
| ¼ teaspoon paprika | |
| 1 tablespoons chives chopped | |
| Salt and white pepper to taste |
Preparation
1
Prep Your Potatoes
Peel the potatoes, but feel free to leave some skin on if you want that rustic, homestyle look—I do this all the time! Cut them into evenly-sized cubes (about 1-2 inches) so they cook at the same rate. Even pieces = perfectly cooked potatoes every time.
Peel the potatoes, but feel free to leave some skin on if you want that rustic, homestyle look—I do this all the time! Cut them into evenly-sized cubes (about 1-2 inches) so they cook at the same rate. Even pieces = perfectly cooked potatoes every time.
2
Boil Until Tender
Place the potato cubes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt—this seasons the potatoes from the inside out. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork, but they shouldn't be falling apart or mushy.
Place the potato cubes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt—this seasons the potatoes from the inside out. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork, but they shouldn't be falling apart or mushy.
3
Warm Your Creamy Garlic Mixture
In a separate saucepan, melt the butter over low heat. Add the milk, your beautiful smashed roasted garlic cloves, salt, white pepper, and a pinch of paprika. Warm everything together gently, stirring occasionally—don't let it boil or the milk might curdle. You want it nice and warm, so it blends smoothly into your potatoes without cooling them down.
In a separate saucepan, melt the butter over low heat. Add the milk, your beautiful smashed roasted garlic cloves, salt, white pepper, and a pinch of paprika. Warm everything together gently, stirring occasionally—don't let it boil or the milk might curdle. You want it nice and warm, so it blends smoothly into your potatoes without cooling them down.
4
Drain and Dry Your Potatoes
Drain the boiled potatoes well in a colander, then return them to the pot. Place the pot back on the burner over low heat for about 1-2 minutes, shaking gently to let any excess moisture evaporate. This step is key—drier potatoes mean creamier mashed potatoes because they'll absorb all that buttery garlic goodness without getting watery!
Drain the boiled potatoes well in a colander, then return them to the pot. Place the pot back on the burner over low heat for about 1-2 minutes, shaking gently to let any excess moisture evaporate. This step is key—drier potatoes mean creamier mashed potatoes because they'll absorb all that buttery garlic goodness without getting watery!
5
Mash to Creamy Perfection
Pour the warm milk mixture over the potatoes and start mashing! Use a potato masher for a chunkier, rustic texture, or a hand mixer for ultra-smooth and creamy mashed potatoes. Mash until you reach your desired consistency—just remember not to overmix or they'll get gluey. Taste and adjust the seasoning if needed. That's it! Your roasted garlic mashed potatoes are ready to serve.
Pour the warm milk mixture over the potatoes and start mashing! Use a potato masher for a chunkier, rustic texture, or a hand mixer for ultra-smooth and creamy mashed potatoes. Mash until you reach your desired consistency—just remember not to overmix or they'll get gluey. Taste and adjust the seasoning if needed. That's it! Your roasted garlic mashed potatoes are ready to serve.
6
Garnish and Serve
Stir in the chopped fresh chives for a pop of color and fresh oniony flavor. Transfer to a serving bowl, add an extra pat of butter on top if you're feeling indulgent (I always do!), and serve these roasted garlic mashed potatoes while they're hot and creamy. Watch them disappear!
Stir in the chopped fresh chives for a pop of color and fresh oniony flavor. Transfer to a serving bowl, add an extra pat of butter on top if you're feeling indulgent (I always do!), and serve these roasted garlic mashed potatoes while they're hot and creamy. Watch them disappear!
Recipe Tips & Suggestions
Storage Instructions:
Cooling: Allow the mashed potatoes to cool to room temperature.
Container: Transfer the cooled mashed potatoes to an airtight container.
Refrigeration: Store in the refrigerator for up to 3-4 days.
Freezing: If you wish to freeze your mashed potatoes, place them in freezer-safe bags or containers, pushing out as much air as possible before sealing. They can be stored in the freezer for up to 2 months for best quality.
Reheating Instructions:
From the Refrigerator: Place the mashed potatoes in a microwave-safe dish. Cover with a lid or microwave-safe plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. If they seem too thick, you can mix in a splash of milk or cream to restore creaminess.
From the Freezer:
For best results, thaw the mashed potatoes in the refrigerator overnight before reheating. Once thawed, follow the above reheating instructions.
Stovetop Reheating:
If you prefer to use a stovetop, transfer the mashed potatoes to a pot. Warm over low-medium heat, stirring frequently. Add a splash of milk or cream if necessary to restore the creamy texture.