Why Make This Recipe
Garlic Mashed Potatoes are a classic comfort food loved by many. They are creamy, rich, and packed with flavor. This dish pairs well with a variety of main courses, making it a perfect side dish for any meal. The addition of roasted garlic gives these mashed potatoes a unique twist, elevating them beyond the ordinary. Whether it’s a holiday feast or a cozy family dinner, Garlic Mashed Potatoes are sure to be a hit.
How to Make Garlic Mashed Potatoes
Ingredients
- 2½ pounds potatoes (Yukon Gold or Russet or half half, whole and unpeeled)
- 1 whole head of garlic (use two for more garlic flavor)
- 1 tablespoon olive oil (for roasting the garlic)
- 4 tablespoons unsalted butter (1 stick)
- 1 cup heavy cream (or half-and-half or whole milk)
- ¾ cup grated Parmigiano
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
Directions
Roast the Garlic: Slice the top off 1 whole head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast until golden and soft—about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven. Let it cool slightly, then squeeze the caramelized cloves into a small bowl and mash with a fork.
Boil the Potatoes: While the garlic roasts, add 2½ pounds of potatoes (whole and unpeeled) to a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until fork-tender. Drain well and let the potatoes sit for a few minutes so excess steam can evaporate. This will help keep the mash fluffy.
Rice the Potatoes: Skip the peeling! Slice each potato in half crosswise, and press the cut side down through a potato ricer. The skin will stay behind—just discard it as you go. Rice the potatoes directly into a Dutch oven or large pot.
Whip and Finish: Warm 4 tablespoons unsalted butter and 1 cup heavy cream together in the microwave or a small saucepan until the butter is fully melted. Pour about ¾ of the hot mixture into the riced potatoes. Add the mashed roasted garlic, 1 teaspoon salt, ⅛ teaspoon black pepper, and ¾ cup grated Parmigiano. Stir gently with a wooden spoon until just combined—don’t overmix. Taste and adjust the seasoning with more salt and freshly cracked black pepper. If the mash cools down too much, gently rewarm it on the stove over low heat while stirring.
How to Serve Garlic Mashed Potatoes
Serve Garlic Mashed Potatoes hot as a side dish. They go well with roasted meats, grilled vegetables, and gravies. You can also garnish with extra grated Parmigiano or a sprinkle of fresh herbs for an appetizing look.
How to Store Garlic Mashed Potatoes
To store leftover Garlic Mashed Potatoes, let them cool to room temperature. Transfer them to an airtight container and place them in the refrigerator for up to 3 days. You can also freeze them for up to a month. To reheat, thaw them in the fridge overnight and warm on the stove or in the microwave.
Tips to Make Garlic Mashed Potatoes
- Always use similar-sized potatoes for even cooking.
- Don’t skip the ricing step! It makes for a smoother texture.
- Adjust the amount of garlic according to your taste preference.
- For more flavor, mix in chopped chives or herbs.
Variation
You can experiment with adding different cheeses, like cheddar or cream cheese, for a richer flavor. For a lighter version, use less cream and butter or substitute with Greek yogurt.
FAQs
1. Can I use garlic powder instead of roasted garlic?
Yes, you can, but roasted garlic provides a sweeter, richer flavor that enhances the dish.
2. How can I make my mashed potatoes fluffier?
Make sure to let your boiled potatoes sit after draining to allow steam to escape. Ricing them instead of mashing also helps keep them fluffy.
3. Can I make Garlic Mashed Potatoes ahead of time?
Yes, you can make them a day ahead. Just store them in the fridge and reheat on the stove or in the microwave, adding a little cream or milk if they get too thick.