Easy Garlic Mashed Potatoes Recipe
Ultra-creamy garlic mashed potatoes made with roasted garlic, rosemary-infused butter, and Yukon gold potatoes for the silkiest, richest mash ever.
Servings: 8
Ingredients
Potatoes:
- 3.5 lbs Yukon gold potatoes
Cream Mixture:
- 1 c half and half
- 4 tbsp heavy cream
- 2.5 stick salted butter reserve 1/2 a stick for serving + reheating
- 1 sprig of rosemary
Roasted Garlic:
- 2 tbsp olive oil
- 2 bulbs roasted garlic
Other:
- salt to taste
- 2 tbsp chopped chives optional, for garnish
Instructions
- Roast the garlic: Slice the tops off two whole garlic bulbs. Drizzle with olive oil, wrap tightly in foil, and roast at 400°F for 40–50 minutes until soft and caramelized.
- Boil the potatoes: Peel and cut the Yukon gold potatoes into even chunks. Place them in a pot, cover with cold water, salt generously, and boil until completely fork-tender, for about 12 minutes.
- Infuse the butter + dairy: In a small saucepan, combine the 2 sticks of butter, half & half, heavy cream, and the rosemary sprig. Warm gently over low heat until the butter melts and the rosemary fragrance infuses into the mixture. Do not simmer or boil.
- Drain and dry the potatoes: Drain the potatoes well. Let them sit in the hot pot for 1 minute to steam off excess moisture—that helps keep the texture fluffy, not watery.
- Mash the potatoes: Use a masher, potato ricer, or run through a sieve for the smoothest result. Avoid using a mixer or food processor, which can make them gummy.
- Pour in the warm butter-cream mixture: Once the cream mixture is removed from the heat, squeeze in the roasted garlic cloves. Now, slowly add the warm cream mixture to the potatoes while gently mixing. Add enough to reach your ideal creamy consistency.
- Finish with butter: Transfer the mashed potatoes to a serving dish and top with the remaining ½ stick of butter so it melts over the top. Taste and adjust the salt. Garnish with chives if desired.
Notes
– For the creamiest texture, warm the butter, cream, and half & half together. Cold dairy can stiffen the potatoes.
– If the potatoes look too thick after sitting, stir in a splash of warm cream or butter to revive them.
– To make them ahead, store in an airtight container and reheat gently on the stovetop or in a slow cooker with a little extra cream.
– You can freeze leftovers for up to 2 months. Thaw overnight and reheat with butter to bring back the creaminess.
– For more flavor, add parmesan, chives, truffle oil, or roasted shallots. For a smoky twist, whisk in smoked paprika butter.
– If the potatoes look too thick after sitting, stir in a splash of warm cream or butter to revive them.
– To make them ahead, store in an airtight container and reheat gently on the stovetop or in a slow cooker with a little extra cream.
– You can freeze leftovers for up to 2 months. Thaw overnight and reheat with butter to bring back the creaminess.
– For more flavor, add parmesan, chives, truffle oil, or roasted shallots. For a smoky twist, whisk in smoked paprika butter.
Nutrition
Calories: 503kcal | Carbohydrates: 36g | Protein: 6g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 260mg | Potassium: 896mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1137IU | Vitamin C: 40mg | Calcium: 72mg | Iron: 2mg
