Go Back
- 2 pounds Yukon Gold potatoes, peeled and cut into uniform chunks - 1 whole head of garlic - 1/2 cup unsalted butter, softened to room temperature - 1 cup heavy cream - 1/2 cup sour cream Yukon Gold potatoes shine in this dish. They are creamy and hold flavor well. Their natural sweetness pairs perfectly with roasted garlic. I love using a whole head of garlic for a rich taste. Roasting it brings out its sweet, mellow tones. The butter, heavy cream, and sour cream add the right creaminess. - Salt - Freshly ground black pepper Seasoning is key. Salt enhances the taste of the potatoes and garlic. Freshly ground black pepper adds warmth and depth. Adjust these to suit your palate, ensuring a balanced flavor. - Fresh chives Fresh chives are a delightful touch. They add a pop of color and a mild onion flavor. Sprinkle them on top right before serving. This simple step elevates the dish’s appearance and taste. - Preheat the oven: Set your oven to 400°F (200°C). This will help roast the garlic evenly. - Roast garlic head: Cut off the top of the garlic bulb. Wrap it in foil. Place it in the oven for 30-35 minutes. The cloves should be soft and smell amazing. - Boil the Yukon Gold potatoes: In a large pot, put the peeled and cut potatoes. Cover them with water and add salt. Boil over medium-high heat for 15-20 minutes. Test with a fork; they should be tender. - Drain and keep warm: Once cooked, drain the potatoes. Return them to the pot to stay warm while you finish. - Combine garlic and potatoes: When the garlic cools a bit, squeeze the soft cloves into the pot with the potatoes. Discard the skins. - Add butter, cream, and sour cream: Mix in the softened butter, heavy cream, and sour cream. - Mash until smooth: Use a potato masher or hand mixer. Mash until creamy. Adjust cream for your desired texture. Season with salt and pepper for flavor. Now, you have a bowl of roasted garlic mashed potatoes that is creamy and full of taste! To make your mashed potatoes creamy, adjust the cream amount. Start with one cup, then add more if needed. Use a potato masher for a rustic texture or a hand mixer for smooth results. Each tool gives a different feel to the dish. Perfect seasoning makes a big difference. Use salt and freshly ground black pepper to enhance taste. You can also add fresh herbs or spices. Chives, rosemary, or thyme can elevate flavors and add freshness. Roasted garlic mashed potatoes pair well with many proteins. Try them with grilled chicken, beef, or roasted vegetables. For a nice touch, serve them in a bright bowl. A sprinkle of chives on top adds color and flavor. {{image_4}} You can make roasted garlic mashed potatoes even better with cheese. Try adding cream cheese for a rich and tangy taste. Just mix in about 1/2 cup after mashing. It will give your potatoes a creamy texture. Another great option is Parmesan cheese. Mix in 1/2 cup of grated Parmesan for a nutty flavor. This cheese melts well and adds depth to the dish. Fresh herbs can elevate your mashed potatoes. Adding rosemary gives a woodsy taste that pairs well with garlic. Chop about 1 tablespoon of fresh rosemary and mix it in after mashing. Another option is thyme. It has a light, floral flavor that brightens the dish. Use around 1 tablespoon of fresh thyme for a delightful twist. You don’t have to stick to Yukon Gold potatoes. Red potatoes make a great choice too. They have a waxy texture that keeps them creamy when mashed. For a sweeter flavor, consider sweet potatoes. They add a lovely orange hue and a hint of sweetness. Just substitute the same amount of sweet potatoes for the Yukon Gold. To store your leftovers, place the mashed potatoes in an airtight container. Let them cool to room temperature before sealing. Store in the fridge for up to three days. When reheating, use a saucepan on low heat. Stir occasionally to warm through evenly. You can also use a microwave, but heat in short bursts to avoid drying them out. For freezing, scoop the mashed potatoes into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label and date each container. They can last up to three months in the freezer. To thaw, move them to the fridge overnight. Reheat in a pot, adding a splash of cream or milk for creaminess. Stir frequently to ensure even heating. Roasted garlic mashed potatoes last about 3-5 days in the fridge. Store them in an airtight container. If you notice any changes in smell or texture, it’s best to toss them. Yes, you can use other potatoes. Yukon Gold gives a creamy texture, but red or russet potatoes work too. Each type will change the flavor and texture slightly. Experiment to find your favorite! Absolutely! For a dairy-free version, replace butter with olive oil and use plant-based cream. Many options exist like cashew cream or coconut cream. They will add unique flavors to your mashed potatoes. Roasted garlic mashed potatoes pair well with many dishes. Try them with grilled chicken, beef, or roasted vegetables. They also enhance a rich stew or a savory pork chop. The creamy texture complements many meals! Roasted garlic mashed potatoes are a rich and tasty dish. We explored key ingredients like Yukon Gold potatoes, garlic, butter, and cream. You learned how to prepare, cook, and mix for that perfect texture. Remember to customize with herbs, cheese, or other potatoes for variety. Store leftovers properly to enjoy later. Follow these steps and tips to impress everyone at your next meal. Enjoy creating this delightful dish and making it your own!

Roasted Garlic Mashed Potatoes

Indulge in the ultimate comfort food with these Roasted Garlic Blissful Mashed Potatoes! Creamy, buttery, and infused with sweet roasted garlic, this recipe is perfect for any dinner table. Learn how to achieve the perfect texture and flavor with simple steps that will impress your family and friends. Discover the full recipe now and treat yourself to a decadent side dish that’s sure to be a hit! Click through to elevate your meal today!
Print Recipe Pin Recipe

Ingredients
  

2 pounds Yukon Gold potatoes, peeled and cut into uniform chunks

1 whole head of garlic

1/2 cup unsalted butter, softened to room temperature

1 cup heavy cream

1/2 cup sour cream

Salt, to taste

Freshly ground black pepper, to taste

Fresh chives, finely chopped (for a delightful garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    Take the whole head of garlic and carefully slice off the top (around 1/4 inch) to expose the individual cloves. Wrap the garlic head in aluminum foil to retain moisture and place it in the preheated oven. Roast it for about 30-35 minutes, or until the cloves are soft and release a delicious aroma.

      While the garlic roasts, prepare the potatoes. In a large pot, combine the peeled and cut Yukon Gold potatoes with enough water to cover them completely. Add a generous pinch of salt to enhance the flavor. Bring the pot to a boil over medium-high heat and cook the potatoes until they are fork-tender, which should take around 15-20 minutes.

        Once the potatoes are cooked, drain them well and return them to the pot to keep warm.

          Carefully remove the roasted garlic from the oven, unwrap it, and let it cool slightly. Squeeze each softened garlic clove out of its skin into the pot with the warm potatoes. Discard the skins.

            To the garlic and potatoes, add the softened butter, heavy cream, and sour cream. Using a potato masher or a hand mixer, mash the mixture until it reaches a smooth and creamy consistency. Feel free to adjust the amount of cream to achieve your preferred texture.

              Season the mashed potatoes generously with salt and freshly ground black pepper to taste, stirring to combine for an even distribution of flavor.

                Carefully transfer the blissful mashed potatoes to a serving bowl. Sprinkle the finely chopped chives over the top for a pop of color and fresh flavor.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 6