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Creamy Roasted Garlic Mashed Potatoes (Steakhouse Style)

A serving of creamy roasted garlic mashed potatoes topped with melted butter and visible roasted garlic pieces.
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Make silky, buttery mashed potatoes infused with the sweet, mellow flavor of roasted garlic. This recipe uses Yukon Gold potatoes for a rich, comforting side dish perfect for weeknight meals or holiday feasts.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 whole head of garlic
  • 4 tablespoons olive oil, divided
  • 1/2 cup heavy cream, warmed
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon salt, plus more for boiling
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the top quarter off the head of garlic to expose the cloves. Place the garlic head on a small piece of foil, drizzle with 2 tablespoons of olive oil, and wrap tightly. Roast for 40 to 50 minutes until the cloves are soft and caramelized. Let cool slightly.
  2. Place the peeled and quartered potatoes in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  3. Drain the potatoes well and return them to the hot, empty pot. Let them sit for 2 minutes to allow excess moisture to steam off.
  4. Squeeze the soft, roasted garlic cloves out of their skins into the pot with the potatoes. Add the softened butter, warmed heavy cream, 1 teaspoon of salt, and black pepper.
  5. Using a potato masher or a hand mixer on low speed, mash or mix the potatoes until they are smooth and creamy. Do not overmix, as this can make them gluey.
  6. Taste and adjust salt and pepper as needed. Serve immediately, garnished with fresh parsley if desired.

Notes

  • For the silkiest texture, use a potato ricer instead of a masher.
  • If you prefer a tangier flavor, substitute 2 tablespoons of sour cream for 2 tablespoons of the heavy cream.
  • You can roast the garlic a day ahead of time and store it covered in the refrigerator.
  • This dish is a fantastic make ahead mashed potatoes option; reheat gently on the stove with a splash of milk or cream.

Nutrition

Find it online: https://cookincorner.com/roasted-garlic-mashed-potatoes-recipe/