Creamy Garlic Mashed Potatoes Recipe

Red potatoes are mashed with sweet roasted garlic, butter, and cream and topped with fresh herbs for the ultimate comfort food side dish.

    • Author: Beth Pierce
    • Prep Time: 10 minutes

Cook Time: 50 minutes

    • Total Time: 1 hour
    • Yield: 4 servings
    • Category: side dish potatoes
    • Method: bake/stovetop
  • Cuisine: American


  • 1 head garlic
  • 1 tablespoon olive oil 
  • 3 pounds Yukon gold potatoes
  • 5 tablespoons unsalted butter
  • ⅓ cup heavy cream
  • salt and pepper to taste
  • Chopped fresh herbs like thyme, parsley, rosemary, or chives


  1. Preheat the oven to 400 degrees. Cut off the tip of the head of the garlic exposing the cloves. Drizzle olive oil over the head rubbing all over the cuts. Wrap in aluminum foil and place on a baking sheet. Bake for 35-40 minutes or until the cloves feel soft.
  2. Place potatoes in a large pot covered with cold water. Add salt and bring to a boil. Reduce heat to simmer, and cook until fork tender, about 15-20 minutes. Drain well.
  3. Add the butter, cream, and roasted garlic to the pan with the potatoes. Cover and let the butter melt. Using a handheld potato masher, combine until smooth and creamy. Season with salt and pepper to taste. Top with a few pats of butter and chopped fresh herbs.


  • Yukon Gold potatoes are my go potato for this recipe. If you prefer, you can leave their jackets. Russet potatoes also work well in this recipe, but their skins are thick, so please peel them.
  • For even more garlic flavor, squeeze more roasted garlic into the mashed potato mixture.
  • The garlic will push right out of the clove if you gently squeeze it from the bottom.
  • I do everything right inside the pot that I boiled the potatoes in to save myself from washing another bowl.
  • For optimal texture, I prefer to use a handheld potato masher. An electric hand mixer makes the potatoes gummy.
  • Try fresh herbs like rosemary, thyme, chives, or parsley.
  • Other mashed potato recipes to try include mashed sweet potatoes, instant pot mashed potatoes, and potato skins.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
  • Freeze in a sturdy freezer container or freezer bag for up to 1-month. Thaw in the fridge overnight and reheat in the microwave at reduced power. If you know you are going to freeze the potatoes steer clear of any chicken broth because of too many ice crystals.

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