Garlic Mashed Potatoes Recipe

Garlic Mashed Potatoes roast garlic heads for mellow sweet punch, boil peel mash Russets with hot butter milk into clouds of creamy bliss. American staple mashes lump-free in 45 minutes, loaded garlic butter flavor. Serves 6-8, ultimate side upgrade.

Garlic Mashed Potatoes Recipe

Creamy mashed potatoes with roasted garlic butter. Fluffy American side, garlicky rich.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Side Dish

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 4 lb Russet potatoes peeled chunks
• 1 cup whole milk warmed
• 2 garlic heads
• ½ cup unsalted butter softened
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped chives optional

Equipment

• Large pot
• Potato masher
• Measuring cups & spoons
• Baking sheet foil

Method

 

1. Preheat oven 400°F. Slice garlic heads tops off. Place on foil square. Drizzle 1 tsp oil each, wrap tight. Roast baking sheet 40 minutes till soft squeezeable. Cool, squeeze cloves into bowl.
2. Fill large pot cold water. Add potato chunks and 1 tbsp salt from measuring spoon. Bring boil high heat. Simmer 15-20 minutes till fork tender. Drain colander, return pot dry heat 1 minute steam off.
3. Mash potatoes coarse using potato masher. Add roasted garlic, softened butter cubes from measuring cup. Pour warm milk gradual with measuring cup. Mash vigorous till fluffy smooth no lumps.
4. Stir salt, pepper from measuring spoons. Whip electric mixer or spoon 1 minute peaks form. Fold chives if using with spoon. Taste adjust salt.

Notes

• Russets mash fluffiest; Yukons creamier. Warm milk melts butter no seize.
• Roast garlic ahead fridge 3 days. Immersion blender kills lumps pro-level.
• Hold warm water bath double boiler style. Reheat stove low splash milk.