Creamy Double-Garlic Mashed Potatoes
Rich, buttery, and infused with roasted and sautéed garlic, these mashed potatoes are the ultimate comfort food side dish. Perfectly smooth and packed with flavor, they’re a must-have for any hearty dinner.
🍴 Ingredients (Serves 4)
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1 whole garlic bulb
- 4 cloves garlic, minced
- 1/2 cup whole milk (warm)
- 1/2 cup heavy cream (warm)
- 6 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Optional: chopped chives or parsley for garnish
🔥 Instructions
Roast the Garlic:
Preheat oven to 400°F (204°C). Slice the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until golden and soft. Let cool, then squeeze out the cloves.
Boil the Potatoes:
Place potato chunks in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until fork-tender.
Sauté the Garlic:
While the potatoes cook, melt 2 tablespoons of butter in a small skillet over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1–2 minutes.
Mash It Up:
Drain the potatoes and return to the pot. Add roasted garlic, sautéed garlic with butter, warm milk, cream, and remaining butter. Mash until smooth and creamy.
Season and Serve:
Add salt and pepper to taste. Garnish with chives or parsley, and serve warm alongside your favorite main dish.
📦 Amazon Must-Haves to Help You Create the Best Creamy Double-Garlic Mashed Potatoes
- 🔪 Garlic Roaster — Makes roasting garlic mess-free and foolproof with perfect caramelization.
- 🥄 Potato Masher — Sturdy and ergonomic for silky-smooth results without overworking the potatoes.
- 🍲 Large Stock Pot — Perfect for boiling large batches of potatoes evenly and quickly.
- 🧄 Garlic Press — For evenly minced fresh garlic that enhances flavor and aroma.
- 🧈 Butter Keeper — Keep your butter soft and spreadable for easy mixing.
💡 Helpful Tip: Want ultra-smooth potatoes? Use a potato ricer or food mill instead of a masher. And always warm your dairy before mixing it in—cold milk can make the potatoes gluey.