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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.