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A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.
This version uses everyone’s favorite allium without restraint (3 whole heads, to be exact), with the garlic taking center stage. The key is to wrap the garlic heads in foil and gently roast them in the oven. This slow cooking softens their sharpness while bringing out their natural sweetness and deepening their savory, mellow flavors. The tender, jammy garlic cloves are stirred into the mashed, cooked potatoes right at the end, adding a strong garlic flavor without any lingering garlicky aftertaste. The resulting mash is flavorful enough to stand alone but also pairs perfectly with everything else without overwhelming the dish.
Tips and variations
- Roasted garlic can be stored in the fridge tightly wrapped in their foil packets up to 3 days in advance. There is no need to reheat them before adding them to your potatoes.
- Yukon Gold potatoes can be used in place of the russets. If using, decrease the amount of heavy cream to 1 cup total and add more as needed. Avoid using sweet potatoes or yams to make this recipe.
- Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To revive their creamy texture, an additional splash of heavy cream might be needed when reheating.
Serving suggestions
- Serve these garlic mashed potatoes as a Thanksgiving side dish with roast turkey or glazed ham.
- Garnish them with gravy, chives, grated Parmesan, or a dollop of sour cream instead of melted butter if that’s more your speed.
Recipe information
Total Time
1 hour 45 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Place 3 large heads of garlic, ¼" cut off tops to expose cloves, cut side up, in center of a large sheet of foil on a rimmed baking sheet; drizzle with extra-virgin olive oil and sprinkle with a pinch of kosher salt. Scrunch up foil around garlic to encase. Bake until garlic is lightly browned and very tender, 75–85 minutes. Let cool.
Step 2
Meanwhile, place 4 lb. russet potatoes (about 4 large), peeled, cut into 2" pieces, in a large pot; pour in cold water to cover by 2". Set over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are tender (a knife should slide easily into flesh), 20–30 minutes. Drain and set aside in colander. Reserve pot.
Step 3
Melt 10 Tbsp. unsalted butter in reserved pot over low heat. Using a potato ricer or food mill, rice potatoes into pot; stir to coat. (Or, add to pot and mash with a potato masher.) Gradually pour in 1½ cups heavy cream, stirring constantly to combine; stir in 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Season with freshly ground pepper and more salt if needed. Squeeze garlic cloves from heads into potatoes; stir to combine. Transfer to a large bowl.
Step 4
Just before serving, melt remaining 3 Tbsp. unsalted butter in a small saucepan over medium heat and drizzle over mashed potatoes; scatter finely chopped parsley on top.
Do Ahead: Garlic can be roasted 1 day ahead. Keep wrapped in foil packet and chill.
Recipe notes
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