Creamy russet potatoes combined with roasted garlic, butter and cream…these are the best Garlic Mashed Potatoes of your life!
Take me out to a steakhouse for dinner – and ninety-nine percent of the time, I’ll order Garlic Mashed Potatoes as a side dish with my steak.
In fact…did you happen to notice those fluffy, creamy garlic mashed potatoes we served alongside our Dr Pepper Grilled Steak Tips recipe earlier this week?
Yes – steak and (garlic mashed) potatoes are a match made in heaven, and today we’re sharing our tips and tricks for making the best Garlic Mashed Potatoes!
How to make the best Garlic Mashed Potatoes
First, choosing the right kind of potato is a key first step in making the creamiest, fluffiest Garlic Mashed Potatoes. You want to use a high-starch potato such as Russet or Idaho or a yellow such as Yukon Gold. Waxy potatoes like red potatoes or the all-purpose white potatoes won’t yield the same creamy consistency in this recipe.
Second, roasting the garlic before mixing it with your potatoes lends a rich and mellow garlic flavor to the finished dish. (You never want to add raw garlic – the flavor is just too harsh and bitter.) Bake two heads of garlic in the oven until soft and caramelized, then squeeze the garlic cloves out onto a cutting board and use a fork to mash them into a paste.
After boiling the potatoes in water and draining them, we mashed the potatoes along with the roasted garlic paste, and simply seasoned them with butter, heavy cream (yes – this IS a decadent recipe!) plus more salt and white pepper. (Freshly ground black pepper is also fine to use, but you’ll see little black pepper specks throughout your Garlic Mashed Potatoes.)
You may enjoy these other mashed potato recipes:
- Roasted Mashed Sweet Potatoes
- Perfect Mashed Potatoes
- Mashed Sweet Potatoes with Kale and Boursin Cheese
- Mashed Cauliflower and Spinach
- Sweet Potato Cauliflower Mash
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¼ pound fresh garlic heads (we used two small heads that when weighed equaled 4 ounces)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
4 large russet potatoes (about 3 ½ to 4 pounds)
Water salted with two teaspoons of kosher salt
½ cup butter cut into small cubes
1 teaspoon kosher salt
½ teaspoon white pepper
¼ cup heavy cream
Preheat oven to 425 degrees F.
Cut the top off of each garlic head so that all of the cloves are partially cut and exposed.
Cut off a piece of foil large enough to wrap around the two cut heads. Place the two cut heads into the center of the foil and top with the tablespoon each of oil and butter.
Wrap tightly by folding in the four sides and bake for about 40-45 minutes or until the garlic cloves are soft. When squeezed, the garlic will pop out of the skin.
Let cool long enough to handle then squeeze each clove into a quarter cup measure. Four ounces of raw garlic should equal ¼ cup of cooked garlic. Pour the squeezed cloves out onto a cutting board and use a fork to press and stir so you have a creamy paste.
While the garlic is cooking, peel each potato and place into a pot of water large enough to hold the potatoes and water to cover. Once all potatoes are peeled, take one out at a time onto your cutting board and cut into about 10 pieces, about the same size and add back to the water. Repeat for all of the potatoes.
Add two teaspoons of kosher salt to the potato water.
When the garlic has about five minutes left to cook, bring the potatoes to a boil and reduce to a medium simmer and cook until tender. Ours took less than 15 minutes. Test by poking with a fork.
Drain in a colander. Then pour back into the pot and cook over heat for about a minute to remove any excess water.
Add the ¼ cup of the garlic paste, butter, salt, pepper and cream and mash with a potato masher, leaving some chunks.
Taste and adjust seasoning as needed. Serve immediately.
Russet potatoes are sometimes called Idaho potatoes at the supermarket.