Creamy Garlic Mashed Potatoes
Creamy Garlic Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and quartered
- 1 head garlic cloves, top sliced off
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup heavy cream, warmed
- 1/4 cup milk, warmed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the garlic head on a piece of aluminum foil, drizzle with a teaspoon of olive oil (optional), and wrap tightly.
⏱️ 5 min•🌡️ 400
- 2
Roast the garlic in the preheated oven for 30-40 minutes, or until the cloves are soft and golden brown. Remove from oven and let cool slightly.
⏱️ 40 min•🌡️ 400
- 3
While the garlic roasts, place the peeled and quartered potatoes in a large pot. Cover with cold water by about an inch. Add a generous pinch of salt.
⏱️ 5 min
- 4
Bring the potatoes to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes thoroughly.
⏱️ 20 min
- 5
Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins into the pot with the drained potatoes.
⏱️ 3 min
- 6
Add the butter, warmed heavy cream, and warmed milk to the pot with the potatoes and garlic. Season with salt and black pepper.
⏱️ 2 min
- 7
Using a potato masher or a ricer, mash the potatoes until smooth and creamy. Be careful not to over-mash, which can make them gummy.
⏱️ 5 min
- 8
Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with chopped fresh chives.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and quartered
- 1 head garlic cloves, top sliced off
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup heavy cream, warmed
- 1/4 cup milk, warmed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the garlic head on a piece of aluminum foil, drizzle with a teaspoon of olive oil (optional), and wrap tightly.
⏱️ 5 min•🌡️ 400 - 2
Roast the garlic in the preheated oven for 30-40 minutes, or until the cloves are soft and golden brown. Remove from oven and let cool slightly.
⏱️ 40 min•🌡️ 400 - 3
While the garlic roasts, place the peeled and quartered potatoes in a large pot. Cover with cold water by about an inch. Add a generous pinch of salt.
⏱️ 5 min - 4
Bring the potatoes to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes thoroughly.
⏱️ 20 min - 5
Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins into the pot with the drained potatoes.
⏱️ 3 min - 6
Add the butter, warmed heavy cream, and warmed milk to the pot with the potatoes and garlic. Season with salt and black pepper.
⏱️ 2 min - 7
Using a potato masher or a ricer, mash the potatoes until smooth and creamy. Be careful not to over-mash, which can make them gummy.
⏱️ 5 min - 8
Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with chopped fresh chives.
⏱️ 2 min