Easy Roasted Garlic Mashed Potatoes are a supercharged side dish. It's loaded with roasted garlic, with 2x the fluffiness from Yukon Gold and Russet potatoes, plus 3x the creaminess from butter, milk, and cream. This recipe for mashed potatoes from scratch is sure to become your go-to.
3lbrusset potatoes and/or yukon gold potatoespeeled and diced into 1-2" cubes
4teaspoonkosher saltdivided
1stickunsalted butterat room temperature
⅓cheavy creamwarmed
⅓cwhole milkwarmed
chopped parsley or chivesfor garnish
Instructions
Heat the oven to 400°F.
Make the roasted garlic. Slice ½" from the head of the garlic, then drizzle with 1 teaspoon olive oil. Wrap the clove in foil, then place directly on the grate in the oven. Roast 35-40 minutes, or until the garlic is deep golden brown and soft (see photos in post). Remove from the oven and cool to room temperature.
Peel and dice the potatoes. Place into a colander, then rinse under cold running water until the water runs clear to remove starch.
Transfer the potatoes to a 6-quart pot. Cover with cold water, then add 1 tablespoon (3 tsp) kosher salt. Bring the water to a boil, then reduce to medium heat; simmer until the potatoes are cooked through and very soft, 8-10 minutes after the water comes to a boil. The potatoes are cooked through once you can easily mash with the tines of a fork.
Drain potatoes, then return to the hot pot. Toss the potatoes in the pot to dry them and remove any clinging water droplets.
Add the roasted garlic - to do so, squeeze the root end of the garlic head to release the cloves from their paper shells. Add the remaining 1 teaspoon salt, as well as the butter, milk, and heavy cream. Mash the potatoes using a masher or a hand mixer set to low speed. Taste for seasoning and adjust with salt if needed. Serve warm with additional butter and chopped parsley and/or chives to taste.