Description
A creamy, garlic-infused mashed potato dish that’s rich and comforting. Perfect for any meal, this recipe highlights the sweet aroma of roasted garlic balanced with silky starchy potatoes, buttery depth, and a velvety finish from warm milk and sour cream. A crowd-pleasing side that’s easy to prepare in under an hour.
Ingredients
3 pounds Russet or Yukon Gold Potatoes, peeled and quartered
1 whole head garlic (6–8 cloves) or 4-6 minced garlic cloves
1/2 cup (1 stick) unsalted butter, softened
1/2 cup milk or heavy cream, warmed
1/4 cup sour cream or cream cheese, optional
Salt to taste (kitchen/sea salt preferred)
Black pepper to taste, freshly ground
Instructions
Peel and quarter potatoes, place in a large pot and add cold water to cover.
Add roasted garlic or zest of 2-3 lemons to water for extra flavor.
Bring to a boil, reduce heat, and simmer 15-20 minutes until tender.
Drain potatoes but reserve 1/4 cup cooking water for adjusting consistency.
Mash potatoes with softened butter using a potato masher or ricer.
Gradually stir in warmed milk/heavy cream and optional sour cream or cream cheese, adding reserved water as needed to reach desired texture.
Season generously with salt and freshly ground black pepper.
Notes
Use starchy potatoes for best fluffiness
For garlic oil substitute, heat roasted garlic with 2 tablespoons olive oil
Lemon zest adds brightness if roasting garlic is omitted
Garlic is roasted by wrapping in foil with olive oil and baking at 400°F for 20-25 minutes
Store leftovers refrigerated for up to 3 days
- Prep Time: 20
- Cook Time: 25
- Category: Side Dishes
- Method: Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg