Creamy Garlic Mashed Potatoes
Ultra-creamy garlic mashed potatoes for Thanksgiving—Yukon Golds whipped with roasted garlic, butter, and warm cream. Make-ahead tips included for a stress-free holiday side.
🛒Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 head garlic
- 1 teaspoon olive oil
- 6 tablespoons unsalted butter, plus more for serving
- 3/4 to 1 cup warm heavy cream or half-and-half
- 1/4 cup sour cream (optional, tang)
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons chopped chives or parsley
🔧Kitchen Tools Needed
- Large pot
- Potato masher or ricer
- Foil
- Mixing spoon
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 400°F. Slice top off garlic head, drizzle with oil, wrap in foil, and roast 35–40 minutes until soft. Squeeze out cloves.
- 2
Cover potatoes with cold salted water. Bring to a boil; simmer 15–18 minutes until very tender. Drain well; return to hot pot 1 minute to steam off moisture.
- 3
Mash potatoes with roasted garlic and butter. Gradually beat in warm cream and sour cream until creamy. Season with salt and pepper.
- 4
Keep warm over low heat or in a slow cooker on Warm with a pat of butter on top. Garnish with chives.
- 5
Make-ahead: refrigerate up to 2 days; reheat gently with extra warm cream, stirring often until steaming hot (165°F).
🥗Nutrition Information
⚡Calories per serving: 280
🏷️Recipe Tags
❓Frequently Asked Questions
Russets instead?
Yes—fluffier, slightly less creamy; don’t overwork or they turn gluey.
Lump-free tip?
Use a ricer and warm dairy.
Dairy-free?
Use olive oil and warm unsweetened oat milk; skip sour cream.
Can I add cream cheese?
Yes—4 oz softened cream cheese folds in beautifully.
Holding for a buffet?
Slow cooker on Warm; stir every 30 minutes; discard after 2 hours at room temp.
