If there’s one side dish that never fails to bring comfort and smiles to the dinner table, it’s a big bowl of mashed potatoes. But not just any mashed potatoes; we’re talking about luxuriously smooth, buttery potatoes infused with the sweet, mellow flavor of roasted garlic and a touch of rosemary scented cream.
These creamy garlic mashed potatoes are the perfect companion to your Thanksgiving turkey, Sunday roast, or even a simple weeknight chicken dinner. They’re indulgent yet incredibly easy to make, with flavors that feel fancy enough for a holiday but comforting enough for any night of the week.
The magic starts with slow-roasting whole garlic cloves until they’re golden and caramelized, giving them a nutty sweetness that blends seamlessly into fluffy Yukon Gold potatoes. Then we take things up a notch by infusing heavy cream with fresh rosemary, creating a subtle herb aroma that elevates the dish without overpowering it. The result? A mashed potato recipe that’s silky, rich, and unforgettable.
Why You’ll Love This Recipe
- Silky and Creamy Texture – Thanks to Yukon Gold potatoes and rich heavy cream.
- Deep Garlic Flavor – Roasting garlic transforms its sharp bite into a mellow sweetness.
- Elegant but Easy – Perfect for both weeknight dinners and holiday feasts.
Ingredients
- 10–12 garlic cloves
- 4 lbs Yukon Gold or creamer potatoes
- 2 tsp salt (plus more to taste)
- ½ cup (1 stick) unsalted butter, melted
- 1 cup heavy cream
- 2–3 sprigs fresh rosemary
- Freshly ground black pepper, to taste
- Olive oil, for roasting garlic
Instructions
1Roast the Garlic: Preheat your oven to 400°F (200°C).Toss the garlic cloves with a drizzle of olive oil and a pinch of salt. Wrap them tightly in aluminum foil and roast for about 30 minutes, until soft and fragrant. For a deeper caramelized flavor, keep roasting, checking every 10 minutes until the cloves are golden brown.
2Prepare the Potatoes: Peel the potatoes and place them in a large bowl of cold water to prevent browning. Cut into 1-inch cubes and place in a large pot. Add 2 teaspoons of salt and cover with cold water. Bring to a gentle boil over high heat, then reduce to low and simmer for about 12 minutes, or until fork-tender.
3Mash the Potatoes: Drain the potatoes and transfer them to a large mixing bowl. Squeeze the roasted garlic out of their skins and add to the potatoes. Mash using a potato masher, ricer, or press through a fine mesh sieve for extra smoothness.
4Infuse the Cream: In a small saucepan, combine the heavy cream and fresh rosemary. Warm over low heat and let it simmer gently for a few minutes. Remove from heat and strain out the rosemary.
5Bring It All Together: Stir the melted butter into the mashed potatoes until fully incorporated. Gradually pour in the rosemary-infused cream, mixing until silky and smooth. Taste and adjust with more salt if needed.
6Serve: Top with a pat of butter, sprinkle with freshly ground black pepper, and serve warm. These mashed potatoes are heavenly alongside roasted meats, grilled vegetables, or even on their own.
Pro Tip: You can roast the garlic ahead of time and keep it refrigerated for up to 3 days. When ready to use, just warm it slightly before mashing it into the potatoes.
Creamy Garlic Mashed Potatoes
Ingredients
- 10 –12 garlic cloves
- Olive oil for roasting garlic
- 4 lbs Yukon Gold or creamer potatoes
- 2 tsp salt plus more to taste
- ½ cup 1 stick unsalted butter, melted
- 1 cup heavy cream
- 2 –3 sprigs fresh rosemary
- Freshly ground black pepper to taste
Instructions
Roast the Garlic
- Preheat oven to 400°F (200°C).
- Toss garlic cloves with a drizzle of olive oil and a pinch of salt.
- Wrap tightly in aluminum foil and roast for 30 minutes, or until soft. For a deeper flavor, roast longer, checking every 10 minutes until golden brown.
Prepare the Potatoes
- Peel potatoes and place them in a bowl of cold water to prevent browning.
- Cut into 1-inch cubes and place in a large pot.
- Add 2 teaspoons salt and enough cold water to cover the potatoes.
- Bring to a gentle boil over high heat, then reduce to low and simmer for 12 minutes, or until fork-tender.
Mash the Potatoes
- Drain potatoes and transfer to a large mixing bowl.
- Squeeze roasted garlic from skins and add to the potatoes.
- Mash with a potato masher, ricer, or press through a fine mesh sieve for extra smoothness.
Infuse the Cream
- In a small saucepan, combine heavy cream and rosemary sprigs.
- Simmer over low heat for a few minutes, then remove from heat.
- Strain to remove rosemary.
Combine and Serve
- Stir melted butter into the potatoes until well combined.
- Gradually add the rosemary-infused cream, stirring until smooth and creamy.
- Season with additional salt and freshly ground black pepper to taste.
- Serve warm, topped with an extra pat of butter if desired.
Notes
- For extra flavor, try adding a pinch of nutmeg or parmesan cheese.
- You can roast the garlic 1–3 days ahead and store it in the refrigerator until ready to use.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk to restore creaminess.
