A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.
This version uses everyone’s favorite allium without restraint (3 whole heads, to be exact), with the garlic taking center stage. The key is to wrap the garlic heads in foil and gently roast them in the oven. This slow cooking softens their sharpness while bringing out their natural sweetness and deepening their savory, mellow flavors. The tender, jammy garlic cloves are stirred into the mashed, cooked potatoes right at the end, adding a strong garlic flavor without any lingering garlicky aftertaste. The resulting mash is flavorful enough to stand alone but also pairs perfectly with everything else without overwhelming the dish.
Tips and variations
- Roasted garlic can be stored in the fridge tightly wrapped in their foil packets up to 3 days in advance. There is no need to reheat them before adding them to your potatoes.
- Yukon Gold potatoes can be used in place of the russets. If using, decrease the amount of heavy cream to 1 cup total and add more as needed. Avoid using sweet potatoes or yams to make this recipe.
- Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To revive their creamy texture, an additional splash of heavy cream might be needed when reheating.
Serving suggestions
- Serve these garlic mashed potatoes as a Thanksgiving side dish with roast turkey or glazed ham.
- Garnish them with gravy, chives, grated Parmesan, or a dollop of sour cream instead of melted butter if that’s more your speed.
