Garlic Mashed Potatoes Butter (Printable View)

Creamy, buttery mashed potatoes infused with roasted garlic offer a comforting, flavorful side dish.

# Ingredient List:

→ Vegetables

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 1 whole head garlic

→ Dairy

03 - ½ cup whole milk, warmed
04 - ¼ cup unsalted butter, plus extra for serving

→ Seasonings

05 - 1 ½ teaspoons salt, divided
06 - ½ teaspoon freshly ground black pepper
07 - 1 tablespoon chopped fresh chives or parsley (optional, for garnish)

# How to Make It:

01 - Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
02 - Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes or until fork-tender.
03 - Drain potatoes thoroughly and return them to the pot.
04 - Squeeze the roasted garlic cloves out of their skins and add to the potatoes.
05 - Add butter and warmed milk to the potatoes and garlic. Mash until smooth and creamy, adding more milk if necessary.
06 - Stir in remaining salt and black pepper. Taste and adjust seasoning as needed.
07 - Transfer to a serving bowl, top with additional butter and chopped herbs if desired. Serve hot.

# Expert Suggestions:

01 -
  • The roasted garlic becomes sweet and mellow, nothing sharp or aggressive about it.
  • It's genuinely easier than you'd think, and somehow tastes like you fussed for hours.
  • Works as your quiet hero at any table, from weeknight comfort to holiday dinners.
02 -
  • Don't skip the foil when roasting garlic, or it'll dry out and turn bitter instead of sweet.
  • If you drain your potatoes and they sit for a minute, they'll actually continue to steam and dry out slightly, which is exactly what you want for fluffy mash.
  • Warm milk matters more than you'd expect, because cold milk can make the potatoes gluey and dense.
03 -
  • Cut your potatoes into uniform pieces smaller than you think you need, because they'll cook faster and more evenly.
  • Always taste before serving, because every kitchen is different and seasoning is the last thing that brings everything into focus.

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