Mohamed Shili This delicious and creamy garlic mashed potatoes recipe, inspired by Joanna Gaines, is the perfect quick and easy side dish for any meal. Made with simple, everyday ingredients like buttery Yukon Gold potatoes and roasted garlic, it’s packed with flavor and irresistibly smooth. Customize it to your liking for a comforting, crowd-pleasing favorite!
Recipe Ingredients:
- 1 head garlic, whole and unpeeled
- 1 tablespoon extra virgin olive oil
- 2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
- 1/2 teaspoon salt , plus more to taste
- 1/3 cup heavy cream
- 3 tablespoons butter
How To Make Garlic Mashed Potatoes?
- Preheat the oven and prepare the garlic: Preheat your oven to 400°F / 200°C. Remove the loose, papery skin from the garlic head, leaving it intact. Slice 1/4 to 1/2 inch (6–12 mm) off the top of the garlic cloves to expose them.
- Roast the garlic: Place the garlic on aluminum foil, drizzle with olive oil, sprinkle lightly with salt, and wrap loosely in the foil. Roast in the oven for 30–40 minutes, until soft and golden. Allow to cool.
- Boil the potatoes: While the garlic is roasting, peel and chop the potatoes into 1-inch (2.5 cm) chunks. Place them in a saucepan, add cold water to cover, and stir in 1/2 tsp of salt. Bring to a boil, reduce heat, and simmer for 15 minutes or until fork-tender.
- Prepare the cream and butter mixture: Heat the heavy cream (double cream) and butter together in a small pan over low heat or in the microwave. Warm until the butter is melted and the mixture is smooth.
- Mash the potatoes with roasted garlic: Drain the cooked potatoes and return them to the pot over low heat to evaporate any excess moisture. Squeeze the roasted garlic cloves into the potatoes and mash with a potato masher or fork.
- Combine and season: Gradually stir in the warm cream and butter mixture until the potatoes reach your desired consistency. Be careful not to over-mix to avoid gummy potatoes. Add salt to taste.
- Serve and enjoy: Serve warm as a perfect side dish for any meal!
Recipe Tips:
- Choose the right potatoes: Use Yukon Gold or yellow waxy potatoes for the best creamy texture and rich flavor. Avoid starchy potatoes like Russets, as they can become dry.
- Roast garlic to perfection: Roast the garlic until it’s soft and golden. Undercooked garlic won’t mash well or add the same sweet, mellow flavor.
- Warm the cream and butter: Always warm the cream and butter before adding them to the potatoes. Cold ingredients can make the mashed potatoes lumpy and less creamy.
- Don’t over-mix: Mash the potatoes gently to avoid overworking them, which can make them gummy or gluey instead of fluffy.
- Taste and season as you go: Add salt gradually and taste the potatoes often. Proper seasoning brings out the flavors and makes the dish perfect!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover mashed potatoes cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3 days.
- Freeze: Cool the mashed potatoes completely before transferring them to a freezer-safe container or bag. Freeze for up to 1 month. To use, thaw in the refrigerator overnight.
- Reheat: Place the mashed potatoes in a saucepan over low heat. Add a splash of cream or milk to loosen them, stirring gently until warmed through.
Nutrition Facts
- Calories: 252
- Total Fat: 9.6g
- Saturated Fat: 5.6g
- Cholesterol: 30mg
- Sodium: 1,599mg
- Potassium: 642.7mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2.7g
- Sugars: 3.2g
- Protein: 8.6g
Check out More Recipes:
Joanna Gaines Garlic Mashed Potatoes
Description
This delicious and creamy garlic mashed potatoes recipe, inspired by Joanna Gaines, is the perfect quick and easy side dish for any meal. Made with simple, everyday ingredients like buttery Yukon Gold potatoes and roasted garlic, it’s packed with flavor and irresistibly smooth. Customize it to your liking for a comforting, crowd-pleasing favorite!
Ingredients
Instructions
- Preheat the oven and prepare the garlic: Preheat your oven to 400°F / 200°C. Remove the loose, papery skin from the garlic head, leaving it intact. Slice 1/4 to 1/2 inch (6–12 mm) off the top of the garlic cloves to expose them.
- Roast the garlic: Place the garlic on aluminum foil, drizzle with olive oil, sprinkle lightly with salt, and wrap loosely in the foil. Roast in the oven for 30–40 minutes, until soft and golden. Allow to cool.
- Boil the potatoes: While the garlic is roasting, peel and chop the potatoes into 1-inch (2.5 cm) chunks. Place them in a saucepan, add cold water to cover, and stir in 1/2 tsp of salt. Bring to a boil, reduce heat, and simmer for 15 minutes or until fork-tender.
- Prepare the cream and butter mixture: Heat the heavy cream (double cream) and butter together in a small pan over low heat or in the microwave. Warm until the butter is melted and the mixture is smooth.
- Mash the potatoes with roasted garlic: Drain the cooked potatoes and return them to the pot over low heat to evaporate any excess moisture. Squeeze the roasted garlic cloves into the potatoes and mash with a potato masher or fork.
- Combine and season: Gradually stir in the warm cream and butter mixture until the potatoes reach your desired consistency. Be careful not to over-mix to avoid gummy potatoes. Add salt to taste.
- Serve and enjoy: Serve warm as a perfect side dish for any meal!
Notes
- Choose the right potatoes: Use Yukon Gold or yellow waxy potatoes for the best creamy texture and rich flavor. Avoid starchy potatoes like Russets, as they can become dry.
- Roast garlic to perfection: Roast the garlic until it’s soft and golden. Undercooked garlic won’t mash well or add the same sweet, mellow flavor.
- Warm the cream and butter: Always warm the cream and butter before adding them to the potatoes. Cold ingredients can make the mashed potatoes lumpy and less creamy.
- Don’t over-mix: Mash the potatoes gently to avoid overworking them, which can make them gummy or gluey instead of fluffy.
- Taste and season as you go: Add salt gradually and taste the potatoes often. Proper seasoning brings out the flavors and makes the dish perfect!
Joanna Gaines Garlic Mashed Potatoes
