Mohamed Shili This easy and creamy garlic mashed potatoes recipe is the perfect side dish for any meal. Quick to make and full of rich, roasted garlic flavor, it’s a simple yet delicious addition to your dinner table. You can easily adjust the ingredients to suit your taste, making it a versatile choice for any occasion!
Ingredients Needed
- 1 head garlic, whole and unpeeled
- 1 tablespoon extra virgin olive oil
- 2 pounds Yukon Gold potatoes (or any yellow waxy potato)
- 1/2 teaspoon salt (plus more to taste)
- 1/3 cup heavy cream
- 3 tablespoons butter
How To Make Mashed Potatoes Garlic
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the garlic: Remove the outer papery skin of the garlic head, leaving the head intact. Slice off the top of the garlic cloves (about 1/4 to 1/2 inch) so they are exposed. Drizzle with olive oil, lightly salt, and wrap the garlic head in foil. Bake for 30 to 40 minutes until soft and lightly browned. Let it cool.
- Boil the potatoes: Peel and chop the potatoes into 1-inch chunks. Place them in a medium saucepan, cover with cold water, and add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Warm the cream and butter: In a small saucepan or microwave, combine the cream and butter. Heat on low until the butter is melted and the cream is warmed through.
- Mash the potatoes with garlic: Drain the boiled potatoes and return them to the pot over low heat. Squeeze the roasted garlic into the potatoes and mash with a potato masher or large fork.
- Add cream, butter, and season: Add the warm cream and butter to the mashed potatoes. Mash until smooth, but be careful not to over-beat, or the potatoes will turn gummy. Taste and add more salt as needed.
Recipe Tips
- Use Yukon Gold Potatoes: These potatoes are perfect for mashed potatoes because they’re creamy and have a smooth texture. They hold up well when mashed and don’t become watery.
- Don’t Over-Mash the Potatoes: If you mash them too much, they can become sticky and gummy. Mash just until smooth for the best texture.
- Warm the Cream and Butter: Warm cream and butter before adding them to the potatoes. This helps them blend in better, making the potatoes extra creamy.
- Taste as You Go: Always taste your mashed potatoes before serving. Adjust the salt and butter to your liking for the perfect flavor.
- Roast Garlic Until Soft: Roast the garlic until it’s soft and golden. This brings out its sweetness and reduces the sharpness, giving your mashed potatoes a smoother, milder garlic flavor.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover mashed potatoes garlic in an airtight container in the fridge for up to 3 days.
- Freeze: Store leftover mashed potatoes garlic in a freezer bag or airtight container for up to 2 months. To thaw, place them in the fridge overnight and reheat as needed.
- Reheating: Reheat leftover mashed potatoes garlic in the microwave for 30 seconds or on the stovetop for 1 minute, adding a splash of cream or milk to keep them creamy. Stir occasionally until heated through.
Nutrition Fact
Serving Size: 1 cup (approximately 200 grams)
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 30mg
- Sodium: 400mg
- Potassium: 600mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 4g
More Julia Child Recipes:
Julia Child Mashed Potatoes Garlic
Description
This easy and creamy garlic mashed potatoes recipe is the perfect side dish for any meal. Quick to make and full of rich, roasted garlic flavor, it’s a simple yet delicious addition to your dinner table. You can easily adjust the ingredients to suit your taste, making it a versatile choice for any occasion!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the garlic: Remove the outer papery skin of the garlic head, leaving the head intact. Slice off the top of the garlic cloves (about 1/4 to 1/2 inch) so they are exposed. Drizzle with olive oil, lightly salt, and wrap the garlic head in foil. Bake for 30 to 40 minutes until soft and lightly browned. Let it cool.
- Boil the potatoes: Peel and chop the potatoes into 1-inch chunks. Place them in a medium saucepan, cover with cold water, and add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Warm the cream and butter: In a small saucepan or microwave, combine the cream and butter. Heat on low until the butter is melted and the cream is warmed through.
- Mash the potatoes with garlic: Drain the boiled potatoes and return them to the pot over low heat. Squeeze the roasted garlic into the potatoes and mash with a potato masher or large fork.
- Add cream, butter, and season: Add the warm cream and butter to the mashed potatoes. Mash until smooth, but be careful not to over-beat, or the potatoes will turn gummy. Taste and add more salt as needed.
Notes
- Use Yukon Gold Potatoes: These potatoes are perfect for mashed potatoes because they’re creamy and have a smooth texture. They hold up well when mashed and don’t become watery.
- Don’t Over-Mash the Potatoes: If you mash them too much, they can become sticky and gummy. Mash just until smooth for the best texture.
- Warm the Cream and Butter: Warm cream and butter before adding them to the potatoes. This helps them blend in better, making the potatoes extra creamy.
- Taste as You Go: Always taste your mashed potatoes before serving. Adjust the salt and butter to your liking for the perfect flavor.
- Roast Garlic Until Soft: Roast the garlic until it’s soft and golden. This brings out its sweetness and reduces the sharpness, giving your mashed potatoes a smoother, milder garlic flavor.
Julia Child Mashed Potatoes Garlic
