Garlic Mashed Potatoes Butter (Printable Version)
Creamy mashed potatoes infused with roasted garlic and butter create a rich, comforting side dish.
# What You Need:
→ Vegetables
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 1 head garlic
→ Dairy
03 - ½ cup whole milk, warmed
04 - ¼ cup unsalted butter, plus more 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:
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, cover with cold water, add 1 teaspoon salt. Bring to a boil, then simmer for 15–18 minutes until fork-tender.
03 - Drain potatoes thoroughly and return them to the pot.
04 - Squeeze roasted garlic cloves from skins into the potatoes. Add butter and warmed milk, then mash until smooth and creamy, adding more milk if needed.
05 - Season with remaining salt and black pepper. Adjust to taste. Transfer to a serving dish, top with additional butter and chopped herbs if desired. Serve warm.
# Expert Tips:
01 -
- The roasted garlic adds a mellow sweetness that feels fancy but takes almost no effort.
- Theyre creamy enough to feel indulgent yet simple enough to make on a busy weeknight.
- Everyone always asks for seconds, and youll have plenty of compliments to go around.
02 -
- Dont skip warming the milk, cold liquid will cool down your potatoes and make them gluey when you try to reheat them.
- Overmashing turns potatoes gummy, so stop as soon as theyre smooth and creamy.
03 -
- Always start your potatoes in cold water so they cook evenly from the outside in.
- Taste before serving, potatoes absorb salt differently depending on the variety, so trust your palate over the recipe.