Description
The best creamy garlic mashed potatoes you’ll ever make! This recipe is loaded with butter, cream cheese, and roasted garlic for ultimate comfort food.
Ingredients
Scale
- For the Potatoes:
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 1 tbsp salt, for the boiling water
- 1 head of garlic
- 1 tbsp olive oil
- The Creamy Garlic Stuff:
- 1/2 cup unsalted butter, cubed
- 4 oz full-fat cream cheese, softened
- 1/2 cup heavy cream, warm
- Finishing Touches:
- Salt and freshly cracked black pepper, to taste
- 1/4 cup fresh chives, chopped
Instructions
- Roast the Garlic: First things first, let’s get that garlic going because it takes the longest. I preheat my oven to 400°F (200°C). Then, I slice off the very top of the garlic head, just enough to expose the cloves. I drizzle it with a little olive oil, sprinkle with a pinch of salt and pepper, and wrap it up loosely in foil. It looks like a little silver Hershey’s Kiss. I pop that in the oven for about 30-40 minutes. You’ll know it’s done when the cloves are super soft and your whole kitchen smells absolutely incredible. This is my favorite part. Seriously, I wish they made a candle of this scent.
- Prep and Boil the Potatoes: While the garlic is doing its thing, I tackle the potatoes. I give them a good scrub and peel them. Sometimes if I’m feeling lazy, I’ll leave some of the skin on for a more rustic vibe. I chop them into uniform 1-inch chunks so they all cook evenly – a lesson I learned the hard way after having a mash that was half-cooked and half-mush. I put them in a big pot, cover them with cold water by about an inch, and add a very generous pinch of salt. This is the moment I used to forget! Don’t be like me. Salting the water makes a huge difference in the final flavor.
- Cook ‘Em and Drain ‘Em: I bring the pot to a boil and then reduce the heat to a simmer. Let them cook for about 15-20 minutes. The real test is when you can easily poke a fork through a piece with absolutely no resistance. Once they’re there, I drain them really, really well in a colander. I even let them sit and steam for a minute or two to get rid of any extra water. Water is the enemy of fluffy potatoes, trust me on this. It’s a small step, but it’s one that took my potatoes from pretty good to amazing. It prevents that dreaded watery result.
- Warm the Creamy Stuff: While the potatoes are draining, I use the same now-empty pot (fewer dishes, yay!) to warm up my dairy. I melt the butter over low heat, then stir in the heavy cream and the block of cream cheese. I just warm it all through until the cream cheese is soft and everything is combined. Don’t boil it! Just a gentle warming. This is another crucial step. Adding cold dairy to hot potatoes can make them gummy and cool them down too fast. This gentle warming keeps everything hot, fluffy, and happy. The mixture will look so rich and decadent.
- Mash and Mix It All Up: Time for the magic. I return the drained potatoes to the pot with the warm cream mixture. Then, I squeeze that beautiful, roasted garlic out of its skin and right into the pot. It should be soft and paste-like. I use a hand masher to get everything combined. Please, whatever you do, do not use a food processor or an electric mixer unless you want to make potato glue. I made that mistake exactly once. It was a sad, sticky mess. A simple hand masher is your best friend here. Mash until you get the consistency you like – I prefer a few small lumps for texture.
- Season and Serve: This is the final, and arguably most important, step. Taste your creation! I add salt and a good amount of freshly cracked black pepper, tasting and adjusting as I go. It usually needs more salt than I think. Once it tastes perfect, I stir in most of the fresh chives, saving a few for sprinkling on top. I transfer the potatoes to a serving bowl, make a little well in the center for an extra pat of butter to melt into a golden pool (because why not?), and sprinkle with the remaining chives. Serve them hot, immediately! This is when they are at their absolute peak of deliciousness.