Save This creamy roasted garlic mashed potatoes recipe elevates a comfort classic with rich Parmesan, nutty roasted garlic, and fresh thyme. Silky and mouthwatering, it is my family’s go-to side for special dinners and holidays when we want something extra.
The memory of my son begging to lick the potato masher after his first bite still makes me smile. These potatoes have a way of disappearing fast at our table.
Ingredients
- Russet or Yukon Gold potatoes: Choose potatoes with smooth skins and no green spots for the fluffiest mash
- Whole heads of garlic: Roasting tames the garlic into sweet buttery flavor
- Olive oil: Helps roast the garlic and adds body and richness
- Heavy cream: The key to velvety potatoes Use the freshest you can find
- Parmesan cheese: Finely shredded for even melting and a bit of nuttiness Always buy a block and grate right before using
- Salted butter: For richness Choose European style for a creamier mash
- Salt: Essential for drawing flavor from the potatoes Taste and adjust at the end
- Fresh thyme: Gives a fresh herbal note Use only leaves no stems
- Freshly ground black pepper: Brightens the whole dish Grind it fresh just before serving
Instructions
- Preheat and Prep the Garlic:
- Preheat your oven to a steady 200 degrees C. Cut a thin slice off the top of each garlic head just enough to reveal the tops of the cloves and leave the roots and skins in place. Gently shake away any loose outer skins so your garlic does not burn while roasting.
- Roast the Garlic:
- Set the heads cut side up on a square of foil then drizzle one tablespoon of olive oil over the exposed cloves letting it seep into every nook. Wrap the foil up tight around the garlic. Place on a baking sheet and roast for forty five minutes or until the cloves are golden softened and deeply aromatic. Let cool enough to handle then squeeze the rich roasted garlic paste into a small bowl.
- Infuse the Oil:
- Stir three tablespoons of olive oil into the still warm roasted garlic. This creates a luscious and flavorful oil for swirling into your finished potatoes.
- Boil the Potatoes:
- Peel and quarter your potatoes for even cooking then nestle them in a large pot. Cover generously with cold water about two to five centimeters above the potatoes so they cook gently and evenly. Set over high heat and bring to a boil then lower heat and simmer for fifteen to twenty minutes. You want the potatoes fully tender to a fork but not falling apart which leads to watery mash.
- Mash the Potatoes:
- Drain the cooked potatoes very well then return them to a wide bowl or clean pot. Mash until completely smooth and free of lumps using a sturdy masher or prefer a ricer for ultra smoothness.
- Enrich the Mash:
- Pour the heavy cream into your now empty pot and heat gently just until steaming but not boiling. Scrape in the mashed potatoes hot so they absorb the cream fully then immediately add the Parmesan cheese salted butter and quarter teaspoon salt. Stir softly but steadily over low to medium heat for five minutes blending until everything is melty creamy and united.
- Taste and Adjust:
- Scoop up a little taste and adjust salt as needed. If you want softer mash swirl in another splash of cream.
- Finish and Serve:
- Spread the potatoes in your serving dish while steaming hot. Drizzle or swirl over all the roasted garlic olive oil blend then top with the leftover garlic cloves thyme leaves and a shower of freshly cracked black pepper. Serve piping hot and swoon over the aroma.
Save I have always loved how roasting an entire head of garlic lifts this dish from simple to unforgettable. Watching my kids sneak extra roasted cloves on top is a highlight of every big meal.
Storage Tips
Leftovers keep beautifully in the fridge up to three days. For best results cool quickly and store in an airtight container. To reheat add a splash of milk or cream and warm gently on the stove stirring to restore creaminess.
Ingredient Substitutions
Softened cream cheese or sour cream works if you want extra tang. Vegan butter and plant based cream can be used for dairy free. Swap Parmesan for pecorino Romano for a slightly sharper bite.
Serving Suggestions
Pairs delightfully with roast chicken or beef brisket. Try it as a filling for stuffed mushrooms or shepherds pie. Crispy onions or sautéed greens on top make it a show stopper.
Save These mashed potatoes will quickly become a family favorite and the highlight of any special meal. Serve them hot and enjoy every creamy bite!
Cooking Questions
- → What kind of potatoes work best?
Russet or Yukon Gold potatoes offer a fluffy texture ideal for mashing and absorbing cream and butter.
- → How do you roast garlic for extra flavor?
Slice tops off garlic heads, drizzle with olive oil, wrap in foil, and roast until soft and golden at 200°C.
- → Can I make the mashed potatoes extra smooth?
Use a potato ricer for ultra-smooth potatoes, and keep them hot while mashing for better absorption of fats.
- → What enhances the flavor of mashed potatoes?
Adding roasted garlic, Parmesan cheese, fresh thyme, and a swirl of olive oil or melted butter intensifies flavor.
- → Is it possible to prepare ahead of time?
You can prepare earlier and reheat gently with extra cream before serving to restore the creamy consistency.