Description
Grandma’s Secret Creamy Garlic Butter Mashed Potatoes are a classic comfort food side dish, perfect for any meal. This recipe delivers incredibly creamy and flavorful mashed potatoes with a hint of roasted garlic.
Ingredients
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces
- 1 head of garlic
- 1 tsp olive oil
- 4 tbsp unsalted butter, plus more for topping
- 1 cup half-and-half or heavy cream, warmed
- 1/3 cup sour cream
- ½ tsp garlic powder
- Kosher salt and freshly ground black pepper to taste
- 1 tbsp chopped chives or parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut off the top of the garlic head to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 50-60 minutes until tender.
- While garlic roasts, place peeled and diced potatoes in a large pot. Cover with cold, salted water and bring to a boil. Cook for about 20 minutes, or until very tender when pierced with a fork.
- Drain potatoes well. Return to the hot pot to help evaporate excess moisture or rinse with warm water to remove extra starch.
- In a small saucepan, warm half-and-half (or cream) and butter over medium heat. Squeeze roasted garlic cloves out of their skins and mash them into the warm cream mixture.
- Mash potatoes using a potato masher or ricer. For creamier potatoes, use a ricer or hand mixer, but do not overmix.
- Gradually add the warm garlic-cream mixture and sour cream to mashed potatoes, mixing until desired consistency is reached.
- Season with garlic powder, salt, and pepper to taste. Stir in chopped chives or parsley.
- Serve immediately, topped with extra butter if desired.
Notes
- For extra rich mashed potatoes, use heavy cream instead of half-and-half.
- Ensure potatoes are very tender before mashing for the smoothest texture.
- Do not overmix the potatoes after adding liquid, as this can result in a gummy texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting and Boiling
- Cuisine: American