Garlic Mashed Potatoes
Servings: 6 people (up to 8)
- 2½ pounds (1200 grams) potatoes Yukon Gold or Russet or half half. Whole, unpeeled, and similarly sized
- 1 whole (1 whole) head of garlic use two for more garlic flavor
- 1 tablespoons (1 tablespoon) olive oil for roasting the garlic
- 4 tablespoons (120 grams) unsalted butter (1 stick)
- 1 cup (240 grams) heavy cream or half-and-half or whole milk
- ¾ cup (75 grams) grated Parmigiano
- 1 teaspoon (1 teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- Roast the Garlic - Slice the top off 1 whole head of garlic to expose the cloves. Drizzle with 1 tablespoons olive oil, wrap in foil, and roast until golden and soft—about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven. Let it cool slightly, then squeeze the caramelized cloves into a small bowl and mash with a fork.
- Boil the Potatoes - While the garlic roasts, add 2½ pounds potatoes (whole, unpeeled, similar in size) to a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until fork-tender. Drain well and let them sit for a few minutes so excess steam can evaporate—this helps keep the mash fluffy.
- Rice the Potatoes - Skip the peeling! Slice each potato in half crosswise, and press the cut side down through a potato ricer. The skin will stay behind—just discard it as you go. Rice the potatoes directly into a Dutch oven or large pot.
- Whip and Finish - Warm 4 tablespoons unsalted butter and 1 cup heavy cream together in the microwave or a small saucepan until the butter is fully melted.Pour about ¾ of the hot mixture into the riced potatoes. Add the mashed roasted garlic, 1 teaspoon salt, ⅛ teaspoon black pepper, and ¾ cup grated Parmigiano. Stir gently with a wooden spoon until just combined—don’t overmix.Taste and adjust the seasoning with more salt and freshly cracked black pepper. Add more of the butter-cream mixture as needed to reach your desired consistency, and more parmesan if you’re feeling extra.If the mash cools down too much, gently rewarm it on the stove over low heat while stirring. If it gets too thick, loosen it up with a splash of warm cream or milk.Once it’s perfectly creamy and seasoned to your taste, you’re ready to serve.
SUBSTITUTIONS
- Yukon gold –> Russet potatoes, red potatoes, or a mix of Yukon and Russet.
- Roasted garlic –> Garlic powder (very different result)
- Unsalted butter –> Salted butter, plant-based butter, or ghee.
- Heavy cream –> half-and-half, whole milk (less rich), sour cream (more tangy), non-dairy cream.
- Grated Parmigiano –> Grana Padano, Pecorino Romano (half cause it's stronger) Asiago, aged white cheddar, non-dairy cheese or nutritional yeast.
- Boil potatoes whole, skin-on: This prevents water absorption and keeps the flavor rich.
- Start with cold water: Helps cook potatoes evenly from the outside in.
- Use a ricer or food mill: For the fluffiest texture. Rice twice or sift for ultra-smooth, restaurant-style mash.
- Skip peeling: Cut potatoes in half and press them through the ricer—skin stays behind.
- Taste and adjust: Add more cream, butter, milk, salt, or parmesan based on your preferences.
