Creamy roasted garlic mashed potatoes made with russets, butter, cream, and parmesan. Rich, comforting, and foolproof classic side dish for the holidays or anytime you are craving something comforting and delicious.
Author’s Note
Mashed potatoes are one of my ultimate comfort foods, and to me, this isn’t a recipe where you cut corners. If you’re making mashed potatoes, you go all in. That means saying yes to a whole stick of butter and taking the extra step to roast the garlic, which adds the sweetest, most irresistible depth of flavor.
After years of making them for holidays and everyday dinners, this simple upgrade has become my signature way to turn a classic into something truly special.
-Silvia
Ingredient Notes
- Russet potatoes – russets are ideal for mashed potatoes, they’re starchy, fluff up beautifully, and absorb butter and cream like a dream. Yukon golds will work too, but the texture will be creamier and denser.
- Garlic (roasted) – roasting the garlic mellows the sharpness and brings out a deep, buttery sweetness. Use the whole head for rich and perfect mashed potatoes.
- Butter – a full stick gives you that restaurant-style silkiness. I like using unsalted butter so I can control the salt at the end.
- Heavy cream – for ultra-creamy potatoes, heavy cream is unbeatable. You can warm it slightly before mixing to keep the potatoes fluffy and hot.
- Parmesan cheese – adds depth, saltiness, and a savory finish without overpowering the garlic. Freshly grated melts best.
- Chives – a fresh sprinkle at the end brightens the dish and balances all the creaminess.
- Salt & pepper – season at several stages. The potatoes, the cream-butter mixture, and the final mash. Potatoes need more salt than you think! Keep taste-testing to know when it’s perfectly salted.
my best tips for the creamiest mashed potatoes
👉🏻 Start with cold water (my Mom’s favorite tip!)
Putting potatoes in cold water helps them cook evenly from the inside out and prevents the outside from getting mushy.
👉🏻 Don’t overcook the potatoes
They should be fork-tender but not falling apart. Too-soft potatoes absorb too much water and become gluey. I have made this mistake before!
👉🏻 Warm your dairy
The simple things that make a big difference! Warm cream and melted butter blend smoothly and keep the mashed potatoes from cooling down too fast.
👉🏻 Mash gently
Use a potato masher or ricer. Overworking potatoes (especially with a mixer) can make them gummy. It’s my personal preference.
👉🏻 Add butter first, then cream
Butter coats the starches, preventing gumminess. Then add the cream to adjust the texture.
👉🏻 Taste and season as you go
Potatoes need more salt than most people expect. Taste after each addition of butter, cream, and cheese. Note the parmesan cheese is naturally salty, so adjust accordingly.
3 Common mistakes to avoid when making mashed potatoes
- Using the wrong potatoes – In the past I would grab any potatoes I had in hand to make mashed potatoes but clearly that’s not the case. Waxy potatoes (like red potatoes) won’t mash well and can turn gluey. Stick with russet or Yukon gold.
- Not draining well enough – Excess water yield watery mashed potatoes. Let the potatoes sit in the colander for a full minute to steam off moisture.
- Under-seasoning – Mashed potatoes are bland without enough salt, butter and garlic. In the past I would use dry seasoning and wondered why my potatoes kinda sucked. Roasting the garlic adds deep flavor, the extra butter ties it all in perfect with heavy cream and enough salt.
Tools used: for this recipe I used my old school reliable potato masher but if you have a potato ricer, that works well too.
Must have side dishes for your holiday table
Mashed Potatoes Recipe
Ingredients
- 3 lbs russet potatoes peeled, cut into chunks
- 1 head garlic
- 1 stick butter
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 1 tbsp fresh chives
- salt and pepper to taste
Instructions
- Cut about 1/4" off top of garlic head to expose the cloves. Drizzle with olive oil and wrap in foil. Place in oven rack and roast for 1 hour.
- Meanwhile work on the potatoes. Rinse, peel and rinse them again in cold running water. Place potatoes in a large pot, add salt and cover with cold water. Bring potatoes to a boil, once boiling reduce to simmer until the potatoes are tender (about 30 minutes). Drain and set aside in colander.
- In the same pot you cooked the potatoes, melt the butter over low heat. Add the potatoes to the pot and mash them using a potato masher until there are no lumps left.
- Gradually pour in heavy cream, stirring consistently. Squeeze garlic cloves from its head into the potatoes. Add another pinch of sea salt and later on parmesan cheese, stir well.
- When ready to serve, transfer mashed potatoes to a serving bowl. Top with melted butter, fresh chives and parmesan cheese and serve.
Notes
Storage Instructions:
- Refrigerate: Let the mashed potatoes cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Mashed potatoes freeze surprisingly well! Place in a freezer-safe container or bag, press out the air, and freeze for up to 2 months.
- Thawing: If frozen, thaw overnight in the refrigerator for best texture.
Reheating Instructions
On the Stovetop (my go-to method)
- Add the mashed potatoes to a saucepan over low heat.
- Stir in a splash of cream, milk, or broth to loosen them up.
- Warm gently, stirring often, until creamy and heated through.
- Finish with a little extra butter if you want them extra silky.
In the Microwave (Fastest)
- Microwave in 1-minute intervals, stirring between each.
- Add cream or butter as needed to bring back the creaminess.
⭐ Reheating Tip
Mashed potatoes thicken as they chill, so always plan to add a little extra cream, milk, or butter when reheating. A splash goes a long way toward restoring that fresh, silky texture.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
