Mashed Potatoes Recipe

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dish

Cuisine: American

Keyword: Garlic Mashed Potatoes, Mashed Potatoes Recipe, Roasted Garlic Mashed Potatoes

Servings: people

Author: Silvia Dunnirvine

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.

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