Roasted Garlic Mashed Potatoes

Get ready for the most luxurious, cloud-like mashed potatoes you’ve ever tasted. These aren’t just any mashed potatoes – they’re infused with sweet, mellow roasted garlic and fresh herbs that’ll make your whole kitchen smell like heaven.

The secret to their incredible texture? A perfect blend of heavy cream and whole milk, plus a genius two-step cooking method that infuses every bite with aromatic sage and thyme. Trust me, once you try these, regular mashed potatoes will never quite measure up.

Ingredients

For the Roasted Garlic:

• 1 whole head garlic
• 2-3 tablespoons extra virgin olive oil

For the Potatoes:

• 4 pounds Yukon gold or russet potatoes, peeled and quartered
• 2 cups heavy cream
• 2 cups whole milk
• 8 fresh sage leaves
• 3 sprigs fresh thyme
• 6-8 tablespoons salted butter, room temperature
• Kosher salt and black pepper, to taste

Steps

1. Preheat your oven to 400°F (200°C). Position rack in the middle for even heating.
2. Prepare the garlic: Cut ¼ inch off the top of the garlic head to expose the cloves. Place on foil, drizzle with olive oil until well-coated. Wrap tightly in foil and bake for 40-55 minutes until deeply golden and butter-soft when pressed.
3. Let garlic cool for 10-15 minutes until comfortable to handle. Gently squeeze the bottom to release the roasted cloves – they should slip out easily.
4. Meanwhile, combine potatoes, cream, milk, sage, and thyme in a large Dutch oven. Bring to a gentle boil over medium heat (watch carefully – dairy can boil over quickly). Cook for 20-25 minutes, testing with a fork for tenderness. Potatoes should offer no resistance when pierced.
5. Drain potatoes through a colander set over a large bowl to reserve the cream. Remove and discard herbs. For ultimate smoothness, press potatoes and roasted garlic through a ricer back into the warm pot. For a more rustic texture, use a potato masher.
6. Working over low heat, fold in 1½ cups of the reserved cream and butter. Add more cream gradually until you reach your desired consistency. Season with salt and pepper to taste, starting with 1 teaspoon salt and ½ teaspoon pepper.
7. For an extra-luxurious finish, brown 4 tablespoons butter with 4 sage leaves until golden and nutty (3-4 minutes), then swirl into the potatoes just before serving.

Smart Swaps

• Replace heavy cream with whole milk plus 2 tablespoons butter per cup for a lighter version
• Use cauliflower for 50% of the potatoes to reduce carbs while maintaining creaminess
• Substitute unsweetened almond milk and vegan butter for a dairy-free option

Make It Diabetes-Friendly

• Replace half the potatoes with cauliflower to reduce carbs by 40% per serving
• Use 1 cup whole milk + 1 cup chicken broth instead of cream
• Add ¼ cup cream cheese for richness without extra carbs
• Serve in ½ cup portions (approximately 25g carbs per serving)

Pro Tips

• Never use a food processor – it makes potatoes gluey
• Warm your milk and cream for smoother incorporation
• Salt your cooking water generously like pasta water
• Let butter come fully to room temperature for easier mixing