What you need

These ultimate creamy garlic mashed potatoes whip Yukon Golds with roasted garlic, butter, and warm cream for a silky holiday-worthy side. They are the high-search comfort side that pairs with everything from roast chicken to weeknight meatloaf.

For the potatoes:

1.5 kg (about 3.3 lb) Yukon Gold or Maris Piper potatoes, peeled and chunked
1 whole garlic head (or 6 cloves, peeled)
1 tsp olive oil (for roasting garlic)
120g (½ cup) unsalted butter, cubed
180–240ml (¾–1 cup) warm double / heavy cream or whole milk
60g (¼ cup) sour cream (optional, for tang)
1½ tsp fine salt, plus more to taste
½ tsp white or black pepper
Chopped chives or parsley to serve

Recipe Steps

Heat oven to 200°C / 400°F. Slice the top off the garlic head, drizzle with oil, wrap in foil, and roast 30–35 minutes until soft. (Or simmer peeled cloves with the potatoes.)
Cover potato chunks with cold salted water. Bring to a boil and simmer 15–18 minutes until very tender. Drain well and return to the hot pot for 1 minute to steam dry.
Squeeze roasted garlic into the pot. Mash with butter until mostly smooth.
Warm the cream. Beat into the potatoes gradually with sour cream if using until silky. Season with salt and pepper.
Serve hot topped with a pat of butter and chives.

Tips & Variations

Yukon Golds give natural creaminess; russets are fluffier but can turn gluey if overworked.
Always warm the dairy — cold cream firms the mash.
Make ahead: cool, refrigerate, then reheat gently with a splash of cream over low heat or in a slow cooker on warm.

What To Bake Next

Gochujang Butter Noodles (The Viral 10-Minute Korean Recipe)

Easy Beef Enchiladas

Moist Pumpkin Bread

Join the Tasty Loom Baking Club

Baking is more than just mixing ingredients — it’s about creating memories, sharing delicious moments, and having fun along the way. Join the Tasty Loom Baking Club today and start your baking journey with us. Let’s bake, create, and enjoy something wonderful together!

Ultimate Creamy Garlic Mashed Potatoes