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Garlic Butter Mashed Potatoes

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Garlic Butter Mashed Potatoes will be your next go-to side dish. This easy and simple recipe is buttery, creamy and bursting with roasted garlic flavor!

Garlic Butter Mashed Potatoes Recipe Side Dish From unicornsinthekitchen.com

For me, it’s always mashed potatoes season but now that November has officially started and we are all ready for butter and carbs, I’m presenting you the best mashed potatoes!

Shall we talk potatoes again? I know we talked potatoes just last week when I published this dreamy cheesy scalloped potatoes but guys, this fall, I can’t stop talking about potatoes! I mean, when it gets cold, can you really think about anything else except butter, cheese and potatoes? Carbs for life, haha!

Garlic Butter Mashed Potatoes Recipe Side Dish From unicornsinthekitchen.com

If you are as crazy about potatoes as I am, or you love butter and garlic, or you love warm, delicious food, or if you want to be very, very happy, you’ve got to try these garlic butter mashed potatoes. You will thank me later, because this is a recipe to keep.

Why does this garlic butter mashed potatoes recipe work?

Let me start with the garlic, this recipe call for 3 heads of garlic, each drizzled with olive oil, wrapped in aluminum foil and roasted in the oven for one hour until the cloves are soft and brown.

Next is how the ingredients of this recipe are mixed together, we are using hand mixer here which results in much creamier mashed potatoes than the ones made with potato masher.

And third, the toppings! I topped my garlic butter mashed potatoes with basil pesto and pecans, turned out perfect!

Garlic Butter Mashed Potatoes Recipe Side Dish From unicornsinthekitchen.com

Notes and tips to make garlic butter mashed potatoes:

  • Don’t use too much water to cook the potatoes. Too much water would affect the final texture of mashed potatoes.
  • Want you mashed potatoes to be richer? You can use half and half in place of whole milk.
  • You can roast the garlic heads in advance for this recipe. Once they are roasted, keep them in aluminum foil and store them in a container. Once you’re ready to make the mashed potatoes, take the out of the fridge and use them as the recipe indicates.
  • You can use different tools to make mashed potatoes. I would suggest using a hand mixer for creamier mashed potatoes.
  • For extra flavor, top these creamy garlic mashed potatoes with basil pesto and pecans.

Garlic Butter Mashed Potatoes Recipe Side Dish From unicornsinthekitchen.com

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4.91 from 10 votes
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Garlic Butter Mashed Potatoes

Garlic Butter Mashed Potatoes will be your next go-to side dish. This easy and simple recipe is buttery, creamy and bursting with roasted garlic flavor!

Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 Servings
Calories 300 kcal
Author Shadi HasanzadeNemati

Ingredients

  • 3 heads Garlic
  • 3 tbsp Olive Oil
  • 8 Russet Potatoes Washed
  • 6 tbsp Unsalted Butter Room Temperature
  • 2/3 cup Whole Milk
  • 2 tsp Sea Salt
  • 1/2 tsp Freshly Ground Pepper

To Top:

  • 2 tbsp Basil Pesto
  • 2 tbsp Pecans Chopped

Instructions

  1. Preheat the oven to 400f. Place 3 piece of aluminum foil on the counter. 

  2. Peel the loose papery layer of the garlic heads, and then trim the top so the cloves are exposed.  

  3. Place each garlic head on one piece of aluminum foil and drizzle with one tbsp of olive oil. Wrap the aluminum foil tightly around each garlic head and place on a baking sheet.

  4. Roast for 45 minutes to an hour. Until the garlic cloves are very very soft to touch. Once they are fully roasted, you can take the cloves out by simply pinching the bottom of each clove, they will easily pop out. Once you've taken out all the garlic cloves, set them aside. 

  5. While the garlic heads are being roasted, place a pot on the burner and place the potatoes in the pot. 

  6. Add water to the pot just enough to cover the potatoes. Turn the heat to medium high and boil the potatoes. 

  7. Once the potatoes are fork tender and fully cooked, take them out of the water and let them cool for 5 minutes. Then using a fork and a knife, peel the potatoes. 

  8. While the potatoes are still quite warm, add the butter to the potatoes and start mixing using a hand mixer. 

  9. Once the butter is mixed, add the roasted garlic cloves and mix using the hand mixer. 

  10. Gradually add in whole milk and mix at the same time until creamy and nice. 

  11. Add in salt and pepper to taste. 

  12. Transfer the garlic butter mashed potatoes to your serving bowl and top with basil pesto and pecans if desired. 

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Comments

  4. Ooh now this I have to try. Mashed potatoes are my favorite food ever (seriously, in college I had mashed potatoes for dinner at least 3 nights a week – my flat mates thought I was a total weirdo). I love the addition of the basil pesto and pecans, definitely trying that on my next batch!

    Reply

  5. It is not often that you can find a person that can make mashed potatoes photogenic, but you accomplished this! Also, replacing whole milk with 1/2 and 1/2? I like your style!

    Reply

    • Thank you Ben! It took a little bit of work but I’m happy it turned out well.And of course, half and half for the win! 😀

      Reply

  9. Pesto in potatoes?! That’s absolutely genius!! I think I’m going to make these for dinner tonight as a test run, you know, just to make sure they’re safe and stuff. 😉

    Reply

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