Garlic Butter Mashed Potatoes will be your next go-to side dish. This easy and simple garlic mashed potato recipe is buttery, creamy and bursting with roasted garlic flavor!
We've started talking and preparing our Thanksgiving recipes these days. We love our homemade stuffing and spiced turkey , but when it comes to mashed potatoes for Thanksgiving, we like ours with lots of butter, garlic and maybe even some parmesan!
The best mashed potato recipe!
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? I know I can't and that's why I'm bringing you this delicious and creamy mashed potatoes made with tons of garlic and butter!
Why does this garlic 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!
How to make garlic mashed potatoes
Start with roasting the garlic heads in the oven. Trim the top of each head and place it on a piece of aluminum fol, drizzle with olive oil, wrap the garlic in foil and roast in the oven for about 45 minutes until very tender. Meanwhile, place the potatoes in a large pot and cover with water. Bring to boil and let the potatoes cook. Once the potatoes are fully cooked, peel them and place them in a large bowl.
Add chunks of butter to the potatoes and start mixing them using a hand mixer. Add in roasted garlic cloves and milk. Then add salt and pepper to taste and transfer the mashed potatoes to a serving platter and top with pesto and some pecans. This mashed potato recipe is perfect as a side dish since it's rich and so creamy.
What potatoes are good to make mashed potatoes?
I love using russet potatoes or red potatoes since they both have great texture and are creamy when cooked. You don't want to get potatoes that will become grainy or mushy after cooking. Make sure the potatoes are not old since old potatoes lose their texture when cooked.
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.
- To make garlic Parmesan mashed potatoes, add ½ cup grated parmesan to the potatoes and leave out the salt.
- 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.
- This would be a great side to many dishes including braised lamb shanks, garlic chicken or grilled steak.
Looking for more tasty side dishes?
- WALNUT RAISIN COLESLAW
- ROSEMARY CHEDDAR CORNBREAD
- CHEESY ROSEMARY GARLIC MONKEY BREAD
- SWEET POTATO CASSEROLE WITH MARSHMALLOWS AND PECANS
Garlic Butter Mashed Potatoes
- 3 heads garlic
- 3 tablespoon olive oil
- 8 russet potatoes
- 6 tbsp unsalted butter
- ⅔ cup whole milk
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon pesto
- 2 tablespoon pecans Chopped
- Preheat the oven to 400°F. Place 3 piece of aluminum foil on the counter.
- Peel the loose papery layer of the garlic heads, and then trim the top so the cloves are exposed.
- Place each garlic head on one piece of aluminum foil and drizzle with one tablespoon of olive oil. Wrap the aluminum foil tightly around each garlic head and place on a baking sheet.
- Roast the garlic heads 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.
- Peel the potatoes and wash them thoroughly. Chop the potatoes into chunks. Place a pot on the burner and place the potatoes in the pot.
- Add water to the pot just enough to cover the potatoes. Turn the heat to medium high and boil the potatoes.
- Once the potatoes are fork tender and fully cooked, take them out of the water and let them cool for 5 minutes.
- While the potatoes are still quite warm, add the butter to the potatoes and start mixing using an electric hand mixer.
- Once the butter is mixed, add the roasted garlic cloves and mix using the hand mixer.
- Gradually add in whole milk and mix at the same time until creamy and smooth.
- Add in salt and pepper to taste.
- Transfer the garlic butter mashed potatoes to your serving bowl and top with basil pesto and pecans if desired.
- You can use homemade pesto or store-bought for this recipe.