Roasted Garlic Creamy Mashed Potatoes

High-starch russets, a potato ricer, and warm dairy make these roasted garlic mashed potatoes exceptionally smooth, buttery, and fluffy rather than gluey.

60 min

4 servings

Fluffy roasted garlic mashed potatoes in a cream bowl, topped with amber browned butter and fresh herbs.

Ingredients

2 heads garlic

1 tbsp olive oil

2 lb russet potatoes, peeled and cut into 1 1/2-inch chunks

2 tsp kosher salt, divided, plus more for the cooking water

3/4 cup whole milk

10 tbsp unsalted butter, divided

1/3 cup full-fat sour cream

1/4 tsp freshly ground black pepper

2 tbsp chopped fresh chives, parsley, or thyme, optional

Equipment

Oven · Aluminum foil · Large pot · Colander · Potato ricer · Small saucepan · Rubber spatula

Choose russets

Their high starch and low moisture make the fluffiest mash. Yukon Golds are richer but denser; avoid waxy potatoes here.

Optional brown butter

Brown the reserved butter until amber and nutty, then add herbs off the heat so they stay bright.

Roast and boil

01. Roast the oiled, foil-wrapped garlic at 400 F until each clove is sweet and squeezeably soft.

02. Start the potatoes in cold, well-salted water so their centers and exteriors cook at the same rate.

03. Simmer only until a knife glides through the potato chunks. A hard boil can batter their edges and make draining less tidy.

Dry and rice

04. Warm the milk and 8 tbsp butter gently so the potatoes stay hot when the dairy is added.

05. Drain, then dry the potatoes in the hot pot before ricing; this evaporation keeps the mash light instead of loose.

06. Rice the hot potatoes with the roasted garlic instead of beating them, preserving fine, fluffy strands.

Fold and finish

07. Fold in the warm dairy, sour cream, salt, and pepper only until the mash comes together; vigorous stirring releases starch and makes potatoes gummy.

08. Serve at once, or spoon over the optional nutty brown butter and herbs for a fragrant final layer.