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Ultra Creamy Roasted Garlic Mashed Potatoes with Brown Butter and Chives

A bowl of creamy roasted garlic mashed potatoes topped with melted butter and fresh chopped chives.
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This recipe translates professional technique into a simple guide for making the best mashed potatoes. You get the sweet, mellow flavor of roasted garlic mixed into buttery, creamy Yukon Golds for a steakhouse-style side dish perfect for holidays or any comforting meal.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 large head of garlic
  • 1/4 cup olive oil, divided
  • 1/2 cup (1 stick) unsalted butter, divided
  • 1/2 cup heavy cream, warmed
  • 1/4 cup whole milk, warmed
  • 1 teaspoon salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped, for garnish

Instructions

  1. Preheat your oven to 400 degrees F. Slice the top quarter off the head of garlic to expose the cloves. Place the head on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast for 40 to 50 minutes until the cloves are soft and caramelized. Let cool slightly.
  2. Place the peeled and quartered potatoes in a large pot. Cover with cold water by about two inches. Add 1 tablespoon of salt to the water. Bring the water to a boil over high heat, then reduce heat to maintain a steady simmer. Cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
  3. While potatoes cook, melt 4 tablespoons of the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. Remove from heat immediately. This is your brown butter.
  4. Drain the cooked potatoes well. Return the potatoes to the hot, empty pot and let them sit for 2 minutes to steam off excess moisture. This step helps prevent watery potatoes.
  5. Squeeze the soft, roasted garlic pulp from the skins into the pot with the potatoes. Add the remaining 4 tablespoons of cold butter, the warmed cream, the warmed milk, 1 teaspoon of salt, and the pepper.
  6. Using a potato masher or a ricer, mash the potatoes until they are mostly smooth. Do not overmix, as this develops starch and makes them gummy. Stir in the prepared brown butter until just combined.
  7. Taste the mashed potatoes and add more salt if needed. Serve immediately, topped with fresh chopped chives.

Notes

  • For the creamiest texture, use a potato ricer instead of a standard masher.
  • If you need to make these ahead, prepare them up to the point of adding the liquids. Cool completely, then store in the refrigerator. Reheat gently on the stove, adding a splash more warm milk or cream to restore the texture.
  • Yukon Gold potatoes are the key to that naturally buttery flavor and smooth texture you want in steakhouse style potatoes.

Nutrition

Find it online: https://kitchenslang.com/roasted-garlic-mashed-potatoes/