Mashed Yukon Gold Potatoes with Garlic
Creamy, buttery, and infused with the rich aroma of roasted garlic, these Mashed Yukon Gold Potatoes with Garlic are the ultimate comfort food upgrade. Made with the naturally golden and velvety Yukon Golds, this recipe pairs perfectly smooth potatoes with roasted garlic paste for a subtle, caramelized sweetness that sets it apart from traditional mashed potatoes. Warmed heavy cream and melted butter add luxurious richness, while a touch of milk ensures the perfect consistency. Topped with a sprinkle of fresh chives for a pop of color and herbal freshness, this side dish is as visually appealing as it is delicious. Ideal for holiday spreads or cozy weeknight dinners, these garlic mashed potatoes are easy to prepare in just 40 minutes and guaranteed to impress.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 4 whole Garlic cloves
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 0.25 cups Milk
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoons Olive oil
- 2 tablespoons Fresh chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the Yukon Gold potatoes and cut them into roughly 1-inch cubes for even cooking.
Place the cubed potatoes in a large pot and cover them with cold water. Add a teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat to medium and simmer the potatoes for 12-15 minutes, or until they are fork-tender.
Meanwhile, prepare the roasted garlic. Peel the outer layers from the garlic cloves, keeping the individual cloves intact. Place them on a small sheet of aluminum foil, drizzle with olive oil, and wrap tightly. Roast in the preheated oven for 15 minutes or until fragrant and softened.
Once the potatoes are tender, drain them in a colander and return them to the warm pot to remove excess moisture.
Peel the roasted garlic cloves and mash them into a paste using a fork.
In a small saucepan over low heat, combine the butter, heavy cream, and milk. Warm until the butter is melted and the mixture is heated through, but do not let it boil.
Using a potato masher or ricer, mash the potatoes until smooth. Gradually add the roasted garlic paste and the warm cream mixture, stirring to combine. Season with salt and black pepper to taste.
Serve hot, garnished with finely chopped fresh chives, if desired.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 9.1 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3978 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
