The SpotOn Silky Roasted Garlic Mashed Potatoes

The Spoton Silky Roasted Garlic Mashed Potatoes

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Preparation time:15 Mins

Cooking time:40 Mins

Servings:6 servings

Ingredients:

• 2.2 kg (5 lbs) Yukon Gold Potatoes (or Russets), peeled and cut into uniform 5 cm (2 inch) chunks.
• 1 Tbsp (15 ml) Kosher Salt (for the boiling water).
• 1.5 whole bulbs Fresh Garlic, cloves separated, peeled, and gently smashed (about 12–15 cloves).
• 115 g (1/2 cup or 1 stick) Unsalted Butter, divided (85g for the confit, 30g for finishing).
• 30 ml (2 Tbsp) Olive Oil (high-quality neutral oil preferred).
• 240 ml (1 cup) Heavy Cream (35% fat).
• 120 ml (1/2 cup) Whole Milk.
• 2 tsp (10 g) Fine Kosher Salt, or to taste.
• 1/4 tsp (1 g) Freshly Ground White Pepper (highly recommended for clean flavour).
• 1 Tbsp (15 g) Fresh Chives, finely chopped (for garnish/flavour).

Instructions:

• Confit the Garlic: In a small saucepan over the lowest possible heat, combine 85g of the butter, the olive oil, and the smashed garlic cloves. Cook very slowly for 15–20 minutes, until the garlic is extremely tender and golden brown, but not burnt. This process mellows the garlic and infuses the fat.
• Heat the Dairy: Add the heavy cream and milk to the saucepan. Gently warm the mixture until steaming, but do not allow it to boil. Remove from the heat and allow the garlic to continue steeping while the potatoes cook.
• Strain (Optional): For a completely smooth mash, strain the warm infusion through a fine-mesh sieve, discarding the cooked garlic solids. (Alternatively, reserve the soft garlic cloves and mash them directly into the potatoes for a stronger flavour.)
• Cook the Potatoes: Place the prepared potato chunks in the large stockpot and cover them completely with cold water by about 2 inches (5 cm). Add 1 Tbsp of Kosher Salt to the water. Bring the water to a rapid boil over high heat, then immediately reduce the heat to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are easily pierced with a fork.
• Drain and Dry: Immediately drain the potatoes using a large colander. Return the drained potatoes to the empty, warm pot. Place the pot back on the low heat for 1–2 minutes, shaking constantly, to dry out the starches and prevent a watery result.
• Rice the Potatoes: Press the hot potatoes through a potato ricer or food mill directly back into the pot. Work quickly while the potatoes are still steaming hot.
• Add Fat: Add the remaining 30g of cold, cubed unsalted butter to the riced potatoes and fold gently until melted.
• Incorporate Dairy: Gradually pour about two-thirds of the warm garlic-cream mixture into the potatoes. Using a rubber spatula, fold the mixture gently until just combined. Do not whisk or overmix.
• Check Consistency and Season: Add more cream infusion until the desired consistency is reached. Stir in the 2 tsp of fine Kosher Salt and White Pepper. Taste and adjust the seasoning aggressively. Transfer the mash to a serving dish and sprinkle with fresh chives.

Nutrition Facts

Calories:475 kcal

Protein:8 g

Fat:32.5 g

Carbs:42.5 g

Fiber:4 g

Sodium:450 mg

Recipe Info

Category:Side Dish

Cuisine:American

Ditching the Lumps: Welcome to Truly Silky Mashed Potatoes

Honestly, who hasn't been let down by a basic, bland potato side dish? We’ve all been there. It’s a kitchen tragedy, really.

But today, we fix that forever with the ultimate recipe for Garlic Mashed Potatoes .

These aren't just creamy spuds. This is true kitchen luxury. We are talking smooth, silky mashed potatoes that melt right in your mouth.

When I first served this, my Uncle Barry actually thought I’d used an entire block of cream cheese. I hadn't! The texture comes from technique, not cheating.

Forget fighting with raw garlic. That sharp bite can ruin everything. Our secret weapon is the slow-cooked butter infusion. This gentle method gives us amazing roasted garlic mash .

Experts call this the Garlic Confit Mashed Potatoes technique. It mellows the harsh taste completely. You get deep, nutty flavour instead.

This elevated creamy mash is surprisingly easy to tackle. It does take about 65 minutes total, but most of that time is hands-off.

You are just waiting for the potatoes to boil perfectly. This recipe yields a huge amount—enough for six generous servings.

So yes, it’s great for a family dinner.

For years, I totally struggled with heavy, lumpy homemade mashed potatoes . I even burnt a cheap immersion blender trying to make them smooth once! Oh my gosh, the smell.

The game-changer for texture? The potato ricer . You must use a mashed potatoes with ricer method here. It’s absolutely key for that incredible fluffy texture.

Trust me, it makes the difference between good and the perfect mashed potatoes .

Why bother making this super-charged version? Because these are, quite simply, the best mashed potatoes you will ever eat. They are unbelievably rich, sure.

But potatoes are also packed with essential potassium. This creamy mashed potatoes recipe is a guaranteed crowd-pleaser. You will definitely be crowned the holiday champion.

Start practicing this technique now for flawless Thanksgiving Mashed Potatoes ! We’re about to dive into the serious ingredients that make this magic happen.

The Secret Sauce: Ingredients for Truly Creamy Mash

Honestly, making the Best Mashed Potatoes isn't just about the technique. It starts with what you bring home from the shop.

If you’re aiming for that unbelievable, fluffy, Silky Mashed Potatoes texture, the foundation matters. This is how we build truly stellar Homemade Mashed Potatoes that steal the show, even from the turkey on Thanksgiving Mashed Potatoes .

Did you know that Americans eat over 1 billion pounds of potatoes annually just during the holidays? We need to make those calories count!

The Essential Lineup for Perfect Mash

You need starchy potatoes, but not too starchy. I swear by 2.2 kg (5 lbs) of Yukon Golds. They are buttery and hold their shape better than Russets.

Next, the richness. This is where the magic happens. We need proper dairy. Grab 240 ml (1 cup) of heavy cream and 115 g (1 stick) of unsalted butter.

Divide that butter, though! We use most of it to create our signature Roasted Garlic Mash . Look for good quality butter.

It makes a huge difference in the final taste, trust me.

The core flavour is, of course, the Garlic Mashed Potatoes element. We use 1.5 whole bulbs of fresh garlic.

Slow cooking mellows it into a sweet, rich paste. This slow process is how you achieve true Garlic Confit Mashed Potatoes .

It’s worth the wait.

Seasoning for the Creamy Mash

Potatoes are flavour vacuums. They need salt. Use 1 Tbsp (15 ml) Kosher salt in the boiling water. Then, finish with 2 tsp (10 g) fine Kosher Salt after the mashing is done.

Taste it. Does it sing? If not, add more salt.

Avoid black pepper if you want that clean, white look. Use 1/4 tsp (1 g) of fresh white pepper instead. It gives the necessary bite without the specks.

The Must-Have Gear: The Ricer Revelation

I learned this the hard way: if you want a perfect, Creamy Mash , ditch the hand masher. That thing just makes lumps and heartbreak.

And never, ever, use a food processor. That will turn your beautiful potato chunks into a right royal mess of sticky, non-human vertebrae (read: glue).

You absolutely must have a potato ricer. Seriously, it's essential for achieving that Silky Mashed Potatoes texture.

Equipment for the Best Mashed Potatoes

1. Large Stockpot: Needs to hold 2.2 kg of taters and water.
2. Small Saucepan: For gently infusing the butter and garlic. This is crucial for the flavour.
3. Potato Ricer: This is the most essential tool for truly non-gluey Mashed Potatoes with Ricer . If you don't have one, use a food mill. No alternatives work as well, honestly.
4. Rubber Spatula: Use this for folding in the warm dairy. Folding, not stirring! We want gentle incorporation for the best Creamy Mashed Potatoes Recipe .

My Secret Weapon: Why Your Mash Has Been Missing That Oomph

Honestly, I used to dread making mash. It always started well, but halfway through, bam! Gluey, heavy, a total mess.

If you've ever aimed for Perfect Mashed Potatoes only to end up with potato cement, you know the struggle. But over the years, I finally nailed the technique.

This isn't just a recipe; it's a blueprint for the Silky Mashed Potatoes that will save your life, especially when prepping massive amounts of Thanksgiving Mashed Potatoes .

Seriously, once you try this method, you'll see why this is the Best Mashed Potatoes technique out there.

Getting Organised for Creamy Mash

Before we even turn on the hob, let's talk prep. This is the stage where success happens. First, peel your 5 pounds of Yukon Golds and chop them into uniform 2-inch chunks.

Uniformity is key here. If the pieces are different sizes, they cook unevenly.

Next, we start the magic: the Roasted Garlic Mash infusion. In a tiny pan, melt 85g of butter with olive oil.

Add your smashed, peeled garlic cloves. This needs to cook very slowly over the lowest possible heat for 15– 20 minutes .

Don’t rush this. If the garlic burns, you ruin the whole batch. You want those cloves to be super tender and sweet.

That's how we get that incredible depth in our Garlic Confit Mashed Potatoes . Once softened, pour in your cream and milk and warm it gently until it’s steaming, but do not let it boil.

The Game-Changing Potato Process

This is where your Homemade Mashed Potatoes go from good to glorious.

1. Start Cold: Put the chopped potatoes in your pot and cover them with cold water. Add a tablespoon of salt. Always start potatoes in cold water. This ensures even cooking from the center out.
2. Boil and Simmer: Bring it to a boil, then immediately turn the heat down to a gentle simmer. Cook for 15– 20 minutes until they are ready to fall apart when pierced.
3. Dry Them Out: Drain the potatoes immediately. Return the empty pot to low heat. Dump the hot potatoes back in and shake the pot vigorously for a couple of minutes. This step is non-negotiable! It evaporates excess moisture, preventing glue.
4. The Ricer Rule: Press the hot potatoes through a Mashed Potatoes with Ricer directly back into the pot. This creates that fluffy, non-gluey texture we are chasing for the perfect Garlic Mashed Potatoes .
5. Fold Gently: Add the remaining cold butter first. Then, gradually fold in the warm garlic-cream mixture using a rubber spatula. Stop mixing as soon as it looks like Creamy Mashed Potatoes Recipe should—smooth and unified. Over-mixing equals failure!

Chef’s Secrets: Avoiding the Glue Factor

My biggest learning curve was that potatoes hate cold liquid. Pro Tip 1: Never, ever add cold cream or milk.

That shock lowers the temperature too fast, causing the starch molecules to seize up. It turns delicious mash into wall paste, guaranteed.

Pro Tip 2: Taste aggressively. Potatoes suck up salt like sponges. Season the water, and then season the final mash again with fine salt and white pepper.

It makes all the difference. Enjoy your silky, luxurious mash!

Mastering Your Mash: Notes from the Kitchen

Okay, you’ve done it! You’ve successfully made the most decadent, Silky Mashed Potatoes possible. Seriously, pat yourself on the back.

These are the Best Mashed Potatoes you’ll ever taste. Now, let’s talk logistics—how to make this stunning side shine, save the leftovers, and adapt it for anyone.

Serving Up the Dream

These potatoes are the ultimate showstopper. This rich Creamy Mash deserves presentation. When plating, don’t smooth the top perfectly. Instead, run your spoon across the surface to create a lovely swirled texture.

I always aim for the "gravy well"—a gentle dip right in the middle, just waiting for a spoonful of rich jus.

These are tailor-made for big dinners, especially if you’re planning a Thanksgiving Mashed Potatoes spread. Pair them with anything heavy: slow-cooked short ribs, a classic Sunday Roast, or even just some really crisp sausages.

As for drinks, a dry cider or an oaked Chardonnay really cuts through the richness beautifully.

Saving Your Treasure

Let’s be honest: leftover Homemade Mashed Potatoes are a gift. They store beautifully in an airtight container for 3 to 4 days in the fridge.

But here is my biggest tip for reheating! Never, ever just nuke them. They turn dry and sad instantly. To revive that creamy texture, put the mash in an oven-safe dish.

Add a tiny splash of milk or cream over the top. Cover tightly with foil and bake low and slow at 150° C ( 300° F) until heated through.

They come back to life like magic. Freezing? You can, but you lose some of that incredible silky finesse. I say, just eat them all immediately.

Customising Your Ultimate Mash

This specific recipe relies on the magic of the Garlic Confit Mashed Potatoes technique. That slow roast of the garlic is what delivers that mellow, profound flavour to the Garlic Mashed Potatoes .

But if you need swaps, here’s the scoop. For a dairy-free version, swap the butter for high-quality vegan sticks. Use unsweetened oat milk instead of heavy cream.

It maintains that glorious texture surprisingly well.

If you want to amp up the flavour of the Roasted Garlic Mash even more, try tossing in a quarter cup of freshly grated Parmesan or Gruyère right at the end.

That cheese melts beautifully into the hot starch.

The Good Stuff

Look, these are undeniably rich Perfect Mashed Potatoes . We didn’t skimp on the cream! But potatoes are often unfairly judged.

Did you know a single potato provides more potassium than a banana? They are packed with essential Vitamin C, too.

Plus, the sheer amount of garlic we used here gives a nice little anti-inflammatory boost. It’s soul food, people. Enjoy every spoonful!