Ingredients
Scale
- 5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 whole head of garlic
- 1 tsp olive oil
- 1 cup (2 sticks) unsalted butter
- 1 cup heavy cream
- 4 oz cream cheese, softened to room temperature
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp fresh chives, finely chopped (for garnish)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top 1/4 inch off the head of garlic. Place it on a piece of foil, drizzle with the olive oil, and wrap loosely. Roast for 35-40 minutes, until the cloves are soft, golden, and fragrant. Set aside to cool.
- Prep the Potatoes: While the garlic roasts, place your peeled and cubed potatoes in a large pot or Dutch oven. Cover them with cold water by at least one inch. Add a generous tablespoon of salt to the water.
- Boil the Potatoes: Bring the pot to a boil, then reduce the heat to a steady simmer. Cook for 15-20 minutes, or until the potatoes are very tender and a fork slides in with no resistance.
- Warm the Dairy: As the potatoes are finishing, add the 1 cup of butter and 1 cup of heavy cream to a small saucepan. Warm over low heat until the butter is fully melted and the cream is hot. Do not let it boil.
- Drain and Dry: Drain the potatoes very well in a colander. Return the empty pot to the stove over low heat. Add the drained potatoes back in and let them sit for 1-2 minutes, shaking the pot, to cook off any and all extra moisture. This is key! Turn off the heat.
- Mash: Add the softened cream cheese to the pot. Squeeze the soft, roasted garlic cloves out of their skins and into the pot. Use a hand mixer on its lowest speed to just begin to break everything up.
- Combine: With the mixer still on low, slowly pour the warm butter-and-cream mixture into the potatoes. Continue to mix just until the potatoes are fluffy and combined. Be careful not to over-mix!
- Finish: Taste for seasoning and add salt and pepper as you like. Gently stir in the fresh chives. Serve immediately, or see my make-ahead notes.
Notes
- Fluffy, Not Gummy!: The secret is to never over-mix. A hand mixer on low is great, as is a ricer or old-fashioned hand-masher. NEVER use a blender or food processor, or your potatoes will turn to glue.
- Don’t Use Cold Dairy: Adding cold cream or butter to hot potatoes can shock them and make them gummy. Always warm your dairy first!
- My Make-Ahead “Gift”: This is the best part. Prepare the mashed potatoes completely (Steps 1-8). Spread them in your oven-safe serving dish, let them cool, and then dot the top with 2-3 extra tablespoons of butter. Cover tightly and refrigerate for up to 2 days.
- To Reheat: Let the dish sit on the counter for 30-60 minutes to take the chill off. Bake, covered tightly with foil, in a 350°F (175°C) oven for 30-40 minutes, until piping hot all the way through. Stir gently and serve. They’ll taste like you just made them!
- Prep Time: 25
- Cook Time: 40
- Category: Side Dish
- Method: Mashing
- Cuisine: American