Smoky Garlic Mashed Potatoes are the perfect comfort food, combining rich flavors and creamy textures that everyone will love. This simple yet delicious dish transforms any meal into a cozy feast. Whether you’re serving it alongside a holiday roast or a weeknight protein, these mashed potatoes fit seamlessly into any table setting, making them an instant favorite.
Recipe Information
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 310
Protein: 4g
Carbohydrates: 35g
Fat: 18g
Fiber: 3g
Sugar: 1g
Sodium: 400mg
Why Make Smoky Garlic Mashed Potatoes
Smoky Garlic Mashed Potatoes are not only a delectable side but also a smart choice for those looking to add wholesome, homemade flavors to their meal. The Yukon Gold potatoes provide a buttery taste, and the roasted garlic gives a touch of sweetness that pairs perfectly with the smoky paprika. This dish is good for your soul and your health, as it contains ingredients you can feel good about. Plus, the recipe offers plenty of room for customization, allowing you to adjust it to your family’s tastes.
How to Make Smoky Garlic Mashed Potatoes Step by Step
Ingredients
2 ½ pounds Yukon Gold potatoes, peeled and cubed
1 head garlic
½ cup unsalted butter
¾ cup whole milk or heavy cream, warmed
1 teaspoon smoked paprika
1 ½ teaspoons salt (or to taste)
½ teaspoon black pepper
Chopped fresh parsley (optional, for garnish)
Directions
Preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until golden and soft. In a large pot, boil potatoes in salted water for 15–20 minutes or until fork-tender. Drain and return to pot. Squeeze roasted garlic into the potatoes. Add butter, warmed milk, smoked paprika, salt, and pepper. Mash gently until smooth and creamy, adjusting seasoning to taste. Transfer to a serving bowl. Sprinkle with additional paprika and chopped parsley if desired. Serve warm.
How to Serve Smoky Garlic Mashed Potatoes
Serve Smoky Garlic Mashed Potatoes with your favorite protein, such as roast chicken or grilled steak, for a satisfying meal. They also make a wonderful base for rich gravies or sauces. Pair with a fresh salad or steamed vegetables for a balanced plate that looks as good as it tastes.
How to Store Smoky Garlic Mashed Potatoes
Leftovers can be stored in the fridge in an airtight container for up to three days. When reheating, add a splash of milk or cream to restore creaminess. You can also freeze these mashed potatoes for up to two months; just be sure to thaw them in the fridge overnight before reheating.
Expert Tips for Cooking Smoky Garlic Mashed Potatoes
- For an extra creamy texture, use a potato ricer instead of a traditional masher.
- Don’t skip roasting the garlic; it adds a rich, sweet flavor that elevates the dish.
- Adjust the smoked paprika to suit your taste, adding more for a stronger smoky flavor.
- Leave the skins on for a rustic texture and added nutrients.
- Consider adding a splash of sour cream for tanginess.
Delicious Variations of Smoky Garlic Mashed Potatoes
For a spicy kick, add some diced jalapeños or a dash of cayenne pepper. You can also toss in fresh herbs like thyme or rosemary for an herby twist. If you’re looking for a fresh zest, a bit of lemon zest could brighten the flavors beautifully.
Conclusion
Smoky Garlic Mashed Potatoes are a must-try for any foodie or home cook alike. Their irresistible flavor, simple preparation, and adaptability for various tastes make them a standout side dish that will enhance any meal. Go ahead and treat yourself and your loved ones to this delicious delight!
Smoky Garlic Mashed Potatoes
Ingredients
Main Ingredients
- 2 ½ pounds Yukon Gold potatoes, peeled and cubed
- 1 head garlic roasted
- ½ cup unsalted butter
- ¾ cup whole milk or heavy cream, warmed
- 1 teaspoon smoked paprika
- 1 ½ teaspoons salt or to taste
- ½ teaspoon black pepper
- Chopped fresh parsley optional, for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until golden and soft.
- In a large pot, boil potatoes in salted water for 15–20 minutes or until fork-tender.
- Drain potatoes and return to pot. Squeeze roasted garlic into the potatoes.
- Add butter, warmed milk, smoked paprika, salt, and pepper.
- Mash gently until smooth and creamy, adjusting seasoning to taste.
- Transfer to a serving bowl. Sprinkle with additional paprika and chopped parsley if desired.
- Serve warm.
