Smoky Garlic Mashed Potatoes
These Smoky Garlic Mashed Potatoes are creamy, rich, and infused with roasted garlic and smoked paprika, making them the perfect comfort food to accompany any meal.
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.
Notes
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. For an extra creamy texture, use a potato ricer instead of a traditional masher. Consider adding a splash of sour cream for tanginess.