Choosing the Right Potatoes: The Foundation for Perfect Mashed Potatoes

For the best mashed potatoes, choose Russet potatoes. They have a high starch content and low moisture, allowing them to break down easily into a light, fluffy texture that absorbs milk and butter beautifully.

Yukon Gold potatoes are another excellent choice. They offer a naturally buttery flavor and a creamier, slightly denser texture, adding richness to the dish.

Here’s a pro tip: combine Russet and Yukon Gold potatoes. Russets provide the fluffiness, while Yukons contribute to the flavor. It’s the perfect combination for exceptional mashed potatoes!

Avoid using waxy potatoes, as they tend to become gummy when mashed, resulting in a less desirable texture.

• Garlic: One whole head of garlic. Roasting transforms the sharp, raw garlic into a sweet, soft, and caramelized flavor that infuses the potatoes beautifully.
• Olive Oil: A drizzle of olive oil is all it takes to prevent the garlic from drying out during roasting, ensuring a perfectly soft and flavorful result.
• Russet Potatoes: You’ll need 3 pounds, which is approximately 5 to 6 medium-sized potatoes. Peel them completely for the smoothest mashed potato texture.
• Whole Milk & Heavy Cream: Combining both whole milk and heavy cream gives you the best of both worlds. The milk keeps the potatoes light and airy, while the cream adds richness and a luxurious mouthfeel. Warming the dairy before adding it helps the potatoes absorb it better, resulting in an exceptionally smooth and silky consistency.
• Butter: Unsalted butter allows you to control the saltiness of the finished dish. However, salted butter can also be used. If using salted butter, be sure to taste the potatoes before adding any additional salt.

See the recipe card below for complete details on ingredients and exact quantities.

1. Roast the garlic: Slice the head of garlic in half horizontally (through the cloves, not the root end). Place the bottom half on a piece of aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Place the top half of the garlic back on top. Wrap the foil tightly around the garlic and roast at 400°F (200°C) for 45–50 minutes, or until the cloves are deep golden brown and soft enough to squeeze easily. Remember, the darker the garlic, the sweeter and more caramelized the flavor will be.

2. Prepare and boil the potatoes: Peel the Russet potatoes completely. Then, cut them into evenly sized quarters to ensure even cooking. Place the potatoes in a large pot and cover with cold, salted water. Bring the water to a boil and cook the potatoes until they are tender enough to be easily pierced with a fork, approximately 15 to 20 minutes. The exact cooking time will depend on the size of the potato pieces.

How to Know When Your Potatoes Are Done Boiling? Pierce one with a fork. If the fork slides in with absolutely no resistance, the potatoes are ready.

It’s important to avoid both undercooking and overcooking the potatoes. Undercooked potatoes will result in lumpy mashed potatoes, while overcooked potatoes will become waterlogged and lose their desired texture.

3. Mash the potatoes: Once the potatoes are thoroughly drained, add the roasted garlic cloves to the pot. Mash the potatoes and garlic together until well combined. For the creamiest texture, consider using a potato ricer. Alternatively, a standard potato masher will also work well.
4. Warm the dairy and incorporate: Gently warm the whole milk, heavy cream, and butter in a saucepan or microwave. Warming the dairy beforehand helps the potatoes absorb it more effectively, preventing them from becoming gluey and reducing the amount of stirring needed. Slowly pour the warmed dairy mixture into the mashed potatoes, stirring until they reach your desired consistency – whether you prefer them silky smooth or light and fluffy. Season generously with salt and freshly ground black pepper to taste, and then serve immediately.

Make-Ahead Tips: Simplify Your Holiday Cooking

Holiday cooking often involves juggling numerous dishes and hoping everything comes together on time. The good news is that mashed potatoes are incredibly easy to prepare in advance.

• Up to 2 days ahead: Prepare the mashed potatoes completely. Transfer them to a 9×13-inch baking dish and allow them to cool completely. Press plastic wrap directly onto the surface of the potatoes to prevent a skin from forming, then cover the dish tightly with aluminum foil and refrigerate.
• To rewarm: Dot the top of the mashed potatoes with butter. Cover the dish with foil and bake at 325°F (160°C) for 20–30 minutes, stirring occasionally until heated through and the potatoes are silky smooth again. For a golden-brown top, remove the foil during the last 10 minutes of baking.

Keeping Mashed Potatoes Warm: Tips for Serving Perfection

My preferred method for keeping mashed potatoes warm without drying them out is using a slow cooker. Transfer the mashed potatoes to your slow cooker, set it to the WARM setting, and dot the top with a small amount of butter. Cover the slow cooker and stir the potatoes occasionally. This method will keep them silky smooth for up to 4 hours.

If you’re not managing a dozen dishes in and out of the oven (which can happen with holiday miracles!), you can also keep the mashed potatoes warm in a 200°F (93°C) oven until serving time. Just ensure the pot is tightly covered to trap the steam and maintain the creamy consistency of the potatoes.

Maximize Your Leftovers: Delicious Ways to Repurpose Mashed Potatoes

Don’t let those extra mashed potatoes go to waste! I often prepare a double batch specifically to have leftovers. Once you’ve tasted Cheesy Leftover Mashed Potato Pancakes, you’ll never look at leftover mashed potatoes the same way again.

Here are a few of my favorite ways to give spare mashed potatoes a second (and incredibly delicious) life:

• Mashed Potato Gnocchi
• Cheesy Mashed Potato Muffins
• Cheesy Mashed Potato Waffles
• Mashed Potato Croquettes