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Extra-Creamy Garlic Mashed Potatoes

Your Thanksgiving dinner wouldn't be complete without the mashed potatoes---This timeless recipe yields perfectly smooth and creamy mashed potatoes every single time and fragrant roasted garlic and buttermilk do wonders for flavor!
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings


  • 1 head garlic top cut off
  • 1/2 teaspoon olive oil
  • 5 lbs Yukon gold potatoes peeled and cut into 1/2 in cubes
  • 1/4 cup butter softened
  • 3 tablespoons minced fresh parsley
  • 1 cup buttermilk
  • Salt and pepper to taste
  • Additional minced parsley for garnish optional


  • Brush top of garlic head with olive oil and wrap in tin foil and place in a small baking pan. Roast garlic at 350F 1 hour until garlic cloves are very soft. Unwrap from foil and let stand until cool enough to handle. Finely mince garlic and set aside.
  • While garlic is roasting, prepare the potatoes: Place potato cubes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce heat to low and cover. Let potatoes simmer at low 10 minutes, or until tender.
  • Drain water from potatoes and place potatoes back into pot. Toss minced roasted garlic on top of potatoes, cover pot and let stand 5 minutes.
  • Mash potatoes, then add butter, parsley, and buttermilk. Using an electric handmixer, beat on medium speed until potatoes are smooth and creamy. Season with salt and pepper and garnish potatoes with parsley if desired. Serve potatoes warm.


Mashed potatoes may be transferred to slow-cooker after assembling and kept on warm-temp 4-6 hours.