Creamy Garlic Mashed Potatoes
Silky mashed potatoes built on a whole head of roasted garlic and Greek yogurt, with one measured knob of butter for the flavor that matters. Creamy enough for the holiday table at a third of the usual butter-and-cream load.
Method
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Roast the garlic: drizzle the cut head with the oil, wrap in foil, and roast at 200C / 400F for 40 minutes until soft and golden.
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Meanwhile, boil the potatoes in well-salted water for 15 to 18 minutes until completely tender. Drain and let them steam-dry 2 minutes in the colander.
💡 Tip: Steam-drying is the anti-gluey-mash step. Wet potatoes make wet mash. -
Squeeze the roasted garlic cloves out of their skins into the pot and mash with the potatoes.
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Mash in the butter first, then the warm milk, then fold through the yogurt and salt off the heat.
💡 Tip: Butter first coats the starch, yogurt last keeps its body. Order matters more than it should. -
Finish with chives and more black pepper than feels polite.
Notes
Roasting the garlic takes 40 hands-off minutes and transforms it: sweet, mellow, spreadable. Start it before anything else.
Yukon gold or other yellow potatoes mash creamiest. Russets work and drink a little more milk.
Warm the milk before it goes in. Cold milk makes gluey mash.
Mash by hand or ricer, never a food processor, which turns potatoes to paste.
Nutrition Information
| Calories | 210kcal |
| Total Fat | 3g |
| Total Carbohydrates | 39g |
| Protein | 8g |
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Frequently Asked Questions
Why Greek yogurt instead of cream?
Yogurt brings the body and tang of sour cream at a fraction of the fat, and nobody identifies it blind. The single measured knob of butter carries the flavor; a traditional holiday mash hides half a stick or more per serving batch.
Can I make them ahead?
Yes — mash fully, refrigerate up to 2 days, and reheat gently with a splash of milk, stirring often. A slow cooker on low with a little milk holds them beautifully for a holiday afternoon.
How do I cut the carbs?
Swap up to half the potatoes for cauliflower florets boiled alongside them. A half swap saves roughly 15g of carbs a serving and the roasted garlic covers for it completely.
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