Creamy Garlic Mashed Potatoes with Butter Swirl

Silky, buttery, and infused with the mellow sweetness of roasted garlic, these mashed potatoes take comfort food to the next level. Every spoonful is smooth and creamy, with just enough richness to make them feel special without being heavy. Perfect alongside a holiday roast or a simple weeknight dinner, they’re the kind of side dish that quietly steals the show.

Ingredients

2 lbs Yukon Gold potatoes (or russets for extra fluffiness)

1 head garlic, roasted*

4 tbsp unsalted butter (plus more for serving)

½ cup warm heavy cream (or whole milk)

¼ cup sour cream (optional, for extra richness)

Salt and white pepper to taste

*To roast garlic: Slice off the top of a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 35–40 minutes until soft and golden.

Directions

Boil the Potatoes:

Peel and quarter potatoes. Place in a pot of cold, salted water. Bring to a boil and cook until tender, about 20 minutes.

Drain & Dry:

Drain the potatoes well, then return them to the warm pot for a minute or two to let excess moisture steam off.

Mash & Infuse:

Add butter, warm cream, and the soft roasted garlic cloves. Mash until smooth (or use a potato ricer for an extra silky texture).

Finish with Creaminess:

Stir in sour cream if using. Season with salt and white pepper to taste.

Serve

Spoon into a serving bowl, make a shallow swirl on top, and drop in an extra pat of butter to melt into the potatoes. Optional: sprinkle with chives or thyme.

© 2007 Lowvee Cole. All rights reserved.

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