Serves a Crowd

Garlic-Garlic Mashed Potatoes

March  5, 2021
12 Ratings
Photo by Mark Weinberg
  • Serves 4 to 6 as a side
Author Notes

I almost called these potatoes "Damned Mashed Potatoes". Any culinary journey that starts by tinkering with your grandmother's recipes surely ends in eternal damnation. My sainted grandmother produces delicious garlicky potatoes by boiling garlic with the potatoes, but I could never incorporate the boiled cloves into the mashed potatoes without having chunks of half-boiled garlic pop up alarmingly on my tongue, disrupting the glorious creaminess of the dish. The fault is entirely mine. And I promise, I will never ever ever mess with the Parker House rolls. Or the pierogis.

As the official title implies, these have some serious garlic power. If you're scared, you can dial it down a notch (I'm making chicken noises at you right now). However, the tang of the goat cheese and parmesan balance it out so it doesn't seem out of place. One last caveat: these are robust, aggressive, feisty mashed potatoes. Don't serve with, say, a consume or a delicate sea bass. They'll be annihilated. These are meant to be served with a hearty stew or a healthily herbed roasted chicken. —Niknud

Test Kitchen Notes

WHO: Niknud is a longtime Food52 member who calls Colorado home.
WHAT: Mashed potatoes that have a few tricks up their sleeves.
HOW: Pour ten cloves of garlic browned in butter over still-warm mashed potatoes. Add in two types of cheese (goat! Parmesan!), cream, and more butter (yes, more), then bake in a casserole dish until golden-brown.
WHY WE LOVE IT: They had us at "more butter." Combined with the tangy goat cheese and, well, garlicky-ness of the garlic, these mashed potatoes are bold without being overpowering. We'd like seconds, please. —Kate Robertson

What You'll Need
  • 3 pounds Yukon gold potatoes, peeled and cut into 1/2-inch pieces
  • 8 tablespoons butter, divided
  • 10 cloves garlic, peeled and finely minced
  • 3 1/2 ounces goat cheese
  • 1/2 cup finely grated Parmesan cheese
  • Heavy cream or milk, as needed
  • Salt and pepper to taste
  • 1/3 cup chopped scallions (optional)
  1. Place the chopped potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 to 18 minutes.
  2. While your potatoes are cooking, melt 6 tablespoons of the butter in a small sauté pan. Add the garlic and cook (gently!) over low heat. Do not let the garlic brown or burn. You want to mellow out the garlic and infuse the butter with flavor.
  3. When your potatoes are done, drain and transfer them to a large bowl. Pour the butter and garlic over the still warm potatoes and mash well -- I used a fork. As soon as incorporated, add the goat and Parmesan cheeses, and work them into the mixture.
  4. Now start adding your liquid. I use heavy cream because, by now, I've already passed the point of coronary doom and figure I might as well enjoy myself before shuffling off this mortal coil. Add as much liquid as you need to get the consistency you like. I used about a cup, but some people enjoy a creamier potato—it's all up to you.
  5. Add salt and pepper to taste. If you want, you can also stir in the chopped scallions at this point.
  6. Turn the mashed potatoes into a baking dish and dot the top with the remaining 2 tablespoons of butter (yes, more butter). I use a deep dish pie plate, but a 9 x 13-inch baking dish works nicely, as well. Cook in a 375° F oven until the top gets slightly browned and crusty, about 20 minutes.
  7. Have your defibrillator standing by, and enjoy!

See what other Food52ers are saying.

  • Cheryl McKinley
    Cheryl McKinley
  • Leigh Halliday Bligh
    Leigh Halliday Bligh
  • LeBec Fin
    LeBec Fin
  • DeDe Cargill
    DeDe Cargill
  • JanetFL

Recipe by: Niknud

Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!

27 Reviews

Ruth L. March 2, 2024
"Don't serve with, say, a consume ..."?
A what?
Cheryl M. November 23, 2023
🤣🤣🤣🤣🤣🙏🏻 Thank you! This made me laugh, and I’ll definitely use because… OMG - YUMMY! 😋
Ephawk1755 April 7, 2022
Oh my goodness. Total decadence and definitely going to be on the menu for thanksgiving. thank you for the heads up about how to do the garlic.
neenagoswamy December 28, 2020
This was great - an instant crowd-pleaser! I used all ingredients and directions as was. The final dish was incredibly fluffy and light given all the heavy ingredients. I would add a cranberry sauce or something tangy to balance it out. Terrific and will def make again!
Anne L. February 4, 2018
I made these potatoes at the cottage last evening to serve with rack of lamb. I didn't have any goat cheese or heavy cream so had to go with just the parm cheese and milk. They were still delish!
Niknud February 5, 2018
Those sound like excellent substitutions - it's really flexible. I've used cream cheese instead of goat, half and half instead of heavy cream and so on. So glad it turned out well for you! Plus, lamb - yah lamb!
Leigh H. October 31, 2016
Thank you for the help in responding
mari October 31, 2016
Starting to plan our Thanksgiving dinner and came across your recipe: I can't wait to try it! And the make-ahead option will be a tremendous help! Thanks for posting!
Leigh H. March 9, 2016
Can this be 'assembled' a day ahead & refrigerated?
Niknud March 9, 2016
Totally. Just bring to room temperature and do the final baking right before serving.
Assya November 18, 2017
Hi! I plan to make this the day before Thanksgiving, do you have any reheating tips if I don't want to bake it like a casserole (I don't want the crusty top). Thank you!
Niknud November 19, 2017
If you don’t want a crust top, honestly I would cover with plastic wrap and microwave on medium high power (level 7) in 1-2 minute increments, stirring after each to make sure it gets evenly. Because there’s so much fat (butter! Cream!) it won’t dry out too much. Plus - frees up space in your oven. Hope this helps!
LeBec F. January 7, 2016
wow nik, these really sound like heaven. Love your choice of cheeses too. I will def be making this soon.
p.s. In the spirit of giving back, I thought you might enjoy this too,
X1 /// X2
1 ½ lb /// 3 lb Potatoes, Yukon Gold are best, skin on, rinsed
1 /// 2 Heads Garlic (about 2 ou. @)
1-2 T. /// 2-4 T Unsalted Butter
1 T /// 2 T Flour
½ C /// 1 C Light Cream
Lots of kosher salt and fresh ground black pepper to taste

Quarter potatoes. Steam or boil potatoes with a little bit of salt until tender to the fork test. Drain and mash while hot.(Do not do this in a cuisinart or potatoes will get gluey). Meanwhile,peel garlic. In heavy sauce pan simmer the garlic and butter, covered and over VERY low heat ,until tender and very soft. – ½ hour or more. Be careful not to burn.(This roasted garlic should be very soft and sweet, not at all bitter.) Beat in flour and cook for 2 minutes over medium heat ( to cook the flour and get rid of floury taste); whisk in cream and seasonings, bring to a boil and simmer for 1 minute.Mash mixture in pan with fork or masher, or puree in small processor or blender.
Add to potatoes..Add more cream and butter, S & P to taste.

This mixture will be good in the frig for a week or so.Can be made days ahead and reheated in bowl over pan of simmering water, or covered, in microwave.Does not taste good if frozen and defrosted.

This recipe was adapted from Julia Child ‘s recipe in The Victory Garden Cookbook
Pureed roasted garlic freezes well.
Niknud March 9, 2016
Thanks LBF! Sounds delicious. Can't have too many potato recipes.....
AM December 26, 2015
Tripled the recipe to serve a crowd on Christmas. It was a hit!
Niknud December 28, 2015
Yah - so glad you liked it. It's really cool to be part of other people's holiday celebrations!
DeDe C. November 6, 2015
Can I assume that it could be completed up to the run in the oven the day before?
Niknud November 6, 2015
You can for sure - just make sure to take it out about an hour before you finish it up!
sl(i)m April 14, 2015
Your grandmother says she approves of these revisions... But careful with those rolls! Xoxoxo
Niknud November 24, 2015
Thanks Sheila! Don't know why I never saw this comment until now.... Give Gram a hug for me and tell her thanks (in advance) for the pirogue delivery I hear is heading our way for First Christmas!
JanetFL March 11, 2015
Thanks for a great recipe. We are garlic lovers!
gingerroot September 30, 2011
Oh yum! My kind of mashed potatoes.
Niknud October 2, 2011
Thanks, gingerroot - they're pretty yummy!
lapadia September 30, 2011
Yum garlic AND goat cheese!
Niknud September 30, 2011
Yah, and parmesan. I have zero delicacy when it comes to potatoes!
wssmom September 29, 2011
Hahaha in my family 5 garlic cloves is lightweight!!! These sound wonderful, thanks for posting!
Niknud September 30, 2011
I hesitate to add that I have tamed it down a bit as the original recipe called for 5lbs of potatoes and 12 cloves of garlic....