Velvety Roasted Garlic & Crème Fraîche Mashed Potatoes

Let’s be honest: on the Thanksgiving table, the mashed potatoes might be the most important dish of all. They have to be perfect. And these… these are perfect. This is the recipe for the creamiest, most velvety, and deeply flavorful mashed potatoes you will ever make. They are a true showstopper.

Our “SUPER delicious” magic comes from two simple, game-changing secrets. First, we’re skipping the raw garlic and instead deeply roasting an entire head of garlic until it’s sweet, jammy, and caramelized. We’ll “smash” those incredible cloves right into the potatoes. Second, our key to a velvety, restaurant-quality texture isn’t just butter and cream; it’s a generous dollop of tangy crème fraîche stirred in at the end. It adds an incredible, light, sophisticated flavor that cuts through the richness. Paired with the pro-tip of using a potato ricer for a guaranteed lump-free, fluffy texture, this is the mashed potato recipe you’ll be making for every special occasion from now on.

Why You’ll Love This Recipe

• Unbelievably Smooth & Velvety: Using a potato ricer is the pro-level secret to the most perfect, fluffy, lump-free texture.
• Deep, Sophisticated Flavor: The roasted garlic is sweet and nutty (not harsh!), and the crème fraîche adds a subtle, elegant tang that makes them irresistible.
• The Perfect Holiday Side: This is the ultimate, elevated version of a classic. It’s the perfect special occasion side dish for Thanksgiving or any main event.

Step-by-Step Instructions

Let’s make the best mashed potatoes of your life. Here’s how.

First, gather your simple, high-quality ingredients. Good potatoes are key!

Next, the “deep roast.” We’ll roast our whole head of garlic until it’s soft, sweet, and jammy. While that’s in the oven, we’ll boil our potatoes until they’re perfectly tender.

Now for the secret to “super smooth” texture. We’re going to pass our hot, cooked potatoes through a potato ricer. This simple “smash” technique makes them unbelievably light and fluffy.

Finally, bring it all together. We’ll add our hot, infused butter and cream, that beautiful “smashed” roasted garlic, and our secret weapon: the crème fraîche. Gently fold it all together, finish with a “sprinkle” of fresh chives, and prepare for rave reviews.

Ava’s Notes

• Potato Choice is Key: For the fluffiest, lightest mashed potatoes, you MUST use a starchy potato like a Russet or a Yukon Gold. Do not use waxy potatoes like red or new potatoes!
• The Ricer is Worth It: A potato ricer is the single best tool for lump-free mashed potatoes. If you don’t have one, a food mill is the next best thing. A standard masher is a distant third, and a hand-mixer is a never (it will make them gummy!).
• Use HOT Dairy: Always warm your butter, cream, and crème fraîche before adding them to the hot potatoes. Adding cold dairy is the fastest way to get lumps.

Velvety Roasted Garlic & Crème Fraîche Mashed Potatoes

0.0 from 0 votes

Servings

6-8

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

The ultimate mashed potatoes. A potato ricer makes them unbelievably smooth, while roasted garlic and tangy crème fraîche create a deep, sophisticated, and unforgettable flavor.

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Ingredients

• 1 whole head garlic

• 1 tsp olive oil

• 3 lbs Russet or Yukon Gold potatoes, peeled and quartered

• 1/2 c (1 stick) unsalted butter

• 1/2 c heavy cream

• 1/2 c crème fraîche

• Kosher salt and freshly ground black pepper, to taste

• Fresh chives, finely chopped (for “sprinkle”)

Directions

• Roast the Garlic: Preheat oven to 400°F (200°C). Cut the top 1/4 inch off the head of garlic, exposing the cloves. Place it on a piece of foil, drizzle with olive oil, and wrap it up tightly. Roast for 40-50 minutes, until the cloves are completely soft and caramelized. Let it cool slightly.
• Boil the Potatoes: While the garlic roasts, place the peeled and quartered potatoes in a large pot. Cover with cold, salted water by at least 1 inch. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.
• Warm the Cream: While the potatoes boil, combine the butter, heavy cream, and crème fraîche in a small saucepan. Heat over low heat, stirring occasionally, until the butter is melted and the mixture is hot (do not let it boil). Keep warm.
• Rice the Potatoes: Drain the potatoes very well. Pass the hot potatoes through a potato ricer or a food mill into the now-empty, dry pot.
• Combine & Serve: Squeeze the soft, roasted garlic cloves from their skins into the riced potatoes. Pour in the hot cream mixture. Use a rubber spatula to gently fold everything together just until combined. Do not overmix. Season generously with salt and pepper to taste.
• Serve: Transfer to a warm serving bowl. Garnish with a final “sprinkle” of fresh chives. Serve immediately.

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