Follow these simple steps to create the most decadent and flavorful creamy garlic mashed potatoes you’ve ever tasted. Each step is designed to maximize flavor and ensure a perfectly smooth and creamy texture.

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 40-45 minutes, or until the cloves are soft and fragrant. Roasting the garlic first is key to getting that mellow, sweet garlic flavor without any harshness.
2. Prepare the Potatoes: While the garlic is roasting, peel and quarter your potatoes. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water. Starting with cold water ensures the potatoes cook evenly. Salting the water seasons the potatoes from the inside out.
3. Boil the Potatoes: Bring the pot of potatoes to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork and almost falling apart. Don’t overcook them to the point of mushiness, but ensure they are fully cooked through.
4. Drain and Dry the Potatoes: Drain the potatoes thoroughly in a colander. Return the pot to the stovetop and place the drained potatoes back in the pot. Cook over low heat for 1-2 minutes, shaking the pot occasionally, to evaporate any excess moisture. This step is crucial for preventing watery mashed potatoes. Drying them out slightly concentrates their flavor.
5. Squeeze the Roasted Garlic: Once the garlic is roasted and cool enough to handle, squeeze the soft roasted garlic cloves out of their skins into a small bowl. Discard the skins. The roasted garlic will be soft and paste-like.
6. Mash the Potatoes: Add the butter to the pot with the potatoes and let it melt. Use a potato ricer, food mill, or hand masher to mash the potatoes until smooth. A ricer or food mill will give you the smoothest results, but a hand masher works well too. Avoid over-mashing if using a hand masher to prevent them from becoming gluey.
7. Incorporate Cream and Milk: Gradually pour in the heavy cream and milk, stirring constantly until the mashed potatoes are creamy and smooth. Add the liquids slowly and adjust the amount based on your desired consistency. You might need slightly more or less depending on the potato variety and moisture content.
8. Add Roasted Garlic and Thyme (Optional): Stir in the roasted garlic paste and fresh thyme sprigs (if using). Season generously with salt and pepper to taste. Taste and adjust seasoning as needed. The roasted garlic should be thoroughly incorporated.
9. Serve Hot: Remove the thyme sprigs before serving. Serve immediately while hot and creamy. Garnish with a pat of butter, a sprinkle of fresh thyme, or a drizzle of olive oil, if desired. Mashed potatoes are best served fresh and hot.