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Roasted Garlic & Chives
Mashed Potatoes

Mashed potatoes are pretty great most of the time. But, this creamy version flecked out with plenty of chopped chives and a lacing of pureed roasted garlic is hard to be. Particularly if you top it as I did with some fried garlic for extra effect. This is amazing with steak, or a stew with a rich sauce.

A bowl of Mashed Potatoes garnished with crisp sliced garlic by Simon Majumdar

Roasted Garlic and Chives Mashed Potatoes Recipe

(Serves About 4-6)



  • 4 Large Russet Potatoes (Peeled and Cut into 8 Pieces)

  • 1 Large Head Garlic

  • ½ Bunch Chives (Finely Cut)

  • ¼ Cup Heavy Cream
  • ½ Stick Butter (Cut into Small Dice)

  • ½ Teaspoon Kosher Salt

  • ½ Teaspoon Ground Black Pepper

  • 2 Teaspoons Olive Oil

  • 2 Cloves Garlic (Thinly Sliced) – Optional for Garnish


  1. Slice the whole garlic head in half horizontally.

  2. Drizzle the cloves of the garlic with olive oil and sprinkle with salt.

  3. Wrap in foil and roast in the oven at 400 degrees Fahrenheit for 35-40 minutes.

  4. When cooked, squeeze all of the cloves to release the roasted garlic and mash with the back of a fork to a smooth paste.

  5. You can bake or boil your potatoes. For this recipe, I boiled them in salty water for 20 minutes, or until they could be easily pierced with a sharp knife.

  6. Drain the potatoes well and place in a bowl.

  7. Mash the potatoes. You can use a potato ricer or a traditional potato ricer. The former will give you a more smooth product. I like the texture of traditionally mashed.

  8. Add the heavy cream in two or three batches, each time slowly whipping the potatoes to incorporate. Don’t whip too vigorously. You don’t want to overwork the potatoes.

  9. Do the same with the butter and the garlic puree together. Again being gentle as you incorporate.

  10. Stir in the chopped chives (reserving some for garnish).

  11. Season with salt and pepper to taste.

  12. Place in a serving bowl and sprinkle with ore chives and the fried garlic if using.

  13. Give the dish one crack of black pepper for garnish before serving.

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