YIELDS: 8 Servings PREP TIME: 1 hr COOK TIME: 50 mins  TOTAL TIME: 1 hr 50 mins

Beer in mashed potatoes? Yes please! Chef Paul Murray shares his crowd-pleasing recipe for Garlic-IPA Mashed Potatoes. A unique twist on an old favorite that'll make the whole family "hoppy"!


2 lbs. Yukon Gold potatoes (peeled and cubed for faster boiling)
Cold water
Sea salt (table salt is okay too)
2 heads garlic
2 tbsp olive oil
2 thyme sprigs
Sea salt & pepper, to taste
½ cup unsalted butter (1 stick)
1 cup heavy cream
½ cup IPA beer of your choice

2 squares of foil (about 5 x 5")
Clean paper towels
Large pot
Small saucepan
Cutting board


  1. Preheat an oven to 450°F.
  2. For each garlic head, remove as much of the papery outside skin as you can. (Use your hands to gently rub off the loose skin.)
  3. With a sharp knife, slice the top of whole garlic head off, exposing the tops of the garlic cloves.
  4. Place each head in the center of a piece of foil.
  5. Drizzle 1 tbsp. of olive oil over each head, then top with a sprig of thyme and season with a touch of salt and pepper.
  6. Remove from the oven, open each pouch and let cool for 5 minutes.
  7. Use a paper towel folded over a few times to act like a small potholder and squeeze the cloves out onto a cutting board.
  8. Mash the garlic with a fork until smooth. 
  9. Add the potatoes to a large pot of cold, salted water.
  10. Boil over high heat until the potatoes are fork tender.
  11. Drain the potatoes and return to the pot. Mash with a potato masher until smooth. (You can also use an immersion blender.)
  12. Add the butter, heavy cream and 2 sprigs of thyme to a small saucepan and heat over medium heat.
  13. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
  14. Remove the thyme sprigs, add the garlic paste, and simmer for another 3 minutes. (Use a whisk to stir and break up the garlic. )
  15. Season with salt and pepper to taste.
  16. Stir in the IPA.