Roasted Garlic Mashed Potatoes

Why You’ll Love This Recipe

I love this recipe because it’s all about balance—rich and creamy, but not heavy, with that subtle roasted garlic flavor that melts right into the potatoes. Roasting the garlic softens its sharpness and brings out a deep, mellow sweetness that pairs beautifully with fluffy, buttery potatoes. Plus, these mashed potatoes are easy to make and pair well with everything from roasted chicken to grilled steak or veggie mains.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon Gold potatoes

• Garlic (whole head)

• Olive oil

• Unsalted butter

• Whole milk or heavy cream

• Salt

• Pepper

• Optional: sour cream, chives, Parmesan cheese

Directions

1. I start by roasting the garlic: I slice the top off a whole head of garlic, drizzle it with olive oil, wrap it in foil, and roast it at 400°F (200°C) for about 35–40 minutes, until it’s soft and golden.

2. While the garlic roasts, I peel and chop the potatoes into chunks, then boil them in salted water until fork-tender—about 15–20 minutes.

3. I drain the potatoes and return them to the hot pot to steam dry for a minute.

4. I squeeze the roasted garlic cloves out of the skin and mash them into a smooth paste.

5. I mash the potatoes with butter, warm milk or cream, and the roasted garlic until smooth and creamy.

6. I season with salt and pepper to taste, and stir in optional add-ins like sour cream, chives, or a little grated Parmesan for extra richness.

Servings and timing

This recipe serves 6 and takes about 15 minutes to prep, 20 minutes to boil, and 40 minutes to roast the garlic (which can be done ahead). Altogether, it’s ready in just over an hour.

Variations

Sometimes I add sour cream or cream cheese for a tangy boost, or stir in fresh herbs like thyme or rosemary for an earthy twist. For extra decadence, I mix in shredded cheddar or top with crispy bacon. If I want a lighter version, I use half-and-half or even unsweetened almond milk in place of cream.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them on the stove or in the microwave with a splash of milk or cream to bring back the creamy texture. These mashed potatoes also freeze well—I just thaw overnight in the fridge and reheat gently.

FAQs

Can I make these mashed potatoes ahead of time?

Yes, I often make them a day in advance. I reheat them on the stove with a bit of extra cream or butter to keep them smooth and flavorful.

What’s the best potato to use?

I like Russets for fluffiness and Yukon Golds for a buttery, creamy texture. Sometimes I use a mix of both.

How do I avoid gummy mashed potatoes?

I make sure to drain and steam the potatoes well, and I mash them gently—never overmix. Using a potato masher or ricer helps keep the texture light.

Can I use roasted garlic from a jar?

Freshly roasted garlic gives the best flavor, but in a pinch, I’ve used pre-roasted garlic. I taste and adjust since it may be milder.

Are these mashed potatoes good for holidays?

Absolutely. They’re crowd-pleasing, easy to make in large batches, and pair perfectly with turkey, ham, or any festive meal.

Conclusion

Roasted Garlic Mashed Potatoes are a flavorful twist on a classic comfort food. Creamy, rich, and infused with that sweet, mellow roasted garlic, they’re the kind of side dish that turns any meal into something memorable. Whether I’m serving them on a holiday table or next to a weeknight roast, these mashed potatoes always deliver.

Roasted Garlic Mashed Potatoes

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Creamy mashed potatoes infused with sweet, roasted garlic for a rich and comforting side dish.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Boiled, Roasted
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 lbs Yukon Gold potatoes, peeled and cut into chunks

1 head garlic

2 tbsp olive oil

1/2 cup unsalted butter, softened

1/2 cup heavy cream (or more as needed)

Salt and pepper, to taste

Fresh chives or parsley, for garnish (optional)

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Instructions

Roast the Garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until cloves are soft and golden. Cool slightly, then squeeze roasted garlic out of skins.

Cook the Potatoes: Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain well.

Mash & Combine: In a large bowl or pot, mash potatoes with roasted garlic and butter. Gradually stir in heavy cream until smooth and creamy. Season with salt and pepper.

Garnish with fresh chives or parsley before serving, if desired.

 

Notes

Yukon Gold potatoes give a naturally buttery flavor, but Russet potatoes also work well.

Warm the cream before adding to help keep the potatoes fluffy.

For extra richness, add a little cream cheese or sour cream.