I still remember the moment when I first nailed my Roasted Garlic Mashed Potatoes. It was one of those evenings when I craved something comforting but a bit different from the usual mashed spuds. After a few trial runs, I finally found the perfect balance—creamy mashed potatoes bursting with that mellow, sweet roasted garlic flavor. It quickly became a staple in my kitchen, especially on chilly nights or family gatherings where everyone asks for seconds. There’s just something so homey and satisfying about the way the roasted garlic elevates this comfort food side dish.
Roasted Garlic Mashed Potatoes fit right into my baking and cooking life because they’re simple yet feel special. It’s a recipe I turn to when I want to impress without spending all day in the kitchen. Plus, it pairs beautifully with lots of hearty meals. What I love most is how dependable this roasted garlic recipe is. Even if you’re new to mashed potatoes, these come out luscious every single time—with silky mashed potato texture that’s just right. I always keep a bulb of garlic handy for roasting, so this can come together in no time.
If you’ve been looking for a creamy mashed potatoes recipe that’s more exciting than the usual, but still super approachable, I’m excited for you to try this. You’ll be amazed how the slow-roasted garlic adds a touch of magic to your mash. Let’s bake together and make this a new favorite comfort food side dish in your home too.
What You’ll Need for This Roasted Garlic Mashed Potatoes:
Here’s a simple list of everything you’ll need to whip up these delightful roasted garlic mashed potatoes. This roasted garlic recipe uses basic ingredients you can find at most grocery stores, making it affordable and easy to gather.
- 3 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
Russet potatoes give a fluffier, lighter texture, while Yukon Golds are creamier. Either works beautifully in this roasted garlic mashed potatoes. I often use Yukon Gold for that added buttery texture. - 1 whole head of garlic
This is the star in your roasted garlic mashed potatoes! If you can’t find a whole bulb, pre-peeled garlic cloves work too, though roasting the whole head brings out deeper, sweeter flavors. - ½ cup heavy cream or whole milk
For creamy mashed potatoes, heavy cream helps get that luscious texture. No heavy cream? Whole milk or even half-and-half are nice easy swaps that still keep this roasted garlic mashed potatoes delicious. - 4 tablespoons unsalted butter
Butter makes your mashed potatoes rich and smooth. I usually add a little more butter than the recipe calls for—it’s my little indulgence that always makes this side dish extra comforting. - Salt and black pepper, to taste
Essential for seasoning and bringing out the best flavors in your roasted garlic mashed potatoes.
Quick prep tip: You can roast the garlic ahead and store it in an airtight container in the fridge for up to a week, making weeknight dinners a breeze. Also, peeling and chopping your potatoes ahead saves time during cooking.
How to Make This Roasted Garlic Mashed Potatoes:
Making roasted garlic mashed potatoes feels like a warm hug from your kitchen. Here’s the step-by-step guide I follow every time to get perfectly creamy mashed potatoes with a smooth texture and that delicious roasted garlic warmth.
- Start by roasting your garlic. Preheat your oven to 400°F (205°C). Slice off the top of the garlic head to expose the cloves, drizzle with a bit of olive oil, then wrap it tightly in foil. Roast for about 40 minutes, until the cloves are soft and golden. While that’s roasting, you can prep your potatoes.
- Peel and chop the potatoes into even-sized chunks. This helps them cook evenly and get just the right mashed potato texture. Place them in a large pot and cover with cold water. Add a tablespoon of salt to the water for seasoning.
- Bring your potatoes to a boil, then simmer until fork-tender, about 15-20 minutes. While your potatoes are cooking, your kitchen will start to smell heavenly from that roasted garlic working its magic.
- Once the potatoes are cooked, drain them well and return to the hot pot. This step helps any excess moisture evaporate, which is key for creamy mashed potatoes that aren’t watery.
- Squeeze the roasted garlic cloves out of the skins and mash them slightly with a fork. Add these softened roasted garlic cloves to your potatoes.
- Warm your cream (or milk) and butter together until the butter melts. Pour this over the potatoes and garlic, then mash using a potato masher or hand mixer. For a smoother mashed potato texture, you can use a ricer or food mill.
- Season with salt and pepper to taste and give it another gentle mix. If your roasted garlic mashed potatoes look a bit thick, add a splash more warm cream until it reaches your desired creaminess.
From start to finish, this roasted garlic mashed potatoes recipe takes about an hour, but the flavor is completely worth it. While your garlic roasts, you can clean up the prep area or even pour a cup of tea to enjoy the anticipation!
How To Know You’re On Track: If your roasted garlic mashed potatoes hold together smoothly without lumps and have that subtle garlic sweetness, congratulations—you’ve nailed it! If it feels dry, a little extra butter or cream fixes that right up. I’ve learned over the years that a gentle hand while mashing keeps the fluffy texture just right.
If you enjoy this style of roasted garlic mashed potatoes, you might love the Creamy Mashed Potatoes with Roasted Garlic from The Modern Proper. It’s a great reference for perfect texture and flavor balance.
Serving Your Roasted Garlic Mashed Potatoes:
This roasted garlic mashed potatoes is such a flexible comfort food side dish that has a special place at my dining table. I love serving it alongside roasted chicken or beef—it soaks up gravy beautifully and complements savory mains.
It’s perfect for occasions like holiday dinners, Sunday family meals, or even a cozy weeknight treat. A simple sprinkle of chopped fresh chives or parsley adds a pop of color if you want to dress it up just a bit. Sometimes, I add a handful of shredded cheese on top before serving for an extra creamy touch that everyone adores.
Leftovers? No worries! I love turning this roasted garlic mashed potatoes into crispy potato cakes. Just form patties, pan-fry with a little oil, and you get a totally different but equally comforting dish. You can also stir it into soups or use it as a base for shepherd’s pie.
If you want seasonal ideas, adding roasted herbs like thyme or rosemary pairs wonderfully with this roasted garlic mashed potatoes in the fall and winter months.
Speaking of pairings, this roasted garlic mashed potatoes has been loved by my family and friends time and time again. In fact, for my garlic butter beef bites with creamy mashed potatoes recipe, this side shines as a perfect companion. Feel free to check it out here on CakesByBelinda.
Common Questions About This Roasted Garlic Mashed Potatoes:
1. Can I make this roasted garlic mashed potatoes ahead of time?
Absolutely! You can prepare the mashed potatoes a day in advance. Store them covered in the fridge and gently reheat on the stove or in the microwave, adding a splash of milk or cream to refresh the creamy texture. Just be careful not to overheat, or they could dry out.
2. What’s a good substitute for heavy cream?
Whole milk, half-and-half, or even sour cream work well. I’ve tried all, and each brings a slightly different texture, but none sacrifice the creamy mashed potatoes feel. For a dairy-free option, coconut milk or almond milk can also work, though I’d add a bit of extra butter.
3. Can I use a different type of potato for roasted garlic mashed potatoes?
Yes! Yukon Gold and Russet are my go-tos because of their texture, but red potatoes or fingerlings work too. Just note that waxier potatoes might create a denser mash texture.
4. How can I make mashed potatoes fluffier?
Drain the potatoes well and mash them gently. Avoid over-mixing, which can make them gluey. Using a ricer or food mill helps get that perfect mashed potato texture every time.
5. Can I roast the garlic in advance?
Definitely. Roasted garlic keeps well in the fridge for up to a week. It’s a great time-saver to roast a batch, then add it whenever you want that lovely garlic flavor in your mashed potatoes.
6. Can I add herbs to these roasted garlic mashed potatoes?
Yes! Fresh herbs like parsley, chives, or thyme are wonderful additions. I sometimes fold in a bit of fresh rosemary for a cozy fall twist in my roasted garlic mashed potatoes.
7. How to adjust this recipe for larger or smaller servings?
It scales up or down easily. Just keep the potato to cream and butter ratio consistent. For smaller batches, be mindful of cooking times, as smaller amounts cook faster.
For more tips and detailed ideas on creamy mashed potatoes, Pardon Your French has a lovely roasted garlic mashed potatoes guide, which I often turn to for inspiration. Chef Billy Parisi also shares some excellent tips through his Facebook post on super creamy roasted garlic mashed potatoes that I think you’ll find helpful.
Final Thoughts on This Roasted Garlic Mashed Potatoes:
This roasted garlic mashed potatoes has carved out a beloved spot in my recipe collection because it hits all the right notes: simple ingredients, dependable results, and that lovely creamy mashed potatoes texture that feels like a warm hug. It’s a recipe I keep coming back to for holidays, weeknight dinners, and anytime my family needs a comforting side dish.
My Top Tips for This Roasted Garlic Mashed Potatoes:
– Roast your garlic slowly and thoroughly for the sweetest flavor.
– Don’t rush mashing—it’s the key to that perfect texture.
– Warm your cream and butter before mixing in for extra smooth mashed potatoes.
My favorite variations include adding cream cheese for tangy richness, folding in sautéed mushrooms for a hearty twist, or mixing in caramelized onions for extra depth. The version with caramelized onions and roasted garlic is the one folks ask for most in my home, hands down.
I hope you’ll make this recipe your own, playing with flavors and textures until it feels perfect for you. Remember, roasting garlic and mashing potatoes is all about patience and love. Take your time, enjoy the process, and I’m sure your roasted garlic mashed potatoes will become a family favorite just like mine.
I can’t wait for you to try this recipe, friends. Happy baking and even happier eating!
Roasted Garlic Mashed Potatoes
Creamy and flavorful roasted garlic mashed potatoes, perfect as a comforting side dish for any meal. This recipe combines tender potatoes with sweet roasted garlic for a rich, savory taste.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 whole garlic bulb
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/4 cup sour cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chives, chopped (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in aluminum foil. Roast for 30-35 minutes until soft and golden.
- Place the peeled and chunked potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves from the bulb and mash them into the potatoes.
- Add butter, warm milk, and sour cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- Transfer to a serving bowl and garnish with chopped fresh chives if desired. Serve warm.
Notes
For extra richness, substitute half of the milk with heavy cream or add grated Parmesan cheese.