Creamy Roasted Garlic Mashed Potatoes

The easiest roasted garlic mashed potatoes! These potatoes are rich, ultra creamy & full of flavor! They’re a comforting side dish that’s perfect for the holidays or any occasion!

A close up photo of roasted garlic mashed potatoes topped with melted butter and chopped chives

Nothing says comfort like a big bowl of mashed potatoes. Especially when they’re buttery, rich and incredibly creamy! I can never talk about mashed potatoes without mentioning my husband, Charlie. He loves mashed potatoes! (Like LOVES them.😉) You should have seen the way his face lit up when I told him I was finally posting a mashed potato recipe to the blog!

These roasted garlic mashed potatoes have become my go-to recipe. The recipe itself is very simple but don’t let that fool you! It’s also extremely flavorful and yields the BEST mashed potatoes! They’re made with an entire head of roasted garlic and just enough butter and milk to make them so decadent and creamy. (Honestly I could eat an entire bowl all by myself – they’re that good!)

Ingredients used to make roasted garlic mashed potatoes

Ingredients You’ll Need

Yukon gold potatoes: I personally love using gold potatoes for this recipe. Their buttery flavor adds the perfect touch to your mashed potatoes.

Garlic: Look for garlic that has large cloves for the best result. (They’re easier to squeeze after it’s been roasted.)

Milk: Any type of milk works for this recipe! I suggest using whole milk or 2% milk for ultra creamy potatoes. Skim milk or dairy free milk can be used but the potatoes with be slightly less creamy.

Butter: I use salted butter for ours. If using unsalted butter, you may need to add a little more salt to the potatoes once they’re done. (Always taste and adjust your seasonings, if needed!)

Spices: Salt and black pepper are all you need.

A large clear mixing bowl filled with mashed Yukon potatoes, butter, milk, roasted garlic, salt and pepper.
A large clear mixing bowl filled with freshly made roasted garlic mashed potatoes

How To Make Roasted Garlic Mashed Potatoes

1. Roast the garlic. Preheat your oven to 400 degrees and cut the top off your head of garlic. (You’ll want to cut just enough so the cloves are exposed and there’s still a majority of garlic left.) Then place the garlic on a piece of aluminum foil and drizzle olive oil over the top. Wrap the foil around the garlic and place it on a baking sheet (or in a baking dish). Roast for 45-55 minutes or until the garlic cloves are soft and tender. Set the garlic aside to cool once done so it’s easier to handle.

2. Boil the potatoes. Wash and scrub your potatoes then cut them into quarters or sixths. (I’ll usually cut mine into sixths – they seem to cook better from my experience.) A few minutes before the garlic is done, place the potatoes in a large pot and fill it with enough water to cover them. Add 1 teaspoon of salt, cover and bring the pot to a boil. Boil the potatoes for 15-20 minutes are until the potatoes pierce easily with a sharp knife. Once done, drain the potatoes and add them to a large mixing bowl.

3. Heat the milk and butter. In a small sauce pot, heat the milk and butter together over medium-high heat until the butter has melted and the mixture is warm throughout. (You don’t want the milk to boil!) Remove the pot from the stove once done.

4. Mash & mix! Squeeze the garlic cloves out of the head of garlic into the bowl with the potatoes. Then use a potato masher or an electric mixture to mashed the potatoes to your desired consistency. Add the warmed milk/butter mixture, salt and black pepper and stir until fully incorporated. Taste and adjust seasonings if needed.

5. Serve. Sere immediately garnished with chopped chives (if desired) and butter on the side.

A small serving bowl filled with roasted garlic mashed potatoes sitting next to a plate of chopped chives

Tips

  • Warming the milk and butter together gives your potatoes a smoother and more decadent consistency.
  • For ultra smooth potatoes: Use an electric mixer to whip the potatoes until they’re smooth to your liking. (“Whipping” the potatoes makes it easier to get all the lumps out.)
  • Roast the garlic the day before to cut down on time! I’ll usually leave it wrapped in foil and put it in a plastic bag. You can let the garlic sit out at room temperature for 1 day or keep in the refrigerator for up to 2 days.
A serving bowl filled with roasted garlic mashed potatoes with a spoon digging into it

FAQ’s

Do I need to peel my potatoes? You don’t have to. (This is more of a personal preference – we don’t peel ours because we like the texture it adds.) If you’re looking for super smooth potatoes though, I would suggest peeling them.

How do I know when my potatoes are done cooking? They should pierce easily with a sharp knife but still remain firm in texture. (If you’re potatoes are falling apart, you may have cooked them for too long.)

Why you’ll love this mashed potato recipe!

  • Elevate those mashed potatoes! Roasting the garlic brings out it’s subtle sweet & nutty flavors that pairs perfectly with your buttery potatoes!
  • Perfect for any occasion! These potatoes are an elegant side dish for Thanksgiving and Christmas parties yet easy enough for a cozy weeknight dinner!
  • Easy to make-ahead! They reheat well so you can easily make them a few days in advance and store any leftovers you have for later!

[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]

Creamy Roasted Garlic Mashed Potatoes

The easiest roasted garlic mashed potatoes! These potatoes are rich, ultra creamy & full of flavor! They're a comforting side dish that's perfect for the holidays or any occasion!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American, Christmas, Thanksgiving
Keyword: mashed potatoes, potatoes recipes, roasted garlic, side dish, side dish recipes
Servings: 4 servings
Author: Caitlin

Ingredients

  • 2 lbs. Yukon gold potatoes
  • 1 head of garlic
  • ¾ cup milk of choice
  • 6 Tbsp butter
  • ¾ tsp salt (or to taste)
  • Cracked black pepper, to taste
  • Chopped chives, for garnish (optional)

Instructions

  • Roast the garlic. Preheat your oven to 400 degrees and cut the top off your head of garlic. (You'll want to cut just enough so the cloves are exposed and there's still a majority of garlic left.) Then place the garlic on a piece of aluminum foil and drizzle olive oil over the top. Wrap the foil around the garlic and place it on a baking sheet (or in a baking dish). Roast for 45-55 minutes or until the garlic cloves are soft and tender. Set the garlic aside to cool once done so it's easier to handle.
  • Boil the potatoes. Wash and scrub your potatoes then cut them into quarters or sixths. (I'll usually cut mine into sixths – they seem to cook better from my experience.) A few minutes before the garlic is done, place the potatoes in a large pot and fill it with enough water to cover them. Add 1 teaspoon of salt, cover and bring the pot to a boil. Boil the potatoes for 15-20 minutes are until the potatoes pierce easily with a sharp knife. Once done, drain the potatoes and add them to a large mixing bowl.
  • Heat the milk and butter. In a small sauce pot, heat the milk and butter together over medium-high heat until the butter has melted and the mixture is warm throughout. (You don't want to boil the milk!) Remove the pot from the stove once done.
  • Mash & mix! Squeeze the garlic cloves out of the head of garlic into the bowl with the potatoes. Then use a potato masher or an electric mixture to mashed the potatoes to your desired consistency. Add the warmed milk/butter mixture, salt and black pepper and stir until fully incorporated. Taste and adjust seasonings if needed.
  • Serve. Sere immediately garnished with chopped chives (if desired) and butter on the side.

More side dish recipes you might like:

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating