Roasted garlic mashed potatoes are the absolute best mashed potatoes you'll ever eat. Totally creamy and filled with dreamy roasted garlic flavor. It doesn't get better than this!

Complete the meal with our lemon herb butter roast chicken and some roasted broccoli. And if you love mashed potatoes, also try our cream cheese mashed potatoes and our cauliflower mashed potatoes with boursin!

A serving bowl of roasted garlic mashed potatoes with a wooden spoon in it.

Roasted garlic mashed potatoes

If you're a fan of the sweet umami bomb known as roasted garlic, then you will love this recipe.

The creamy, caramelized roasted garlic gets mashed into a paste then stirred into buttery soft mashed potatoes.

Normally, we like to smother our mashed potatoes in gravy, and we're certainly not going to stop you from doing that. But roasted garlic mashed potatoes are so good that if you're not careful, you'll find yourself eating them straight out of the pot.

Guarantee you'll be tempted to call them dinner!

How to make roasted garlic mashed potatoes

You're going to start by making the roasted garlic. Cut the tops off of a few heads of garlic, drizzle them with oil, and put them into the oven until they are soft and deliciously caramelized.

Next, boil the potatoes until they're soft then mash them with a generous amount of butter, cream, and salt.

When the garlic is ready, mash it with a fork and mix it into the mashed potatoes. Easy!

Full recipe in the recipe card below.

A close up of roasted garlic mashed potatoes with lots of roasted garlic cloves on top.

Can you make mashed potatoes ahead of time and reheat them?

Yes! If you don't want the last minute prep of mashing potatoes, simply make them up to 2 days in advance. Put the mashed potatoes into a casserole dish, cover it, and leave it in your fridge. It will take about 30 minutes in a 350 degree Fahrenheit oven to reheat.

What type of potato is best for mashing?

We recommend using Yukon gold potatoes. They are creamy and buttery and make the best mashed potatoes.

Other good potatoes for mashing are Russet potatoes. They're not quite as dreamy as yellow potatoes (like Yukon gold) but they still make great mashed potatoes.

What is the best way to reheat leftover roasted garlic mashed potatoes?

We like to put them in a pan with a tiny splash of water and reheat them over low heat. They can also be microwaved.

Can mashed potatoes be frozen?

Potatoes never freeze well. While you technically can freeze mashed potatoes, their quality will degrade so we don't recommend it.

What to serve with roasted garlic mashed potatoes?

Since these mashed potatoes are so delicious that they don't need gravy, you can serve them with nearly every dinner. Here are a few of our favorite mains that go wonderfully with these mashed potatoes:

A wooden spoon taking a scoop of roasted garlic mashed potatoes.
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A serving bowl of roasted garlic mashed potatoes with a wooden spoon in it.

Roasted Garlic Mashed Potatoes

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 5 ½ cups 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: North American

Description

Roasted garlic mashed potatoes are the absolute best mashed potatoes you'll ever eat. Totally creamy and filled with dreamy roasted garlic flavor. It doesn't get better than this!


Scale

Ingredients

  • 23 heads of garlic (see notes)
  • 2 teaspoons olive oil
  • 2 ½ lbs. peeled Yukon gold potatoes
  • ¼ cup salted butter
  • ½ cup cream or whole milk
  • 2 teaspoons sea salt
  • Minced chives or green onions, to serve

Instructions

  1. Preheat your oven to 400 degrees. Place a piece of parchment paper inside a piece of aluminum foil that is large enough to wrap around the heads of garlic. 
  2. Remove the loose paper from around the heads of garlic, but keep the head intact. Cut ¼ inch off the top of the garlic so that all of the cloves are showing. Place the garlic onto the parchment paper and drizzle with the olive oil. Wrap the garlic cloves tightly then place them in a small baking dish and put them into your oven. Roast for 45-60 minutes, or until they are soft and look golden. When they are done, remove them from the oven and set them aside to cool. 
  3. While the garlic roasts, cut the peeled potatoes into quarters and place them into a pot. Cover them with 1″ of water then bring the pot to a boil over high heat. Continue to boil for 12-15 minutes, until the potatoes are soft. Drain the water through a colander then return the potatoes to the pot. 
  4. Add the butter to the pot and give it a minute to melt. Add the cream then mash the potatoes with a potato masher. Season to taste with sea salt. 
  5. Squeeze the roasted garlic out of its paper and mash it with a fork. Stir the mashed roasted garlic into the mashed potatoes. Sprinkle some minced chives on top for color. 

Notes

We like to mash 2 heads of roasted garlic then use the cloves from the third one to decorate the top of the mashed potatoes. 

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A serving bowl of roasted garlic mashed potatoes with a wooden spoon in it and the recipe title on top of the picture.