Roasted Garlic Mashed Potatoes
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!
If you love mashed potatoes, also try our cream cheese mashed potatoes and our garlic parmesan mashed potatoes!
Table of contents
- Roasted garlic mashed potatoes
- How to make roasted garlic mashed potatoes
- Can you make mashed potatoes ahead of time and reheat them?
- What type of potato is best for mashing?
- What is the best way to reheat leftover roasted garlic mashed potatoes?
- Can mashed potatoes be frozen?
- What to serve with roasted garlic mashed potatoes?
- Popular mashed potato recipes
- More roasted garlic recipes
Roasted garlic mashed potatoes
If you're a fan of the sweet umami known as roasted garlic, then you will love this recipe.
The creamy, caramelized roasted garlic gets mashed into a paste and 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.
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. One of our absolute favorite things to serve them with is our pan-fried pork chop recipe. Here are a few more of our favorite mains that go wonderfully with these mashed potatoes:
Popular mashed potato recipes
- Duchess Potatoes
- Make Ahead Mashed Potatoes
- Sour Cream and Chive Mashed Potatoes
- Cauliflower Mashed Potatoes with Boursin
- Leftover Mashed Potato Cakes
Roasted Garlic Mashed Potatoes Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2-3 heads garlic, see notes
- 2 teaspoons olive oil
- 2 Ā½ lb peeled Yukon gold potatoes
- Ā¼ cup salted butter
- Ā½ cup cream or whole milk
- 2 teaspoons sea salt
- Minced chives or green onions, to serve
Instructions
- 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.Ā
- Remove the loose paper from around the heads of garlic, but keep the head intact. Cut Ā¼ 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.Ā2-3 heads garlic, 2 teaspoons olive oil
- 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.Ā2 Ā½ lb peeled Yukon gold potatoes
- 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.ĀĀ¼ cup salted butter, Ā½ cup cream or whole milk, 2 teaspoons sea salt
- 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.ĀMinced chives or green onions
Oh my goodness, these are hands down the best mashed potatoes ever, I made the recipe, and then had to make more because our family of four loved it! Even my icky picky eater devoured it. 2 adults 2 kids ate 5lbs of potatoes tonight. Donāt judge us lol.
This worked out great. Thank you for the detailed instructions. I used a pan and covered it with foil.Ā