Roasted Garlic Mashed Potatoes
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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’re a fan of that sweet, savory magic known as roasted garlic, these mashed potatoes are about to become your new favorite.
Creamy, caramelized roasted garlic is mashed into a silky paste, then folded into buttery, fluffy potatoes for incredible depth of flavor. We usually love our mashed potatoes drowned in gravy—and you can absolutely do that here—but these are so good you may find yourself sneaking spoonfuls straight from the pot. Fair warning: they’re dangerously close to being dinner all on their own.
Make-ahead and reheat
If you don’t want the last-minute prep of mashing potatoes, make them up to 2 days in advance. Place the mashed potatoes in a casserole dish, cover it, and refrigerate. It will take about 30 minutes in a 350-degree Fahrenheit oven to reheat. A microwave also works.
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:
Roasted Garlic Mashed Potatoes Recipe
Ingredients
- 2-3 heads garlic (see notes)
- 2 teaspoons olive oil
- 2 ½ lb 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
- 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.
- 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.2-3 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.2 ½ 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.¼ cup salted butter, ½ 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.Minced chives or green onions
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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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. Don’t judge us lol.
This worked out great. Thank you for the detailed instructions. I used a pan and covered it with foil.