Roasted Garlic Mashed Potatoes are one of the most famous and loved mashed potato varieties! There is nothing better than roasted garlic paired with rich and creamy mashed potatoes.
Roasted Garlic Mashed Potatoes Recipe
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These mashed potatoes are a staple side dish for weeknight meals, fancy dinners and holiday entertaining. How can something as simple as roasted garlic and potatoes be so good?! Mashed potatoes are a great side because they are budget friendly, easy to make, and oh so delicious!
What are Roasted Garlic Mashed Potatoes
Just as the name calls them, this simple side is a combination of roasted garlic and mashed potatoes. Two whole heads of garlic are roasted to bring out the most amazing rich garlic flavor. The cloves are then squeeze out of the head of garlic and added to potatoes.
The potatoes and garlic are mashed together with butter, milk, salt and pepper. The result is the most rich and creamy mashed potatoes with an amazing buttery roasted garlic flavor! Ok I'm hungry now... let's get cooking!
What to Serve with this Dish
Ingredients
- Potatoes - you can use any potato you have on hand. Russet potatoes are the preferred choice for making mashed potatoes. They have a high starch content, which results in a fluffier and creamier texture when mashed.
- Garlic - the star of this side dish. Two whole heads of garlic are roasted for the most divine garlicy flavor!
- Milk - keeps the potatoes nice and creamy.
- Butter - gives the mashed potatoes a smooth velvety texture and a rich buttery flavor!
- Oil - used to roast the garlic.
- Salt & Pepper
How to Make Roasted Garlic Mashed Potatoes
Full Printable Recipe at Bottom of page
- Preheat oven to 375°F. Slice off the top of garlic heads to expose cloves.
- Place each garlic head on a piece of foil and drizzle 1 teaspoon oil over each head with a pinch of salt. Wrap foil tightly around garlic so it's fully covered. Roast in preheated oven until lightly golden and cloves are soft for approximately 25-30 minutes. Remove from oven and let cool.
- While the garlic roasts, place the peeled and cut potatoes in a large saucepan and add enough water to cover them by 2 inches. Add 1 teaspoon salt and bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are tender.
- As the potatoes are cooking, melt your butter and warm up the milk in either a small saucepan or in the microwave.
- Drain the potatoes in a strainer and set the strainer over the hot saucepan to evaporate the excess water.
- Put the potatoes in the saucepan, and reduce the heat to low, then add butter and mash the potatoes until they are nearly smooth.
- Squeeze out the roasted garlic (leaving a few cloves aside for garnish) into the potatoes. Mash the garlic into the potatoes. Season with salt and pepper to taste.
- Pour in the milk, stir until evenly combined.
- Garnish with pieces of roasted garlic, melted butter and parsley. Serve and enjoy!
Tips for the Best Roasted Garlic Mashed Potatoes
- Potatoes - russet potatoes are the preferred choice for making mashed potatoes. They have a high starch content, which results in a fluffier and creamier texture when mashed. They also absorb the butter and milk/cream/sour cream well, resulting in a creamier and fluffy mash.
- Cooking Time - for the quickest and best results, peel the potatoes and cut into small cubes. This way the smaller potatoes will boil and cook faster.
- Flavor Variations - for added flavor variations you can try an herb and chive combination. Just stir in some finely diced chives or green onions when you add in the roasted garlic. For a roasted garlic and herb mashed potato you can add in rosemary, thyme, or your favorite herbs.
FAQ
Microwave: transfer to a microwave safe container and reheat in 30 second intervals, stirring after each, until warmed through.
Oven: Transfer potatoes to a large oven safe dish and bake, covered, at 350°F for 15 minutes or until warmed through.
Note: the potatoes will thicken while in the fridge, stir in a splash of milk or cream to desired consistency.
Refrigerate when cooled in an airtight container for up to 4 days.
Yes, you can! Transfer the cooked and cooled mashed potatoes into a large bowl and cover with plastic wrap or an airtight container. Refrigerate for up to 4 days. Reheat in the microwave or oven before serving.
Yes, once the potatoes are completely cooled, transfer to a large freezer bag or airtight container. Freeze for up to 3 months. Allow to thaw in the fridge overnight before serving and then reheat in the microwave or oven.
This recipe is vegetarian.
This recipe is gluten free.
More Easy Potato Recipes
- Loaded Baked Potato Slices
- Patatas Bravas
- Broccoli Cheddar Twice Baked Potatoes
- Jalapeno Mashed Potatoes
- Reuben Hasselback Potatoes
Enjoy!
- Sab
Roasted Garlic Mashed Potatoes
Ingredients
- 2 heads garlic (whole)
- 2 teaspoon olive oil
- 2 teaspoon salt (divided)
- 3 lb potatoes (approximately 5 large potatoes, peeled and cut into 1 inch pieces, russet potatoes recommended)
- 4 tablespoons butter (melted)
- ¾ cup milk (or cream, warm)
- salt and pepper (to taste)
Garnish
- Chopped fresh parsley
- Roasted garlic cloves
- Melted butter
Instructions
- Preheat oven to 375°F. Slice off the top of garlic heads to expose cloves.
- Place each garlic head on a piece of foil and drizzle 1 teaspoon oil over each head with a pinch of salt. Wrap foil tightly around garlic so it's fully covered. Roast in preheated oven until lightly golden and cloves are soft for approximately 25-30 minutes. Remove from oven and let cool.
- While the garlic roasts, place the peeled and cut potatoes in a large saucepan and add enough water to cover them by 2 inches. Add 1 teaspoon salt and bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are tender.
- As the potatoes are cooking, melt your butter and warm up the milk in either a small saucepan or in the microwave.
- Drain the potatoes in a strainer and set the strainer over the hot saucepan to evaporate the excess water.
- Put the potatoes in the saucepan, and reduce the heat to low, then add butter and mash the potatoes until they are nearly smooth.
- Squeeze out the roasted garlic (leaving a few cloves aside for garnish) into the potatoes. Mash the garlic into the potatoes. Season with salt and pepper to taste.
- Pour in the milk, stir until evenly combined.
- Garnish with pieces of roasted garlic, melted butter and parsley. Serve and enjoy!
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