Why You’ll Love Roasted Garlic Mashed Potatoes Recipe

The roasted garlic infuses the mash with deep, savory flavor without the sharp bite that raw garlic brings.
You’ll get the silky texture of traditional mashed potatoes, elevated with just a handful of simple ingredients.
It’s a versatile side—perfect for Sunday dinner, holiday gatherings, or any time you want something a little special.
You can make elements in advance (like the roasted garlic) to ease the last‑minute rush.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium head garlic, top trimmed to expose cloves
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
½ cup milk
Salt and freshly ground black pepper, to taste

Directions

Preheat your oven to 350°F (175°C).
Drizzle olive oil over the garlic head, wrap it in aluminum foil, and roast in the oven until the cloves are soft and golden—about 1 hour.
About 35 minutes into roasting, bring a large pot of salted water to a boil. Add the peeled and quartered potatoes and cook until tender, about 15 minutes. Drain and let cool slightly.
Return the drained potatoes to the pot or a large bowl. Add the softened butter, milk, salt, and pepper.
Remove the roasted garlic from the oven. Slice the head in half and squeeze the soft cloves into the potato mixture.
Use an electric mixer or potato masher to mash until smooth and creamy, or to your preferred texture.
Taste and adjust seasoning. Serve warm.

Servings and timing

Yield: 8 servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes (includes garlic roasting and potato boiling)
Total time: approximately 1 hour 15 minutes

Variations

For extra richness, swap part or all of the milk with heavy cream.
Add grated Parmesan or cheddar cheese for a cheesier version.
Stir in chopped chives, thyme, or rosemary for an herby finish.
For a vegan version, use plant-based butter and unsweetened almond or oat milk.
For a lighter option, reduce butter and use low-fat milk, keeping the garlic for flavor depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a saucepan over low heat, adding a splash of milk or a pat of butter to bring back creaminess. Avoid microwaving in large batches to prevent uneven heating. These mashed potatoes can also be frozen for up to 2 months—just thaw and reheat with extra dairy to restore texture.

FAQs

What type of potatoes work best for mashed potatoes?

Starchy potatoes like russets are best because they break down easily and absorb liquid well, resulting in a fluffy texture.

Can I make the roasted garlic ahead of time?

Yes, you can roast garlic up to a few days in advance. Store it in an airtight container in the fridge and warm it slightly before using.

How can I avoid watery mashed potatoes?

Drain the potatoes thoroughly after boiling and allow them to sit in the pot briefly to let steam escape before mashing.

Can I mash by hand instead of using an electric mixer?

Yes, a hand masher works well and gives a chunkier texture. Use an electric mixer for an ultra-smooth finish but avoid over-mixing.

Is it okay to leave potato skins on?

Yes, leaving the skins on can add a rustic texture and extra nutrients. Just be sure to clean the potatoes well.

What should I serve with these mashed potatoes?

They go well with roasted meats, chicken, turkey, grilled vegetables, or any dish where you’d typically serve mashed potatoes.

Can these be prepared ahead and reheated for a gathering?

Absolutely. Make them a day ahead, refrigerate, and reheat gently with added milk or butter to restore creaminess.

How do I adjust the garlic flavor?

Use half a head for milder flavor or add more garlic for extra depth. You can also mix in a small amount of fresh garlic for a sharper bite.

What’s the best way to get ultra-fluffy mashed potatoes?

Use starchy potatoes, ensure they’re well-drained, and mash them with warm milk and butter. Avoid overworking them to prevent a gluey texture.

Can I freeze these mashed potatoes?

Yes. Let them cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Reheat with added dairy for best texture.

Conclusion

Roasted garlic mashed potatoes are an easy yet elevated side dish that delivers bold, comforting flavor and creamy texture. Whether you’re hosting a dinner party or preparing a quiet family meal, this recipe is a simple way to make mashed potatoes extra special.

Roasted Garlic Mashed Potatoes

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Roasted Garlic Mashed Potatoes are creamy, buttery, and packed with the rich flavor of slow-roasted garlic. This classic comfort food makes the perfect side dish for any dinner, especially during the holidays.

Author: Emily
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Side Dish
Method: Boiled, Roasted
Cuisine: American
Diet: Vegetarian

Ingredients

1 head garlic
1 tablespoon olive oil
2 pounds red potatoes, cut into chunks
1/2 cup milk
2 tablespoons butter
Salt and pepper to taste

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Instructions

Preheat oven to 350°F (175°C).
Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 45 minutes until soft.
Meanwhile, place potatoes in a large pot with enough water to cover. Bring to a boil and cook for 15–20 minutes or until tender.
Drain potatoes and return to the pot.
Squeeze the roasted garlic cloves out of their skins and add to the potatoes.
Add milk and butter, then mash until smooth and creamy.
Season with salt and pepper to taste and serve warm.

Notes

Use Yukon Gold potatoes for an even creamier texture.
Add a splash more milk for a softer consistency.
Can be made ahead and reheated before serving.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 2g
Sodium: 150mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg