Roasted Garlic Mashed Potatoes – Creamy, Buttery & Flavor-Packed
Take classic comfort food to the next level with these Roasted Garlic Mashed Potatoes! Creamy, buttery, and infused with the rich, mellow flavor of roasted garlic, this side dish is perfect for holiday feasts, Sunday dinners, or any cozy meal. Easy to make and always a crowd-pleaser, these mashed potatoes pair beautifully with roasted meats, gravy, or veggies. A simple recipe that delivers unforgettable flavor!
Equipment
- Baking sheet or small oven dish (for garlic)
- Medium pot (for boiling potatoes)
- Potato masher, ricer, or stand mixer
- Mixing bowl
- Knife + cutting board
- Measuring cups & spoons
Ingredients
- 2 lbs (900 g) potatoes (Russet or Yukon Gold)
- 1 whole bulb garlic
- 3 tbsp olive oil
- 4 tbsp unsalted butter (or vegan butter)
- ½ cup milk, cream, or plant-based milk
- Salt & freshly ground black pepper, to taste
- Optional: fresh herbs (chives, parsley, rosemary)
- Optional: ¼ cup grated Parmesan or cream cheese for extra richness
Instructions
- Roast Garlic: Preheat oven to 400°F (200°C). Slice top off garlic bulb, drizzle with olive oil, wrap in foil, and roast 30–40 minutes until soft and caramelized.
- Prep Potatoes: Peel (optional) and cut potatoes into even chunks.
- Boil Potatoes: In salted water, boil potatoes until fork-tender, 20–25 minutes. Drain well.
- Mash Potatoes: Use a ricer or masher to mash potatoes until smooth.
- Incorporate Garlic & Fats: Squeeze roasted garlic into potatoes. Add butter and warm milk gradually, stirring until creamy.
- Season & Finish: Add salt, pepper, and optional herbs or cheese. Adjust consistency with extra milk or broth if needed. Serve warm.
Notes
- For extra creamy potatoes, use a potato ricer instead of a masher.
- To make ahead, store mashed potatoes in an airtight container in the fridge up to 4 days; reheat gently with milk or broth.
- Freeze in portions for up to 2 months; thaw overnight and reheat.
- Mix in herbs, cheese, or roasted veggies for a creative twist.
- Roast garlic in advance and store in the fridge for up to 1 week.