Roasted Garlic Mashed Potatoes
These Roasted Garlic Mashed Potatoes are rich and decadent in both flavor and texture, yet use only 6 ingredients! Roasted garlic makes them restaurant-quality with it’s savory yet sweet flavor for the most addicting creamy potatoes you’ll ever have !
I made these Roasted Garlic Mashed Potatoes a few months ago and couldn’t believe how delicious they were! Roasting the garlic in the oven until super tender adds so much richness in flavor that compliments the butter and cream perfectly.
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My secret to the best mashed potatoes is adding cream cheese and using my hand mixer for even and fast mixing. The texture becomes both light and airy as well as creamy at the same time. My husband has now deemed these our official holiday mashed potatoes! Serve them alongside Turkey Tenderloin or Honey Glazed Ham.
Table of Contents
why you’ll love this recipe
- 6 ingredient potatoes. There’s nothing expensive or fancy about these mashed potatoes. They are so rich and decadent with minimal ingredients.
- Easy side dish to make in advance. Prep it ahead of time or make it on a busy weeknight, these potatoes are ready in 30 minutes.
- Add other ingredients you love. You can easily add cheese and herbs to make these your own.
ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Head of garlic: The key for the best flavor is to roast it until fully tender and the garlic will become both savory and a little bit sweet.
- Olive oil: Cooking oil for the recipe.
- Cubed Russet or Yukon Gold potatoes: Peeling these is best. Use russet for a starchier texture and Yukon gold for a creamier texture.
- Cream cheese or sour cream, regular or 1/3-less fat: Any of the three work nicely depending on how you like your mashed potatoes. I’ve even used a combination of cream cheese and sour cream.
- Butter: Adds nice richness and fat to round out the flavors.
- Heavy whipping cream: Always start with 1/4 cup and add more as desired to make them as creamy as you’d like.
- Salt: Season to taste.
Tools You’ll Need
- Aluminum Foil
- Small Baking Dish (optional for garlic)
- Small Saucepan
- Measuring Cups and Spoons
- Liquid Measuring Cups
- Hand Mixer
how to make roasted garlic mashed potatoes
- Preheat oven to 400℉.
- Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and roast for 35-40 minutes, until soft and golden. Remove from oven and let cool slightly, then squeeze the cloves out of their skins. Mash into a paste, if desired.
- Add potatoes and 2 cups of water to a large saucepan. Turn the heat to medium-high and cook covered at a rolling simmer 15-20 minutes, or until you can easily pierce the potatoes with a fork.
- Drain the potatoes and pour into a large mixing bowl. Add the mashed roasted garlic, cream cheese or sour cream, butter, 1/4 cup heavy whipping cream, and salt. Rest 2 minutes. Mix with a hand mixer, starting with low speed and building the speed to high as the ingredients start to blend. Mix just until the potatoes are smooth and ingredients cohesive. Don’t overmix.
- Taste to determine if you need to add more salt or cream. If you’d rather have a lumpier texture or don’t have a hand mixer, you can also mash with a masher or ricer tool.
- If desired, you can top with additional butter.
expert Tips
- Always start the potatoes from cold water. This will be the best method for even cooking of the potatoes until they are tender.
- Use a hand mixer for whipping ease. It mixes the potatoes in seconds and makes them extra creamy! Or you can use a potato masher or ricer.
- Always add more salt or cream if you desire. You can make these potatoes as creamy as you’d like!
- Make sure you fully roast the garlic through. It should be lightly caramelized and very tender to pierce with the tip of a paring knife.
- Drain the potatoes well after boiling. If you find your potatoes thin or watery in texture, this is probably why.
- Avoid mixing the potatoes too much. They will become dense and gluey in texture if you do.
What to serve with roasted garlic mashed potatoes
Whether it’s a holiday meal or just a weeknight dinner, these are some of our favorite dishes to pair them with:
- Oven Pot Roast
- Slow Cooker Beef Tips and Gravy
- Cracker Barrel Hashbrown Casserole
- Chicken and Dumplings with Canned Biscuits
- Stovetop Stuffing Meatloaf
Storage
Store any leftover roasted garlic mashed potatoes in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. Add a splash of milk or cream if it seems thick.
You can also freeze the mashed potatoes, just thaw them overnight in the fridge before reheating and serving.
Frequently Asked Questions
I usually use one head of garlic and find it’s the perfect amount of flavor for each bite.
Peel the potatoes prior to boiling for mashing ease after they cook.
Add some heavy cream, as much as desired, along with butter. It’s best to taste as you go to decide how much you want to add.
More Easy Side Dish recipes
- Cheesy Corn Casserole
- Jalapeno Creamed Corn
- Broccoli Pasta Bake (No-boil)
- Parmesan Roasted Cauliflower
Roasted Garlic Mashed Potatoes
Ingredients
- 1 whole head of garlic
- 1 tablespoon olive oil
- 4 cups cubed Russet or Yukon Gold potatoes peeled, washed, and cut
- 2 ounces cream cheese or sour cream regular or 1/3-less fat
- 2 tablespoons butter
- 1/4-1/2 cup heavy whipping cream start with 1/4 cup
- 1/2-1 teaspoons salt
Instructions
- Preheat oven to 400℉.
- Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and roast for 35-40 minutes, until soft and golden. Remove from oven and let cool slightly, then squeeze the cloves out of their skins. Mash into a paste, if desired.
- Add potatoes and 2 cups of water to a large saucepan. Turn the heat to medium-high and cook covered at a rolling simmer 15-20 minutes, or until you can easily pierce the potatoes with a fork.
- Drain the potatoes and pour into a large mixing bowl. Add the mashed roasted garlic, cream cheese or sour cream, butter, 1/4 cup heavy whipping cream, and salt. Rest 2 minutes. Mix with a hand mixer, starting with low speed and building the speed to high as the ingredients start to blend. Mix just until the potatoes are smooth and ingredients cohesive. Don't overmix.
- Taste to determine if you need to add more salt or cream. If you’d rather have a lumpier texture or don’t have a hand mixer, you can also mash with a masher or ricer tool. If desired, you can top with additional butter.
Notes
- Always start the potatoes from cold water. This will be the best method for even cooking of the potatoes until they are tender.
- You a hand mixer for whipping ease. It mixed the potatoes in seconds! Or you can use a potato masher or fork.
- Always add more salt or cream if you desire. You can make these potatoes as creamy as you’d like!
- Make sure you fully roast the garlic through. It should be lightly caramelized and very tender to pierce with the tip of a paring knife.
- Drain the potatoes well after boiling. If you find your potatoes thin or watery in texture, this is probably why.
- Avoid mixing the potatoes too much. They will become dense and gluey in texture if you do.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
