Oh, mashed potatoes. Is there anything more comforting? I mean, you can dress them up with cheese or chives, but deep down, they are the hug in a bowl we all crave sometimes. But let me tell you, folks, standard mashed potatoes? They’ve been totally overthrown in my kitchen ever since I learned the magic trick of roasting the garlic first. Seriously, this recipe for Roasted Garlic Mashed Potatoes changed everything for me!

That roasting process takes that harsh, sharp garlic flavor and mellows it out into this sweet, nutty velvet. It just transforms the whole side dish. Before I started roasting, garlic powder was my friend, but now? I’ll never go back. These potatoes are ridiculously creamy and the flavor depth is just amazing. You absolutely must try this for your next big dinner!

Why You Will Love These Roasted Garlic Mashed Potatoes

Honestly, these are the only mashed potatoes I make now. They are just the best! Here’s the quick rundown:

The flavor is unmatched—sweet, mellow roasted garlic instead of sharp raw garlic.
Incredibly creamy texture thanks to the right ratio of warm milk and butter.
They look fancy enough for holidays but are super easy to whip up.
They seriously go with everything, from pot roast to grilled chicken.

Essential Ingredients for Perfect Roasted Garlic Mashed Potatoes

You can’t just throw anything into this recipe and expect that beautiful, mellow flavor. We need the good stuff! For the base, you absolutely must use Russet potatoes—they mash up fluffy! We need about 2 pounds of those, peeled and cut into nice quarters so they cook evenly.

But the star, of course, is that whole head of garlic. You’ll also need 3 tablespoons of olive oil for roasting, 4 tablespoons of softened unsalted butter, and half a cup of whole milk. Don’t forget the salt and pepper, though!

Ingredient Prep Notes and Substitutions

Okay, listen close about the milk: it has to be warm before it goes in the mash. Cold milk shocks those hot potatoes and you end up with sludgy potatoes, which is a tragedy we want to avoid! If you want them absolutely insane and extra rich, feel free to swap that whole milk for heavy cream—trust me, it’s worth it for special nights.

And here’s a great tip: you can roast that head of garlic up to two days ahead! Just keep it covered in the fridge. Pulling it out while it’s cold is fine, but letting it sit on the counter for 30 minutes while your potatoes boil is even better.

Step-by-Step Instructions for Roasted Garlic Mashed Potatoes

Putting these wonderful Roasted Garlic Mashed Potatoes together is really just a dance between the oven and the stovetop. Don’t let the two parts intimidate you; they happen at the same time, which is efficient! For more flavor inspiration, you can check out how I make garlic herb roasted potatoes with onions while you wait for your garlic.

Roasting the Garlic for Deep Flavor

First thing’s first, we need that garlic nice and mellow. Preheat your oven to 400 degrees Fahrenheit. Take that whole head of garlic and grab a knife—you’re just going to slice the top quarter off so all those little clove tops are exposed. Put that naked garlic right onto a square of aluminum foil, drizzle it generously with your olive oil, and wrap that foil up tight like a little package. Pop it into the oven for about 30 to 40 minutes. You’ll know it’s done when it’s golden brown and the cloves feel super soft if you poke them gently.

Cooking and Draining the Potatoes

While the garlic is doing its thing, get your peeled and quartered potatoes into a big pot. Cover them completely with cold, salted water—always start cold so they cook evenly through. Bring that to a rolling boil and cook for about 15 to 20 minutes until they’re perfectly fork-tender. This is important: drain those potatoes really well! After they’re drained, throw them back into the hot, empty pot for just one minute. This lets the excess water steam right off. You want dry potatoes, not watery ones, especially if you’re hoping for amazing Roasted Garlic Mashed Potatoes, not soup!

Mashing and Finishing the Roasted Garlic Mashed Potatoes

By now your garlic should be cool enough to handle. Slice open that foil package and just squeeze! The lovely, soft, golden garlic pulp should slide right out. Squeeze all that goodness right into the pot with your steaming potatoes. Now, add your softened butter and your warm milk. Use your potato masher and work it until it’s smooth and creamy—stop when it looks right! Remember what I always say: don’t overmix! Just a final stir-through with your salt and pepper, and that’s it. Dinner is served!

Tips for Achieving the Creamiest Roasted Garlic Mashed Potatoes

Getting that dreamy, cloud-like creaminess means paying attention to three simple things that make a huge difference. First off, stick with Russets like the recipe says! They are starchy, and starch equals fluffy mashed potatoes. If you need to step up your mashing game—and I highly recommend this—grab a potato ricer. It makes everything smoother than using a hand masher, which risks activating too much starch and making them slightly gummy.

Temperature control is my other huge secret here. Make sure that butter is actually softened, not melted, because softened butter creams better when you first mix it in. And like I mentioned before, warming that milk up prevents your potatoes from instantly cooling down when you mix it in. For even more amazing potato ideas, you might want to check out these parmesan roasted potatoes!

Serving Suggestions for Roasted Garlic Mashed Potatoes

These fluffy, savory Roasted Garlic Mashed Potatoes are so rich they almost deserve to be the main event! But if you are serving them alongside something else, you can’t go wrong with a beautiful, slow-roasted protein. I think they are phenomenal next to crispy roast chicken or a hearty pork tenderloin. They soak up all those wonderful pan juices!

If you’re keeping things vegetarian, these creamy potatoes hold up perfectly against something earthy. They were incredible last week when I served them with a slice of mushroom Duxelles dish. Honestly, they taste so good, sometimes I just eat a giant bowl of them with nothing else, maybe just a little sprinkle of fresh parsley on top for color—don’t judge me!

Storage and Reheating Roasted Garlic Mashed Potatoes

Nobody wants to waste these beautiful potatoes, right? If you happen to have any leftover Roasted Garlic Mashed Potatoes—which only happens if my husband and I skip our second helping—you need to store them correctly. Pop them into a really good airtight container right away and they’ll keep nicely in the fridge for about three days, tops.

When you’re ready to eat them again, don’t try the microwave alone! That tends to dry them out, which is a crime against potatoes. The best way to bring them back to life is gently on the stovetop over medium-low heat. Give them a splash of warm milk or a tiny bit of chicken broth—just enough to bring back that original creamy texture. Stir gently until they’re heated all the way through. They taste almost as good as fresh, I promise!

Frequently Asked Questions About Roasted Garlic Mashed Potatoes

Whenever I try a new technique with a comfort food classic, people always have questions, and that’s totally fair! We want perfect results every time, especially when it comes to creamy potatoes. If you’re looking for ways to change things up or solve a potential kitchen crisis, I’ve got a few answers right here. For more amazing potato ideas—though perhaps not quite as decadent as these—you can peek at my twice baked potato casserole!

Can I use a different type of potato for Roasted Garlic Mashed Potatoes?

Yes, you certainly can swap out the Russets, but you need to know what you’re signing up for! Russets are my go-to because their high starch content breaks down beautifully, giving you that fluffy, light, almost powdery texture when mashed. If you use Yukon Golds—which are also delicious—they have more natural moisture and fat, so the final texture will be naturally creamier, almost buttery, even before you add extra butter!

How do I make Roasted Garlic Mashed Potatoes without an oven?

Oh, the oven emergency! I get it. If your oven is packed full of holiday turkeys, you can definitely soften that garlic without it. My quick fix is microwaving. Wrap the whole head loosely in a paper towel, dampen it slightly with water, and microwave it on high in 30-second bursts until soft—usually about 2 to 3 minutes total. It won’t get that deep caramelization the oven gives, so the flavor will be a little sharper, but it works in a pinch!

Another option, though it mixes the flavors, is to throw the whole oiled garlic head right into the pot when you add the potatoes to boil. It steams soft right along with them. The flavor is milder, but it definitely saves time!

Estimated Nutritional Information for Roasted Garlic Mashed Potatoes

Now listen, I am a cook, not a certified nutritionist, so take these numbers with a grain (or, I guess, a pinch) of salt! This chart is based on the core recipe where we use whole milk, not heavy cream, because that’s what our main recipe calls for. If you decide to splurge on the heavy cream, your fat and calories counts are going to jump up a bit, just so you know!

This information is purely an estimate per serving size (which is about one scoop for me!), so keep that in mind when you’re counting things up. Remember, these delicious Roasted Garlic Mashed Potatoes are comfort food, and comfort food is always worth it!

Calories: Approximately 250
Total Fat: About 12g (with 7g saturated fat)
Carbohydrates: Around 33g (with 3g fiber)
Protein: 5g
Sodium: 350mg
Sugar: 2g

I always remind folks that changing the butter brand, using salted vs. unsalted, or opting for half-and-half instead of milk throws these numbers off a little. But generally, this gives you a good ballpark idea while you’re loading up your plate!

Share Your Experience with This Roasted Garlic Mashed Potatoes Recipe

Now that you have tasted the magic of true Roasted Garlic Mashed Potatoes, I really, really want to hear what you thought! Honestly, seeing your creations brightens my whole day. Tell me if you loved the fluffiness, or if you tried adding a secret ingredient that blew your mind!

Please take a second to leave a rating right below this section. It really helps other folks find this recipe when they are desperately searching for the best side dish ever invented. If you tweaked the garlic roasting time, or maybe used a sprinkle of smoked paprika on top—tell us all about it in the comments!

And if you snapped a picture of your beautiful, creamy pile of potatoes next to your Sunday roast, please tag me on social media! I love seeing these recipes get cooked in real kitchens. If you’re looking for even more amazing side dishes to spoil your family with, you can check out my full collection of sides and sauces right here!

Roasted Garlic Mashed Potatoes

Author: ferecipe.com
Total Time: 65 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Creamy mashed potatoes featuring the sweet, mellow flavor of roasted garlic.

Ingredients

Scale

2 pounds Russet potatoes, peeled and quartered
1 whole head of garlic
3 tablespoons olive oil
1/2 cup whole milk, warmed
4 tablespoons unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut the top quarter off the head of garlic, exposing the cloves. Place the garlic on a small piece of aluminum foil. Drizzle with olive oil and wrap the foil tightly around the garlic.
Roast the garlic for 30 to 40 minutes, or until the cloves are soft and golden brown. Let it cool slightly.
Place the peeled potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
Drain the potatoes well and return them to the hot, empty pot. Let them sit for one minute to allow excess moisture to evaporate.
Squeeze the roasted garlic pulp out of the skins into the pot with the potatoes.
Add the warm milk and softened butter to the potatoes. Mash with a potato masher until smooth.
Stir in the salt and pepper. Mix until just combined. Do not overmix.
Serve immediately.

Notes

For extra richness, substitute heavy cream for the milk.
You can roast the garlic up to two days ahead of time and store it covered in the refrigerator.

Prep Time: 15 min
Cook Time: 50 min
Category: Side Dish
Method: Boiling and Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2
Sodium: 350
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 33
Fiber: 3
Protein: 5
Cholesterol: 25

Keywords: mashed potatoes, roasted garlic, potatoes, side dish, comfort food, garlic