Roasted Garlic Mashed Potatoes
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These Roasted Garlic Mashed Potatoes are so simple to make and the addition of the two heads of roasted garlic adds SO MUCH amazing flavor! These would be perfect for weeknight dinners or even to serve at Thanksgiving or Christmas.
And if you want more delicious potato recipes, take a look at my Crockpot Mashed Potatoes, my Rosemary Fried Potatoes, these Cheesy Hasselback Potato dish, this Crispy Potato Bake AND these Accordion Potatoes!
I’m one of those people who gravitates solely to the side dishes at potlucks and holidays and I end up walking away with a plate full of potatoes (and usually a hefty portion of mac and cheese). And I’m not complaining one bit because potatoes are delicious and I’m happy eating them in pretty much every form.
At Thanksgiving, the mashed potatoes are ALWAYS one of my favorite dishes and I was so excited to try out this roasted garlic version! Let’s dive into it.
Ingredients you’ll need:
- Potatoes: I am a HUGE fan of using Yukon gold potatoes when making mashed potatoes BUT feel free to use your favorite. Russet potatoes always work well!
- Garlic: Roasting garlic brings out its natural sweetness and mellow flavor, adding a rich, caramelized depth to the mashed potatoes. We’re huge fans of it but you could always leave them out of the recipe or use just one head (or 3!).
- Milk: This adds moisture and creaminess to the mashed potatoes. You can use dairy or non-dairy milk, depending on your preference.
- Mayo: Growing up, my grandmother ALWAYS put mayo in her mashed potatoes and I’d have it no other way. It adds a tangy richness and creamy texture to the recipe!
- Butter: Brings a classic, luxurious flavor and smoothness to the dish, while also helping to mash the potatoes evenly. I typically use unsalted butter but salted butter would also work well.
- Cream Cheese: Highly recommended for an extra layer of tangy, velvety richness. It takes the potatoes to a whole new level of creaminess!
How to make it:
Making these roasted garlic mashed potatoes is surprisingly simple! The worst part is simply waiting for the garlic to roast. Here’s a quick breakdown of how to do it:
First, you’ll want to roast the garlic. This is where all the magic happens—cut the tops off the garlic heads, drizzle them with olive oil, and wrap them in foil. Pop them in the oven, and in about an hour, you’ll have soft, golden cloves that are sweet and flavorful. Trust me, it’s worth the extra time!
Next, peel and chop them into big chunks so they cook evenly. Boil them in salted water until they’re perfectly tender and easy to pierce with a fork.
Now comes the fun part: mashing! Add the butter first (it melts beautifully into the hot potatoes), then mash away until they’re as smooth or chunky as you like. Stir in the milk, mayo, and cream cheese if you’re feeling indulgent. I like to season with salt and pepper throughout, tasting as I go to get it just right.
Finally, squeeze in that roasted garlic. You can mash it into a paste first for an extra smooth mix, or just pop the cloves straight into the potatoes and stir them in. Either way, the garlic flavor will shine through.
Tips for making the best Roasted Garlic Mashed Potatoes:
- Mash Gently: Use a potato masher! This helps gently break down the potatoes while maintaining a desirable texture. Unlike electric mixers or blenders, which can overwork the potatoes and release too much starch (resulting in a gummy or gluey texture), a masher allows you to control the consistency.
- Make it vegan: I’ve made this exact recipe but using oat milk, vegan butter AND vegan cream cheese and it turned out delicious.
- Don’t Overcook the Potatoes: Cook the potatoes just until they are fork-tender. Overcooking can cause them to absorb too much water, making the mashed potatoes runny.
- Warm the Milk and Butter: Adding warm milk and butter helps the potatoes absorb the liquid more easily, creating a smoother and creamier mash. Cold ingredients can cool down the potatoes and result in a less cohesive texture.
- Taste and Adjust: Season your mashed potatoes gradually. Add salt and pepper in small increments, tasting as you go, to avoid over-seasoning.
What to serve with these potatoes:
Frequently asked questions
Yes, while Yukon Gold potatoes are recommended for their creamy texture, you can use Russet potatoes. Just note that the texture might be slightly fluffier and less creamy.
If you’re not a fan of mayo, you can substitute it with sour cream, Greek yogurt, or additional cream cheese for a similar creamy texture and tangy flavor!
For extra fluffy mashed potatoes, use a potato ricer instead of a masher. Avoid over-mixing, as this can make the potatoes gummy.
Yes! Consider stirring in chopped fresh herbs (like parsley or chives), grated Parmesan, or a drizzle of truffle oil for extra flavor.
Actually, YES! These mashed potatoes freeze well! Allow them to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave, adding milk or butter to refresh the texture.
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Roasted Garlic Mashed Potatoes
Ingredients
- 2 heads garlic
- 1 teaspoon olive oil
- 2 cups water
- 4 pounds Yukon Gold potatoes peeled and diced into large chunks (about 4-6 pieces per potato)
- 1 teaspoon salt
- ½ cup milk of choice
- ½ cup mayo
- ⅓ cup butter at room temperature
- Optional but highly recommended: 3 tablespoons cream cheese
- Additional salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Cut the tops off the heads of garlic so the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap tightly in foil. Place directly in the oven or on a baking tray, and roast for 1 hour or until very soft and browned on top. Let cool until safe to handle.2 heads garlic, 1 teaspoon olive oil
- Place the peeled and chopped potatoes into a large pot. Add the 2 cups of water (or more as needed) to fully submerge the potatoes with about 1 inch of water above them. Stir in 1 teaspoon of salt.2 cups water, 4 pounds Yukon Gold potatoes, 1 teaspoon salt
- Bring the pot to a boil over high heat, then lower the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Once cooked, drain the water completely and return the potatoes to the pot.
- Add the softened butter to the pot with the drained potatoes. Using a potato masher or electric hand beaters, mash the potatoes until creamy, with little or no chunks remaining.⅓ cup butter
- Stir in the milk, mayo, cream cheese (if using), and season with additional salt and pepper to taste. Start with ¼ teaspoon of fine sea salt and a pinch of pepper, then adjust as desired.½ cup milk of choice, ½ cup mayo, Optional but highly recommended: 3 tablespoons cream cheese, Additional salt and pepper
- Squeeze the roasted garlic cloves directly into the potato mixture. For a smoother texture, you can mash the garlic into a paste before adding it. Mix well to evenly incorporate.
- Serve warm and enjoy!
Notes
- For ultra-creamy potatoes: Warm the milk slightly before adding it to the mixture.
- For fluffy mashed potatoes: If you have a potato ricer, I highly suggest using that as it makes the mashed potatoes extra fluffy.
- Make-ahead tip: Roasted garlic can be prepared up to 2 days in advance and stored in the refrigerator.
Nutrition
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