Roasted Garlic Mashed Potatoes
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Garlic mashed potatoes are everywhere, but Roasted Garlic Mashed Potatoes are a completely different story. When garlic roasts slowly in the oven it turns soft, sweet, and buttery instead of sharp, and that mellow flavor melts right into the potatoes.
Roasted Garlic Mashed Potatoes
Once you roast garlic, regular garlic mashed potatoes start to feel a little… underdressed.
Roasting transforms garlic completely. Instead of that sharp bite you get when it’s raw or sautéed, the cloves turn soft, mellow, and slightly sweet. You can literally squeeze them out of their skins like butter. When they’re mashed into the potatoes they melt right in and give the whole pot a deep, savory flavor without tasting aggressively garlicky.
For the potatoes themselves, I like using Yukon Golds. They’re naturally creamy and buttery, which means you don’t have to work very hard to get that smooth texture everyone wants in mashed potatoes. Add a little butter, warm cream, and those roasted garlic cloves, and suddenly a simple bowl of mashed potatoes turns into something a little more special.
Also, fair warning. While the garlic is roasting your kitchen is going to smell incredible. Someone will wander in and ask what you’re making. This happens every time.
Why You’ll Love These Garlic Mashed Potatoes
- Roasted garlic makes all the difference. Instead of sharp garlic flavor, roasting turns the cloves soft, mellow, and slightly sweet so they blend beautifully into the potatoes.
- Naturally creamy Yukon Gold potatoes. These potatoes have a buttery texture that produces smooth mashed potatoes without needing a lot of extra ingredients.
- Classic comfort food side dish. Garlic mashed potatoes pair with almost everything, from roast chicken and steak to holiday turkey.
- Simple ingredients, big flavor. Potatoes, roasted garlic, butter, and cream come together to create rich, flavorful mashed potatoes.
- Great for holidays or weeknight dinners. These mashed potatoes are impressive enough for a holiday table but easy enough to make anytime.
- Reliable creamy texture. The method keeps the potatoes light and fluffy instead of heavy or gluey.
Key Ingredients and Tips
- Yukon Gold potatoes: Yukon Golds are my first choice for mashed potatoes because they’re naturally buttery and creamy. They mash smoothly without needing a lot of extra fat. Russet potatoes can also work, but they create a fluffier, slightly drier mash.
- Garlic: Roasting the garlic is what makes these mashed potatoes special. As the garlic roasts, the cloves soften and turn mellow and slightly sweet instead of sharp. Once they cool slightly, you can squeeze the cloves out of the skins and mash them right into the potatoes.
- Butter: Butter adds richness and helps create that classic mashed potato flavor. Use unsalted butter so you can control the seasoning more easily.
- Heavy cream: Warm cream blends into the potatoes more easily and keeps the texture smooth and creamy. Cold cream can cool the potatoes and make them harder to mash evenly.
- Salt: Potatoes need proper seasoning to taste their best. Generously salt the cooking water so the potatoes absorb seasoning as they cook rather than relying only on salt at the end.
- Cut the potatoes evenly: Cutting the potatoes into similar sized chunks helps them cook at the same rate, which prevents some pieces from becoming waterlogged while others remain firm.
- Avoid overmixing: Overworking potatoes can make them gluey because it releases too much starch. Mash just until smooth and creamy.
Substitutions and Variations
- Russet potatoes: If you don’t have Yukon Gold potatoes, Russets work too. They make lighter, fluffier mashed potatoes, though they’re a bit less naturally creamy.
- Milk instead of heavy cream: You can swap the heavy cream for whole milk or half and half if you want slightly lighter mashed potatoes. Just warm it first so it blends in smoothly.
- Extra buttery potatoes: If you like really rich mashed potatoes, add another tablespoon or two of butter while mashing.
- Garlic lovers:Love garlic? Roast an extra head and mash it in. Roasted garlic is mellow, so the flavor stays soft and sweet rather than overpowering.
- Cheesy mashed potatoes: A handful of grated Parmesan stirred in at the end adds a nice savory boost.
- Herb finish: Chives, parsley, or a little thyme sprinkled over the top add freshness and color.
Start by roasting the garlic because this is where the deep flavor comes from.
Preheat your oven to 400°F / 200°C. Slice the top off each head of garlic so the cloves are exposed, wrap them loosely in foil, and roast for 40 to 45 minutes.
When they’re done the cloves should be soft, golden, and easy to squeeze out of their skins. Set them aside to cool slightly.
While the garlic roasts, peel the potatoes and cut them into evenly sized chunks. This helps them cook at the same rate.
Place them in a large pot and add enough water to cover the potatoes. Season the water generously with salt. This is important because it flavors the potatoes from the inside.
Bring the pot to a boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are completely fork tender.
Drain the potatoes well and return them to the warm pot.
Squeeze the roasted garlic cloves out of their skins and add them to the potatoes along with the butter and warm cream.
Mash everything together until the potatoes are smooth and creamy. A potato masher works perfectly, but you can also use a hand mixer if you prefer a smoother texture.
Taste and season with salt and pepper as needed.
Transfer the mashed potatoes to a serving bowl and finish with chopped chives and a small pat of butter on top. Serve warm.
Common Mistakes
- Not salting the cooking water: Potatoes need seasoning from the start. If the boiling water isn’t salted, the potatoes themselves will taste bland no matter how much butter you add later.
- Overmixing the potatoes: Potatoes release starch when they’re worked too much. If you keep mixing or use a blender, the potatoes can turn gluey instead of fluffy. Mash just until smooth.
- Adding cold cream or butter: Cold dairy cools the potatoes and makes them harder to mix evenly. Warm the cream first so everything blends together smoothly.
- Undercooking the potatoes: If the potatoes are still firm in the center, they won’t mash properly and you’ll end up with lumps. They should be completely fork tender before draining.
- Watery mashed potatoes: If potatoes sit in water too long after cooking, they absorb extra moisture. Drain them well and return them to the pot for a minute to let excess steam escape.
Serve With
Garlic mashed potatoes go with just about everything, but they’re especially good with dishes that have a little sauce or gravy. The potatoes soak it up beautifully.
Here are some of my favorite things to serve them with:
Prime Rib Roast
Beef Tenderloin
Roast Chicken
Apple Stuffed Pork Loin
Frequently Asked Questions
Can I make garlic mashed potatoes ahead of time?
Yes, and they actually reheat very well. Make them up to a day in advance, store them in the refrigerator, then reheat gently with a splash of warm cream or milk to bring back the creamy texture.
Can I freeze mashed potatoes?
You can. Mashed potatoes freeze best when they contain butter and cream like this recipe does. Let them cool completely, store in an airtight container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly.
Why did my mashed potatoes turn gluey?
Gluey mashed potatoes usually happen when they’re overmixed. Potatoes release starch when worked too much, especially if using a blender or food processor. Mash just until smooth.
Why are my mashed potatoes watery?
This usually happens when potatoes aren’t drained well enough or sit in water too long after cooking. Drain them thoroughly and return them to the hot pot for a minute so excess steam can evaporate.
Do I have to peel Yukon Gold potatoes?
You can leave the skins on if you like a more rustic mashed potato. Yukon Gold skins are thin and tender. For the smoothest texture though, peeling them is still the best option.
How do restaurants make mashed potatoes so creamy?
It usually comes down to three things: using naturally creamy potatoes like Yukon Golds, adding plenty of butter, and mixing in warm cream so everything blends smoothly.
Can I use milk instead of heavy cream?
Yes. Whole milk or half and half work well. The potatoes will still be creamy, just a little lighter than when using heavy cream.
Discover More Great Sides
- Buttered Noodles
- Crispy Parmesan Potatoes
- Patatas Bravas
- Colcannon
- Funeral Potatoes
- Brown Butter Mashed Potatoes
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Garlic Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes
- 2 heads garlic
- ½ cup butter (unsalted)
- 1 cup heavy cream
- salt and pepper (to taste)
- ¼ cup fresh chives (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400°F (200°C). Cut off the top of each head of garlic to expose the cloves, leaving the head itself intact. Wrap each head with foil and place in the oven for approximately 40-45 minutes, or until the cloves are soft and slightly caramelized. Let cool
- While the garlic is roasting, peel the potatoes and cut them into quarters. Place them in a large pot and add enough water to cover the potatoes. Add a generous amount of salt.
- Bring the pot to a boil over medium-high heat. Reduce heat to medium-low and let simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Squeeze the roasted garlic out of its skin and add it to the pot with the potatoes.
- Add the butter and heavy cream to the pot. Use a potato masher to mash the potatoes and garlic until they are smooth and creamy. If you prefer a smoother texture, you can also use an electric mixer. Season with salt and freshly ground black pepper to taste. Mix well.
- Garnish with chopped fresh chives and a pat of butter.
Equipment
Notes
- Roast the garlic until soft and golden: The garlic should be completely soft so it squeezes easily out of the skins. This is what gives the potatoes their mellow garlic flavor.
- Salt the cooking water well: Potatoes absorb seasoning while they cook. Properly salted water makes a big difference in the final flavor.
- Make sure the potatoes are fully tender: They should be very easy to pierce with a fork before draining. Undercooked potatoes will leave lumps in the mash.
- Warm the cream before adding: Warm cream blends into the potatoes more smoothly and helps keep them hot and creamy.
- Don’t overmix the potatoes: Mash just until smooth. Overmixing releases too much starch and can make the potatoes gluey.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
