These roasted garlic mashed potatoes have been my family’s favorite for years—creamy, buttery, and loaded with sweet caramelized garlic flavor. Pure comfort food!
Type of Cuisine:
American
Prep Time: 15 minutes.
Cook Time: 20 minutes
How Many Servings?
6 servings
These roasted garlic mashed potatoes are hands-down the creamiest, dreamiest side dish I’ve ever made—and trust me, I’ve made a lot of mashed potatoes over the years! The secret? Sweet, caramelized roasted garlic that melts right into every bite, transforming ordinary potatoes into something truly special. I’ve been making these for my family for years, and that rich, caramelized roasted garlic flavor never gets old. Whether you’re planning your Thanksgiving menu or just craving some serious comfort food on a Tuesday night, these roasted garlic mashed potatoes are about to become your new go-to. They’re easier than you think, and the flavor? Absolutely unforgettable.
Ingredients for Roasted Garlic Mashed Potatoes
- Yukon Gold Potatoes: Yukon Gold potatoes are a fantastic choice for mashed potatoes due to their naturally buttery flavor and creamy texture. They provide a rich, earthy taste that pairs perfectly with roasted garlic.
- Roasted Garlic: Roasted garlic adds a deep, sweet, and caramelized flavor to the mashed potatoes. It brings a mild garlic essence without the overpowering pungency of raw garlic.
- Milk or Cream: Milk or cream enhances the creaminess of the mashed potatoes while contributing a subtle dairy sweetness to balance the savory notes.
- Unsalted Butter: Butter adds a luscious creaminess and imparts a delicate, rich taste that complements the roasted garlic and potatoes.
- Paprika: Paprika introduces a hint of smokiness and a mild spice that elevates the flavor profile without overpowering the dish.
- Chives for Garnish: Chopped chives offer a fresh, mild onion flavor and vibrant green color, adding a delightful visual and taste contrast to the creamy mashed potatoes.
Tips for Perfect Roasted Garlic Mashed Potatoes
After years of making these for my family, here’s everything I’ve learned about getting them just right every single time.
How to Roast Garlic (The Easy Way!)
This is where all that amazing flavor comes from, and it’s so simple:
Preheat your oven to 400°F. Cut about ¼ inch off the top of a whole garlic head to expose all the cloves. Drizzle generously with olive oil, wrap tightly in aluminum foil, and place on a baking sheet. Roast for 40-45 minutes until the cloves are soft, golden, and smell absolutely incredible. Let it cool slightly, then squeeze those sweet, caramelized cloves right out of their skins.
Pro tip: I always roast 3-4 heads at once! Store the extra roasted garlic cloves in a jar covered with olive oil in the refrigerator for up to 2 weeks. That garlic-infused oil is perfect for drizzling over pasta, pizza, or crusty bread.
Mashed Potato Success Tips
- Cook until just tender: Boil your potatoes until you can easily pierce them with a fork, but don’t let them get waterlogged or mushy. Overcooked potatoes make gluey mash—not what we want!
- To peel or not to peel? It’s up to you! Peeled potatoes give you that classic silky-smooth texture, but leaving the skins on (especially with Yukon Golds) adds a nice rustic look and saves time. I usually peel mine for holidays and leave them on for weeknight dinners.
- Choose your liquid wisely:
- Heavy cream: ultra-rich and indulgent (my Thanksgiving choice!)
- Whole milk: creamy but lighter
Chicken or vegetable broth: adds savory depth and keeps them dairy-lighter if needed
- Don’t overmix: Once you add your liquid and butter, mix gently until just combined. Overworking the potatoes releases too much starch and makes them gummy instead of fluffy
What to Do with Leftover Mashed Potatoes
Got leftovers? Lucky you! These roasted garlic mashed potatoes are just as amazing the second day, and they transform beautifully into completely new dishes.
My Favorite Ways to Use Them
- Crispy Potato Cakes – Mix leftover mashed potatoes with an egg, a bit of flour, and some grated cheese if you have it. Form into patties and pan-fry in butter until golden and crispy on both sides. Serve with sour cream or applesauce—breakfast perfection!
- Shepherd’s Pie – Spread your roasted garlic mashed potatoes over a savory mixture of ground meat (or lentils!) and vegetables in a baking dish. Bake at 375°F until the top is golden and everything’s bubbling. This is comfort food at its finest.
- Savory Potato Waffles – Stir in shredded cheese and chopped chives, then press the mixture into your waffle iron. Crispy on the outside, creamy on the inside—they’re incredible for breakfast or brunch!
- Creamy Potato Soup – Thin out the mashed potatoes with chicken or vegetable broth, warm gently on the stovetop, and stir in some sautéed vegetables, crispy bacon, or extra cheese. Instant comfort in a bowl.
- Potato Gnocchi – Mix mashed potatoes with flour and an egg to form a dough, roll into little pillows, and boil until they float. Toss with butter and sage or your favorite sauce.
My Go-To Sides for Mashed Potatoes
Every Thanksgiving, alongside the centerpiece mashed potatoes, these dishes always find their way onto my table:
- Green Beans with Crispy Shallots: The crunch of beans and golden shallots never fails to delight my guests.
- Roasted Brussels Sprouts: Their nutty flavor is a cherished contrast to the potatoes’ creaminess.
- Pearl Farro & Butternut Squash: This grainy salad, infused with sweet squash chunks, has become a family favorite.
- Butternut Squash Soup: A velvety treat that warms the heart just as much as the home.
Together, they create the Thanksgiving meal that my loved ones eagerly anticipate each year—and I hope you do, too!
Step-by-Step Instructions
Prep Your Potatoes
Boil Until Tender
Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork, but they shouldn't be falling apart or mushy.
Warm Your Creamy Garlic Mixture
You want it nice and warm, so it blends smoothly into your potatoes without cooling them down.
Drain and Dry Your Potatoes
This step is key—drier potatoes mean creamier mashed potatoes because they'll absorb all that buttery garlic goodness without getting watery!
Mash to Creamy Perfection
Mash until you reach your desired consistency—just remember not to overmix or they'll get gluey. Taste and adjust the seasoning if needed. That's it! Your roasted garlic mashed potatoes are ready to serve.
Garnish and Serve
Transfer to a serving bowl, add an extra pat of butter on top if you're feeling indulgent (I always do!), and serve these roasted garlic mashed potatoes while they're hot and creamy. Watch them disappear!
Dive into this homemade roasted garlic mashed potatoes recipe, where fluffy potatoes meet caramelized garlic. Perfect as a side dish or repurposed for creative leftovers, this recipe promises unbeatable flavor and creamy texture every time.
Type of Cuisine:
American
Prep Time: 15 minutes.
Cook Time: 20 minutes
How Many Servings?
6 servings
Ingredients:
| 2 lbs. Yukon gold potatoes | |
| 1 head roasted garlic smashed | |
| ½ cup milk or cream | |
| 4 tablespoons unsalted butter | |
| ¼ teaspoon paprika | |
| 1 tablespoons chives chopped | |
| Salt and white pepper to taste |
Preparation
Peel the potatoes, but feel free to leave some skin on if you want that rustic, homestyle look—I do this all the time! Cut them into evenly-sized cubes (about 1-2 inches) so they cook at the same rate. Even pieces = perfectly cooked potatoes every time.
Place the potato cubes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt—this seasons the potatoes from the inside out. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork, but they shouldn't be falling apart or mushy.
In a separate saucepan, melt the butter over low heat. Add the milk, your beautiful smashed roasted garlic cloves, salt, white pepper, and a pinch of paprika. Warm everything together gently, stirring occasionally—don't let it boil or the milk might curdle. You want it nice and warm, so it blends smoothly into your potatoes without cooling them down.
Drain the boiled potatoes well in a colander, then return them to the pot. Place the pot back on the burner over low heat for about 1-2 minutes, shaking gently to let any excess moisture evaporate. This step is key—drier potatoes mean creamier mashed potatoes because they'll absorb all that buttery garlic goodness without getting watery!
Pour the warm milk mixture over the potatoes and start mashing! Use a potato masher for a chunkier, rustic texture, or a hand mixer for ultra-smooth and creamy mashed potatoes. Mash until you reach your desired consistency—just remember not to overmix or they'll get gluey. Taste and adjust the seasoning if needed. That's it! Your roasted garlic mashed potatoes are ready to serve.
Stir in the chopped fresh chives for a pop of color and fresh oniony flavor. Transfer to a serving bowl, add an extra pat of butter on top if you're feeling indulgent (I always do!), and serve these roasted garlic mashed potatoes while they're hot and creamy. Watch them disappear!
Recipe Tips & Suggestions
Storage Instructions:
Reheating Instructions:
From the Freezer:
Stovetop Reheating:
Nutrition Information
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