Creamy and buttery, these roasted garlic mashed potatoes are the ultimate comfort food side dish.
PotAYto, potAHto — as a wise woman once said, “I never met a spud I didn’t like.” That wise woman was, in fact, Dolly Parton (LOVE her!), and I couldn’t agree more (carbs be damned)! Potatoes are my ultimate comfort food. And if potatoes are good, these roasted garlic mashed potatoes are dangerously good. My mom and I used to love making these creamy, buttery potatoes with sweet roasted garlic every Thanksgiving. Dare I say it, these are the perfect mashed potatoes. Trust me, this mashed potato recipe is so good, it deserves a spot on your family dinner table.
Made with simple ingredients, these roasted garlic mashed potatoes are perfect for the holidays, Sunday dinner, or any weeknight you want to upgrade your classic mashed potatoes.
Why Roasted Garlic?
If you’ve ever had raw garlic, you know it’s sharp and spicy (just ask my husband about the time he tried to make garlic bread with raw garlic and butter). But roasted garlic is a whole vibe.
Slow roasting turns your humble head of garlic into something soft, caramelized, slightly sweet, and buttery, perfect for stirring into mashed potatoes for an extra special touch without a lot of extra effort.
The Best Potatoes for Mashed Potatoes
- Yukon Golds – Naturally buttery and creamy, gold potatoes are my #1 pick.
- Russets – Fluffy and classic, especially if you like lighter mash.
- Red Potatoes – Reds are waxy potatoes, but they can still be great for rustic, skin-on mashed potatoes.
💡 Pro tip: Want the best of both worlds? I like to mix Yukon Golds and Russet potatoes for creamy, fluffy mashed potato magic.
How to Make Roasted Garlic Mashed Potatoes
This is an overview of how to make roasted garlic mashed potatoes. See the recipe card below for detailed ingredients and instructions.
- Roast the garlic: Slice the top (about ½ an inch) off a whole head of garlic, place it in a square of aluminum foil, drizzle it with olive oil, wrap the foil around it tightly, and roast it at 400°F for 40 minutes, or until golden and soft.
- Cook the potatoes: While the garlic roasts, peel and cube your potatoes (no need to peel Yukon Golds, unless you want to), cutting off any bad spots. Add the potato pieces to a large pot and fill the pot with cold water until it covers the tops of the potatoes by 1 inch. Add salt (it should taste salty like the sea) and boil over high heat until the potatoes are fork-tender, about 15 minutes. Drain the potatoes well.
- Mash it up: Squeeze the roasted garlic cloves into the potatoes. Add butter, warm cream or milk, and salt. Mash with a fork or a potato masher until smooth (or leave a little texture if that’s your style).
- Taste and tweak: Add more butter, cream, or seasoning until it tastes exactly how you want it.
💡 Pro tip: If you want super smooth potatoes, put your cooked potatoes through a potato ricer before mashing with the other ingredients.
These roasted garlic mashed potatoes will steal the show — fair warning: you may want to double the recipe, because they will disappear fast.
Frequently asked questions
Yes! You can make them up to two days ahead. Just reheat on the stove or in the slow cooker with a little cream or butter to bring them back to life.
You can freeze mashed potatoes, but I don't recommend it. These are best fresh, or you can make them a few days ahead of time.
Absolutely! Red potatoes or Yukon Golds with their skins make a more rustic mash.
Use whole milk, half-and-half, or even a little sour cream in place of the heavy cream, or you can use a plant-based milk if you're dairy-free.
Related Recipes
Can’t get enough potatoes? Tell me about it, Spud. Check out these other potato recipes:
- Leftover Mashed Potato Cakes — These would be the perfect side dish to make with any leftover garlic mashed potatoes you may have.
- Sweet Potato Soufflé — Another Thanksgiving classic in our house!
- Enchilada-stuffed Sweet Potatoes — An easy weeknight dinner that’s Whole30 compliant.
- Sweet Potato Gnocchi with Brown Butter and Sage — Potatoes AND pasta? *Swoon*
Special Diets
- Gluten Free: Potatoes do not contain gluten, so you’re good!
- Dairy Free: Substitute the butter and cream with non-dairy butter and plant-based milk.
- Whole30 / Paleo: Use ghee and a non-dairy milk instead of butter and heavy cream.
- Keto: Sorry, you can’t do potatoes without carbs.
Before you go...
⭐️ If you make these roasted garlic mashed potatoes and love them, please leave a comment and leave a five-star rating for this recipe! ⭐️
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Roasted Garlic Mashed Potatoes
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
Description
Creamy and buttery, these roasted garlic mashed potatoes are the ultimate comfort food side dish.
Ingredients
- 1 head of garlic
- 2 teaspoons olive oil
- 2 pounds Yukon Gold potatoes, scrubbed and cubed
- 2 pounds Russet potatoes, scrubbed, peeled, and cubed
- 4 tablespoons unsalted butter
- ½ cup heavy cream or whole milk (warmed)
- 1 teaspoon kosher salt (plus more for water)
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F. Slice the top off the garlic bulb, drizzle with 2 teaspoons of olive oil, wrap in foil, and roast it for 40 minutes, or until soft.
- Meanwhile, boil ~4 pounds of potatoes in salted water until fork tender, about 15 minutes. Drain potatoes well.
- Squeeze roasted garlic cloves into the potatoes. Add 4 tablespoons of butter, ½ cup of warm heavy cream, 1 teaspoon of kosher salt, and pepper, to taste.
- Mash potatoes until smooth and creamy. Taste and adjust seasoning.
- Serve warm with extra butter on top, and don’t forget the gravy!
This recipe is a part of my side dishes collection — check it out!
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