Name: Roasted Garlic Mashed Potatoes
Prep time: 15 min
Cook time: PT-489550H23M9S
Total time: 1 h
Cuisine: American Comfort Food
Ingredients: 3 pounds Yukon Gold potatoes, peeled and cut into chunks; 1 whole head of garlic; 2 tablespoons olive oil; 4 tablespoons unsalted butter; 1/2 cup whole milk or heavy cream (warm); Salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley (optional, for garnish); Thin garlic slices (optional, for garnish)

Why You’ll Love This Recipe

I love this recipe because it’s simple, comforting, and incredibly versatile. The roasted garlic adds depth and a hint of sweetness that blends perfectly with the buttery, creamy potatoes. I also like that I can adjust the texture and richness based on what I’m serving—lighter with milk or indulgent with cream. These mashed potatoes pair well with everything from roasted meats to grilled vegetables, and they always steal the show at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 pounds Yukon Gold potatoes, peeled and cut into chunks
1 whole head of garlic
2 tablespoons olive oil
4 tablespoons unsalted butter
1/2 cup whole milk or heavy cream (warm)
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley (optional garnish)
Thin garlic slices (optional, for garnish)

Directions

I preheat the oven to 400°F (200°C). I slice the top off a whole head of garlic to expose the cloves, drizzle it with olive oil, wrap it in aluminum foil, and roast it for 35–40 minutes until the cloves are soft and golden.
While the garlic is roasting, I place the peeled and chopped potatoes in a large pot, cover them with cold water, and add a pinch of salt. I bring the water to a boil over medium-high heat and cook the potatoes for about 15–20 minutes, until they’re tender when pierced with a fork.
Once the potatoes are cooked, I drain them well and return them to the pot or a large mixing bowl.
I squeeze the roasted garlic cloves out of their skins and mash them into the potatoes using the back of a spoon or fork.
I add the butter and warm milk or cream, then mash everything together until smooth and creamy. If I want a silkier texture, I use a hand mixer but am careful not to overmix.
I season generously with salt and freshly ground black pepper, tasting and adjusting as needed.
I transfer the mashed potatoes to a serving bowl, drizzle a bit of olive oil on top, and sprinkle with chopped parsley and thin garlic slices for garnish.
I serve them warm and enjoy the comforting, garlicky aroma with every bite.

Servings and timing

This recipe makes 4 servings and takes about 1 hour total—15 minutes of prep time and 40–45 minutes to roast, cook, and mash everything to perfection.

Variations

When I want a lighter version, I use olive oil instead of butter and swap cream for warm chicken broth. For an extra indulgent twist, I add sour cream or cream cheese for extra tang and creaminess. Sometimes I mix in roasted herbs like rosemary or thyme, or top the mashed potatoes with caramelized onions for a savory, gourmet touch.

Storage/Reheating

I store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them on the stove over low heat, adding a splash of milk or cream to bring back their creamy consistency. They can also be reheated in the microwave, stirring halfway through. If I plan ahead, I make them a day early and reheat them before serving—they taste just as good the next day.

FAQs

Can I use other types of potatoes?

Yes, I sometimes use Russet potatoes when I want a fluffier mash. They’re slightly lighter in texture but still delicious.

How do I make the mashed potatoes extra creamy?

I cook the potatoes until they’re very soft and mash them while still warm. I also make sure the milk or cream is warm before mixing—it helps everything blend smoothly.

Can I make these ahead of time?

Absolutely. I often prepare them a day in advance, store them in the fridge, and reheat with a little milk or butter right before serving.

What if I don’t like garlic?

I can leave out the garlic entirely and instead add fresh herbs like chives, rosemary, or thyme for flavor. The potatoes will still be rich and tasty.

Can I make this recipe dairy-free?

Yes, I can use olive oil or vegan butter instead of regular butter and replace the milk with almond milk, oat milk, or even vegetable broth for a dairy-free version.

Conclusion

These Roasted Garlic Mashed Potatoes are the definition of comfort food. I love how the roasted garlic adds a subtle sweetness and depth that elevates the entire dish. Whether I’m serving them with a roast dinner or enjoying them on their own, they’re always creamy, flavorful, and completely satisfying. This is one of those side dishes I find myself coming back to again and again—it’s just that good.