Creamy, dreamy & satisfying, these roasted garlic mashed potatoes are simple to prepare and make for the most delicious vegetable side dish for your special holiday meal or Sunday supper.
Hey there friends!
Hitting you guys up with a creamy mashed potato recipe!
And not just any mashed potatoes….roasted garlic mashed potatoes.
One of my all time favourite sides is my mashed turnip (rutabaga) with brown butter and roasted garlic.
There are so many festive holiday meals this time of year (and mashed potatoes usually play a huge roll).
Today I’m sharing a simple mashed potato recipe with a healthy dose of garlic!
There’s not one, but two, whole heads used here.
Garlic lovers rejoice 😉
What’s Needed For These Roasted Garlic Mashed Potatoes
- Potatoes (of course)
- Dairy, like half and half, whole milk or cream
- Unsalted butter (opt for unsalted versus salted so you can easily control the salt level)
- Salt
- Roasted garlic (two whole bulbs of garlic with olive oil and a little salt and pepper)
Are Roasted Garlic Mashed Potatoes Really Garlicky?
Not at all!
Of course, they have a garlic flavour (which is awesome, may I add).
However, don’t worry, you’re not going to scare the neighbours away with a big ol’ garlic hum.
Despite that there’s a lot of garlic, it’s actually quite subtle.
When garlic is roasted, it tames the pungency a little. It’s a tad sweet and has more of a mellow garlic flavour.
Garlic + potatoes = flavour city for your tastebuds!
What’s the Best Potato for Mashed Potatoes?
A starchy potato works best and will give the best result for creamy dreamy mash.
Russet or Yukon Gold are great options here.
How to Make Roasted Garlic
- Carefully slice the tops off each bulb of garlic to expose the cloves inside.
- Place each garlic bulb on a piece of foil and drizzle with a little olive oil and some salt & pepper. Wrap up and bake.
- Once done, carefully unwrap.
- Once the garlic is cool enough to handle, remove the cloves from their skin. They should easily come out. Now you have some little cloves of roasted garlic goodness!
Can I Make These Roasted Garlic Mashed Potatoes Ahead of Time?
Like with most things, these garlic mashed potatoes are best enjoyed when they are made. That’s when they’re the most creamy, rich and straight up deeeeelish!
Having said that, you can totally reheat leftovers and they’ll still taste delicious.
Pssst…stay tuned because I have a delicious recipe using leftover mashed potatoes heading your way soon!
How to Reheat Mashed Potatoes
You have options!
Keep in mind, though, that leftover mashed potatoes firm up in the fridge. That’s totally normal.
Tip—>To add more lushness back to potatoes upon reheating (whatever method you opt for), you could add a little more (warmed) half and half or milk. Simply stir through. A little more melted butter is always yummy (& helpful) too!
To Reheat in the Oven
Place garlic mash in an oven safe casserole dish (in an even layer), cover with foil and heat in a (preheated) 350 F oven for about 30 minutes or until heated through. Give it another little fluff once done.
Note: Time may vary depending on how much leftovers you are reheating.
To Reheat on the Stove-top (Method 1)
Place potatoes in a heat safe bowl over a pot of simmering water (water not touching bowl of potatoes) and heat through. Ensure there’s enough water in the pot so it doesn’t boil off. Stir occasionally.
Tip—>Use caution when removing bowl from over pot of water because there will be steam. Use oven gloves with a good grip.
To Reheat on the Stove-top (Method 2)
Place a little olive oil in a non stick pan on medium heat. Add mashed potatoes and warm through.
Tip—>You may get some crispy/brown bits with this method. That’s not necessarily a terrible thing, in my opinion, but something to keep in mind.
To Reheat in the Microwave
Place potatoes in a microwave safe container and cook for 45-60 second intervals until heated through (after each interval, give a little stir).
How Long Do Leftover Garlic Mash Last?
Store leftovers in a covered container in the refrigerator and enjoy within 3-4 days.
Variations for Roasted Garlic Mashed Potatoes
If you want to go all out, you could use heavy cream instead of half and half (or try a mixture of both).
Some people love sour cream in their mashed potatoes. If you like, sub out some of the half and half for sour cream.
Mix things up! If you like skin on mashed potatoes, you could wash/scrub the potatoes well, cook, and mash. Or, you could partially peel ’em and just have a little skin left on there. You do what you enjoy best!
Stir in some shredded parmesan cheese (about 1/3 cup) for an extra pop of savoury/cheesy flavour!
Some chives were added on top for a little pop of colour, but you could omit if you like. Alternatively, add a little green onion or some chopped parsley.
Tips for Making The Best Mashed Potatoes
Save time! Roast your garlic a day ahead, mash and store in a container in the refrigerator.
When boiling the potatoes, ensure that they are cut into roughly equal-sized chunks so they cook evenly. I typically cut each potato into 3 or 4 chunks, depending on their size.
Taste for seasoning! There’s a lot of potatoes here and, of course, everyone has a different preference for seasoning. You want the water seasoned when you boil the potatoes and then more for the mash. Don’t be afraid to add a little more if it suits you.
Want even more garlic flavour? Use more roasted garlic and add a few cloves to your water when you boil the potatoes.
Don’t pour your half and half into those mashed potatoes without warming first! It will cool things down and nobody wants lukewarm potatoes!
Don’t over-mix your potatoes because they will become gluey and lose their fluffiness!
Black pepper was used just for the roasted garlic. If you like, you could add also some to the melted butter when you add the salt.
Like this Easy Vegetable Side Dish? You May Enjoy These Too
- Roasted Root Vegetables Recipe – With a delicious variety of root veggies and plenty of herbs this easy sheet pan vegetable side dish is a winner every time.
- Skillet Potatoes – Baby potatoes are generously coated in fresh herbs and smashed. With a fluffy interior and crispy exterior, they’re the perfect little bite.
- Whipped Sweet Potatoes – With some simple ingredients and about 30 minutes, you’ll have the most creamy dreamy sweet potatoes that’s so yummy you’ll want to go back for seconds.
- Roasted Sweet Potatoes with Bacon from the lovely Katherine of Love In My Oven – Sweet potatoes, bacon, cumin and goat cheese are combined for one scrumptious side dish!
Hope you love is easy mashed potato recipe as much as we do!
Until next time, take care and chit chat again soon,
~Dawn
P.S. If you think this garlic potatoes recipe will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
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Roasted Garlic Mashed Potatoes {packed with flavour!}
Ingredients
- 2 heads garlic
- 1 tsp olive oil
- pinch salt
- pinch black pepper
- 3.5 lbs Yukon Gold or Russet potatoes -about 3 lbs after peeled
- 2/3 cup unsalted butter -1/2 cup plus 2 tbsp (or 1 stick plus 1/4 stick) (plus more for drizzling over after, if desired)
- 1 cup half and half -or whole milk
- 1 tsp salt -or to taste (plus more for salting water for potatoes)
- 2 tbsp chives -minced
Instructions
- Preheat oven to 400 F. Horizontally cut top off each bulb of garlic, exposing cloves inside. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Wrap in foil and bake for about 45 minutes. Carefully unwrap garlic (as there may be steam). When cool enough to handle, remove cloves from their skins. Mash with a fork to form a paste. Lay to one side.
- Meanwhile, peel potatoes & cut in about quarters. Add potatoes to a large pot of salted cold water and cover by an inch or two. Bring to boil and cook for 15-20 minutes or until fork tender. Drain well.
- Melt butter in a small pot (or in an oven safe container in the microwave). Then. whisk in salt and mashed roasted garlic.
- Warm half and half in another small pot until just heated through.
- Mash or rice cooked potatoes. Don't over-mix. With a wooden spoon or spatula, stir in butter/salt/garlic mixture. Then, slowly add warmed half and half until everything is incorporated. Again, don't over-mix. Taste for seasoning (salt) and add more if you like.Don't worry if it looks like a lot of liquid at first. It will absorb into the potatoes.Note: If you want things looser, you can add more half and half until you've reached the consistency that you like.
- Place in a serving dish and pour over a little melted butter (if desired) and sprinkle with fresh chives. Makes 6 larger servings or 8 smaller ones. Enjoy!
Notes
- Save time! Roast your garlic a day ahead, mash and store in a container in the refrigerator.
- When boiling the potatoes, ensure that they are cut into roughly equal-sized chunks so they cook evenly. I typically cut each potato into 3 or 4 chunks, depending on their size.
- Taste for seasoning! There’s a lot of potatoes here and, of course, everyone has a different preference for seasoning. You want the water seasoned when you boil the potatoes and then more for the mash. Don’t be afraid to add a little more if it suits you.
- Want even more garlic flavour? Use more roasted garlic and add a few cloves to your water when you boil the potatoes.
- Don’t pour your half and half into those mashed potatoes without warming first! It will cool things down and nobody wants lukewarm potatoes!
- Don’t over-mix your potatoes because they will become gluey and lose their fluffiness.
- Black pepper was used just for the roasted garlic. If you like, you could add also some to the melted butter when you add the salt.
- If you want to go all out, you could use heavy cream instead of half and half (or try a mixture of both).
- Some people love sour cream in their mashed potatoes. If you like, sub out some of the half and half for sour cream.
- Mix things up! If you like skin on mashed potatoes, you could wash/scrub the potatoes well, cook, and mash. Or, you could partially peel ’em and just have a little skin left on there. You do what you enjoy best!
- Stir in some shredded parmesan cheese (about 1/3 cup) for an extra pop of savoury/cheesy flavour!
- Some chives were added on top for a little pop of colour, but you could omit if you like. Alternatively, add a little green onion or some chopped parsley.
- For more recipe tips, see body of post above.
Nutrition (estimate only)
You totally got my attention with these roasted garlic mashed potatoes, Dawn! We keep roasted garlic in the freezer at all times as a staple ingredient…it’s so good! And mashed potatoes are a requirement for holiday meals. I’m all in on these mashed ‘taters!
I agree! Thank you David 🙂
I’m making sausage and mash tomorrow for the family Sunday lunch, so this is perfectly timed. I’m going to try this with them, I’m sure it will be a winner!
Woo hoo! Enjoy, Matt 🙂
These look like the best mashed potatoes, ever!!! I love how creamy they are. I usually make a huge batch just so I can have leftovers.
Thank you so much, Kathy!! I hear ya 😉
These look so whipped, fluffy and delicious!! I don’t make mashed potatoes often enough. My kids are silly and don’t like them (WHAT’S WRONG WITH THEM)? BUT when I do make them, I always imagine in my head they’ll look just like these!! These look seriously amazing, Dawn! Happy weekend!! XO
Lol! Thanks Katherine! XO
When I think of comfort food and holiday sides, I think of creamy mashed potatoes. These look ultra creamy and I love the healthy dose of roasted garlic!. My family would quickly devour this as a side dish with their Christmas turkey!
Happy to hear that! Thanks Leanne!
Creamy and dreamy is rightttt! And give me all the roasted garlic, please!! This is a must for Thanksgiving dinner! xoxo
Woo hoo! Thanks Annie 🙂
Totally dreamy is right Dawn! I absolutely love all the roasted garlic. I’m thinking these need to be added to our Thanksgiving menu! Bet my whole family would love them. Pinned!
Yay! Thanks Mary Ann!
Dreamy indeed! Oh my goodness, I really need this recipe to be a constant in my life. I adore roasted garlic and anytime you combine it with creamy potatoes, it’s heaven. I love the way you styled it in the tart dish, too. So pretty. 🙂 ~Valentina
Yay! Thank you so much, Valentina! You’re so kind!
Sign me up for pretty much anything that includes two heads of garlic. I’m drooling over these! Thanksgiving might not be for a couple more weeks down here but I can’t wait till then to try this recipe. So good, Dawn!
Woo hoo! Thank you Kelsie! Hope you love it!
We do love mashed potatoes! That’s probably the reason we try to avoid it throughout the year (Unfortunately, not the healthiest choice), but we always enjoy it a couple of times starting from Canadian Thanksgiving. This mash looks wonderful, and the addition of toasted garlic and chives? Yes, please!
Thanks Ben! They’re a favourite for sure 🙂
We LOVE roasted garlic mashed potatoes and yours look so perfectly creamy, Dawn! Putting these on the menu for our Thanksgiving feast!
Thank you Marissa! Hope you love them!