Roasted Garlic Mashed Potatoes

5 from 2 votes

Roasted garlic mashed potatoes are the best way to elevate simple mashed potatoes. These are extra garlicky, rich, fluffy, and creamy. The perfect side dish.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings: people

Calories: 366kcal

Author: Tania

Equipment

Aluminum foil
Potato ricer or potato masher
Large colander

Ingredients

2 medium whole heads of garlic unpeeled, see notes
Olive oil
3 pounds Yukon gold potatoes peeled and cut into 1-inch cubes
⅔ cup heavy cream or half-and-half plus more to taste
6 tablespoons unsalted butter
Salt and pepper to taste

Instructions

Preheat oven to 425 degrees F.
Roast garlic: Slice off the top of the garlic head to expose the cloves. Place on a piece of aluminum foil. Then, drizzle with olive oil, and a generous pinch of salt and pepper. Wrap each garlic head tightly with the foil and place on a sheet pan. Roast at 425 degrees F for 40 to 45 minutes, or until the cloves are soft and caramelized.
Meanwhile, cook the potatoes: Bring a large pot of water to a boil, enough to fully submerge the potatoes. Then, add the cubed potatoes and bring back to a boil. Cook over medium heat for about 20 minutes, or until easily pierced with a fork. Drain.
Mash potatoes: In batches, press the cooked potatoes through a potato ricer. You can also use a regular potato masher. Note: I like to use a potato ricer to get a fluffy and lump-free texture.
Then, combine the mashed potatoes with warm heavy cream and melted butter, adding more cream as needed to achieve the right consistency.
Squeeze out the cloves from the roasted garlic, leaving some behind for garnish if desired. Mash the cloves with a little bit of the mashed potatoes (this helps it to incorporate better) and return it to the pot to incorporate with the rest of the mashed potatoes. Season with salt and pepper to taste.
To serve, garnish with roasted garlic cloves, chives, butter, and a few grinds of black pepper. Enjoy!

Notes

How much garlic to use: This recipe calls for 2 medium heads of garlic. This may seem like a lot, but roasted garlic is not overpowering. However, if you prefer, you can add it a little at a time to taste.
Tools for mashing potatoes: I use a potato ricer to ensure it’s creamy and lump-free, but you can also use a handheld potato masher or electric hand mixer (medium-low speed, don’t overmix). Do not use a food processor.
Roasting garlic in advance: Can be done up to 5 days ahead. Store in the fridge.
Make ahead: Make 1 day in advance. Make as directed and refrigerated in a sealed container.
Reheat over the stovetop, adding a few splashes of cream as needed.
Leftovers can be stored for 3 or 4 days.
Freezing: Let cool completely and freeze for up to 2 months. Thaw in fridge and reheat.

Substitutions and variations:

Yukon gold potatoes: Russets or red potatoes.
Heavy cream: Heavy cream or half-and-half are recommended for creaminess, but whole milk works too. Don’t use skim milk, as it’s too diluted.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition