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Roasted Garlic Mashed Potatoes

These Roasted Garlic Mashed Potatoes are perfect for sharing. Garlicky, creamy, and fluffy mashed potatoes are the best!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: garlic mashed potatoes, garlicky mashed potatoes, mashed potatoes
Servings: 6 people
Author: Tania


For the roasted garlic

  • 2 heads garlic
  • Salt and pepper
  • Olive oil

Mashed potatoes

  • 3 lbs Yukon gold potatoes (peeled and cut into 1 inch cubes)
  • 1 to 2 cups half-and-half, heavy cream, or whole milk (avoid skim milk)
  • 6 tablespoons unsalted butter, divided
  • Salt and pepper to taste


  • Preheat oven to 425 degrees F.
  • Roast the garlic: cut off 1/4 inch of the garlic heads  from the top. Do not peel. All garlic cloves must be exposed from the top. Grab some aluminum foil, enough to completely wrap a head of garlic, and place garlic on top (one per sheet of foil), cut side up. Drizzle with some olive oil, and season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper per head. Roast at 425 F for about 30 minutes.
  • Meanwhile, bring a water to a boil in a large pot. Boil potatoes in salted water, until fork tender, about 15 to 20 minutes. Drain, and return potatoes to the pot.
  • Turn heat back on medium-low. Add butter and stir until melted. Then add half-and-half or heavy cream or whole milk gradually, and continue mashing until desired desired consistency. Season with salt and pepper as needed.
  • Squeeze out the roasted garlic cloves in a separate bowl. Add roasted garlic cloves to mashed potatoes, and stir to incorporate garlic into the mash. I like to leave a few chunks of garlic for extra pockets of flavor.
  • Transfer the garlicky mashed potatoes to a baking dish. Broil for 5 minutes, or until top is slightly golden brown. Serve warm.