There’s something truly magical about a bowl of perfectly creamy, golden garlic roasted mashed potatoes. If you’ve ever wondered how to elevate your classic mashed potatoes into an extraordinary side dish, this garlic roasted mashed potatoes recipe is the answer.
This homemade roasted garlic mashed potatoes recipe transforms a simple comfort food into a rich, buttery, deeply flavorful masterpiece that will steal the show at any dinner table.
Whether you’re preparing a Thanksgiving feast, a Christmas dinner, or an everyday family meal, this copycat garlic roasted mashed potatoes recipe delivers restaurant-quality results every single time. Trust us-once you try roasted garlic mashed potatoes, you’ll never go back to plain mashed potatoes again!
What Are Garlic Roasted Mashed Potatoes and How Do They Taste?
Garlic roasted mashed potatoes are a luxurious twist on the beloved classic side dish, featuring velvety smooth mashed potatoes infused with slow-roasted garlic paste, generous amounts of butter, and hot whole milk.
The roasting process transforms raw garlic into something entirely different-the sharp, pungent bite mellows into a rich, nutty, almost sweet and buttery flavor that blends seamlessly into the potatoes. These creamy roasted garlic mashed potatoes taste incredibly indulgent yet balanced, with layers of deep savory flavor, subtle sweetness from the caramelized garlic, and a silky, luscious texture that practically melts on your tongue.
Every bite delivers warmth, comfort, and an irresistible depth of flavor that makes these best roasted garlic mashed potatoes a true crowd-pleaser at any gathering.
Garlic Roasted Mashed Potatoes Recipe Ingredients
For Roasting the Garlic:
- 2 whole heads of garlic (cloves separated and peeled)
- 1 teaspoon olive oil
For the Mashed Potatoes:
- 3 pounds russet potatoes (Yukon Gold can be substituted; avoid red potatoes)
- 4 bay leaves
- 1 teaspoon salt (for boiling water) + additional salt to taste
- 2 sticks (1 cup / 226g) unsalted butter, softened to room temperature
- 1 cup (240ml) whole milk, heated until very hot
- Freshly ground black pepper, to taste
Optional Garnishes:
- Extra butter (melted or a pat for topping)
- Freshly cracked black pepper
- Chopped fresh chives
Kitchen Utensils Needed
- Large pot with lid
- Baking sheet
- Large mixing bowl
- Potato masher
- Colander or strainer
- Peeler
- Sharp knife and cutting board
- Small saucepan or microwave-safe bowl (for heating milk)
- Fork (for mashing roasted garlic)
- Serving bowl
Preparation and Cooking Time
Prep Time: 20 minutes
Cook Time: 25 minutes (potatoes and garlic cook simultaneously)
Total Time: 45 minutes
Servings: 8–10 portions
How to Make Garlic Roasted Mashed Potatoes
Step 1: Prep the Potatoes
Peel all 3 pounds of russet potatoes using a peeler. Cut each potato into quarters, keeping the pieces fairly large. This is an important step-do not dice your potatoes into small chunks. Larger pieces absorb less water during cooking, which prevents your mashed garlic potatoes from becoming gummy or waterlogged. Uniform-sized quarters also ensure even cooking throughout.
Step 2: Cook the Potatoes
Place the quartered potatoes into a large pot and cover them with cold water. Starting with cold water is essential for even cooking-dropping potatoes into boiling water causes the outside to cook much faster than the inside, resulting in uneven texture. Add 1 teaspoon of salt to the water. Place the lid on and set over medium heat. Once the potatoes come to a gentle simmer, add 4 bay leaves for subtle herbal flavor. Cook for 20–25 minutes until the potatoes are fork-tender. Test a few pieces with a fork-they should be soft through the center but not falling apart or overcooked.
Step 3: Roast the Garlic (While the Potatoes Cook)
Preheat your oven to 350°F (175°C). Separate the cloves from both heads of garlic and peel each clove completely, removing all the papery skin down to the last thin membrane. Place all the peeled garlic cloves onto a baking sheet. Drizzle with 1 teaspoon of olive oil, toss to coat evenly, and spread the cloves out in a single layer. Roast in the oven for 20–25 minutes until the cloves are soft, golden, and wonderfully fragrant. Once roasted, let them cool slightly. Squeeze or peel off any remaining membrane-it should slide off effortlessly. Using a fork, mash the roasted cloves into a smooth, creamy paste. This roasted garlic paste is the flavor powerhouse that makes these homemade roasted garlic mashed potatoes truly special.
Step 4: Drain and Dry the Potatoes
Once the potatoes are fully cooked, drain them thoroughly in a colander or strainer. Discard the bay leaves. Here’s a critical technique for the best texture: place the strainer of drained potatoes back over the hot empty pot. The residual heat from the pot will help evaporate any excess moisture clinging to the potatoes. Allow them to sit for 2–3 minutes. Dry potatoes are the foundation of creamy roasted garlic mashed potatoes-too much water will make your final mash thin and gluey.
Step 5: Mash the Potatoes
Transfer the hot, thoroughly drained potatoes into a large mixing bowl. Using a potato masher, mash the potatoes until they are mostly smooth. A few small lumps are perfectly fine and even desirable for a rustic, homestyle texture. Avoid over-mashing or using a food processor, as this develops too much starch and creates a gluey, paste-like consistency rather than the light, fluffy texture you want in your garlic mashed potatoes recipe.
Step 6: Incorporate the Butter and Roasted Garlic
Add the 2 sticks of softened room-temperature butter and all of the roasted garlic paste to the mashed potatoes. Mash and stir vigorously until the butter is completely melted and fully incorporated, and the garlic is evenly distributed throughout. Using room-temperature butter is key-cold butter will not melt smoothly and will result in an uneven, lumpy texture in your roasted garlic mashed potatoes with butter.
Step 7: Add Hot Milk and Season
Heat the 1 cup of whole milk until it is very hot-either in a small saucepan on the stovetop or in a microwave-safe bowl. Slowly pour the hot milk into the potato mixture while stirring and mashing continuously. Adding cold milk will shock the potatoes and affect the final creamy texture, so always use heated milk. Season generously with salt-potatoes need plenty of seasoning to avoid tasting bland and flat. Add freshly ground black pepper to taste. Continue mashing and stirring until everything is beautifully creamy, smooth, and well combined.
Step 8: Final Mash and Serve
Give the mashed potatoes one final mash to ensure complete incorporation. Taste and adjust seasoning one more time-add more salt or pepper as needed. Transfer to a beautiful serving bowl. For an elegant holiday presentation, top with a generous pat or drizzle of melted butter, a sprinkle of freshly cracked black pepper, and chopped fresh chives. Serve immediately while hot and enjoy the ultimate in creamy, roasted garlic mashed potato perfection!
Customization and Pairing Ideas for Serving
1. Classic Holiday Plate
Serve your creamy roasted garlic mashed potatoes alongside roasted turkey, glazed ham, or prime rib for a traditional Thanksgiving or Christmas dinner. The rich, buttery potatoes pair beautifully with pan drippings and gravy, creating the ultimate comfort food combination that your family and guests will rave about every holiday season.
2. Herb-Infused Variation
Elevate your best roasted garlic mashed potatoes by folding in freshly chopped herbs like chives, parsley, thyme, or rosemary after mashing. For an even bolder flavor, infuse the hot milk with fresh thyme sprigs before adding it to the potatoes. This herbal twist adds brightness and complexity to the already rich, nutty garlic flavor.
3. Cheesy Upgrade
Transform your homemade roasted garlic mashed potatoes into an indulgent cheesy version by stirring in shredded sharp cheddar, gruyère, or a combination of both while the potatoes are still hot. The residual heat melts the cheese beautifully. Top with crispy bacon bits and sour cream for a loaded baked potato-inspired side dish.
4. Lighter Alternatives
For a lighter version of roasted garlic mashed potatoes, substitute half of the butter with cream cheese or Greek yogurt for a tangy, protein-rich twist. You can also use low-fat milk instead of whole milk while still maintaining a creamy texture. Adding roasted cauliflower alongside the potatoes creates a nutrient-dense hybrid that retains all the beloved flavor.
5. Weeknight Dinner Pairing
These garlic mashed potatoes recipe make an incredible base for seared chicken thighs, beef stew, shepherd’s pie, or pork chops. The buttery, garlic-infused potatoes absorb meaty sauces and gravies effortlessly, turning any simple weeknight protein into a restaurant-worthy meal with minimal extra effort.
6. Elegant Dinner Party Presentation
Pipe your creamy roasted garlic mashed potatoes using a piping bag for a stunning, sophisticated presentation at dinner parties. Drizzle with truffle oil, top with a sprig of fresh microgreens, and finish with a few shavings of parmesan cheese. This elevated plating transforms a humble side dish into a visually impressive culinary masterpiece.
7. Fish and Seafood Pairing
Roast garlic mashed potatoes pair magnificently with baked salmon, pan-seared sea bass, or fish and chips. The rich, creamy potatoes complement the delicate flavors of seafood without overpowering them. Add a squeeze of fresh lemon over both the fish and potatoes, and serve alongside a light arugula salad for a perfectly balanced and elegant meal.
Essential Tips for the Best Roasted Garlic Mashed Potatoes
1. Choose the Right Potato Variety
Always use russet potatoes for the creamiest, fluffiest mashed potatoes. Russets are high in starch and low in moisture, which means they break down beautifully when mashed and absorb butter and milk effortlessly. Yukon Gold potatoes are an excellent substitute with a naturally buttery flavor. Avoid red potatoes entirely-they are waxy and low in starch, resulting in a dense, gluey texture that won’t achieve the light, creamy consistency you’re looking for.
2. Start Potatoes in Cold Water
Never drop your potatoes into boiling water. Starting them in cold water and bringing everything up to temperature together ensures the potatoes cook evenly from the outside in. Boiling water cooks the exterior too quickly, leaving the inside underdone and creating an inconsistent texture throughout your mash garlic potatoes.
3. Don’t Cut Potatoes Too Small
Keep your potato pieces large-quarters are the ideal size. Smaller pieces have more surface area exposed to water, causing them to absorb significantly more moisture during cooking. This extra water makes your final mashed potatoes gummy and heavy rather than light and fluffy. Larger pieces retain their structure better and produce superior results.
4. Dry Your Potatoes Thoroughly
After draining, always return the potatoes to the hot pot or place them back in the strainer over the hot pot to evaporate excess moisture. This drying step is non-negotiable for achieving the best texture in your creamy roasted garlic mashed potatoes. Waterlogged potatoes will never achieve proper creaminess regardless of how much butter or milk you add.
5. Use Room-Temperature Butter and Hot Milk
Temperature matters enormously when making mashed potatoes. Cold butter creates an uneven, greasy texture, while room-temperature butter melts smoothly and incorporates effortlessly. Similarly, adding cold milk shocks the hot potatoes and can make them gluey. Always heat your milk before adding it-this simple step makes a dramatic difference in your final texture and consistency.
6. Roast Garlic at the Right Temperature
Roasting garlic at 350°F (175°C) is the sweet spot for developing the deepest, nuttiest, most caramelized flavor without burning. Higher temperatures can cause the garlic to become bitter and dry. Watch for golden color and a sweet, fragrant aroma as your indicators of perfectly roasted garlic. The cloves should be very soft and easy to squeeze from their skins.
7. Season Generously and Taste as You Go
Potatoes are naturally bland and require generous seasoning to bring out their full flavor. Under-seasoned mashed potatoes taste flat and disappointing regardless of how much butter or roasted garlic you add. Start with a good amount of salt, stir it in, and taste. Continue adding small amounts until the potato flavor truly pops. This is the single most important step to transforming good garlic mashed potatoes into truly great ones.
Storage and Reheating Guidance
Store leftover roasted garlic mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or microwave in 45-second intervals, stirring between each. Stir in a splash of warm milk and a pat of butter to restore creaminess and moisture before serving.
Garlic Roasted Mashed Potatoes Recipe
There’s something truly magical about a bowl of perfectly creamy, golden garlic roasted mashed potatoes. If you’ve ever wondered how to elevate your classic mashed potatoes into an extraordinary side dish, this garlic roasted mashed potatoes recipe is the answer.
Ingredients
- 2 whole heads of garlic (cloves separated and peeled)
- 1 teaspoon olive oil
- 3 pounds russet potatoes (Yukon Gold can be substituted; avoid red potatoes)
- 4 bay leaves
- 1 teaspoon salt (for boiling water) + additional salt to taste
- 2 sticks (1 cup / 226g) unsalted butter, softened to room temperature
- 1 cup (240ml) whole milk, heated until very hot
- Freshly ground black pepper, to taste
- Extra butter (melted or a pat for topping)
- Freshly cracked black pepper
- Chopped fresh chives
Instructions
Step 1: Prep the Potatoes
Peel all 3 pounds of russet potatoes using a peeler. Cut each potato into quarters, keeping the pieces fairly large. This is an important step-do not dice your potatoes into small chunks. Larger pieces absorb less water during cooking, which prevents your mashed garlic potatoes from becoming gummy or waterlogged. Uniform-sized quarters also ensure even cooking throughout.
Step 2: Cook the Potatoes
Place the quartered potatoes into a large pot and cover them with cold water. Starting with cold water is essential for even cooking-dropping potatoes into boiling water causes the outside to cook much faster than the inside, resulting in uneven texture. Add 1 teaspoon of salt to the water. Place the lid on and set over medium heat. Once the potatoes come to a gentle simmer, add 4 bay leaves for subtle herbal flavor. Cook for 20–25 minutes until the potatoes are fork-tender. Test a few pieces with a fork-they should be soft through the center but not falling apart or overcooked.
Step 3: Roast the Garlic (While the Potatoes Cook)
Preheat your oven to 350°F (175°C). Separate the cloves from both heads of garlic and peel each clove completely, removing all the papery skin down to the last thin membrane. Place all the peeled garlic cloves onto a baking sheet. Drizzle with 1 teaspoon of olive oil, toss to coat evenly, and spread the cloves out in a single layer. Roast in the oven for 20–25 minutes until the cloves are soft, golden, and wonderfully fragrant. Once roasted, let them cool slightly. Squeeze or peel off any remaining membrane-it should slide off effortlessly. Using a fork, mash the roasted cloves into a smooth, creamy paste. This roasted garlic paste is the flavor powerhouse that makes these homemade roasted garlic mashed potatoes truly special.
Step 4: Drain and Dry the Potatoes
Once the potatoes are fully cooked, drain them thoroughly in a colander or strainer. Discard the bay leaves. Here’s a critical technique for the best texture: place the strainer of drained potatoes back over the hot empty pot. The residual heat from the pot will help evaporate any excess moisture clinging to the potatoes. Allow them to sit for 2–3 minutes. Dry potatoes are the foundation of creamy roasted garlic mashed potatoes-too much water will make your final mash thin and gluey.
Step 5: Mash the Potatoes
Transfer the hot, thoroughly drained potatoes into a large mixing bowl. Using a potato masher, mash the potatoes until they are mostly smooth. A few small lumps are perfectly fine and even desirable for a rustic, homestyle texture. Avoid over-mashing or using a food processor, as this develops too much starch and creates a gluey, paste-like consistency rather than the light, fluffy texture you want in your garlic mashed potatoes recipe.
Step 6: Incorporate the Butter and Roasted Garlic
Add the 2 sticks of softened room-temperature butter and all of the roasted garlic paste to the mashed potatoes. Mash and stir vigorously until the butter is completely melted and fully incorporated, and the garlic is evenly distributed throughout. Using room-temperature butter is key-cold butter will not melt smoothly and will result in an uneven, lumpy texture in your roasted garlic mashed potatoes with butter.
Step 7: Add Hot Milk and Season
Heat the 1 cup of whole milk until it is very hot-either in a small saucepan on the stovetop or in a microwave-safe bowl. Slowly pour the hot milk into the potato mixture while stirring and mashing continuously. Adding cold milk will shock the potatoes and affect the final creamy texture, so always use heated milk. Season generously with salt-potatoes need plenty of seasoning to avoid tasting bland and flat. Add freshly ground black pepper to taste. Continue mashing and stirring until everything is beautifully creamy, smooth, and well combined.
Step 8: Final Mash and Serve
Give the mashed potatoes one final mash to ensure complete incorporation. Taste and adjust seasoning one more time-add more salt or pepper as needed. Transfer to a beautiful serving bowl. For an elegant holiday presentation, top with a generous pat or drizzle of melted butter, a sprinkle of freshly cracked black pepper, and chopped fresh chives. Serve immediately while hot and enjoy the ultimate in creamy, roasted garlic mashed potato perfection!
Notes
Store leftover roasted garlic mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or microwave in 45-second intervals, stirring between each. Stir in a splash of warm milk and a pat of butter to restore creaminess and moisture before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 230
Common Queries and FAQs
When you give this Garlic Roasted Mashed Potatoes Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
Q: How do I roast garlic for mashed potatoes?
A: Separate and peel the garlic cloves, place them on a baking sheet, toss with 1 teaspoon of olive oil, and roast at 350°F (175°C) for 20–25 minutes until soft and golden. Mash the cooled roasted cloves into a smooth paste with a fork before adding to your potatoes.
Q: Can I use Yukon Gold potatoes instead of russet potatoes?
A: Yes! Yukon Gold potatoes are an excellent substitute. They have a naturally buttery, creamy flavor and produce wonderfully smooth mashed potatoes. However, avoid red potatoes-they are too waxy and low in starch to achieve the light, fluffy texture desired in this recipe.
Q: Why did my mashed potatoes turn out gummy?
A: Gummy mashed potatoes are usually caused by cutting potatoes too small (absorbing too much water), not drying them thoroughly after draining, over-mashing the potatoes, or using a food processor which develops excess starch. Follow the tips above to avoid this common issue.
Q: Can I make roasted garlic mashed potatoes ahead of time?
A: Yes! You can roast the garlic up to 3 days in advance and store the paste in the refrigerator. You can also fully prepare the mashed potatoes ahead and refrigerate them. Reheat gently with added butter and warm milk to restore the original creamy texture.
Q: Can I substitute whole milk with a dairy-free alternative?
A: You can use full-fat coconut milk or oat milk as a substitute, though the flavor will be slightly different. For the creamiest results closest to the original, use the highest fat content dairy-free milk available and heat it before adding to the potatoes.
Q: How much butter is too much for mashed potatoes?
A: Two sticks of butter for 3 pounds of potatoes is a generous but balanced amount. The butter should make the potatoes rich and creamy without tasting greasy. If you prefer a less rich version, start with 1.5 sticks and add more to taste.
Q: What’s the best way to keep mashed potatoes warm before serving?
A: Place the bowl of mashed potatoes over a pot of simmering water (double boiler method), or keep them in a slow cooker on the warm setting. Stir occasionally and add small splashes of warm milk if they start to dry out while waiting to serve.
Q: Can I add cheese to roasted garlic mashed potatoes?
A: Absolutely! Sharp cheddar, gruyère, parmesan, or cream cheese all work beautifully. Stir shredded cheese into the hot mashed potatoes immediately after mashing while the heat melts them through. Add cheese gradually and taste as you go to achieve your desired level of richness.
This garlic roasted mashed potatoes recipe is the ultimate side dish that transforms a humble classic into something truly extraordinary. The magic lies in the slow-roasted garlic paste, which adds an incredibly deep, nutty, and sweet flavor that elevates every single bite. Combined with generous amounts of butter, hot whole milk, and proper seasoning, these best roasted garlic mashed potatoes deliver a velvety, indulgent experience that perfectly complements any main course.
Whether you’re perfecting your holiday table or simply upgrading your Tuesday night dinner, this homemade roasted garlic mashed potatoes recipe is foolproof and endlessly rewarding. Make it once, and it will become your most requested side dish forever!
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