Roasted Garlic Mashed Potatoes
Step by step recipe for perfect Roasted Garlic Mashed Potatoes! Perfect for Easter, Thanksgiving, Christmas,
Why These Roasted Garlic Mashed Potatoes Are So Good
- Easy to make, only 5 mins prep.
- Can be made soft and creamy or hearty and full textured.
- Perfect for Christmas or Thanksgiving.
- Packed with delicious roast garlic flavor.
- Olive oil
- Medium russet potatoes, skin-on scrubbed (for creamy mashed potatoes, peel the potatoes)
- Milk or heavy cream (or more)
- Kosher salt (or 3/4 teaspoon table salt)
- Fresh chives
How to Make Roasted Garlic Mashed Potatoes – Step by Step
First, the garlic. Lop off the top 1/2″ of the garlic to expose the cloves.
In the tin foil, drizzle some olive oil.
Close it up and roast at 400F for 30 minutes or so.
It should look like this – tender, soft and slightly browned. Let it cool for a bit.
Then use your hands to squeeze out the roasted garlic. It should pop right out!
Stir into the mashed potatoes, recipe below.
Textured Or Creamy Mashed Potatoes
I know people are very passionate about how they like their mashed potatoes – there’s the soft, smooth ‘n creamy camp and then there’s the hearty, full textured camp. Me? I like ’em full flavored, skin-on and with roasted garlic.
But I think most people will agree that a meal with roasted chicken or turkey is incomplete without the mashies, as my kids like to call them.
To please as many people as I can, I’ll give instructions for both the smooth/soft/creamy and the hearty/skin-on mashed potatoes. You can decide what you want to make!
What Is The Best Potato For Mashing?
Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest, and most flavor-packed mash. Waxy potatoes (such as red or white varieties) require more mashing to become creamy, which could lead to the dreaded potato paste!
Can You Freeze Mashed Potatoes?
Cook your mashed potatoes as per the recipe. Then once the potatoes are completely cooled, use one of two easy methods for freezing them.
Scoop one-cup portions of the mashed potatoes onto a parchment-lined baking sheet, then transfer to the freezer for at least a few hours up to overnight, until the mashed potatoes are completely frozen. Transfer the individual servings to a large freezer bag or container, and store in the freezer.
If you prefer not to portion the potatoes, transfer the cooled mash to a large freezer bag or container, and store in the freezer.
Top Tips For These Roasted Garlic Mashed Potatoes
- Don’t overmix. In general, you want to stir the liquids into your mashed potatoes until they are just combined. Otherwise if you overmix, they can crossover into gummy territory, which is no good.
- Invest in your preferred kind of masher.It’s a worthy utensil to have in your kitchen!
- Season with salt along the way. As always when seasoning a recipe, taste-taste-taste along the way while you are preparing the recipe, and add more salt as needed.
- Don’t over boil your potatoes. And as soon as a dinner knife can be inserted easily into a potato with minimal resistance, they’re ready to go.
Check Out These Other Great Side Dishes
- Roasted Brussels Sprouts with Cranberry Pistachio Pesto
- Roasted Pumpkin Recipe
- Roast Cauliflower Recipe with Bacon and Garlic
- Chinese Long Beans
Have you tired these Roasted Garlic Mashed Potatoes? Feel free to leave a star rating and I’d love ot hear from you in the comments below!
- 1 head garlic
- 1 teaspoon olive oil
- 4 medium russet potatoes skin-on scrubbed (for creamy mashed potatoes, peel the potatoes)
- 3-4 tablespoons butter
- 1/4-1/2 cup milk or heavy cream or more
- 1 1/2 teaspoons kosher salt or 3/4 teaspoon table salt
- 1 teaspoon minced fresh chives
- Preheat oven to 400F. Cut off the top 1/2-inch of the garlic off. Lay garlic on piece of tin foil, drizzle olive oil over garlic cloves and close tin foil. Roast for 30 minutes or until the garlic has softened completely and is very tender. Let cool and squeeze out the roasted garlic cloves. Coarsely chop.
- In the meantime, place the potatoes in a large pot and cover with water by 1 inch. Cover and bring to boil and cook for 20-25 minutes over medium heat, until you can easily pierce the potato with a fork with very little resistance. Drain potatoes.
- For Hearty, Skin-On Mashed Potatoes: Return the potatoes to the pot over low heat, add 3 tablespoons butter, 1/4 cup milk, salt and roasted garlic. Use garlic masher to mash. Do not over mix or the mashed potatoes will turn gummy. Taste and season with additional salt or milk if needed. Stir in chives.
- For Creamy and Smooth Roasted Garlic Mashed Potatoes: In the pot, add 4 tablespoons of butter, 1/2 cup of heavy cream, salt and roasted garlic and turn the heat to low. Use a potato ricer to mash the potatoes into the pot. [TIP: If you find that the potatoes need a little more cooking, just put them in the microwave for an additional 2 minutes]. Stir the potatoes. Do not over mix or the mashed potatoes will turn gummy. Taste and season with additional salt or milk if needed. Stir in chives.