Gluten-Free/ Potatoes/ Vegetarian & Vegan

Roasted Garlic Mashed Potatoes

Easy and quick to make these roasted garlic mashed potatoes are loaded with flavor. Made with 4 ingredients and quick to prep.
A pat of butter melting on top of the mashed potatoes.

Last Updated on October 29, 2020 by Betty Davies

These creamy and buttery mashed potatoes are are the side dish you need in your life! Super easy to make, these roasted garlic mashed potatoes are loaded with flavor and perfectly light and fluffy.

Roasted garlic mashed potato garnished with fresh herbs and butter.

Level up your potato side dish game with the most delicious mashed potatoes! Flavored with roasted garlic, and of course, lashings of butter, I promise you, everyone will be asking for seconds!

Whether you are looking for a delicious side to serve for Thanksgiving or Christmas, or a quick and tasty accompaniment for a weeknight meal, these roasted garlic mashed potatoes have you covered!

If you are looking for another potato side dish, be sure to check out my Crispy Fried Potato Slices, and if you are a lover of all things garlic, you have to try my Cheesy Garlic Bread!

Why you will love these roasted garlic mashed potatoes!

  • 4 ingredients: You just need 4 simple ingredients and a little salt and pepper to make this side dish.
  • Easy: Simple enough for an easy weeknight meal but delicious enough they are perfect to serve for Thanksgiving or the holidays.
  • Make ahead: If you are planning to serve these as part of a big feast they are a great option as you can easily make them a couple of days ahead of time.
  • Dietary Info: These homemade mashed potatoes are vegetarian and gluten-free.

Ingredients

  • Potatoes: Use yellow potatoes such as Yukon Gold or Russet.
  • Garlic: We use a whole bulb of garlic in this recipe. It’s roasted so it has a nice mellow garlic flavor that is slightly sweet and not overpowering.
  • Butter: It’s best to use salted butter in this recipe. If you use unsalted, adjust the amount of salt added.
  • Heavy Cream: For the creamiest mashed potatoes.
  • Salt and Pepper: Added to taste.
Overhead shot of roasted garlic mashed potatoes in a white serving bowl.

How to make garlic roasted mashed potatoes

Be sure to scroll down for the full recipe!

  • Roast the garlic in the oven.
  • Peel, cut and boil the potatoes until tender.
  • Mash the potatoes with the rest of the ingredients.
  • Adjust to taste and serve.

Recipe Variations

These potatoes are pretty amazing as they are, but there are a few easy swaps you can make so that they suit your tastes.

  • Heavy cream makes these super indulgent, you can use a 2% milk if you prefer.
  • To make these vegan, oat milk is a great substitute and you can use a plant based butter.
Close up of a pat of butter on top of the mashed potatoes.

Frequently Asked Questions

What are the best potatoes to mash?

For the fluffiest and lightest mash potatoes, stay away from waxy varieties like red or fingerlings. Go with a nice starchy potato like Yukon Gold or Russet. Waxy potatoes will make a chunky mash, rather than a smooth and creamy one.

Can you make them ahead of time?

Garlic roasted mashed potatoes are a great make ahead side dish. Once you have mashed them, let them cool completely before transferring to an airtight container. They will keep well for three to 4 days.

To reheat the potatoes, place them in a pot over a medium low heat and stir until heated through so that the bottom doesn’t stick. If your potatoes are stiff after sitting in the fridge, stir in a little extra cream or milk to loosen them back up.

Why do you need to warm the milk before adding to the mashed potatoes?

Both the cream and the butter should be at least at room temperature before adding to potatoes. I like to warm the cream slightly in a pot on the stovetop. This helps the potatoes to absorb the dairy much easier and you don’t have to work the mash as much, which means a creamier side dish.

Serving Suggestions

These garlic roasted mashed potatoes are a great versatile side that works well with everything from roasted meats, stews, fish and vegetarian dishes. Try them with:

Recipe Notes and Tips

  • Salt the water that you boil the potatoes in. As they boil, the potatoes will absorb the seasoning leading to a more flavorful dish, and you won’t have to add as much extra salt at the end.
  • Add the potatoes to cold water and bring them up to the boil. If you add the potatoes to already boiling water, the outsides will cook much quicker than the middles.
  • Don’t over work the mash. Stop as soon as everything is combined. If you over mash them, they can become gluey rather than light and fluffy. If you have a potato ricer, then definitely use that!
  • Taste for seasoning before serving and adjust as needed.
  • If making ahead of time, let the garlic roasted mashed potatoes cool completely before storing.
Garlic mashed potatoes served in a white bowl with a spoon.

More Easy Side Dishes

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A pat of butter melting on top of the mashed potatoes.

Roasted Garlic Mashed Potatoes

Easy and quick to make these roasted garlic mashed potatoes are loaded with flavor. Made with 4 ingredients and quick to prep.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 276kcal
Author: Betty Davies

Ingredients

  • 3 pounds potatoes (Yukon Gold)
  • 1 bulb garlic
  • 4 tablespoons salted butter
  • ¼ cup heavy cream (double cream)
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400F / 205c.
  • Peel and discard the outer layers of the garlic bulb, and cut the top off of the bulb.
  • Drizzle with oil, cover with foil and place in the oven for 30 minutes until it is soft. Set to one side.
  • While the garlic is roasting, peel and quarter the potatoes.
  • Place the potatoes in a large pot of salted water and bring to the boil.
  • Boil for about 15 minutes until they are fork tender. Let them steam for 5 minutes.
  • Heat the cream gently in a pot or heat in the microwave, just to warm it through.
  • Place the potatoes back into the pot, add in the warm cream and butter and squeeze in the roasted garlic.
  • Mash everything together, taste and adjust the seasoning and serve. Garnish with fresh parsley if you like.

Notes

  • Salt the water that you boil the potatoes in. As they boil, the potatoes will absorb the seasoning leading to a more flavorful dish, and you won’t have to add as much extra salt at the end.
  • Add the potatoes to cold water and bring them up to the boil. If you add the potatoes to already boiling water, the outsides will cook much quicker than the middles.
  • Don’t over work the mash. Stop as soon as everything is combined. If you over mash them, they can become gluey rather than light and fluffy. If you have a potato ricer, then definitely use that!
  • Taste for seasoning before serving and adjust as needed.
  • If making ahead of time, let the garlic roasted mashed potatoes cool completely before storing.

Nutrition

Calories: 276kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 89mg | Potassium: 962mg | Fiber: 5g | Sugar: 2g | Vitamin A: 379IU | Vitamin C: 45mg | Calcium: 36mg | Iron: 2mg

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