Roasted Garlic Mashed Potatoes - Creamy, Flavorful Comfort Side

There’s something instantly comforting about a bowl of mashed potatoes, and when you roast the garlic first, those familiar spuds transform into something irresistible: sweet, nutty, and deeply savory. This roasted garlic mashed potatoes recipe takes simple ingredients—potatoes, butter, milk, and garlic—and elevates them with slow-roasted cloves that melt into the mash for a luxurious, cozy side dish.

What makes these roasted garlic mashed potatoes so irresistible

Roasting garlic changes it. Sharp, raw garlic becomes caramelized and mellow, with sweet, buttery notes that integrate beautifully into mashed potatoes. Combine that with warm butter, cream, and the right potato for texture, and you’ve got a side dish that’s rich without being heavy and flavorful without being overpowering. It pairs as well with a quick weeknight roast chicken as it does with a holiday turkey or prime rib.

Ingredients you’ll need for roasted garlic mashed potatoes and why they matter

• 2 lbs Yukon Gold or Russet potatoes — Yukon Golds give a naturally creamy texture, while russets become light and fluffy; either works depending on your texture preference.
• 1 head garlic — Roasted until soft and sweet; this is the flavor anchor for the whole dish.
• 4 tbsp unsalted butter — For richness and silky mouthfeel; use good-quality butter for the best taste.
• 1/3 cup whole milk — Adds creaminess; you can use half-and-half for an even richer result or dairy-free milk for a lighter version.
• 2 tbsp olive oil — Helps roast the garlic and adds a pleasant, fruity note.
• 1 tsp salt — Essential for seasoning both the cooking water and the final mash; it brings out all the flavors.
• 1/4 tsp black pepper — Freshly ground gives the best aroma and subtle heat.
• 2 tbsp chopped fresh chives (optional) — Offers a fresh, oniony finish and a pop of color.
• 1/4 cup sour cream or crème fraîche (optional) — Adds tang and extra silkiness if you prefer a richer, more decadent mash.

Step-by-step guide to making the best roasted garlic mashed potatoes

1. Roast the garlic: Preheat oven to 400°F (200°C). Remove the top of the garlic head to expose the cloves, place it on foil, drizzle with olive oil, sprinkle a pinch of salt, wrap tightly, and roast for 35–40 minutes. The cloves should be soft and golden. Let cool slightly and squeeze out the softened garlic into a bowl; mash into a paste.
2. Prepare the potatoes: Peel if you like (Yukon Gold skins are thin and flavorful, so leaving them on is fine), cut into uniform chunks, and place in a pot. Cover with cold water and add 1/2 teaspoon salt. Bring to a boil, then simmer until fork-tender—about 12–18 minutes depending on size.
3. Drain and steam-dry: Drain potatoes in a colander and return them to the warm pot for a minute to let excess steam evaporate. This keeps your mash from becoming watery.
4. Warm milk and butter: Heat the milk and butter together until the butter melts and the liquid is warm (not boiling). Warm liquids help the potatoes absorb fat and stay hot.
5. Mash and flavor: Mash the potatoes with a ricer or masher for your preferred texture. Add roasted garlic paste, warm milk-and-butter, salt, and pepper. Stir in sour cream or crème fraîche if using, and mix until smooth. Taste and adjust seasoning.
6. Finish and serve: Fold in chopped chives for brightness, drizzle a little olive oil or add a pat of butter on top to melt. Serve immediately while the potatoes are hot and fluffy.

Timing & preparation details to get perfectly creamy roasted garlic mashed potatoes

• Roasting the garlic: 35–40 minutes (hands-off, and you can roast it while doing other prep).
• Potatoes boiling time: 12–18 minutes after the water reaches a boil, depending on the size of the pieces.
• Total hands-on prep: About 15–20 minutes (peeling, cutting, mashing).
• Make-ahead tips: Roast garlic up to 3 days ahead and store in the fridge; warm it slightly before mixing. Mashed potatoes can be kept warm in a slow cooker on low for an hour or two—stir occasionally and add a splash of milk if they tighten up.
• Ready to enjoy: Serve right away for the creamiest texture. If you need to hold them, keep covered and warm; loosen with warmed milk and re-whisk before serving.

Nutritional snapshot (approximate per serving)

• Calories: 360 kcal
• Protein: 6 g
• Carbohydrates: 40 g
• Fat: 20 g
• Fiber: 3 g
• Sodium: 520 mg (adjust depending on added salt)

Frequently asked questions about roasted garlic mashed potatoes

Can I make these dairy-free?

Yes. Use a plant-based butter and a full-fat non-dairy milk such as oat or soy for creaminess. The roasted garlic provides plenty of flavor, so dairy-free versions still taste rich and satisfying.

What’s the best potato to use?

Yukon Golds are my go-to for rich, naturally creamy mashed potatoes. Russets also work well if you prefer a lighter, fluffier texture. For best results, choose starchy or all-purpose varieties and cut evenly so they cook uniformly.

How do I get ultra-smooth mashed potatoes?

Use a potato ricer or food mill for the smoothest results. Warm the milk and butter before adding them to the potatoes so they incorporate evenly. Avoid overworking the potatoes with an electric mixer, which can make them gluey by releasing too much starch.

There you have it: a simple, dependable recipe for roasted garlic mashed potatoes that feels like a warm hug on a plate. They’re easy to adapt—add herbs, swap dairy for plant-based alternatives, or fold in a little Parmesan for a savory twist. Enjoy making these for family dinners, holiday spreads, or any time you want a comforting, flavor-forward side.

Roasted Garlic Mashed Potatoes

Silky mashed potatoes infused with sweet, caramelized roasted garlic. This recipe balances creamy butter and milk with a touch of olive oil and herbs for comforting, deeply flavored potatoes that pair beautifully with weeknight meals and holiday feasts alike.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Calories 360 kcal

Ingredients

  

• 2 lbs Yukon Gold or Russet potatoes
• 1 head garlic
• 4 tbsp unsalted butter
• 1/3 cup whole milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives (optional)
• 1/4 cup sour cream or crème fraîche (optional)

Instructions

 

• Preheat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, place it on a piece of foil, drizzle with olive oil, season lightly with salt, wrap tightly, and roast for 35–40 minutes until soft and caramelized. Once cool enough to handle, squeeze the roasted garlic cloves from their skins into a small bowl and mash into a paste.
• While the garlic roasts, peel (if desired) and cut potatoes into even 1–2 inch chunks so they cook at the same rate. Place them in a large pot and cover with cold water by about an inch. Add 1/2 teaspoon salt to the water and bring to a boil over high heat.
• Reduce to a simmer and cook the potatoes until fork-tender, about 12–18 minutes depending on size. Test by piercing a chunk with a fork; it should slide off easily without being mushy.
• Drain the potatoes thoroughly in a colander and return them to the warm pot over the turned-off burner for a minute to let excess steam escape—this helps keep the mash from getting watery.
• Warm the milk and butter together in a small saucepan or in the microwave until the butter melts and the liquid is hot but not boiling. This helps the potatoes absorb it more easily and stay warm.
• Mash the potatoes using a potato masher or ricer for the smoothest texture. Add the roasted garlic paste, warm butter-and-milk mixture, the remaining salt (to taste), and black pepper. Fold in sour cream or crème fraîche if using. Mash or stir until you reach your preferred consistency—smooth and silky or slightly chunky.
• Taste and adjust seasoning—more salt, a splash of milk for looseness, or a knob of butter for richness. Stir in chopped chives for a fresh finish, and drizzle a little olive oil over the top if desired.
• Transfer to a warm serving bowl, add an extra pat of butter on top to melt, and serve immediately while piping hot.