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Roasted garlic mashed potatoes: Silky, family-friendly holiday side with simple steps Pinterest recipe pin

Roasted Garlic Mashed Potatoes

Creamy mashed potatoes flavored with mellow roasted garlic, warm butter, and cream—made with clear timing and texture tips for dependable family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 heads garlic
  • 2 tablespoons olive oil divided
  • 2 pounds potatoes 1 lb russet + 1 lb Yukon gold, peeled if desired and cut into 1½-inch chunks
  • 1 teaspoon kosher salt for boiling
  • 4 tablespoons unsalted butter plus extra for serving
  • 1 cup whole milk
  • 2 tablespoons heavy cream
  • ¼ teaspoon freshly ground black pepper
Optional additions
  • ¾ cup shredded sharp cheddar optional
  • 2 tablespoons chopped chives optional

Equipment

  • 1 Rimmed baking sheet
  • 1 6-quart pot
  • 1 Potato masher or ricer
  • 1 Small saucepan

Method
 

Roast the garlic
  1. Preheat oven to 400°F, slice the top ¼ inch off each garlic head to expose cloves, place on a rimmed baking sheet, drizzle with 1 teaspoon olive oil, wrap loosely in foil, and roast 35 to 40 minutes until cloves are soft and lightly browned; let cool slightly, then squeeze or mash cloves into a paste and set aside.
Cook the potatoes
  1. Place potato chunks in a 6-quart pot, cover with cold water by 1 inch, add 1 teaspoon kosher salt, bring to a boil over high heat, then simmer until fork-tender, about 15 to 20 minutes; drain well in a colander.
  2. Return drained potatoes to the hot, empty pot off the heat for 1 to 2 minutes and gently toss to let excess steam evaporate.
Mash and finish
  1. Mash the hot potatoes with a ricer or masher until mostly lump-free; warm 4 tablespoons butter with 1 cup whole milk and 2 tablespoons heavy cream in a small saucepan until hot and butter is melted, then add the warm liquid to the potatoes gradually while stirring until you reach the desired silky consistency.
  2. Stir in the roasted garlic paste, season with ¼ teaspoon black pepper and additional salt to taste; for extra-smooth potatoes, fold in an extra tablespoon of butter or up to 2 more tablespoons of warm milk.
Serve and optional additions
  1. If using cheddar, stir in ¾ cup shredded cheddar over low heat until melted; garnish with 2 tablespoons chopped chives if desired and serve immediately.

Notes

Use a mix of russet and Yukon gold for balance; warm the milk and butter before adding to prevent tightening. Drain potatoes well and let them steam-dry briefly in the pot to avoid watery mash. Avoid over-mixing after adding dairy to prevent a gummy texture.