Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes are a hearty, decadent side, and these rival the version found at any steakhouse.

Roasting the garlic mellows it out quite a bit, and it gives the garlic a bit of a sweeter quality. If you’ve never roasted garlic, here is how I roast mine, FYI.

By the way, if you roast the garlic ahead, and have that prepped and ready to go, it will make this recipe come together much quicker.

Ingredients

For best results, use the best quality ingredients that you have access to.

For these roasted garlic mashed potatoes, you need oil, a fresh head of garlic, potatoes, butter, milk and salt and pepper. Plus some fresh green onions and thyme to throw in. 

How to make roasted garlic mashed potatoes

Roast the garlic. Preheat the oven to 400 degrees F. Slice about ¼ inch off of the top of the head of garlic. 

Place the head of garlic in the center of a square piece of foil.  You can line with parchment, if you have concerns about aluminum exposure.

Drizzle the olive oil over the garlic and sprinkle it with salt and pepper. Wrap the foil around the garlic and close it up. Roast it in the oven until soft, about 40 minutes. This may be longer for larger heads of garlic, FYI. 

Once it is done, carefully remove it and carefully open it up. Hint: watch out for steam!

Make this ahead (recommended) or let cool while you do the below steps.

Cook the potatoes. Place  the potatoes into a pot and cover them with cold water.

Bring them to a boil over high heat on the stove, add a pinch of salt, cover the pot and simmer on medium heat for 7-10 minutes, until the potatoes are fork tender and mashable. 

Drain the potatoes.  Drain the water from the potatoes and return them to the pot you cooked them in. 

Mash and season.  Add the butter, milk, salt and pepper to the pot with the potatoes.

Then use a potato masher to mash them up to your desired consistency.

Squeeze the roasted garlic into the pot of potatoes. 

Then gently fold the garlic into the creamy potatoes, top with the fresh herbs.

Serve.  These roasted garlic mashed potatoes are best served nice and hot with your favorite main dish like grilled chicken, steak or fish. 

Roasted Garlic Mashed Potatoes Recipe

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Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes are a hearty, decadent side, and these rival the version found at any steakhouse or other restaurant.

Course Side Dish

Cuisine American

Keyword roasted garlic mashed potatoes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Author Marjorie @APinchOfHealthy

Ingredients

For the roasted garlic

• 1 full head of garlic
• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Mashed potatoes

• 2 pounds yukon gold or thin skinned potatoes - you can also use russet potatoes or a mix of both - scrubbed peeled and chopped
• 5-6 tablespoons butter
• 1 cup milk - I used whole milk for creamier potatoes
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• Fresh chives or sliced green onion for topping. Fresh thyme is also a great topping on these potatoes

Instructions

1. Roast the garlic. Preheat the oven to 400 degrees F. Slice about ¼ inch off of the top of the head of garlic.  Place the head of garlic in the center of a square piece of foil.  You can line with parchment, if you have concerns about aluminum exposure. Drizzle the olive oil over the garlic and sprinkle it with salt and pepper. Wrap the foil around the garlic and close it up. Roast it in the oven until soft, about 40 minutes. This may be longer for larger heads of garlic, FYI.  Once it is done, carefully remove it and carefully open it up. Hint: watch out for steam! Make ahead of time (recommended), or set aside to cool while you do the other steps below.

2. Cook the potatoes. Place the potatoes into a pot and cover them with cold water. Bring them to a boil over high heat on the stove, add a pinch of salt, cover the pot and simmer on medium heat for 7-10 minutes, until the potatoes are fork tender and mashable.

3. Drain the potatoes. Drain the water from the potatoes and return them to the pot you cooked them in.

4. Mash and season. Add the butter, milk, salt and pepper to the pot with the potatoes and use a potato masher to mash them up to your desired consistency. Squeeze the roasted garlic into the pot of potatoes and gently fold the garlic into the creamy potatoes, top with the fresh herbs.

5. Taste to check the flavor. If you want to, add any additional salt, pepper, herbs or butter.

6. Serve. These potatoes are best served nice and hot with your favorite main dish like grilled chicken, steak or fish.

Recipe Notes

Notes
To roast the garlic quicker you can do it in the air fryer. To roast the garlic in the air fryer, preheat the air fryer to 380 degrees F. Cut about ¼ inch off of the top of the garlic head. Place the head of garlic in the center of a square piece of foil. Drizzle the olive oil over the garlic and sprinkle it with salt and pepper. Wrap the foil around the garlic and close it up. Place the garlic into the air fryer basket and roast for 20-30 minutes. Remove and let cool for 4-5 minute before opening.