These Easy Roasted Garlic Mashed Potatoes recipe will be a winner every single time you make it! They are creamy, fluffy, buttery, and made with the perfect addition of roasted garlic.
Have you ever had mashed potatoes where you couldn't stop eating them? Even licking the spoon when you noticed they're gone? That's what these garlic-roasted mashed potatoes will do to you! They are seriously the best-mashed potatoes I have ever had.
It's the roasted garlic. Gosh, that stuff is the best and adds so much flavor.
What I love about this recipe:
- The flavor is next level with the roasted garlic.
- A perfect side dish to any meal.
what to serve with garlic mashed potatoes
Roasted garlic mashed potatoes are perfect with almost any main dishyou can think of!
TOPPINGS:
✔ Melted butter
✔ Fresh parsley
✔ Chives
MAIN DISHES
All of my dinner recipes are here, but here are a few I think that would be delicious:
✔ Air Fryer Pork Tenderloin
✔ Air Fryer Chicken Breasts
✔ Perfect Oven-Baked Chicken Breasts
✔ Baked Cajun Chicken Breasts
ingredients needed for garlic mashed potatoes recipe:
- Potatoes - The best potatoes for mashed potatoes are hands down Yukon Gold potatoes. They have the perfect buttery flavor to them naturally. And when cooked, they do not get mushy, grainy, or watery.
- Butter - I prefer to use unsalted butter because I like to control the salt.
- Milk - Whole milk or heavy cream is the best for flavor. If you're watching the calories, then 2% could work; it's just not my favorite.
- Roasted Garlic - You cannot make these without the lovely roasted garlic.
- Salt and Pepper - Season to your liking.
step by step instructions
HOW TO MAKE ROASTED GARLIC MASHED POTATOES
STEP 1: Peel, wash, and quarter potatoes. Place diced potatoes into a large pot, add cold water, and place onto stovetop over medium heat.
STEP 2: Once the potatoes start to boil generously salt the water and boil for 15-20 minutes or until potatoes are fork-tender.
STEP 3: Drain the tender potatoes and place them back into the same pot.
STEP 4: Add butter, milk, roasted garlic, salt, and pepper. Mashed with a potato masher or make whipped mashed potatoes with an immersion blender.
recipe tips and variations
- Storage - Store in an airtight container in the refrigerator for up to 3-4 days.
- Reheating - You can reheat the mashed potatoes in the microwave or stovetop.
- Change up the milk - Use almond milk, oat milk, coconut milk, 2%, or skim if you cannot have whole milk or heavy cream. Or if you are craving something a little lighter.
- Switch up the flavor - Add minced garlic instead of roasted garlic. Want more creaminess - add a little sour cream.
frequently asked questions:
I recommend using the best potato for mashing, which is Yukon gold. Also, when boiling your potatoes, add them while the water is cold.
Hands down Yukon gold potatoes!
In cold water. Add the water to the pot, then add the potatoes, and then turn on the burner.
1-2 bulbs is perfect.
freezer meal instructions
While mashed potatoes are the best for freezing, you can still freeze them. For best results, use within 4-6 months.
TO FREEZE AFTER COOKING:
- Prepare recipe as directed.
- Allow the mashed potatoes to cool to room temperature.
- Scoop out 1 cup portions onto a parchment-lined baking sheet, putting the baking sheet into the freezer until the mashed potatoes are hardened. Store in freezer-safe gallon bags.
- Freeze.
- Thaw the potatoes in the refrigerator overnight, then gently reheat.
recommended tools
more easy side dish recipes:
If you loved this recipe, here are a few more dinner recipes you will love!
You can check out all of my easy side dish recipes here or see a few of our readers’ favorites below:
These Easy Roasted Garlic Mashed Potatoes recipe will be a winner every single time you make it! They are creamy, fluffy, buttery, and made with the perfect addition of roasted garlic.
- 1 whole garlic bulb
- 1 tsp oil
- 4 lbs Yukon Gold potatoes, washed, peeled, and quartered
- ¼ cup unsalted butter
- 1 cup milk or heavy cream
- 1 roasted garlic bulb
- salt and pepper, to taste
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Preheat oven to 400 degrees. Cut the top off the garlic bulb and place it onto aluminum foil. Add the oil on top and wrap the garlic with aluminum foil. Bake for 20 minutes.
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Allow the roasted garlic to cool while making the potatoes. Unwrap the garlic and push out the garlic cloves.
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Peel, wash, and quarter potatoes. Place diced potatoes into a large pot, add cold water, and place onto stovetop over medium heat.
-
Once the potatoes start to boil generously salt the water and boil for 15-20 minutes or until potatoes are fork-tender.
-
Drain the tender potatoes and place them back into the same pot.
-
Add butter, milk, roasted garlic, salt, and pepper. Mashed with a potato masher or make whipped mashed potatoes with an immersion blender.
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Serve warm.
Storage - Store in an airtight container in the refrigerator for up to 3-4 days.
Reheating - You can reheat the mashed potatoes in the microwave or stovetop.
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