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Classic Rich and Creamy Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes – A classic rich, creamy, and flavorful potato recipe packed full of roasted garlic flavor and easy enough to make.

How To Make Roasted Garlic Mashed Potatoes

Have you ever wondered whether garlic would taste delightful in mashed potatoes or not? There is really something magical about the flavor burst you get when you first bite into this homemade roasted garlic mashed potatoes. 

Think about switching up your regular mashed potatoes with these roasted garlic mashed potatoes for your Thanksgiving, Christmas, holidays, or just for weekly meal rotations. 

This recipe will surely make your family come back for more!

How Much Roasted Garlic in Mashed Potatoes?

Have you ever wondered how to add roasted garlic to mashed potatoes?

It can be a bit tricky to figure out the perfect amount of garlic to put in your homemade roasted garlic mashed potatoes. However, with time and practice, I’ve discovered that one medium head of garlic with two pounds of potatoes yields the best roasted garlic mashed potatoes for me.

You can even roast the garlic a day in advance. Just warm them before adding to the potatoes.

How do you blend mashed potatoes?

The best way to blend mashed potatoes is to mash them with a potato masher until smooth. If you don’t own a potato masher yet, then please buy one! A potato masher will help you make these roasted garlic mashed potatoes so much easier.

What is the best potato for mashing?

You’ll find that I have the russet or Yukon gold potato options listed. These two brands of potatoes are higher in starch. Due to the higher starch content, Yukon gold or russet potatoes are the best potatoes for mashing. They yield a fluffier, more flavor-packed batch of roasted garlic mashed potatoes.

Can you eat roasted garlic by itself?

While it is possible to eat roasted garlic by itself, why would you give up the mashed potatoes? Seriously though, if you want to eat roasted garlic as a stand-alone, you can. 

Roasted garlic tends to taste sweet and has a mellow flavor with a texture much like butter.

How far in advance can I make mashed potatoes?

I know that mashed potatoes are a favorite side dish for many family gatherings, that’s why I’m happy to inform you that you can make them ahead of time. When you are ready to serve your mashed potatoes, simply reheat them by adding some butter and milk until they are warm and smooth. However, it’s best to make your mashed potatoes no more than two days in advance.

Why are my mashed potatoes gluey?

Are your homemade roasted garlic mashed potatoes a bit gluey? There are a few culprits that could be blamed when it comes to having gluey mashed potatoes.

  1.  It’s possible the potatoes are overcooked.
  2. The potatoes are not well-drained before mashing them. This causes mashed potatoes to become gluey.
  3. The wrong type of potatoes – The best potatoes to use are the russet or Yukon gold potatoes.

NOTES

  • Don’t overcook the potatoes. When potatoes are overcooked they too wet when you mashed them, which will cause them to be very watery.
  • Make sure all the water is drained from the potatoes before mashing.
  • For best result, let the butter be at room temperature before adding it to the potatoes.

Other Potato Recipes you might want to try:

a bowl of roasted garlic mashed potatoes

Roasted Garlic Mashed Potatoes

A classic rich, creamy, and flavorful potato recipe packed full of roasted garlic flavor and easy enough to make. These roasted garlic mashed potatoes will surely make your family come back for more.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: homemade
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 304kcal
Author: Lola Osinkolu

Ingredients

  • 1 medium garlic head
  • 1 tbsp olive oil
  • 2 lb Russet potatoes or Yukon gold
  • 1/4 cup salted butter soft, room temperature
  • 1/2 cup whole milk or heavy cream more as needed
  • salt & pepper to taste
  • chives or parsley for garnish

Instructions

  • Slice the top off of the garlic and drizzle with olive oil, then wrap in aluminum foil and roast in a 425F preheated oven for 45-55 minutes or until the garlic becomes golden brown and very soft.
  • Peel and cube potatoes, place in a pot cold salted water. Boil uncovered 15-20 minutes or until fork-tender. Drain well.
  • Add the butter and squeeze in the softened roasted garlic. Then mash with a potato masher until smooth.
  • Stir in the milk a little bit at a time until smooth and creamy.
  • Season with salt and black pepper.

Notes

  • Don’t overcook the potatoes. When potatoes are overcooked they too wet when you mashed them, which will cause them to be very watery.
  • Make sure all the water is drained from the potatoes before mashing.
  • For best result, let the butter be at room temperature before adding it to the potatoes.

Nutrition

Calories: 304kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 157mg | Potassium: 986mg | Fiber: 3g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 2mg

Be sure to check out all the fast, easy, family-friendly recipes on Chef Lola’s Kitchen blog. And if you make these mashed potatoes, be sure to leave a comment below and let me know what you think.

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If you make this mashed potato recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen

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