There’s nothing quite like a big bowl of creamy roasted garlic mashed potatoes to make any meal feel like a celebration. I swear, the smell alone takes me right back to Sunday dinners at my grandma’s house – that rich, buttery aroma filling the kitchen as we’d all gather around the table. The secret? Roasting a whole head of garlic until it turns sweet and caramelized, then mashing it right into fluffy potatoes. Trust me, once you try these, you’ll never go back to plain mashed potatoes again. They’re the perfect comfort food – velvety smooth with just the right amount of garlicky goodness in every bite.
Why You’ll Love These Roasted Garlic Mashed Potatoes
Oh my goodness, where do I even start? These potatoes are:
- Creamy dreaminess – The texture is like velvet, I kid you not
- Bursting with flavor – Roasting the garlic makes it sweet and mellow, not sharp
- So simple – Just a few ingredients do all the work
- Always a hit – I’ve never brought these to a potluck without getting recipe requests
Seriously, they’re everything you want in comfort food – rich, satisfying, and full of love in every bite.
Ingredients for Roasted Garlic Mashed Potatoes
You won’t believe how such simple ingredients come together to make magic! Here’s what you’ll need:
- 2 lbs Yukon Gold potatoes – peeled and cubed (trust me, these make the creamiest mash)
- 1 whole head garlic – we’re roasting this beauty until it’s soft and caramelized
- 1/2 cup milk – warmed up (cold milk makes sad, lumpy potatoes)
- 4 tbsp butter – because life’s too short for skimpy butter portions
- 1 tsp salt – plus more to taste
- 1/2 tsp black pepper – freshly ground if you’ve got it
That’s it! Six simple ingredients standing between you and potato heaven.
Equipment You’ll Need
No fancy gadgets required here! Just gather these basics from your kitchen:
- Potato peeler – Unless you’re feeling rustic and want to leave skins on
- Large pot – Big enough for all those potato cubes
- Potato masher – Or a fork if you’re in a pinch (and don’t mind some arm workout)
- Foil – For wrapping our garlic treasure
- Baking sheet – To catch any rogue garlic juices
See? Nothing complicated – just simple tools for seriously good eats.
How to Make Roasted Garlic Mashed Potatoes
Alright, let’s get our hands dirty – or rather, buttery! Making these heavenly mashed potatoes is easier than you might think. Just follow these simple steps, and you’ll be scooping up clouds of garlicky goodness in no time.
Step 1: Roast the Garlic
First things first – let’s work some magic on that garlic! Preheat your oven to 400°F. Take your whole garlic head and slice about 1/4 inch off the top to expose the cloves. Drizzle with a bit of olive oil (about 1 tsp), wrap it snugly in foil like a little present, and pop it on a baking sheet. Roast for 40 minutes until the cloves turn golden brown and soft as butter. Your kitchen will smell amazing – that’s how you know it’s working!
Step 2: Boil the Potatoes
While the garlic’s roasting, let’s prep our potatoes. Peel and cube those Yukon Golds (about 1-inch pieces works great) and toss them into a large pot of cold, salted water. Bring it to a boil, then reduce to a simmer for about 15 minutes. Test them with a fork – they should be tender all the way through, like a warm hug for your fork.
Step 3: Mash and Combine
Drain those potatoes well and return them to the warm pot. Now for the fun part – squeeze those roasted garlic cloves right into the potatoes (careful, they’re hot!). Add your warm milk, butter, salt, and pepper. Mash everything together until smooth, but don’t overdo it or they’ll get gluey. Taste and adjust seasoning – this is where I always sneak an extra pinch of salt. The result? Creamy, garlicky perfection that’ll make everyone at the table swoon!
Tips for Perfect Roasted Garlic Mashed Potatoes
Here’s my tried-and-true advice for mashed potato perfection:
- Choose the right potatoes – Yukon Golds are my go-to for their natural buttery texture and creamy mashability (yes, that’s a word in my kitchen!)
- Warm your milk – Cold milk makes potatoes seize up, while warm milk blends in smoothly
- Don’t skimp on salt – Taste and adjust as you go – potatoes are famous for needing more than you’d think
- Easy on the mashing – Overworked potatoes turn gummy, so stop when you’ve got just a few small lumps left
Oh, and always make extra – these disappear faster than you’d believe!
Variations for Roasted Garlic Mashed Potatoes
Feeling fancy? Here are my favorite ways to jazz up these already amazing potatoes:
- Cheese please! Stir in 1/2 cup grated Parmesan at the end for extra richness
- Herb it up Fresh chives or rosemary add lovely freshness
- Next-level creamy Swap the milk for heavy cream or buttermilk for tang
- Crunchy topping Sprinkle with panko and broil for a crispy finish
The best part? They’re all delicious – you really can’t go wrong!
Serving Suggestions
Oh, these potatoes shine with everything! They’re perfect alongside juicy roast chicken, a gorgeous steak, or as the star of holiday dinners. Honestly? I’ve been known to eat them straight from the bowl with just a spoon – no shame!
Storage and Reheating
Leftovers? Ha! Like that ever happens in my house! But if you’re lucky enough to have some, stash them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk and stir gently over low heat – they’ll come back to life beautifully. Pro tip: the garlic flavor actually deepens overnight!
Nutritional Information
Just so you know, these values are estimates per serving (about 1 cup): 220 calories, 9g fat, 32g carbs, 3g fiber. But let’s be real – with this much comfort and flavor, who’s counting?
Frequently Asked Questions
Can I make these mashed potatoes ahead of time?
Absolutely! These actually taste amazing made a day in advance. Just store them covered in the fridge, then reheat gently with a splash of milk while stirring. The garlic flavor gets even better overnight – it’s like magic!
Can I use pre-minced garlic instead of roasting fresh?
Oh honey, I wouldn’t recommend it. The magic here comes from roasting whole garlic – that caramelized, mellow sweetness is what makes these potatoes special. Pre-minced garlic just can’t compare. But if you’re really in a pinch? Roast a few extra heads next time and freeze the squeezed garlic for emergencies!
How do I fix lumpy mashed potatoes?
No worries – we’ve all been there! Warm up a bit more milk and gradually mash it in. If you’ve got a ricer or food mill, that’s your secret weapon. But honestly? A few small lumps never hurt anyone – they’re proof it’s homemade!
Can I leave the skins on the potatoes?
You bet! I love rustic mashed potatoes with skins sometimes. Just scrub them really well first. The skins add nice texture and make it even easier – less peeling means more eating time!
57 Irresistible Roasted Garlic Mashed Potatoes You Must Try
- Total Time: 70 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy mashed potatoes with roasted garlic for extra flavor.
Ingredients
- 2 lbs potatoes, peeled and cubed
- 1 head garlic
- 1/2 cup milk
- 4 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F.
- Cut top off garlic head, drizzle with oil, wrap in foil, roast for 40 minutes.
- Boil potatoes in salted water until tender, about 15 minutes.
- Drain potatoes, return to pot.
- Squeeze roasted garlic into potatoes.
- Add milk, butter, salt, and pepper.
- Mash until smooth.
Notes
- Use Yukon Gold potatoes for best texture.
- Adjust milk amount for desired consistency.
- For richer flavor, substitute heavy cream for milk.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting, Boiling, Mashing
- Cuisine: American
