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To make the best roasted garlic mashed potatoes, gather these ingredients: - 2 pounds russet potatoes, peeled and cubed - 1 whole head of garlic - 1/2 cup unsalted butter (at room temperature) - 1/2 cup heavy cream (or milk for a lighter option) - Salt and pepper to taste - Fresh chives, chopped (for garnish) - 1/4 cup cream cheese (optional for extra creaminess) I recommend using russet potatoes for this dish. They have a high starch content, making them fluffy when cooked. Yukon Gold potatoes also work well. They add a creamy texture and buttery flavor. Avoid waxy potatoes like red potatoes. They do not mash well and result in a gluey texture. You can enhance your mashed potatoes in fun ways. Consider these add-ins: - Cream cheese: Adds extra creaminess and tang. - Sour cream: For a zesty kick. - Cheddar cheese: Melts into the potatoes for a rich taste. - Herbs: Chives, thyme, or rosemary add fresh flavors. - Roasted garlic: Use more than the recipe calls for if you're a garlic lover! Feel free to mix and match these options. They can take your roasted garlic mashed potatoes to the next level! {{ingredient_image_1}} To start, preheat your oven to 400°F (200°C). Take a whole head of garlic and cut off the top. This exposes the cloves. Drizzle a bit of olive oil on top. Next, wrap the garlic tightly in aluminum foil. Roast it in the oven for 30 to 35 minutes. The garlic will be soft and sweet when done. Let it cool a bit before handling. While the garlic roasts, it’s time to focus on the potatoes. Peel and cube 2 pounds of russet potatoes. Place them in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat. Once boiling, reduce to a simmer. Cook for 15 to 20 minutes until the potatoes are tender. You can check by piercing them with a fork. After cooking, drain the potatoes and return them to the pot. Keep the heat low for a minute to let out extra moisture. Next, squeeze the roasted garlic cloves into a small bowl. Mash them with a fork until smooth. Add the garlic puree to the potatoes along with 1/2 cup of butter and 1/2 cup of heavy cream. If you want extra creaminess, you can add 1/4 cup of cream cheese. Use a potato masher or a hand mixer to mash everything together until it’s smooth and creamy. Season with salt and pepper to taste. For a beautiful touch, transfer the mashed potatoes to a serving bowl and garnish with chopped chives. For the best roasted garlic mashed potatoes, I suggest using russet potatoes. They have a high starch content, making them fluffy and smooth. You can also try Yukon Gold potatoes. They give a creamy texture and a buttery flavor. Avoid waxy potatoes, as they do not mash well. To make your mashed potatoes ultra-creamy, use room temperature butter and heavy cream. The warmth helps blend everything together. If you want even more creaminess, add cream cheese. Just mix it in with the other ingredients. Always mash the potatoes while they are hot for the best texture. Store leftover mashed potatoes in an airtight container. They can last in the fridge for up to three days. When you want to reheat them, add a splash of cream or milk. This helps restore their creamy texture. Heat them gently on the stove or in the microwave. Stir well to avoid hot spots. Enjoy your creamy dream dish even later! Pro Tips Choose the Right Potatoes: For the best texture, stick with starchy potatoes like russets, as they yield a fluffier mash. Don’t Rush the Garlic: Roasting garlic slowly enhances its flavor, so make sure it’s soft and caramelized for the best taste. Adjust Creaminess: Add more cream or butter gradually until you reach your desired consistency—it’s easier to add than to take away! Garnish for Flavor: Fresh herbs like chives not only add color but also a fresh flavor that complements the creamy potatoes. {{image_2}} You can take your roasted garlic mashed potatoes to the next level with cheese. Adding cheese gives a rich flavor that makes every bite special. I recommend using cream cheese for a smooth, creamy texture. You can mix in about 1/4 cup of cream cheese before mashing. For a sharper taste, try adding grated cheddar or Parmesan. Just fold in your cheese of choice after mashing. The heat from the potatoes melts the cheese for a nice, gooey finish. Adding herbs can boost the flavor of your mashed potatoes. Fresh herbs like thyme, rosemary, or parsley work wonders. You can chop a tablespoon or two and mix them in after mashing your potatoes. If you want a stronger herb taste, try infusing the cream with herbs. Heat the cream with herbs before mixing it in. This method makes your mashed potatoes fragrant and fresh. If you want a healthier option, you can swap some ingredients. Use low-fat milk instead of heavy cream. This will cut down on calories while still keeping it creamy. For a vegan version, replace butter with olive oil or vegan butter. Use plant-based milk like almond or soy milk instead of cream. You can also add a bit of nutritional yeast for a cheesy flavor without dairy. These swaps keep your mashed potatoes delicious and light. To keep your roasted garlic mashed potatoes fresh, store them in an airtight container. This helps prevent moisture loss and keeps them creamy. Let the potatoes cool to room temperature before sealing. Storing them while hot can create steam, making them watery. Yes, you can freeze these mashed potatoes! To freeze, scoop them into a freezer-safe container. Leave about an inch of space at the top, as they will expand when frozen. They will stay good for up to three months. When you want to enjoy them, just thaw them in the fridge overnight. Reheating is key to enjoying your mashed potatoes. I recommend using a stovetop method. Place the mashed potatoes in a pot over low heat. Add a splash of milk or cream to help restore creaminess. Stir gently until they heat through. This keeps them from drying out and ensures they stay delicious. Yes, you can use other types of potatoes. Yukon Gold potatoes are great. They have a creamy texture and rich flavor. Red potatoes also work well but may be a bit chunkier. Just remember to peel them if you want a smooth dish. To make smooth mashed potatoes, drain them well after cooking. Return them to the pot on low heat to remove moisture. Then, mash them with a potato masher or electric mixer. Adding warm butter and cream helps create that silky texture. Avoid over-mixing, as it can make them gummy. You can use milk if you want a lighter option. Almond milk or oat milk can also work well for a dairy-free choice. For richness, try sour cream or yogurt. Each option will give a different taste, so choose what you like best. In this blog post, we explored how to make delicious roasted garlic mashed potatoes. I shared the best ingredients, types of potatoes, and ways to add flavor. We walked through each step, from prepping garlic to achieving a creamy texture. I also gave tips for picking potatoes and storing leftovers. Don't forget to try different variations, like adding cheese or herbs. With these insights, you can create perfect mashed potatoes each time. Enjoy your cooking, and remember, practice makes perfect!

Heavenly Roasted Garlic Mashed Potatoes

Creamy mashed potatoes infused with roasted garlic and topped with fresh chives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 pounds russet potatoes, peeled and cubed
  • 1 whole head garlic
  • 1/2 cup unsalted butter (at room temperature)
  • 1/2 cup heavy cream (or milk for a lighter option)
  • to taste salt and pepper
  • to taste fresh chives, chopped (for garnish)
  • 1/4 cup cream cheese (optional for extra creaminess)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Cut the top off the whole head of garlic, exposing the individual cloves. Drizzle with a little olive oil and wrap it tightly in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and caramelized.
  • While the garlic is roasting, place the peeled and cubed potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  • Once the garlic is roasted, allow it to cool slightly, then squeeze the soft roasted cloves out of their skins and into a small bowl. Mash them with a fork to create a smooth paste.
  • Drain the cooked potatoes and return them to the pot over low heat for a minute to remove excess moisture.
  • Add the roasted garlic puree, butter, heavy cream (or milk), and optional cream cheese to the potatoes. Use a potato masher or a hand mixer to mash until smooth and creamy.
  • Season with salt and pepper to taste, adjusting the creaminess with extra cream if desired.
  • Carefully transfer the mashed potatoes to a serving bowl and garnish with chopped chives.

Notes

For a lighter option, substitute heavy cream with milk.
Keyword garlic, mashed potatoes, sides