These roasted garlic mashed potatoes are creamy, rich, and packed with flavor in every bite.
Infused with roasted garlic, fresh herbs, and plenty of butter, this is the kind of side dish that steals the spotlight.
Whether you’re making them for a holiday feast, Sunday dinner, or just because mashed potatoes sound amazing (and they always do), this recipe is a must-try.
Even better? You can make them ahead of time—hello, stress-free entertaining!
They’re everything you love about mashed potatoes, with that extra punch of roasted garlic goodness.
Pair them with your favorite main—meatloaf, roast chicken, or grilled steak—and you’ve got yourself a next-level comfort meal.
Let’s get into it!
For Roasted Garlic Mashed Potatoes
- Garlic – Roast a whole head of garlic to bring out a sweet, rich flavor that blends perfectly with the potatoes.
- Extra Virgin Olive Oil – Drizzle over garlic before roasting to enhance the flavors and help caramelize the garlic.
- Yukon Gold or Russet Potatoes – These types of potatoes are perfect for mashing, offering a creamy texture and rich taste.
- Heavy Cream – Adds richness and creaminess to the mashed potatoes.
- Whole Milk – Used alongside the heavy cream to balance the consistency of the mashed potatoes.
- Fresh Sage Leaves – Provides an earthy, aromatic flavor that complements the richness of the potatoes.
- Fresh Thyme Sprigs – Adds a slightly woody, fragrant note to the mashed potatoes.
- Salted Butter – For a creamy, indulgent texture that makes these mashed potatoes extra smooth.
- Kosher Salt and Black Pepper – Season to taste, enhancing all the flavors in the dish.
Make-Ahead Roasted Garlic Mashed Potatoes
Notes
Ingredients
- 1 head garlic
- Extra virgin olive oil
- 4 lbs Yukon Gold or Russet potatoes, peeled and quartered
- 2 cups heavy cream
- 2 cups whole milk
- 8 fresh sage leaves
- 3 sprigs fresh thyme
- 6–8 tbsp salted butter, at room temperature
- Kosher salt and black pepper, to taste
Instructions
- Roast the Garlic
Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 40–55 minutes until soft and golden. Let cool, then squeeze out the cloves. - Cook the Potatoes
In a large pot or Dutch oven, combine potatoes, cream, milk, sage, and thyme. Bring to a gentle boil and cook for 20–25 minutes, or until potatoes are fork-tender. - Mash and Mix
Drain the potatoes, saving all the cream mixture. Discard the herbs. Press the potatoes and roasted garlic through a ricer (or mash by hand). Return to the warm pot. - Finish the Mash
Over low heat, mix in 1½ cups of reserved cream and the butter. Add more cream as needed to reach your desired consistency. Season generously with salt and pepper. - Optional Garnish
Brown a bit of butter with fresh sage or thyme and swirl it into the mashed potatoes for extra flavor. Serve warm.
Options
- Oven: Prepare through step 4. Refrigerate in a baking dish up to 3 days. To reheat, pour ½ cup cream or milk and 2 tbsp butter on top (don’t stir). Cover with foil and bake at 325°F for 20–25 minutes. Stir before serving. Slow Cooker: Transfer finished mash to slow cooker and keep on low for up to 4 hours. Before serving, add ½ cup cream and 2 tbsp butter. Let warm, then stir.
- Stovetop: Add ½ cup cream and 2 tbsp butter to the mash. Heat over low, stirring occasionally until warmed through.
Nutrition
Calories: 585 kcal | Carbohydrates: 48g | Protein: 6g | Fat: 40g | Saturated Fat: 25g
Cholesterol: 95mg | Sodium: 300-400mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g
Vitamin A: 1000 IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 3mg
1. Can I use pre-minced garlic instead of roasting a whole head?
While pre-minced garlic is convenient, roasting a whole head brings out a sweeter, milder, and more complex flavor. If you’re short on time, pre-minced garlic works, but you’ll lose some of that deep, caramelized richness.
2. Is it necessary to peel the potatoes before boiling?
Peeling is optional and based on your texture preference. Leaving the skins on adds a rustic texture and extra nutrients, while peeling results in smoother mashed potatoes. Just make sure to scrub the skins well if you’re leaving them on.
3. Can I prepare the mashed potatoes without dairy?
Yes, you can easily make them dairy-free by using plant-based milk like almond or oat milk and swapping butter for vegan alternatives. The flavor and creaminess may differ slightly, but it still makes a tasty mash.
4. How can I prevent my mashed potatoes from becoming gluey?
Avoid over-mashing the potatoes, as this releases too much starch and leads to a gluey texture. Use a hand masher or ricer for fluffy results—steer clear of blenders or food processors.
5. Can I freeze the mashed potatoes for later use?
Absolutely. Once cooled, store them in an airtight container or freezer bag for up to one month. When ready to reheat, thaw overnight in the fridge and warm gently on the stovetop, adding a splash of milk or cream to bring back the creaminess.