Make-Ahead Roasted Garlic Mashed Potatoes
These creamy, flavorful mashed potatoes are infused with roasted garlic and fresh herbs, making them the perfect side dish. Easy to prepare in advance, they’re a delicious and stress-free addition to any meal.
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Servings: 8
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.