Seriously the best way to eat mashed potatoes! Roasted Garlic Mashed Potatoes are a delicious twist to the classic mashed potato dish. These creamy mashed potatoes are full of bold, savory roasted garlic that makes this dish so good.
Oh, the humble potato. With so many ways to prepare potatoes, from Rosemary Roasted Potatoes to french fries, the simple mashed potato is still probably the most common way it is prepared. Who doesn’t love mashed potatoes? The creamy, buttery flavor is one that can’t be beat, especially when drowned with gravy. These roasted garlic mashed potatoes are a fantastic way to elevate the flavor of classic mashed potatoes. If you have ever had roasted garlic, then you know how delicious it is. When mixed into mashed potatoes, oh my! Definitely my favorite way to make mashed potatoes.
These mashed potatoes do take a bit more prep and time than regular mashed potatoes. The garlic has to be roasted first, which takes about 40 minutes. I like to do this ahead of time, since it takes a while and needs to cool before you can handle it. The bonus to doing this is that you will have extra roasted garlic and the oil that it is cooked in to use in other dishes! I love using the oil to toss veggies in for roasting! This Roasted Garlic Aioli is another way to use the roasted garlic you will have leftover.
How to Roast Garlic
- Preheat oven to 400 °F. In a small oven safe pan place a piece of foil large enough to wrap the garlic.
- Cut the top of the garlic off just enough to expose the cloves. Place it in the foil and pour over the oil. Close the foil and place the pan into the oven.
- Roast for 40 minutes and check the garlic. You can use a pair of tongs to gently squeeze the head of garlic. You are looking for the garlic to be soft and browned.
- Take out of the oven and let cool before using.
How to Store Roasted Garlic
Place the garlic cloves along with all of the oil in an airtight container and store in the refrigerator for up to two weeks. Freezing the peeled cloves will extend their shelf life. When freezing, I recommend freezing the cloves in portions of how you would use them. Also, freeze them without the oil.
What type of potatoes should you use? Use whatever kind of potatoes you have on hand. Mashed potatoes can be made with any type of potatoes, red, yukon gold and russets are all great for making mashed potatoes.
How to Make Roasted Garlic Mashed Potatoes
- Wash, peel and cut. Wash and peel (if peeling) the potatoes first. Then cut into roughly 2″ chunks.
- Boil and drain. Place the potatoes in a large pot and fill with water. Enough to cover the potatoes. Bring to a boil and cook until the potatoes can be easily pierced with a knife or fork. Drain the potatoes and place back in the pot.
- Mash. Using a potato masher, mash the potatoes until no clumps remain. On a cutting board mash the garlic cloves with a knife or fork.
- Season. Make a well in the middle of the potatoes and add in the garlic, butter and milk. Place over low heat and warm enough to melt the butter. Mix to fully incorporate the garlic, milk and butter. Season with the salt and pepper. Enjoy!
How to Reheat Mashed Potatoes
Mashed potatoes make great leftovers. When reheating mashed potatoes in the microwave be sure to cover the potatoes completely with a damp paper towel. Mashed potatoes can also be reheated (covered) low and slow on the stove or in the oven.
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Roasted Garlic Mashed Potatoes
Elevate your mashed potatoes with these delicious Roasted Garlic mashed Potatoes! Easy to make and perfect for any occasion.
Ingredients
Instructions
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Roasted Garlic
Preheat oven to 400 °F. In a small oven safe pan place a piece of foil large enough to wrap the garlic.
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Cut the top of the garlic off just enough to expose the cloves. Place it in the foil and pour over the oil. Close the foil and place the pan into the oven. Roast for 40 minutes and check the garlic. You can use a pair of tongs to gently squeeze the head of garlic. You are looking for the garlic to be soft and browned.
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Take out of the oven and let cool before using.
Mashed Potatoes
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Wash and peel (if peeling) the potatoes first. Then cut into roughly 2" chunks.
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Place the potatoes in a large pot and fill with water. Enough to cover the potatoes. Bring to a boil and cook until the potatoes can be easily pierced with a knife or fork. Drain the potatoes and place back in the pot.
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Using a potato masher, mash the potatoes until no clumps remain. On a cutting board mash the garlic cloves with a knife or fork. Start with 3 roasted garlic cloves and add more if needed.
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Make a well in the middle of the potatoes and add in the garlic, butter and milk. Place over low heat and warm enough to melt the butter. Mix to fully incorporate the garlic, milk and butter. Season with the salt and pepper. Enjoy!
