These Roasted Garlic Mashed Potatoes are the kind of side dish that everyone remembers. Creamy, buttery, and infused with sweet, caramelized roasted garlic, they’re rich without feeling heavy and incredibly easy to make. With this recipe, every spoonful is pure comfort.
Looking for more potato-based sides to make these Holidays? Look no further! We’ve tested these ones for you: Fluffy Crockpot Baked Potatoes, Easy Cottage Potatoes, Duchess Potatoes and Potato Leek Gratin.
Why I Love This Recipe
- Easy to make
- Perfect for everyday or company worthy
- Love sweet roasted garlic
- Potatoes are rich and creamy
- Crowd pleaser
Helpful Items For This Recipe
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Potato Ricer, Larger 22 oz Heavy Duty Potato Masher Stainless Steel
Potato Masher Set of 2 Pieces, 10.25-Inch Stainless Steel Wire Mashed and Honeycomb Potato Mashers
Ingredients to make Roasted Garlic Mashed Potatoes
Recipe Ingredients
Yukon Gold potatoes – Their naturally creamy texture and buttery flavor make them perfect for smooth, rich mashed potatoes.
Whole garlic bulb – Roasting transforms garlic into a sweet, caramelized paste that adds incredible depth without overpowering the dish.
Olive oil – You’ll only need a small amount. Use a good extra virgin olive oil if possible.
Unsalted butter – Adds richness and helps create a silky, luxurious texture in the mashed potatoes.
Heavy cream – Warm cream makes the potatoes extra velvety.
Whole milk – Lightens the mash slightly while keeping it creamy and smooth.
Sour cream – Adds tanginess and extra creaminess, balancing the richness of the potatoes and butter.
Smoked paprika – Just a small amount brings a subtle smoky warmth that complements the roasted garlic.
Salt and ground black pepper – Add these two to your family’s taste.
Chives or fresh parsley – To serve.
How To Make Garlic Mashed Potatoes
Preheat oven to 400°F. Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and caramelized.
Let cool slightly, then squeeze the roasted cloves out of their skins. Mash into a paste.
Cut potatoes into chunks and place in a large pot with cold, salted water. Bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain well and return to the hot pot for a minute to steam off excess moisture.
Mash potatoes with butter until really smooth, or use a ricer, whichever you prefer. These potatoes are best when they are super smooth with no lumps. Add the roasted garlic paste, warm cream, and milk. Stir gently until creamy. Fold in sour cream, smoked paprika, salt, and pepper. Taste and adjust seasoning.
Garnish with fresh chives or parsley. Serve warm.
Recipe Pro Tips
Can I use another type of potato?
Yukon Golds work best for creaminess and flavor, but Russet potatoes are a good alternative. Just know they’ll create a fluffier, lighter mash rather than a silky one.
How do I store leftovers?
Keep leftovers in the fridge in an airtight container for up to 4 days. When reheating this mashed potatoes recipe, warm them slowly and add a bit of milk or cream to keep them creamy.
Can I make these mashed potatoes ahead of time?
Yes! These mashed potatoes reheat beautifully. Make them up to 2 days in advance, store them in an airtight container, and reheat gently on the stovetop with a splash of warm milk or cream to bring back their silky texture.
What To Serve With Garlic Mashed Potatoes
Serve them with Slow Cooker Short Ribs, Classic Meatloaf, Herb-Roasted Chicken, or a juicy Pork Tenderloin. They’re also delicious with beef stew, baked salmon, or holiday favorites like turkey and glazed ham. Here are some of our favorites.
Roasted Garlic Mashed Potatoes
Ingredients
- 2 lbs Yukon Gold potatoes peeled
- 1 whole garlic bulb
- 2 tbsp olive oil
- 4 tbsp unsalted butter softened
- 1/2 cup heavy cream warm
- 1/2 cup whole milk warm
- 1/2 cup sour cream
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh chives or parsley to garnish
Instructions
- Preheat oven to 400°F. Slice the top off the garlic bulb to expose the cloves.
- Drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized. Let cool slightly, then squeeze the roasted cloves out of their skins. Mash into a paste.
- Cut potatoes into chunks and place in a large pot with cold, salted water. Bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain well and return to the hot pot for a minute to steam off excess moisture.
- Mash potatoes with butter until really smooth. You can use a masher or a ricer for this. These potatoes are best when they are super smooth with no lumps. Add the roasted garlic paste, warm cream, and milk. Stir gently until creamy. Fold in sour cream, smoked paprika, salt, and pepper. Taste and adjust seasoning.
- Garnish with fresh chives or parsley. Serve warm.
Comments & Reviews
Daniel H Donovan says
I made the garlic mashed potatoes and they were great. I am 78 yrs old and live alone. I do all my own cooking of course and eat at home. I have got a lot of good recipes from you and will continue to read your web site as long as God lets me. Keep up the good work, shalom to you and Israel.
Tara Noland says
I am so happy you enjoy our recipes and have made the potatoes already!! We will keep putting out the best tested recipes all the time, God willing!!