Roasted Garlic Mashed Potatoes (Printable)

Velvety mashed potatoes blended with sweet roasted garlic and buttery cream for a rich side.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Roasted Garlic

02 - 1 whole head garlic
03 - 1 tsp olive oil

→ Dairy

04 - 4 tbsp unsalted butter, softened
05 - 1/2 cup whole milk, warmed
06 - 1/4 cup heavy cream, warmed
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Optional Garnish

09 - 2 tbsp chopped fresh chives or parsley

# How-To Steps:

01 - Preheat oven to 400°F. Slice off the top quarter of the garlic head to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden. Allow to cool slightly, then extract roasted garlic cloves.
02 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Return potatoes to pot. Add roasted garlic, butter, warm milk, and cream. Mash until smooth and creamy.
04 - Season with salt and freshly ground black pepper to taste. Adjust consistency with additional milk if necessary.
05 - Transfer mashed potatoes to serving bowl and garnish with chopped chives or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The roasted garlic melts into the potatoes like silk, giving you that restaurant-quality creaminess without any harsh garlic bite.
  • It comes together in just over an hour and tastes impressive enough to make people think you spent hours in the kitchen.
  • You can make it entirely ahead, and it reheats beautifully—a true lifesaver for busy weeknights or holiday dinners.
02 -
  • Don't skip warming your milk and cream—cold dairy will make your hot potatoes seize up and turn gluey instead of creamy, which I learned the hard way at a dinner party.
  • Drain your potatoes extremely well after boiling; any trapped water dilutes the creaminess and makes them watery no matter how much butter you add.
  • Roasting the garlic is absolutely worth the time—boiled garlic tastes bitter and sharp, but roasted garlic becomes sweet and mellow in a way that completely elevates the dish.
03 -
  • Use a potato ricer instead of a masher if you want restaurant-quality smoothness—it pushes the potatoes through small holes and eliminates lumps completely.
  • Save a little roasted garlic clove to stir in at the very end for an extra boost of flavor and a few small bits of texture.

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