These Garlic Mashed Potatoes will quickly become a dinner staple! They’re deliciously buttery and creamy and that roasted garlic flavor just takes them over the top! Plus only basic everyday ingredients are needed for this comforting side dish.
The Best Garlic Mashed Potatoes!
So I’ve made these mashed red potatoes probably 6 times in the last 2 months (no joke) so it’s probably a recipe that needs to be shared, right? Oh my, oh my are these garlic mashed red potatoes good! Good luck stopping at one serving.
If you are like me and love garlic, you will be swooning over these Roasted Garlic Mashed Potatoes.
My mom is the kind of cook who made roast beef with mashed potatoes and gravy every single Sunday as I was growing up, and believe it or not she likes these creamy garlic mashed potatoes better than the potatoes she’s been making for 40+ years!
These garlic mashed red potatoes are really easy to make. The thing that I wish could go faster is the time it takes to roast the garlic, but if you start the potatoes about halfway through the garlic roasting, it won’t seem like it takes all that long.
You can even roast them a day in advance then just rewarm them before adding to the potatoes (it will add a nice smell to your fridge :)).
And if you are head over heels in love with garlic, feel free to roast an extra head of garlic so you can top your serving with a few extra cloves.
Garlic Mashed Potatoes Ingredients
To make these roasted garlic mashed potatoes, you’ll need the following:
- Olive oil
- Red potatoes
- Salt and pepper
- Heavy cream
How to Make Garlic Mashed Potatoes
- Roast garlic, remove cloves and mash.
- Boil potatoes until very tender, drain and mash.
- Stir warmed milk, cream and butter and roasted garlic into potatoes.
- Season with salt and pepper, garnish with parsley and serve warm.
How to Reheat Mashed Potatoes
I recommend reheating individual servings of garlic mashed red potatoes in a saucepan over low heat. You may need to add a splash of milk or cream to loosen them up a bit.
Can I Prep Garlic Mashed Potatoes in Advance?
Absolutely! If you’ll be serving these creamy garlic mashed potatoes to a crowd and want to prep them ahead of time, I recommend transferring them to a baking dish and covering them with foil before chilling them.
Reheat the roasted garlic mashed potatoes in a 350 degree F oven in a baking dish covered with foil until heated through.
Can You Freeze Mashed Potatoes?
Yes, mashed red potatoes freeze well. You can reheat them from frozen or thaw them first, and garlic mashed potatoes can be reheated in the oven or on the stovetop. For detailed instructions on how to freeze and reheat mashed potatoes, see THIS POST.
Tips for the Best Garlic Mashed Potatoes
- These are intended to be slightly lumpy which is why no beater or potato ricer is is used and they are simply mashed by hand and stirred with a spoon. With that said just be sure you cook the potatoes through until they are soft.
- A fork should glide right through them when they are done and some will even fall apart. Since they are lumpy you don’t want stiff lumps. No thanks. Lumpy, textural potatoes are a good thing here as long as those little lumps are soft.
- I don’t recommend serving these with chives. I know a lot of potato recipes can benefit from some chives but here it will just compete with that incredible roasted garlic flavor so leave them off.
- And lastly, this isn’t intended to be a healthy recipe, we all need to splurge a little sometimes so don’t hesitate to add a some extra butter over the top. MMMMM buttery, garlicky, extra delicious mashed potatoes. My kind of comfort food!
More Mashed Potatoes Recipes You’ll Love!
- Classic Mashed Potatoes
- Slow Cooker Mashed Potatoes
- Baked Parmesan Mashed Potatoes
- Broccoli Cheese Mashed Potatoes
- Mashed Sweet Potatoes
Follow Cooking Classy
Roasted Garlic Mashed Potatoes
- 2 medium garlic heads
- 2 tsp olive oil
- 2 1/2 lbs unpeeled red potatoes, diced into quarters (or sixths if larger)
- Salt and freshly ground black pepper
- 1/2 cup milk (anything but skim)
- 1/4 cup heavy cream
- 1/4 cup butter, diced into 1 Tbsp pieces, plus more for serving
- Chopped fresh parsley, for garnish (optional)
- Preheat oven, prep garlic: Preheat oven to 400 degrees F. Cut garlic heads about 1/2-inch from the top to expose cloves.
- Roast garlic: Transfer garlic heads to a sheet of foil, drizzle 1 tsp oil over each head, wrap foil tightly around garlic so it's fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40 - 45 minutes.
- Mash garlic: Remove from oven and let cool (cook potatoes while they cool) then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside.
- Cook the potatoes: Place potatoes in a large enameled cast iron pot and add enough cold water to cover potatoes, sprinkle in 1 Tbsp salt. Bring water to a boil over medium-high heat, then cover with lid, reduce heat to medium-low and allow to boil until potatoes are very tender when pierced with a fork, about 20 minutes.
- Heat milk, cream and butter: Near the end of potatoes cooking, measure out milk in a liquid measuring cup, add cream and butter. Heat in microwave until hot, about 45 - 60 seconds.
- Drain and mash potatoes: Drain potatoes then return to pot and mash with a potato masher (they should have some lumps in them).
- Stir in milk mixture and garlic: Add hot milk mixture and mashed roasted garlic, and stir with a spoon while seasoning with salt and pepper to taste. Serve immediately with more butter and garnish with parsley if desired.
- If you are head over heels in love with garlic, feel free to roast an extra head of garlic so you can top your serving with a few extra cloves