Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes Recipe- the best mashed potatoes ever! Ready to eat in 30 minutes!! Homemade roasted garlic, potatoes, heavy cream, parmesan, butter, parsley, salt, and pepper. Great with steaks, chicken, and pork. Double or triple the recipe for a crowd. Goes great with steaks, chicken, and pork. A must for your holiday meals!

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Creamy Garlic Mashed Potatoes

These Roasted Garlic Mashed Potatoes are so good! They are hands-down the best potatoes we’ve ever eaten! They are loaded with tons of great garlic flavor. SO easy and SO delicious! One bite and they are sure to become a favorite. They go great with just about everything. We especially love them with our holiday meals with roast turkey and ham. YUM!

baking dish of mashed potatoes

How to Make Roasted Garlic Mashed Potatoes

These potatoes are very easy to make with only a few simple ingredients. Start with roasting two heads of garlic. Cut off the top of the head of garlic. Place the garlic on a large sheet of foil. Drizzle with olive oil and wrap the foil around the cloves. Bake in a preheated oven until golden brown. Cool until easy to handle. Squeeze the roasted garlic cloves from the garlic head into a bowl and set aside.

While the garlic is cooking, peel and dice potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until fork tender. Drain potatoes and place in a large bowl. Add roasted garlic cloves to the bowl. Mash potatoes and garlic with a potato masher. Add heavy cream, grated parmesan cheese, butter, fresh parsley, salt, and black pepper. Continue to mash until combined.

Helpful Tips & Frequently Asked Questions

  • What type of potato is the best potato for mashed potatoes? Yukon Gold potatoes are considered the best potatoes to use for mashed potatoes. They give mashed potatoes a super creamy texture.
  • Russet potatoes are also good to use. They are starchy potatoes and turn out soft and pillowy when mashed.
  • Red potatoes are waxy potatoes with less starch. They are naturally smooth and creamy. Be careful not to over-mash the potatoes.
  • You can make the roasted garlic ahead of time and refrigerate it before making the mashed potatoes.
  • Feel free to add any fresh herbs that you enjoy to the potato mixture. Rosemary is delicious!
  • For creamier potatoes, use a hand mixer or stand mixer to mix the potatoes.
  • Heat the milk and butter before adding them to the potatoes to get a nice fluffy texture.
  • Can Roasted Garlic Mashed Potatoes be made in advance? Yes. Make the mashed potatoes and cool completely. Transfer to a baking dish. Cover the dish with plastic wrap and refrigerate.
  • Reheat covered with aluminum foil in the oven until warm or in the slow cooker.
  • Store leftovers in an airtight container in the refrigerator.
scooping mashed potatoes from baking dish

What to Serve With Mashed Potatoes

As I said, these delicious potatoes go great with steaks. We also love them with some fried chicken, pot roast, grilled chicken, or pork chops. This recipe is a must for your Thanksgiving table. These potatoes go perfectly with roast turkey and gravy! You might want to double the recipe. Leftovers are equally delicious!

Here are a few of our favorite recipes on the blog that go great with potatoes:

Steakhouse Pork Chops

Steakhouse Pork Chops – hands down the BEST pork chops we’ve ever eaten!! Ridiculously easy to make! Marinate pork chops…

spoonful of mashed potatoes with text overlay

Roasted Garlic Mashed Potatoes

Yield: 6 people
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Roasted Garlic Mashed Potatoes – the best mashed potatoes ever! Ready to eat in 30 minutes!! Homemade roasted garlic, potatoes, heavy cream, parmesan, butter, parsley, salt, and pepper. Great with steaks, chicken, and pork. Double or triple the recipe for a crowd. A favorite in our house!

Ingredients:

  • 2 heads fresh garlic
  • 2 Tbsp olive oil
  • 3 pounds potatoes, peeled and diced
  • ¼ cup heavy cream
  • ¼ cup grated parmesan
  • ¼ cup butter, cubed
  • ¼ cup chopped fresh parsley
  • ½ tsp black pepper
  • ½ tsp salt, or to taste

Instructions:

  • Preheat oven to 425ºF.
  • Cut tops off of garlic. Drizzle with oil. Wrap in foil and bake for 30 minutes. Squeeze pulp out and set aside.
  • Place potatoes in a large pan and cover with water. Bring to a boil and cook 20 to 25 minutes, until fork tender. Drain.
  • Place roasted garlic pulp and cooked potatoes in large bowl and mash. Add heavy cream, parmesan, butter, parsley, salt, and pepper. Continue to mash until thoroughly combined.

Notes:

Can roast the garlic in advance and refrigerate until ready to prepare the potatoes.

Steph

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bowl of mashed potatoes with text overlay
bowl of mashed potatoes with text overlay
baking dish of mashed potatoes with text overlay
bowl of mashed potatoes with text overlay
scooping mashed potatoes from baking dish with text overlay

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