Roasted Garlic Mashed Potatoes are one of those comforting dishes that instantly makes you feel at home, especially in the fall when the weather cools down, and you crave something warm and hearty.
The rich, buttery potatoes combined with the subtle sweetness of roasted garlic create a side dish that’s both simple and packed with flavor. There’s something about the way the garlic caramelizes in the oven, turning soft and mellow, that elevates this classic comfort food into something truly special.
Whether it’s a weeknight dinner or a Thanksgiving feast, these mashed potatoes are guaranteed to steal the spotlight.
What makes this recipe so great is how easy it is to prepare while still feeling indulgent. A drizzle of olive oil, a pinch of salt, and some patience with roasting the garlic make all the difference.
These mashed potatoes are creamy, smooth, perfect alongside a roast, or just on their own with a little extra butter.
Why I Love This Recipe?
- Roasted garlic adds a deep, sweet flavor that makes these mashed potatoes stand out.
- This dish is cozy and comforting, perfect for chilly autumn nights or holiday gatherings.
- It’s easy to make but feels like a gourmet twist on a classic.
- You can roast the garlic ahead of time, making it even easier to whip these up when needed!
Roasted Garlic Mashed Potatoes Recipe
Ingredients
- 1 Head Garlic
- Extra Virgin Olive Oil
- 4 Pounds Yukon Gold or Russet Potatoes peeled and quartered
- 2 Cups Heavy Cream
- 2 Cups Whole Milk
- 8 Fresh Sage Leaves
- 3 Sprigs Fresh Thyme
- 6-8 Tbsp Salted Butter at room temperature
- Kosher Salt and Black Pepper
Instructions
- Preheat Oven: Heat your oven to 400°F.
- Roast Garlic: Slice the top off the Garlic head to expose the cloves. Place it on foil, drizzle with Olive Oil, wrap it up, and bake for 40-55 minutes until golden and soft. Cool and squeeze out the Garlic cloves.
- Cook Potatoes: In a large Dutch oven, combine Potatoes, Heavy Cream, Milk, Sage, and Thyme. Bring to a gentle boil over medium heat and cook for 20-25 minutes, until Potatoes are fork-tender.
- Drain and Mash: Drain the Potatoes, reserving the cream mixture. Discard the Sage and Thyme. Press the Potatoes and Roasted Garlic through a potato ricer or mash with a masher.
- Add Cream and Butter: Over low heat, add 1 1/2 cups of the reserved cream and Butter to the Potatoes. Stir in more cream until you reach your desired consistency. Season with Salt and Pepper.
- Optional Garnish: For extra flavor, brown a bit of Butter with Sage or Thyme and swirl it into the Mashed Potatoes before serving.
Notes
- To make ahead, follow the instructions through step 6. Store in the fridge and reheat in the oven, slow cooker, or stove with additional cream and butter for the best results.
- Serve warm for a smooth, creamy side dish that pairs perfectly with roasted meats or veggies.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 345 kcal |
| Fat | 23g |
| Cholesterol | 77mg |
| Sodium | 154mg |
| Carbohydrates | 32g |
| Protein | 4g |
