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Roasted Garlic Mashed Potatoes

This Roasted Garlic Mashed Potatoes recipe is the ultimate comfort side! Creamy, fluffy, and bursting with mellow roasted garlic flavor—perfect for any meal or holiday feast.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

  • 2 pounds potatoes peeled and cubed (Russet or Yukon Gold work best for creamy texture)
  • 1 head garlic
  • 4 tablespoons unsalted butter
  • 0.5 cup milk whole milk preferred for richness, but any milk will do
  • salt to taste
  • black pepper to taste
  • chives finely chopped, for garnish

Instructions

Roast the Garlic

  • Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, wrap in foil, and roast for 30–35 minutes until the cloves are soft and golden. Once cool, squeeze the roasted garlic cloves out of their skins into a small bowl.

Prepare the Potatoes

  • While the garlic roasts, peel and cube your potatoes into even pieces (about 1 to 1.5 inches). Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

Cook the Potatoes

  • Boil the potatoes until fork-tender, approximately 15–20 minutes. Drain thoroughly in a colander.

Mash and Mix

  • Return the drained potatoes to the pot or a large mixing bowl. Add the roasted garlic, butter, and warm milk. Mash with a potato masher or pass through a ricer until smooth and creamy. Season with salt and pepper to taste.

Garnish and Serve

  • Transfer the mashed potatoes to a serving dish and sprinkle with finely chopped chives for a pop of color and fresh flavor. Serve hot and enjoy!

Equipment

  • Baking Sheet
  • Potato peeler
  • Large Pot
  • Colander
  • Potato masher or ricer
  • Mixing Bowl
  • Measuring cups and spoons

Notes

  • Roast the garlic ahead of time and store in the fridge for up to 3 days to save prep time.
  • Use Yukon Gold potatoes for a creamier texture or Russets for fluffier mashed potatoes.
  • Warm the milk before adding to keep the mash warm and prevent it from becoming gluey.
  • For a dairy-free option, substitute butter with plant-based margarine and milk with unsweetened plant-based milk.
  • Leftover mashed potatoes freeze well for up to 3 months; reheat gently with added milk or butter to restore creaminess.