These Roasted Garlic Mashed Potatoes can easily be made ahead of time! The flavorful roasted garlic, creamy sweet butter along with browned butter with fresh herbs make this the BEST Mashed Potato Recipe. They are smooth, creamy, and so tasty!

 

Say goodbye to boring mashed potatoes. These Roasted Garlic Mashed Potatoes are so much better. You will love that the recipe is super easy and can be made ahead making them the BEST Holiday Mashed Potatoes.
If you are looking for other potato recipes, consider making Ruth’s Chris Sweet Potato Casserole or Loaded Mashed Potato Casserole.

Roasting Garlic until golden soft is the key to making these mashed potatoes so flavorful. The depth of flavor that is added pushes these potatoes to a whole new level. They are great for a side dish with Thanksgiving Roasted Turkey, a Bourbon Glazed Christmas Ham or even Filet Mignon for a fancier dinner.

After roasting the garlic, you will then peel, dice and boil potatoes. You will add the garlic, the quick butter and cream mixture before mashing the potatoes with a potato masher, potato ricer or hand mixer. To make them over the top delicious, add a browned butter with a bit of fresh thyme. So simple.

These Roasted Garlic Mashed Potatoes can be made ahead of time. I find this method best when entertaining (especially when I make Thanksgiving Mashed Potatoes). Add the mashed potatoes to a casserole dish after they have cooled. Then, cover with aluminum foil. Store in the refrigerator for up to 3 days ahead. When ready to enjoy, warm for about 30 minutes in a 350 degree oven.

Roasted Garlic Mashed Potatoes Ingredients

You don’t need any fancy ingredients to make Roasted Garlic Mashed Potatoes like this. Just grab the ingredients for homemade mashed potatoes… and some garlic! To make a Garlic and Herb mashed potatoes like ours, here’s what you’ll need:

• Garlic – We’re going to make whole roasted garlic for this recipe, so you need to get a whole head of garlic. No minced garlic from the jar this time- sorry!
• Olive Oil – No need to use any fancy extra virgin olive oil this time around. Just whatever cooking olive oil you have sitting around should work.
• Butter
• Milk – Use whole milk it adds tot he creaminess.
• Half-and-Half – Adds yet another level to make these a super creamy mashed potato.
• Potatoes – The best potatoes for mashed potatoes usually comes down to two choices: russets or Yukon golds. We went with russet potatoes for their fluffier finish. Yukon golds can give you creamier mashed potatoes but we figure there’s plenty of dairy and creaminess here already.
• Salt and Pepper
• Fresh Sage or Thyme: Optional but add additional flavor

See recipe card for quantities.

How to make Garlic Roasted Mashed Potatoes

Making this mashed potato recipe isn’t too different from any other homemade mashed potatoes. You have to know how to roast garlic but, besides that, making these Garlic Whipped Potatoes is simple and easy. For a quick step-by-step recipe, keep reading on:

• Before we make mashed potatoes, we have to show you how to make roasted garlic. It’s pretty easy- cut off one end of a garlic head, set it on some aluminum foil, and then hit it with a healthy drizzle of olive oil.

• Close the foil up around the garlic head and set in an awaiting 400 degree oven. Let bake for 30 minutes before removing from the oven and setting aside to cool.

• Now lets get to making mashed potatoes. To start, add butter to a measuring cup or mixing bowl. Put it in the microwave for 30 seconds. If using room temperature butter, this should melt it.

• Add milk and half-and-half to butter and mix well to combine. Allow to cool slightly if you have gotten the butter too hot. Set this aside for now.

• Peel potatoes and cut down into 1/2-inch cubes before adding to a large pot or dutch oven. Add enough water to cover, optionally add a pinch of salt, and boil over medium heat for 20-25 minutes.

• Once potatoes are tender enough to be stabbed with a fork, cut the heat and drain off before moving to a large serving or mixing bowl. Add roasted garlic by squeezing cloves until insides pop free. Beat potatoes and garlic together until blended and smooth.

• Give butter and milk mixture a quick stir to reincorporate before slowly adding to potatoes. Gradually add butter mixture and beat in to combine until you reach your desired consistency. Season with salt, pepper, and optional herbs before serving.

Storage / Freezing

Storage: Leftover mashed potatoes are always great to have around for stuff like Shepherd’s Pie, so don’t let it go to waste! Let cool completely before wrapping tightly in plastic wrap and/or aluminum foil- an airtight container works too- before setting in the fridge. Homemade Mashed Potatoes last around 3-4 days in the fridge, mostly due to all that dairy.

Freezing: If you want to try freezing Mashed Potatoes with Roasted Garlic, give it a shot- it lasts a lot longer. Again, let cool completely before wrapping in plastic wrap(press it down onto the potatoes for a good seal) and foil to prevent freezer-burn. Keep in the freezer for 2-4 months and reheat in the oven with a splash of milk for best results.

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