Creamy Roasted Garlic Mashed Potatoes Recipe

If you’re searching for the ultimate comfort side dish, I have to share my Creamy Roasted Garlic Mashed Potatoes Recipe with you. This isn’t your everyday mashed potatoes; the roasted garlic brings such a deep, mellow flavor that honestly transforms the whole dish. Once you try this, you’ll see why it’s a fan-freaking-tastic favorite in my house, and I promise it will become a staple in yours too!

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Ingredients You’ll Need

This recipe is a perfect example of how a small number of quality ingredients can come together to make something magical. Using Yukon Gold potatoes really helps with texture, and roasting the garlic makes all the difference in flavor. Here are the main players you’ll want to have on hand before you get started.

• Whole garlic bulb: Roasting softens it, creating that rich, buttery garlic flavor.
• Extra virgin olive oil: Adds silkiness and a subtle fruity note that pairs beautifully with potatoes.
• Sea salt: Enhances all the flavors naturally; make sure it’s good quality.
• Yukon Gold or butterball potatoes: Their creamy texture and buttery taste make the perfect mash.
• Freshly ground black pepper: For just the right amount of spice and balance.
• Butter (optional): For extra richness when serving.
• Chopped chives and/or rosemary (optional): Fresh herbs add a lovely touch and fresh aroma as a garnish.

Variations

I love making this Creamy Roasted Garlic Mashed Potatoes Recipe my own depending on the occasion and what’s in my pantry. Feel free to experiment with add-ins or tweaks to get your perfect mash.

• Using cream or sour cream: Sometimes I swap olive oil for a little heavy cream or sour cream for an extra velvety texture my family adores.
• Herb variations: Instead of rosemary, I sometimes chop fresh thyme or parsley for a different fresh flavor pop.
• Garlic intensity: If you’re wary of garlic flavor, I recommend roasting it a little less for a milder taste, or a bit longer if you want it super sweet and mellow.
• Vegan option: Skip the butter and use only olive oil, plus plant-based milk if you want creaminess without dairy.

How to Make Creamy Roasted Garlic Mashed Potatoes Recipe

Step 1: Roast the Garlic to Perfection

Start by preheating your oven to 350°F. Take a whole garlic bulb and carefully trim about ¼ inch off the top to expose the cloves. Place it cut side up on a piece of foil, drizzle generously with extra virgin olive oil, and sprinkle some sea salt over it. Wrap it up tightly in the foil and roast for about 40 to 60 minutes. You’re looking for a deep golden color and tender cloves that easily mash into a smooth paste. This roasting step is seriously what takes this recipe from ordinary to unforgettable.

Step 2: Cook the Potatoes Until Tender

While your garlic is roasting, peel and cube 2 pounds of Yukon Gold potatoes. Place them in a large pot, sprinkle in 1 teaspoon of sea salt, and cover with cold water by at least an inch or so. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender — about 20 minutes. The potatoes should feel soft but not falling apart. Once done, drain them well, but don’t toss the cooking liquid — keep 1 cup of it to add moisture and achieve that silky texture later on.

Step 3: Mash and Fold in Your Ingredients

Use a ricer or potato masher (I’m a sucker for a good masher—makes it feel more homemade!) to mash the warm potatoes right into a big bowl. Then, fold in your roasted garlic paste, ⅓ cup extra virgin olive oil, ½ cup of that reserved potato cooking liquid, 1 teaspoon sea salt, and a few good cracks of black pepper. I love folding gently with a rubber spatula because it keeps the texture light and fluffy. If you want your potatoes even creamier, add up to another ½ cup of the reserved liquid—just until you get your desired consistency.

Step 4: Serve Warm with Optional Butter and Herbs

Before serving, I sometimes melt a pat of butter right on top for extra indulgence. Fresh chopped chives and rosemary sprinkled over the mashed potatoes add a bit of freshness and a lovely aroma that always impresses guests. Serve immediately and watch everyone go back for seconds!

How to Serve Creamy Roasted Garlic Mashed Potatoes Recipe

Garnishes

I always like topping my creamy roasted garlic mashed potatoes with a sprinkle of freshly chopped chives—the pops of green look so pretty and add a slight oniony bite. Rosemary is my go-to herb if I’m serving these to guests because it smells amazing and gives a piney depth that pairs well with the garlic. A little pat of butter melting on top right before serving is the finishing touch that makes it feel like a real treat.

Side Dishes

This side is a dream alongside roasted meats like herb-crusted pork loin or crispy-skinned chicken. I also love pairing it with sautéed green beans or roasted Brussels sprouts to balance the richness. For holiday dinners, it complements ham or prime rib beautifully. Honestly, this mashed potato recipe feels at home with just about any main dish!

Creative Ways to Present

One fun idea I tried was piping the mashed potatoes onto the plate using a large star tip—totally elevates the look for special occasions like Thanksgiving. Another time, I spooned them into individual ramekins, topped with a sprinkle of savory breadcrumbs and a little rosemary, then broiled them just to get a golden crust. These little touches make your creamy roasted garlic mashed potatoes feel extra special without much fuss.

Make Ahead and Storage

Storing Leftovers

Leftover creamy roasted garlic mashed potatoes keep really well in the fridge. I store them in an airtight container and always add a little drizzle of olive oil or a splash of milk before reheating to keep them from drying out. They’re perfect for a quick next-day side or even a comforting snack.

Freezing

I’ve had success freezing mashed potatoes when I freeze them in portioned containers or freezer bags. Just be sure to thaw them fully in the fridge before reheating. The texture won’t be quite as fresh as made-from-scratch, but adding a little warmed milk or olive oil during reheating helps bring back that creamy goodness.

Reheating

The best way I reheat leftover mashed potatoes is gently on the stovetop over low heat, stirring frequently, and adding splashes of reserved potato water, milk, or olive oil as needed. You can also microwave them covered, but just stop every minute or so to stir and prevent hot spots. This keeps the texture silky and avoids drying out.

FAQs

Final Thoughts

I absolutely love how this Creamy Roasted Garlic Mashed Potatoes Recipe turns out every single time. It’s an easy way to elevate a classic side dish with minimal effort but maximum flavor payoff. When I first tried roasting garlic and folding it into mashed potatoes, it was a game changer for me. Now this recipe is a go-to comfort food for family dinners and holiday celebrations alike. Give it a try — you’ll enjoy the cozy, rich taste your whole crew will ask for again and again!

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