Roasted Garlic Mashed Potatoes
Creamy, buttery mashed potatoes infused with sweet, mellow roasted garlic. Roasting the garlic transforms it into a soft, caramelized paste that blends seamlessly into the potatoes, giving you rich depth without any harsh bite. A classic American side dish that pairs beautifully with everything from roast chicken to holiday turkey.
For 4 servings
- prep · ~40 min
Preheat the oven and prepare the garlic.
1.Preheat oven to 400°F (200°C).2.Slice off the top 1/4 inch of the garlic head to expose the cloves.3.Place the garlic on a small piece of aluminum foil, drizzle with 1 teaspoon olive oil, and wrap tightly.4.Roast for 40 minutes until cloves are soft, golden, and caramelized.TIPThe garlic is done when you can easily squeeze a clove out with gentle pressure. - prep · ~20 min
Cook the potatoes.
1.Place peeled and cubed potatoes into a large pot and cover with cold water by 1 inch.2.Add 1 teaspoon of salt to the water.3.Bring to a boil over high heat, then reduce to medium and simmer for 15-18 minutes until fork-tender.4.Drain thoroughly in a colander and return the potatoes to the pot.TIPStarting with cold water ensures the potatoes cook evenly. Do not overcook or they will get gluey. - mix · ~3 min
Mash and combine all ingredients.
1.Squeeze the roasted garlic cloves out of the papery skin directly into the pot with the drained potatoes.2.Add softened butter and warmed milk.3.Mash with a hand masher until smooth and creamy, about 1-2 minutes.4.Season with a pinch each of salt and fresh black pepper, then mix once more.TIPWarm the milk before adding — cold milk can cool the potatoes and make them stiff instead of fluffy. - garnish
Garnish with fresh chives and serve hot.
Spoon the mashed potatoes into a serving bowl, sprinkle freshly chopped chives on top, and serve immediately while steaming hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a potato ricer or food mill for the fluffiest, lump-free texture without overworking the starch.
- 2Warm the milk and melt the butter before adding so the mash stays hot and creamy.
- 3Bake the garlic head on a foil packet — it steams in its own moisture and won't burn.
- 4Do not use a food processor or blender; the speed will make the potatoes gluey.
- 5Make ahead: prepare and reheat gently in a double boiler or microwave with extra milk.
- 6Reserve the drained potato cooking water to thin the mash if needed instead of extra milk.
Adapt it for your goals.
Dairy-free
Replace the butter with vegan butter or olive oil and use unsweetened oat or cashew milk instead of whole milk. Roast the garlic in extra olive oil for richness.
low carbLow-carb
Substitute half the potatoes with cooked cauliflower florets; mash together with the roasted garlic for fewer carbs but a similar creamy texture.
herb infusedHerb-infused
Add 2 tablespoons of sour cream and a handful of chopped fresh rosemary or thyme with the milk for a herby, tangy twist.
cheesyCheesy
Fold in 1/2 cup of grated Parmesan or sharp cheddar after mashing for an extra savory, umami-packed side.
Why this is on our healthy list.
Rich in Potassium
Potatoes are a good source of potassium, which supports healthy blood pressure and muscle function.
Contains Allicin from Garlic
Roasted garlic retains beneficial sulfur compounds that may support immune health, though roasting reduces some pungency.
Customizable for Lower Fat
Using less butter or swapping to olive oil reduces saturated fat while keeping the dish creamy.
Naturally Gluten-Free
All ingredients in this recipe are naturally free of gluten, making it safe for those with gluten sensitivities.
Frequently asked questions
Yes, but red potatoes have less starch and more moisture, so the mash will be denser and slightly waxy rather than fluffy.
