Roasted Garlic Mashed Potatoes
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  • Food: Roasted Garlic Mashed Potatoes

  • Writer: Alice

  • Content-Type: Food Blog

I have to agree that Roasted Garlic Mashed Potatoes are rich, savory, and creamy.

In our home, mashed potatoes are held to a high level. They are creamy, fluffy, and rich with (a lot of) melted butter, and (a lot of) sour cream.

I’ve cooked mashed potato recipes before, but they were always modified with vegetables like kale or cauliflower. This year, I accepted the task of attempting to make a delicious, traditional homemade roasted garlic mashed potatoes recipe.

Instead of dairy, roasted garlic gives these potatoes a deep, nutty depth of flavor in addition to giving them a wonderful creamy texture.

Although I found them to be delectable, our meal proved to be the true test. These potatoes are so delicious, mashed!


Only a few basic items are needed to make the tastiest mashed potatoes:

  • Yukon gold or German butterball potatoes are my top choices for potatoes. They have a beautiful golden color, in contrast to russet potatoes, and they produce incredibly creamy mashed potatoes.
  • The secret component is roasted garlic. To give these guys plenty of flavors, I throw in an entire head of roasted garlic.
  • Olive oil: I adore the rich flavor of olive oil in this dish, and it makes the garlic mashed potatoes just as creamy as any I’ve had with butter, milk, or sour cream when combined with the starchy potato cooking water.
  • The two most important ingredients are salt and pepper. I season the potato cooking liquid with salt and add salt and pepper to the mashed potatoes for the best flavor.
  • You can top your potatoes as you like with toppings! They taste best when served with a pat of butter, some minced fresh rosemary, and some chives.


Roasted Garlic Mashed Potatoes
Food: Roasted Garlic Mashed Potatoes

The garlic should first be baked at 350 degrees until the cloves are very soft and darkly browned. This can take up to an hour! Advice:

You can easily complete this step in advance. The roasted garlic can be stored in the fridge for three days if it is wrapped in foil.

Peel the potatoes next. Peeling is necessary if you enjoy rich, creamy mashed potatoes. The potatoes don’t need to be cut before cooking after being peeled. Simply place them in a big pot and add 1 inch of cold water on top of them.

Boil them next. Boil the potatoes with a teaspoon of salt until they are fork-tender. Don’t forget to set aside 1 cup of starchy cooking water before draining the potatoes.

It’s time to mash after that! I rice the potatoes first to achieve the nicest creamy texture. I then smash any remaining chunks with a standard potato masher. It’s okay if you don’t have a potato ricer! Just make sure to fully mash them.

Fold everything together in the end. With a fork or small masher, remove the delicate garlic cloves from their paper and mash them into a paste.

Add salt, pepper, olive oil, reserved potato cooking water, and garlic to the potatoes before folding. To get the required consistency, season to taste and, if necessary, add more cooking water.

Add your preferred garnishes, then enjoy!


One of our favorite side dishes is these creamy handmade mashed potatoes, which are cooked with olive oil and roasted garlic.

Prep Time: 10 mins
Cook Time: 1 hr.
Total Time: 1 hr. 10 mins
Serves: 4 to 6



  • 1 whole garlic bulb
  • Extra virgin olive oil for drizzling
  • Sea salt


  • 2 pounds Yukon gold or butterball potatoespeeled
  • 2 teaspoons sea saltdivided
  • 1/3 cup extra virgin olive oil
  • Freshly ground black pepper
  • Butteroptional for serving
  • Chopped chives and/or rosemaryoptional for sprinkling


Roasted Garlic Mashed Potatoes
Food: Roasted Garlic Mashed Potatoes
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Creating the roasted garlic. Remove the top 14 inches of the garlic bulb. Place cut-side up on a sheet of foil, then top with salt and olive oil. Roast the garlic for 40 to 60 minutes, or until the cloves are very soft and deeply golden in color. Take it out of the oven, then allow it to cool somewhat. Before adding the garlic to the mashed potatoes, pound it into a paste using the back of a chef’s knife or a tiny masher. Place aside.
  3. To make the mashed potatoes, put the potatoes in a large pot with a teaspoon of salt and just enough water to cover them by an inch. Bring to a boil and simmer for 20 minutes or until fork tender. Reserve 1 cup of the cooking liquid before draining.
  4. The potatoes should be mashed into a sizable basin using a ricer or a potato masher. Fold in the roasted garlic, olive oil, 1/2 cup of the cooking liquid that was set aside, 1 teaspoon of salt, and several grinds of pepper using a rubber spatula. If you want creamier potatoes, continue folding until the mixture is creamy, and add up to 1/2 cup extra cooking liquid as needed. If desired, serve hot with butter, rosemary, and chives.


It should be noted that the roasted garlic can be prepared up to 3 days in advance and kept in the refrigerator until needed.