Go Back

Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes combine Yukon Gold potatoes with soft, golden roasted garlic, butter, and warm milk for a creamy side dish. Simmer the potatoes until fork-tender, then mash them with the warm butter mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the roasted garlic
  • 1 garlic large head
  • 1 tsp olive oil
For the mashed potatoes
  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 3 qt cold water
  • 1 tbsp kosher salt for the cooking water
  • 6 tbsp unsalted butter
  • 0.75 cup whole milk
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 small rimmed baking sheet

Method
 

Roast the garlic
  1. Heat the oven to 400°F.
  2. Slice about 1/4 inch off the top of the garlic head to expose the cloves.
  3. Drizzle the cut surface with olive oil.
  4. Wrap the head tightly in foil.
  5. Place it on a small rimmed baking sheet.
  6. Roast for 40 to 50 minutes, until the cloves are very soft and golden.
  7. Let the garlic cool until handleable.
  8. Squeeze the cloves from their skins.
Make the mashed potatoes
  1. Put the potatoes in a 6-quart pot.
  2. Add the cold water and 1 tablespoon kosher salt.
  3. Bring to a boil over high heat.
  4. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  5. While the potatoes cook, warm the butter and milk in a small saucepan over low heat for 2 to 3 minutes, until the butter melts and the milk is steaming; do not let it boil.
  6. Drain the potatoes thoroughly and return them to the warm pot.
  7. Add the roasted garlic and mash, gradually adding the warm butter mixture, until the potatoes are creamy.
  8. Stir in 1 teaspoon kosher salt and the black pepper.
  9. Serve.

Notes

For the creamiest texture, add the warm butter mixture gradually as you mash. Refrigerate leftovers for up to 4 days; freezing is possible, though the texture may soften. For a dairy-free variation, use plant-based butter and unsweetened oat milk.