Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Mashed potatoes are one of those dishes everyone loves, but with a little extra effort, they can go from good to unforgettable.

This recipe achieves that transformation by incorporating roasted garlic in two forms: soft, caramelized cloves blended into the potatoes and crispy garlic pieces folded in for bursts of texture and flavor. The result is creamy, garlicky, and indulgent mashed potatoes, perfect for a holiday dinner or a cozy weeknight meal.

Roasting garlic is the star technique here. I use a small oven-safe dish, like an old soup crock, to keep the garlic bulbs upright as they roast in olive oil at a low 325°F. Roasting garlic this way produces two types of garlic: a soft clove that mashes and dissolves into the potatoes, and more caramelized crispy pieces that deliver loads of flavor. 

Now, a potato ricer is key to creating the perfect texture for mashed potatoes. It shreds and breaks down the potatoes without overworking them. Adding hot cream and butter to the riced potatoes keeps the texture light and fluffy. I like to serve these potatoes alongside fried chicken, hearty roasts, or grilled pork loin.

Main Ingredients

Russet Potatoes: These are the ideal choice for mashed potatoes due to their high starch content, creating a smooth, fluffy texture.

Whole Garlic: Roasting transforms garlic into a sweet, rich ingredient that adds depth to the dish. This method allows the bottom 2/3 of the garlic to caramelize and cook until completely tender, while the top 1/3 will crisp up a bit.

Butter: I opt for higher fat European butter when making mashed potatoes. 

Heavy Cream: Warmed before mixing, it creates a velvety consistency in the mash.

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Roasted Garlic Mashed Potatoes

5.0 from 1 vote

Course: Sides, Holiday

Servings: 6

1/2x 1x 2x

6

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

30

minutes

Mashed potatoes are one of those dishes everyone loves, but with a little extra effort, they can go from good to unforgettable.

Cook Mode

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Ingredients

• 3 pounds russet potatoes

• 4 ounces butter

• 1 cups heavy cream

• salt, 1 tablespoon plus more to taste

• pepper to taste

• 1/4 cup parsley

• 2 garlic bulbs

• 7 tbsp olive oil

Method

• Roast the Garlic
• Preheat your oven to 325°F.
• Slice off the top third of each garlic bulb to expose the cloves.
• Place the bottom of the bulbs, cut side up, in a small oven-safe dish. Tuck the tops of the bulbs, cut side up, alongside the bottoms. Drizzle them generously with olive oil to coat the exposed cloves.
• Cover the dish with a lid and roast for 55 minutes. The cloves should be soft and golden. Set aside to cool slightly before handling.
• Separate the soft, caramelized cloves from the crispy top pieces. Reserve both.
• For the Mashed Potatoes
• Peel and quarter the potatoes. Place them in a large pot, cover with cold water, and add a tablespoon of salt.
• Bring the water to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook, covered, for 15-20 minutes or until the potatoes are fork-tender.
• Meanwhile, in a small saucepan, combine the butter and heavy cream. Heat over low until the butter fully melts and the mixture is warm. Keep warm on the stove.
• Drain the cooked potatoes thoroughly through a colander.
• Working in stages, pass the potatoes and garlic through a ricer back into the pot. The ricer creates a smooth texture without overworking the potatoes.
• Gradually stir in the hot butter-cream mixture until fully incorporated. Season generously with salt and freshly ground pepper, tasting as you go.
• Fold in the crispy garlic pieces and chopped parsley for added texture and flavor. Be careful not to overmix, as this can make the potatoes gluey. Garnish with a little of the roasted garlic oil if you like.

Field Notes

• Serve immediately, garnished with additional parsley and roasted garlic oil if desired. This recipe yields about 8 servings. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring in a splash of cream or milk to restore the creamy texture.
• The Roasted Garlic can be made well in advance and used for this recipe. Just let it come to room temperature a bit before adding it to ensure it isn’t refrigerator-cold.
• I picked up the oven-safe soup crock that I use for roasting garlic at Goodwill. It works exceptionally well for this, but if you don’t have a small crock, wrap the garlic and oil in foil and place them on a sheet pan to roast. The roasting time will be less than in the crock, so watch it.