These Roasted Garlic Mashed Potatoes are creamy, buttery and made special with a mellow roasted garlic flavor. Make these easy mashed potatoes for your next holiday dinner!
Roasted Garlic Masked Potatoes have been a holiday dinner staple in my family for years. They make such a special side dish for Thanksgiving and Christmas, they almost always seem to find their way onto our menu.
How to make Roasted Garlic Mashed Potatoes
- Roast the garlic – cut the top 1/4 inch off of the garlic head. Wrap the garlic head in foil and drizzle olive oil over the garlic. close the foil around the garlic and roast in oven at 375 degrees F for about an hour. The garlic will be very soft and golden when done. When ready to use, you can easily squeeze the garlic cloves out of the skin.
- Scrub 2 pounds of red potatoes and cut into quarters. PLace in a large pot or dutch oven and cover with cold water. Add 1 tsp salt and bring to a boil. Simmer for 15 minutes or until fork tender.
- Drain and return potatoes to pot, along with the roasted garlic cloves.
- Heat the half and half and butter until butter is melted. Add to the pot with the potatoes and garlic, along with salt and pepper. Mash until milk and butter are incorporated and potatoes are a creamy consistency with some lumps.
- Garnish with fresh herbs and more butter, serve.
Can Garlic Mashed Potatoes be made ahead of time?
Yes, mashed potatoes can be made ahead of time. After preparing the roasted garlic mashed potatoes, cover them with a thin layer of milk or half and half, then cover the dish with foil or cling wrap.
How to reheat mashed potatoes
When ready to reheat, heat add a little more butter and half and half. You can reheat them in a pan on the stove top over medium heat, stirring often to avoid sticking. Or you can cover tightly and reheat in the oven at 350 degrees for about 30 minutes.
Looking for more stellar side dishes? Try my Honey Roasted Carrots, Roasted Brussels Sprouts or Instant Pot Maple Chipotle Sweet Potatoes.
Ingredients
- 1 head garlic
- 1 tsp olive oil
- 2 pounds red potatoes washed and cut into quarters
- kosher salt
- 6 tablespoons butter
- 3/4 cup half and half
- fresh ground pepper
Instructions
- Roast the garlic – cut the top 1/4 inch off of the garlic head. Wrap the garlic head in foil and drizzle olive oil over the garlic. close the foil around the garlic and roast in oven at 375 degrees F for about an hour. The garlic will be very soft and golden when done. When ready to use, you can easily squeeze the garlic cloves out of the skin.
- Place potatoes in a large pot or dutch oven and cover with cold water. Add 1 tsp salt and bring to a boil. Simmer for 15 minutes or until fork tender.
- Drain and return potatoes to pot, along with the roasted garlic cloves.
- Gently warm the half and half and butter until butter is melted (this can be done on the stovetop or microwave). Add to the pot with the potatoes and garlic, along with salt and pepper. Mash until milk and butter are incorporated and potatoes are a creamy consistency with some lumps.
- Garnish with fresh herbs and more butter, serve.
Nutrition
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Dara M. says
We made these for Thanksgiving and OMG – so good! A new family favorite.
Meghan says
So glad you loved them!
Haleh says
How many people would you say this recipe will serve?
Meghan says
Hi Heleh – it makes approximately 6 servings.
Elizabeth says
Do you think this recipe would work the same with Yukon gold potatoes??
Meghan says
Hi Elizabeth – I haven’t tried it but I think it would be fine!
Pam says
Turned out good. Family enjoyed them
Meghan says
So glad you loved them!
Angela says
Made for Easter and my family loves it!! Definitely making again!!
Kasidra E. says
I am attempting to make this for Thanksgiving! One question though – what size red potatoes did you use?
sandra says
I would love to try bringing these potatoes to a potluck luncheon at work. My question is can I make them the night before, than reheat them in a crockpot? If so, how would I keep them from over drying in the crockpot? Giving it would at least take a couple of hours on low to warm completely. Thank you for sharing!
Meghan says
Hi Sandra – if you make them the night before, cover them with a layer of milk and keep in the fridge. Then when you reheat them, stir in the milk. It should keep them from drying out.
Natalie B. says
The flavor was amazing. I had two snafus but completely due to user error lol. I accidentally cut just a smidgen too far down on my garlic bulb because the whole thing came apart. I still covered in oil, placed in tin foil and baked but probably shouldn’t have gone the full hour because I had a lot of unsalvageable garlic. The second was possibly cutting my potato’s into quarters because it made them too small, absorbing too much water ultimately making the potatoes a gooey consistency. Don’t get me wrong, they tasted so good! I just didn’t bring them to share with other family members. My husband and I ate them! It was my first attempt at any mashed potato. Thanks for the recipe!
Meghan says
I’m so glad you loved the flavor! Sometimes the potatoes can get that gooey consistency from over mashing too. So glad you enjoyed them!