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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!

Close up of roasted garlic mashed potatoes with a pat of butter on top.

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.

Ingredients for garlic mashed potatoes: red potatoes cut into quarters in a large dutch oven, a stick of butter, salt and pepper in a small wooden bowl, half and half in a measuring cup, a head of garlic wrapped in foil.

How to make Roasted Garlic Mashed Potatoes

  1. 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.
  2. 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.
  3. Drain and return potatoes to pot, along with the roasted garlic cloves.
  4. 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.
  5. Garnish with fresh herbs and more butter, serve.
Roasted head of garlic wrapped in foil.

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.

Creamy garlic mashed potatoes in a white bowl

Looking for more stellar side dishes? Try my Honey Roasted Carrots, Roasted Brussels Sprouts or Instant Pot Maple Chipotle Sweet Potatoes.

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Roasted Garlic Mashed Potatoes

4.39 from 65 votes
Prep 15 minutes
Cook 1 hour 15 minutes
Servings 6 Servings

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

Serving: 1serving | Calories: 259kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 140mg | Potassium: 746mg | Fiber: 3g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sides
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Closeup of garlic mashed potatoes in a white bowl with butter on top
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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25 Comments

  1. 5 stars
    I’ve never made these potatoes after roasting garlic, but I must say they taste marvelous! I will make for garlic loving family and friends.😋

  2. 5 stars
    Love this! Have made it the newest addition to the family’s Thanksgiving spread. If you were to add cheese to this recipe, which kind would you recommend that complements it best? I have always added a sharp cheddar to mine but would love to hear your thoughts. Thanks!

    1. Hi Katy, I’m so glad you love it! I’m sure a sharp cheddar would be great, I also love gruyere. Or you could do something more creamy like mascarpone or chevre.

  3. 5 stars
    such a good recipe! made it blended in a foodprossesor with creme fraiche, so it came out silky smooth, almost cheesy! added crisp baconbites for carlish and some pasley, yummy! Love form Norway xx

  4. 5 stars
    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!

    1. 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.

  5. 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!

    1. 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!