These Roasted Garlic Mashed Potatoes are a great side dish any time you want to have mashed potatoes. Russet potatoes are boiled to fork tender perfection and then mixed with 2 heads of roasted garlic, yup, 2 heads! The you mix in some butter, sour cream, cream cheese, milk and kosher salt. There is no shortage of flavor here!
I think that mashed potatoes are our favorite side dish here at Mom’s Dinner! We love these Yukon Gold Mashed Potatoes and these Instant Mashed Potatoes as well as this recipe for Roasted Garlic Mashed Potatoes.
There is no skimping on flavor in these Roasted Garlic Mashed Potatoes… they are not just flavored with roasted garlic. We go the extra mile in this recipe.
Head of Garlic- Yep, we are using 2 heads of garlic in these mashed potatoes. The thing is, when you roast garlic it becomes more mild and some even say it turns a little sweet.
Russet Potatoes- This recipe has been tested and written with russet potatoes, which are nice and starchy and hold up to all the mix-in’s. If you prefer a Yukon potato, pop over to this recipe for Yukon Gold Mashed Potatoes.
Sour Cream & Cream Cheese – These two not only add amazing flavor, they make the mashed potatoes super creamy. I recommend using your cream cheese slightly softened so it mixes in well.
Softening Cream Cheese Quickly
Milk- Any good mashed potato recipe has a little milk to help mix everything together. We like to use a whole milk for more richness.
Butter- Just like milk… any good mashed potato recipe will have plenty of butter.
Raw Garlic Clove- One, just one!, raw garlic clove will enhance the flavor of garlic PERFECTLY!
How Many Potatoes To Make
When you are making mashed potatoes you want to plan on ½ lb. of raw potato per person. This recipe for Roasted Garlic Mashed Potatoes calls for 3 lbs. of potatoes so that will serve 6 people.
Step By Step
- Make The Roasted Garlic
- Cook The Potatoes
- Mash The Roasted Garlic
- Combine the Potatoes & Ingredients
Cut the top off the head of garlic. Place in a little piece of foil and drizzle with olive oil. Cover the garlic completely with the foil and pop in the 400°F oven for 40 minutes.
Peel and cut the potatoes into 2 inch pieces. Place in a pot of cool salted water. Place on the stove over medium heat and simmer for about 40 minutes until they are fork tender.
Remove the roasted garlic from the foil packet, when it is cool enough to handle you can squeeze the garlic from the wrapper. Make sure none of the wrappers came with the garlic cloves. Mash with a fork.
In a mixing bowl add the cooked potatoes, roasted garlic, sour cream, butter, cream cheese, kosher salt, milk and 1 raw garlic clove. Blend with a hand mixer.
Taste for additional seasoning.
Serve topped with more butter!
Gravy for Potatoes
These mashed potatoes are flavorful enough on their own. They do not need gravy! But if you want gravy, here are a few to choose from:
Freezing Mashed Potatoes
You can definitely freeze mashed potatoes. Make the potatoes completely and cool. Then scoop them into portions ( a large ice cream scoop is great for this job) onto a rimmed baking sheet that will fit into the freezer, lined with parchment paper.
Pop in the freezer for 2 hours, then transfer to a freezer safe baggie. They will keep in the freezer for up to 6 months.
To use you can thaw in the fridge overnight and then reheat. Or you can place frozen mashed potato “balls” into a skillet with a little milk or water over medium-low heat. Pop the lid on the pan and let them “steam” for a few minutes and then give then a stir and start to break them up. Add more liquid as needed.
More Mashed Potato Recipes
Roasted Garlic Mashed Potato Recipe
- Preheat the oven to 400℉
- With a sharp knife cut the very top off the heads of garlic, exposing the tops of the garlic cloves inside. Place each head in it's own piece of foil and drizzle with a little olive oil and sprinkle with kosher salt.2 full heads of garlic, 2 teaspoon olive oil
- Wrap the foil over the garlic so it is a in a tight pouch.
- Place in the oven for about 30-40 minutes.
- Unwrap the garlic and when it is cool enough to handle squeeze all the garlic from the wrappers into a bowl. Make sure none of the wrappers came out with the garlic.
- Mash with a fork and set aside to be used with the potatoes.
- In a large pot add all your peeled and cut potatoes. Pour enough cool water over the potatoes until it covers them by about 2 inches. Add in 1 ½ teaspoon of the kosher salt.3 lbs. russet potatoes, 7-8 cups cool water
- Place the pot on the stove over medium heat. Let it simmer for about 40 minutes until the potatoes are completely fork tender, but not falling apart.
- Test a larger potato by piercing it with a fork, you shouldn't meet any resistance. If you do add another 5 minutes to the cooking time.
- Drain the potatoes through a colander and then place them back in the pot or in a mixing bowl.
- HAND HELD MIXER: In a bowl or the pot your cooked the potatoes in (if stainless steel) add the cooked potatoes, 1 ½ teaspoon kosher salt, butter, milk, sour cream, cream cheese, raw garlic and roasted garlic. Mash and mix with an electric hand held mixer.4 tablespoon salted butter, ¼ cup milk, 4 oz full fat cream cheese, ½ cup full fat sour cream, 1 small clove of garlic
- Taste the potatoes and see if you would like more kosher salt added at this point, (most times I add another pinch or two!!)
- POTATO RICER: Alternately you can run the potatoes through a potato ricer, then stir in the 1 ½ teaspoon kosher salt, butter, milk, sour cream, cream cheese, raw garlic, and roasted garlic.
- Use 2 heads of garlic about the size of ping pong balls. If you have really large garlic you can just use one head of garlic. Of course, add as much garlic as your heart desires.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.