Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes always steal the show on my holiday table with their silky texture and deeply savory flavor. Slow-roasted garlic blends right into pillowy red potatoes making each bite velvety and comforting. Whether it is Sunday supper or Thanksgiving, this dish feels both special and reliably simple.

First time I made this, my family was so hooked that leftovers vanished by midnight. Now I double it just for sandwiches the next day.

Ingredients

• Garlic: One head of garlic infuses softness and deep savory notes try to choose a heavy fresh head with tight skin for best results
• Olive oil: Helps caramelize the garlic look for cold pressed if possible
• Red potatoes: Create soft creamy bites and have naturally tender skins choose potatoes with firm smooth skin for even cooking
• Kosher salt: Brightens flavors and seasons in layers avoid table salt for a cleaner taste
• Butter: Brings richness and coats every bite with silky smoothness go for European style if it is available
• Half and half: Adds creamy body without feeling too heavy use the freshest possible for best results
• Fresh ground pepper: Wakes up flavors and gives a peppery kick grind just before adding if you can

Instructions

Roast the Garlic:

Slice about a quarter inch off the top of the garlic head to expose the cloves. Place the whole head on a piece of foil and drizzle with olive oil making sure it seeps down between the cloves. Seal the foil tightly around the garlic and bake at 375 degrees F for about one hour. The cloves should feel completely soft and be golden brown. Let the garlic cool until it can be handled then squeeze out the creamy cloves into a small bowl.

Cook the Potatoes:

Wash the red potatoes well and cut them into even sized quarters. Place them in a large pot or dutch oven and cover with cold water to start the potatoes evenly. Add a spoon of salt to season the potatoes from within. Bring to a rolling boil then lower the heat and simmer for about fifteen minutes. The potatoes should be fork tender and easy to break apart but not falling to pieces.

Drain and Combine:

Carefully drain the cooked potatoes and return them to the warm pot. Add all the roasted garlic cloves to the hot potatoes.

Warm the Dairy:

Combine half and half and butter in a small saucepan or microwave safe cup. Warm gently until the butter melts but do not let it boil. Pour this creamy mixture over the hot potatoes and add another pinch of salt and some ground black pepper.

Mash to Creamy Perfection:

Use a potato masher or sturdy fork to mash the potatoes together with the buttery milk and roasted garlic. If you like them smooth keep mashing until they are fluffy. For a more rustic feel leave a few potato chunks.

Finish and Serve:

Taste and adjust seasoning with more salt or pepper if needed. Top with a pat of butter and scatter over chopped fresh herbs if desired. Serve hot at the table or keep warm on the stove until ready.

One year my little niece helped me squeeze roasted garlic from the skins and she was amazed by the smell and golden color. Roasted garlic truly makes this dish memorable every single time.

Storage Tips

Let leftovers come to room temperature before placing in an airtight container. Store in the fridge for up to four days. When reheating add a splash of milk and warm over low heat stirring until steam rises. Avoid microwaving in a closed container to prevent gummy texture.

Ingredient Substitutions

You can swap red potatoes with Yukon gold for an even creamier mash. If you need a dairy free version use a rich oat milk and olive oil instead of butter and half and half. To mix up the flavor try adding a spoon of sour cream for extra tang or a little cream cheese for richness.

Serving Suggestions

Serve with classic roasts rotisserie chicken or grilled vegetables. Leftovers spread well on toast or can be used as a topping for shepherds pie. Add fresh chopped chives or parsley for color and a little brightness.

Cultural and Historical Context

Mashed potatoes have deep roots in both American and European cooking dating back centuries. Roasted garlic gives this familiar dish a new twist that feels both modern and old fashioned at the same time. Many families have their own secrets for making mash silky or fluffy.

Seasonal Adaptations

Swap in sweet potatoes for a fall twist Add chopped fresh sage or thyme for a wintry feel Mix in fresh spring peas for a pop of color

Success Stories

Friends have begged for this recipe after dinner parties. It has a place every Thanksgiving and there are almost never leftovers to pack away. Kids especially seem to love the mellow garlic flavor instead of anything spicy or sharp.

Freezer Meal Conversion

To freeze portion the fully cooled mashed potatoes in a freezer bag and press flat to save space. Defrost in the refrigerator for a day then reheat in a pan with a splash of cream stirring constantly until smooth. This makes for a fast side on busy weeknights.

I learned to roast garlic low and slow and I will never hurry it again—the flavor really is worth every extra minute.

Recipe FAQs

→ How do you roast garlic for mashed potatoes?

Cut off the top of a garlic head, drizzle with olive oil, wrap in foil, and bake at 375°F for about an hour until soft and golden.

→ What kind of potatoes work best?

Red potatoes are ideal for a creamy texture with some chunks, but Yukon Gold varieties also work well for buttery smoothness.

→ Can I prepare the garlic in advance?

Yes, roasted garlic can be made a day ahead and refrigerated. Bring to room temperature before mashing for best flavor.

→ Is it necessary to peel the potatoes before cooking?

Washing and quartering the potatoes without peeling gives a rustic finish and adds texture and nutrients to the dish.

→ How do I get fluffier mashed potatoes?

Warm the butter and half and half before adding to the potatoes. Mash gently to avoid overworking, which can make them gluey.

→ How should leftovers be reheated?

Reheat gently on the stovetop or in the microwave. Stir in a splash of milk or half and half to restore creaminess.