These Roasted Garlic Mashed Potatoes are unlike any mash you've had before. The garlic is roasted to perfection, becoming creamy and caramelized and takes the potatoes to another level. Everyone will be coming back for seconds!
I love potatoes cooked in any shape or form...mashed, roasted, air fried and more. I can never say no 😏. Now I know everyone has their own favorite way to make mashed potatoes, but these roasted garlic mashed potatoes will quickly override that hehe!
We're adding one whole head of garlic, that might sound like a bit too much, but trust me it's not. When garlic is roasted whole, the texture becomes soft and creamy. This takes away the strong potency, leaving you with a subtle delicious flavor.
Traditional mashed potatoes usually have a lot of butter, heavy cream and sometimes sour cream or other ingredients. Here however, I've made these a little differently and lighter. They're made with extra virgin olive oil which pairs so well with garlic and potatoes. Three of my favorite ingredients together that are like a match made in heaven! The cloves becomes golden and caramelized so you literally press and mash into a garlic paste. Once it's layered through the potatoes, you’re left with a heavenly bowl of mash, and it's also healthier 😊.
While I was testing this recipe, we enjoyed them as a weeknight dinner side for a few days. I paired it with my air fryer salmon one evening, along with this kotlet and also my tofu katsu which is a personal favorite. Its also vegan, so everyone can enjoy them too.
They will be the perfect side dish over the holidays with Thanksgiving, Christmas and other festivities. Everyone will be raving about them and will want seconds! They’d work great with different proteins such as a classic turkey or vegetarian mains, and are so yummy with gravy too. But not only that, you can whip them up easily for Sunday lunch or even on busy weeknights. There are only a few ingredients with easy steps which don't take much time or prep at all.
Some other favorite potato recipes I've shared are parmesan crusted potatoes, Greek lemon potatoes and sweet potato bake.
Table of Contents
What makes this recipe special
- Crazy Delicious: Roasting garlic brings out a deep yet subtle, caramelized flavor that works perfectly with the creamy potatoes
- Easy Steps: With just a few basic ingredients and easy steps anyone can follow
- Customizable: You can easily swap in different types of milk or add your favorite herbs for garnish
- Versatile: Perfect as a holiday side with turkey or other mains alongside my delicious gravy. You can also easily whip a batch for Sunday lunch or a simple weeknight side
Ingredients and Substitutions
- Potatoes are the star of course! Here I’ve used russet potatoes for a fluffy, smooth texture, but it also works great with yukon gold potatoes
- Whole garlic head when roasted gives a mild, sweet garlic flavor without overpowering the dish. You’ll want to wrap in foil or roast in a mini ceramic pot
- Extra virgin olive oil is always my preference and adds its own yummy richness to the potatoes. You can of course substitute with butter for a richer flavor
- Milk of choice, I prefer dairy free and have added soy milk today for a lighter finish, but whole milk will make the potatoes extra creamy
- Fresh herbs such as chopped parsley or chives add a fresh green garnish
How to make Roasted Garlic Mashed Potatoes
This will be your new favorite way to eat mashed potatoes! Make this with little prep and my easy steps below.
Preheat oven to 375℉ / 190℃. Chop the top of the garlic head so tops are exposed
Put in a mini casserole dish with a lid, drizzle the top with 2 tablespoon of olive oil and a good pinch of salt. Roast for 40-50 minutes. *Note you can also wrap in aluminum foil
Whilst waiting, peel the potatoes and chop into big chunks
Boil potatoes in a large pot of heavily salted water until fork tender and very soft
Drain potatoes, and whilst still hot, mash using either a potato ricer or potato masher. Then place them back in the same pot
Remove garlic from oven and allow it to cool slightly
Once the garlic has slightly cooled, using your fingers squeeze the garlic cloves out of the head
Mash them with the back of a knife into a thick paste
Add garlic to the pot with 1 cup of milk and season with salt and black pepper. Add 1-2 tablespoon of olive oil with any residual oil left in the mini pot
Stir well to combine, keeping the pot on a low heat to keep warm. Taste for seasoning, and slowly add the remaining ½ cup of milk as needed to create the consistency you prefer
Tips and Tricks
- Slice only the top off the garlic head to ensure the cloves are still intact. You want to see the tops exposed so they can be squeezed out
- Allow the roasted garlic head to cool slightly before squeezing the cloves out, as it will be very hot and can burn your fingers so be careful
- I prefer to peel and slice the potatoes before cooking which speeds up the time. You can of course cook then peel after boiling while they’re still warm
- I‘ve used a potato ricer to mash the potatoes to make them extra creamy and smooth, an electric mixer can also work. You can however opt for a potato masher for a rustic texture
- Add the milk slowly after you have added the first cup. Preferably a splash of milk at a time to reach your desired consistency
Storage Instructions
- Refrigerate any leftovers in an airtight container for up to 3 days
- Reheat on the stove top with a splash of milk so they don't dry out. You can also microwave them until heated through
- Freeze for up to 1 month then thaw overnight in the fridge and reheat with a bit of added milk
FAQs
Absolutely! Yukon golds give a more buttery flavor, while russets are fluffier
Yes, make it a day ahead and reheat before serving. Add a little extra milk to freshen up the texture
Drizzle the tops with a good amount of olive oil and roast in a mini pot with a lid or wrap in aluminum foil
Yes, if you use a dairy-free milk like I have, its naturally vegan
Pairing
These are my favorite dishes to serve with Roasted Garlic Mashed Potatoes:
More Potato Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Roasted Garlic Mashed Potatoes (Creamy & Fluffy)
Ingredients
- 2.5lb / 1.2 kg potatoes - I've used russet potatoes
- 1 whole garlic head
- 3 tablespoons extra virgin olive oil
- 1 ½ cups milk of choice - I've used soy milk
- Salt and black pepper to taste
- Chopped parsley or chives for garnish
Instructions
- Preheat the oven to 375℉ / 190℃. Chop off the top of the garlic head, so that the clove tops are exposed however keeping the garlic intactDrizzle the top with 2 tablespoons of olive oil and a good pinch of salt
- Place in a mini casserole dish or mini pot with a lid, and roast for 40-50 minutes. You can also wrap in aluminum foilThe garlic should be soft and golden brown in color. Allow it to cool slightly
- In the meantime, peel the potatoes and chop into big chunks
- Boil the potatoes in a large pot of heavily salted water until they're cooked through, fork tender and very soft
- Drain the potatoes, and while they're still hot, mash them using either a potato ricer or potato masher. Place them back in the same hot pot
- Once the garlic has slightly cooled, using your fingers squeeze the roasted garlic cloves out of the head. They should come out easilyMash them with the back of a knife or a fork into a thick paste
- Add the garlic paste to the pot, pour in 1 cup of milk and season with salt and black pepper. Add 1-2 tablespoons of olive oil along with any residual oil left in the mini potStir well to combine, keeping the pot on a very low heat to keep warm
- Taste for seasoning, and slowly add the remaining ½ cup of milk as needed to create the consistency to your likingGarnish with chopped fresh herbs, a light drizzle of olive oil (optional), and enjoy your delicious roasted garlic mashed potatoes with a side of meat free gravy and enjoy!
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