Take your mashed potatoes to the next level with Roasted Garlic Mashed Potatoes, where creamy red potatoes meet the rich, mellow flavors of oven-roasted garlic. Perfect for a holiday feast like Christmas dinner or as a standout side dish for any meal, these mashed potatoes are a guaranteed crowd-pleaser. If you are looking for a traditional mashed potato, look no further!
What Makes These Mashed Potatoes Special?
The secret to these mashed potatoes is the roasted garlic. Roasting transforms garlic’s sharp bite into a sweet, savory flavor that blends beautifully with the creamy potatoes. Pair that with butter, heavy whipping cream, and a touch of salt and pepper, and you’ve got a dish that’s indulgent yet simple to make.
Ingredient Highlights and Substitutions
- Garlic: Use 8 large heads of garlic (around 10-12 cloves per head). Roasting the garlic may seem time-consuming, but it’s worth it for the flavor. Once roasted, garlic becomes sweet and mellow, infusing every bite with a subtle roasted flavor.
- Potatoes: Red potatoes are ideal for their creamy texture, but Yukon Golds are an excellent alternative. Leave the skins on for added texture and nutrients, or peel them for a smoother finish. If you opt for Russet potatoes, expect a fluffier texture that’s still delicious.
- Butter: Unsalted butter gives you control over the salt content, but salted butter works too—just reduce the added salt. A drizzle of melted butter on top is a decadent finishing touch!
- Heavy Whipping Cream: Adds a silky richness. For a lighter option, substitute half-and-half or whole milk.
- Salt and Pepper: Adjust to taste for perfect seasoning.
Can You Roast Garlic in Advance?
Absolutely! Roasting the garlic ahead of time can save you valuable prep time. Here’s how:
- Roast the garlic as directed and let it cool.
- Remove the roasted cloves from their skins and store them in an airtight container in the refrigerator for up to several days.
- When you’re ready to make the mashed potatoes, bring the garlic to room temperature, mash or mince as needed, and incorporate it into the dish.
What If You Skip Roasting the Garlic?
While roasting garlic is the heart of this recipe, you can substitute fresh garlic if necessary. For best results, sauté minced garlic briefly in butter or oil before adding it to the potatoes. Jarred or bottled garlic, however, won’t deliver the same depth of flavor.
Storing and Reheating Roasted Garlic Mashed Potatoes
- To Store: Let the mashed potatoes cool completely before transferring them to an airtight container. They’ll stay fresh in the refrigerator for 3-4 days.
- To Reheat: Warm the potatoes gently on the stovetop over low heat, stirring often. Alternatively, cover them with foil and reheat in the oven. Add a splash of cream or milk to restore their creaminess.
Can You Freeze Roasted Garlic Mashed Potatoes?
Yes! These mashed potatoes freeze beautifully:
- Cool them to room temperature.
- Transfer to a freezer-safe container or bag, and freeze for up to 1-2 months.
- Thaw in the refrigerator overnight, then reheat on the stovetop, in the oven, or in the microwave. Add a splash of cream or milk to bring back their creamy consistency.
Final Tip: Serve these Roasted Garlic Mashed Potatoes with a drizzle of butter or a sprinkle of fresh herbs like parsley or chives for an elegant touch. This dish is sure to become a staple on your menu year-round!
Roasted Garlic Mashed Potatoes
Ingredients
- 6 large heads of garlic
- 3 tablespoons extra-virgin olive oil
- 6 pounds red potatoes, peeled and cut into 2-inch chunks
- 1 cup (2 sticks) unsalted butter
- 1 cup heavy whipping cream
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- Melted butter, for garnish (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil, leaving enough overhang to wrap the garlic in a packet.
- Remove the papery outer layers from the garlic bulbs, leaving the bulbs intact. Cut off the top ½ inch of each bulb to expose the cloves.
- Place the garlic heads, cut side up, on the prepared baking sheet. Drizzle with olive oil. Wrap the foil over the garlic to form a sealed packet.
- Bake the garlic for 60–70 minutes, or until the cloves are soft and golden brown. Remove from the oven and let cool.
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then cook for about 25 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot, off the heat. Lightly mash them.
- Add the butter and heavy whipping cream to the potatoes, then mash to your preferred consistency.
- Squeeze the roasted garlic cloves into a medium bowl, discarding the skins. Reserve 3-4 cloves for topping and mash the rest of the garlic until smooth.
- Add the mashed garlic, kosher salt, and black pepper to the potatoes. Mix until well combined.
- Serve warm, garnished with melted butter, fresh parsley, and the reserved garlic.
This recipe is adapted from Iamhomesteader’s Roasted Garlic Mashed Potatoes.
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