Marry This Roasted Garlic Mashed Potatoes recipe is a creamy and fluffy recipe, which is made with whole heads of sweet roasted garlic and tangy cream cheese. It’s the ultimate comfort food recipe, the perfect side dish for a holiday feast or a special steak dinner.
Jump to RecipeRoasted Garlic Mashed Potatoes Ingredients
A decadent combination for the richest, most flavorful mashed potatoes.
- 3 to 5 heads of garlic
- Olive oil (for roasting garlic)
- 5 lb. Russet Or Yukon Gold Potatoes, peeled and rinsed
- 1 1/2 sticks (3/4 Cup) salted butter, softened
- 8 oz. block cream cheese, softened
- 1/2 cup (or so) half-and-half or heavy cream
- Salt to taste
- Freshly ground black pepper to taste
How To Make Roasted Garlic Mashed Potatoes
A step-by-step guide to this incredibly decadent and flavorful side dish.
- Roast the Garlic: Preheat your oven to 400°F. Slice the top quarter off each head of garlic to expose the cloves. Place the heads on a piece of aluminum foil, drizzle with olive oil, and wrap them up. Roast for 40-50 minutes, until the cloves are very soft and caramelized. Let cool slightly.
- Boil the Potatoes: While the garlic roasts, cut the peeled potatoes into uniform chunks. Place them in a large pot of cold, salted water. Bring to a boil and cook until the potatoes are very tender and can be easily pierced with a fork.
- Dry and Mash the Potatoes: Drain the potatoes thoroughly and return them to the hot, empty pot. Place the pot back on the still-warm burner (with the heat turned off) for a minute or two to allow any excess steam to escape. Mash the potatoes until they are smooth.
- Add the Creamy Ingredients: Add the softened butter and cream cheese to the hot potatoes and mash until they are completely melted and incorporated. Stir in the half-and-half until you reach your desired consistency.
- Add Roasted Garlic and Season: Squeeze the soft, roasted garlic cloves out of their skins directly into the potatoes. Stir to combine. Season generously with salt and black pepper to taste.
- Serve: Serve the mashed potatoes hot, garnished with one or two extra roasted garlic cloves on top if desired.
Recipe Tips
For the fluffiest, most flavorful mashed potatoes every time.
- What are the best potatoes for mashing? Starchy potatoes like Russets or Idaho potatoes are the best choice for light, fluffy mashed potatoes. Waxy potatoes like Yukon Golds will also work, but they will result in a denser, creamier texture.
- How to get the creamiest mashed potatoes? Using room temperature butter and cream cheese will help them incorporate more smoothly into the hot potatoes. A potato ricer is the best tool for an ultra-smooth, lump-free texture. And don’t be shy with the butter and cream!
- Can I make these ahead of time? Yes, this is a great make-ahead side dish for the holidays. You can prepare them completely and then transfer them to a slow cooker on the “keep warm” setting for up to 2-3 hours. You may need to stir in an extra splash of cream before serving to loosen them up.
- How much garlic should I use? The recipe suggests 3 to 5 heads, which creates a very robust garlic flavor. If you prefer a milder garlic taste, start with 2 or 3 heads. The sweet, mellow flavor of roasted garlic is much less pungent than raw garlic.
What To Serve With Roasted Garlic Mashed Potatoes
The perfect main courses to pair with this ultimate comfort food side.
These decadent mashed potatoes are a star side dish that pairs wonderfully with:
- A perfectly seared steak or prime rib
- Classic roast chicken or Thanksgiving turkey
- Hearty meatloaf with gravy
- Braised short ribs or pot roast
How To Store Roasted Garlic Mashed Potatoes
Keeping your leftovers creamy and delicious.
- Refrigerate: Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the mashed potatoes in a saucepan over low heat with a splash of milk or cream, stirring until smooth and hot. You can also reheat them in the microwave.
Roasted Garlic Mashed Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 380 kcal
- Carbohydrates: 45 g
- Protein: 8 g
- Fat: 20 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s generally not recommended. Using an electric mixer on potatoes can overwork their starches, which can result in a texture that is gummy and gluey rather than light and fluffy. A simple hand masher or a potato ricer is the best tool.
The cream cheese adds a wonderful tangy flavor and an ultra-creamy texture. If you don’t have it, you can substitute it with an equal amount of sour cream or simply use more butter and heavy cream.
Yes, absolutely. You can roast the garlic up to 3 days in advance. Once it’s cool, you can squeeze the cloves out and store them in an airtight container in the refrigerator until you’re ready to make the potatoes.
Try More Recipes:
- Potato Salad with Mustard Vinaigrette Recipe
- Elevating Twice-Baked Potatoes Recipe
- Potato Chip Rice Krispie Treats Recipe
Roasted Garlic Mashed Potatoes Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings15
minutes1
hour380
kcalThe ultimate creamy and fluffy mashed potatoes, loaded with the sweet, mellow flavor of whole roasted garlic heads and tangy cream cheese for a truly decadent side dish.
Ingredients
3-5 heads of garlic
5 lb. Russet or Yukon Gold potatoes, peeled
1 1/2 sticks salted butter, softened
8 oz. cream cheese, softened
1/2 cup half-and-half or heavy cream
Salt and black pepper to taste
Directions
- Roast the heads of garlic in a 400°F oven for 40-50 minutes until soft; let cool.
- Meanwhile, boil the peeled and chunked potatoes in salted water until fork-tender.
- Drain the potatoes well and return them to the hot pot to steam dry for a minute.
- Mash the potatoes until smooth.
- Mash in the softened butter and cream cheese until fully incorporated.
- Stir in the half-and-half until you reach your desired consistency.
- Squeeze the soft, roasted garlic cloves out of their skins and into the potatoes. Stir to combine.
- Season generously with salt and pepper to taste and serve immediately.
Notes
- Using a potato ricer will give you the absolute smoothest, fluffiest texture.
- Don’t use an electric mixer to mash the potatoes, as it can make them gummy.
- These are perfect for making ahead and keeping warm in a slow cooker for a big holiday meal.
- The amount of roasted garlic can be adjusted based on your personal preference.
