Take this classic starchy side dish up a notch with golden, almost-caramelized roasted garlic! So simple to make, this form of garlic provides a warm and mellowed flavor that makes roasted garlic mashed potatoes something everyday, yet special.
As a lifelong garlic lover, I'm ALL IN on roasted garlic. Olive oil and time are all you need to transform plain old heads of garlic into a rich and flavorful ingredient that can stand by itself as the star of the show.
Because the bite of raw garlic is gone, you can really go to town when adding roasted garlic to a recipe without overwhelming the dish. Measure in heads, not cloves!
One of my favorite ways to use it is in a simple recipe that doesn't have many flavors going on already. These roasted garlic mashed potatoes absolutely fit the bill and have quickly become a family favorite.
Reasons to Love This Recipe
- Roasted garlic deliciously amps up the flavor of a basic side dish in an easy way. There's barely any extra work beyond preparing plain mashed potatoes.
- You can roast the garlic ahead of time to simplify and speed up dinner prep.
- This is a perfect twist on a classic to jazz up Thanksgiving and other holiday dinners, date nights at home, or even weeknights.
- Potatoes: Use your preferred variety for making mashed potatoes. Pictured are yellow potatoes, but I will use either russet or yellow/Yukon gold depending upon what I have on hand.
- Garlic: The cloves of two whole heads (also known as bulbs) are used.
- Sour cream: Gives mashed potatoes a slight tang and creamy texture. While full-fat is ideal, light sour cream can work, too. I don't recommend using fat-free.
- Milk: Use your preferred, though I use 2% and wouldn't go lower on the fat percentage.
- Butter: Unsalted is best so you can control the total amount of salt in the dish by adding it, though it's not the end of the world if all you have to use is salted. Just be judicious when it comes to adding it at the end.
- Salt and pepper: No exact measurements are given as this is personal preference. Start small and increase the amounts used as needed.
- Roast two heads of garlic (more discussion on this in my how to roast garlic post), then let cool enough to comfortably handle. Squeeze out the roasted cloves into a bowl and mash with the back of a spoon or a fork until it resembles a paste. It won't be perfectly smooth and that's fine.
- Peel and slice potatoes into and add them to a large pot. Cover with water, then bring to a boil on the stove.
- Boil the potatoes for 15-20 minutes, or until fork-tender.
- Drain the potatoes and add them back to the pot. Mash the potatoes, then add the roasted garlic paste, sour cream, and butter. Stir to combine as the butter melts.
- Once combined, stir in the milk. Season with salt and pepper (or whatever else you like!) to taste before serving immediately.
Recipe Tips and Tricks
- Room temperature ingredients: It's best to bring the butter, milk, and sour cream to close to room temperature before mixing with the potatoes. This will cut down on the stirring necessary to combine everything. Over-stirring can lead to "gluey" mashed potatoes.
- Mash by hand: While certainly speedy, using an electric mixer to make mashed potatoes can also overwork them and degrade the texture.
- Add milk slowly: Add the milk in increments to ensure you get the consistency right where you want it. It's harder to come back from too soft and liquid-y mashed potatoes.
More Recipes to Use Roasted Garlic
- Roasted garlic hummus strikes a balance between having a sufficient, present flavor without overwhelming. This recipe is way better than store-bought!
- Toasty, crusty bread or grilled steaks are taken over the top with a dollop of roasted garlic butter. Compound butters also freeze well to preserve leftover portions.
- While I'm not telling you to totally switch up your Thanksgiving menu, adding something extra makes roasted garlic creamed corn a savory, roast-y treat.
- All I have to say is that there are three types of garlic in this roasted garlic bread.
Side Dish Recipes
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Roasted Garlic Mashed Potatoes
- 2 heads garlic
- 1 Tablespoon (15 ml) olive oil divided
- 2 pounds (907g) russet potatoes peeled and cut into 2-inch chunks
- 4 Tablespoons (57g) unsalted butter room temperature
- 4 ounces (113g) sour cream room temperature
- ¾ cup (180 ml) 2% milk (or your preferred kind) divided, room temperature
- Salt to taste
- Ground black pepper to taste
- Preheat oven to 400°F (204°C). Remove all but the innermost layer of skin from the heads of garlic, then slice off the top ¼-inch or so of each head to expose the top of the cloves. Place each head on a sheet of aluminum foil, then drizzle olive oil evenly over the cut sides of both heads to coat the surface entirely. Wrap the cloves with the cut sides up in foil, then place in a baking dish or on a sheet pan. Roast for 40-45 minutes, or until the cloves are a deep golden brown and soft and tender.
- Let the roasted garlic cool, then remove the cloves and place in a bowl. Mash them up with the back of a spoon or a fork until a thick paste forms.
- Peel and cut potatoes into two-inch pieces. Place them in a large pot and add enough water to completely submerge them. Boil for 15-20 minutes, or until a fork can easily be inserted into a large piece. Drain the water and then place the pot back onto the now turned-off burner for a minute or two so that any excess water in the pot evaporates.
- Mash the potatoes well with a potato masher, then add the roasted garlic paste, butter, and sour cream. Mash/stir to combine evenly as the butter melts.
- Pour in half of the milk (3 ounces) and stir to evenly combine. Add the rest in increments, just until the consistency is to your liking. Season to taste with salt and pepper before serving.
- Room temperature ingredients reduce the amount of stirring required, which prevents the texture from becoming "gluey" as can happen with over-mixing.
- Store leftover mashed potatoes in an air-tight container in the refrigerator for up to 3-4 days.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer
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