Garlic Mashed Potatoes

There’s something undeniably comforting about a bowl of creamy, garlic mashed potatoes that feels like a warm hug on a plate.

This recipe delivers velvety smoothness with a rich, buttery flavor, perfectly balanced by the aromatic punch of roasted garlic. In just over an hour, you’ll have a side dish that’s both elegant and homey, ready to elevate any meal.

The secret lies in the golden roasted garlic, which infuses every bite with a mellow sweetness, while the fluffy potatoes create a melt-in-your-mouth texture.

Whether paired with a holiday roast or a simple weeknight dinner, these mashed potatoes are a crowd-pleaser that’s surprisingly easy to whip up. You’ll love how the flavors come together effortlessly, making it a go-to recipe for any occasion.

Ingredients for Garlic Mashed Potatoes

• Roasted Garlic:
• 1 whole garlic bulb
• Extra virgin olive oil, for drizzling
• Sea salt, to taste
• Mashed Potatoes:
• 2 pounds Yukon gold or butterball potatoes, peeled (or substitute with russet potatoes)
• 2 teaspoons sea salt, divided
• ⅓ cup extra-virgin olive oil (or substitute with butter for a richer flavor)
• Freshly ground black pepper, to taste
• Butter, optional for serving
• Chopped chives and/or rosemary, optional for sprinkling

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 350°F (175°C).
2. Prepare the roasted garlic: Trim the top ¼ inch off the garlic bulb. Place it cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes, or until the cloves are deeply golden brown and tender. Remove from the oven and let cool slightly. Mash the garlic into a paste using the back of a chef’s knife or a small masher. Set aside.
3. Cook the potatoes: Place the peeled potatoes and 1 teaspoon of salt in a large pot. Fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
4. Mash the potatoes: Use a ricer or potato masher to mash the potatoes into a large bowl. Fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes.
5. Serve: Serve the mashed potatoes hot, topped with butter and sprinkled with chives or rosemary, if desired.

Perfect Pairings: Sauce and Topping Ideas

Elevate your Garlic Mashed Potatoes with a drizzle of truffle oil or a dollop of sour cream for added richness. For a fresh twist, sprinkle with crispy bacon bits or grated Parmesan cheese. A side of gravy or caramelized onions can also take this dish to the next level.

Time-Saving Tips for Busy Cooks

Short on time? Skip roasting the garlic and use pre-minced garlic (about 1 tablespoon) sautéed in olive oil for a quick flavor boost. Alternatively, cook the potatoes in a pressure cooker for just 10 minutes to save 20 minutes of boiling time. These shortcuts still deliver delicious results!

Storage and Reheating Made Easy

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or broth and warm in the microwave or on the stovetop, stirring occasionally to maintain creaminess. Avoid freezing, as the texture may become grainy.

Recipe Variations to Try

For a creamier version, swap olive oil with heavy cream or butter. Add a handful of shredded cheddar cheese for a cheesy twist, or mix in sautéed spinach for a veggie-packed option. Sweet potato lovers can substitute half the Yukon golds with sweet potatoes for a unique flavor profile.

Essential Equipment Guidance

A potato ricer ensures smooth, lump-free mashed potatoes, but a standard potato masher works just fine. Use a chef’s knife to easily mash the roasted garlic into a paste. A large pot with a lid is ideal for boiling the potatoes efficiently.

Garlic Mashed Potatoes

Amy

There’s something undeniably comforting about a bowl of creamy, garlic mashed potatoes that feels like a warm hug on a plate. This recipe delivers velvety smoothness with a rich, buttery flavor, perfectly balanced by the aromatic punch of roasted garlic.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Servings 4

Ingredients

  

1x2x3x

Roasted Garlic

• 1 whole garlic bulb
• Extra virgin olive oil, for drizzling
• Sea salt

Mashed Potatoes

• 2 pounds Yukon gold or butterball potatoes, peeled
• 2 teaspoons sea salt, divided
• ⅓ cup extra-virgin olive oil
• Freshly ground black pepper
• Butter, optional for serving
• Chopped chives and/or rosemary, optional for sprinkling

Instructions

 

• Preheat the oven to 350°F.
• Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender. Remove from the oven and let cool slightly. Use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.
• Make the mashed potatoes: Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
• Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, rosemary, and chives, if desired.

Keyword comfort food, creamy, garlic, mashed potatoes, side dish

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