Roasted Garlic Mashed Potatoes
on Oct 02, 2022, Updated Nov 05, 2023
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My creamy roasted garlic 🧄 mashed potatoes 🥔 are the first dish to disappear from my dinner table. Anytime I serve these potatoes, everyone asks for the recipe. The creaminess comes from using a herbed cheese spread, like Boursin, while the rich garlic flavor comes from using an entire head of roasted garlic. Roasting your own garlic contributes a sweet, caramelized flavor to the dish that pairs well with herb cheese spread.
Why You’ll Love Roasted Garlic Mashed Potatoes
Every bite is an explosion of flavor and you won’t be able to get enough. I promise you, everyone will be asking for seconds and thirds, so consider doubling this recipe.
You can make these mashed potatoes as creamy as you like, using more or less cheese or even using a vegan dairy substitute. I also like to pass my potatoes through a ricer, which makes them extra smooth.
These mashed potatoes are the perfect side dish for Thanksgiving 🦃, Christmas 🎄, or any other holiday. They are also the perfect side dish for any weeknight dinner. If you make them, please leave me a comment below and let me know how you liked this recipe.
How to Prepare Roasted Garlic Mashed Potatoes
Start by preheating your oven to 400°F. Cut the top off a head of garlic 🧄, drizzle it with olive oil, and roast it in a covered ramekin for 30-40 minutes until it’s soft and caramelized. Meanwhile, boil three pounds of peeled potatoes until they’re fork-tender, about 15-30 minutes.
Once the potatoes are ready, drain and use a masher or a ricer for a smoother texture. Squeeze out the roasted garlic, add it to the potatoes, then mix in butter and herbed cream cheese. For an extra creamy consistency, consider also adding a splash of warm heavy cream or milk 🥛. Garnish with fresh chives and serve your irresistible garlic mashed potatoes while they’re warm. Enjoy!
Once the potatoes are ready, drain and use a masher or a ricer for a smoother texture. My secret to the smoothest mashed potatoes is to actually press them through a sieve. This step takes a lot of time but it’s worth the effort.
Variations and Substitutions
There are so many ways to improvise this recipe:
- You can use any flavor of cheese spread you like. I love Boursin Shallot & Chive.
- For extra color and freshness, mix a handful of fresh, chopped chives into the finished mashed potatoes or use the herbs as a garnish.
- For a crispy, cheesy finish, transfer the finished recipe into an oven-safe dish, top with some melty shredded cheese (such as mozzarella), and pop under the oven’s broiler for a minute or two, until the shredded cheese is bubbling and brown.
- Make the potatoes extra creamy by adding a splash of milk or cream.
Best Served With
- Layer a plate with these mashed potatoes and top with my Turkey Parmigiano Meatballs.
- These potatoes make for the ultimate comfort food dinner when paired with my Juicy Air Fryer Meatloaf.
- Mashed potatoes and roast chicken are a match made in heaven. Try with my Juicy Lemon Yogurt Chicken.
Other Holiday Recipes
- Juicy Turkey
- Mac and Cheese
- Sweet Potato Donuts
- Pumpkin Pie
- Brussels Sprouts
- Sweet Potatoes
- Cranberry Sauce
- Roasted Squash
- Turkey Noodle Soup
- Butternut Squash Pasta
- Baked Apples
- Green Beans
- Whole Roasted Sweet Potato
I prefer waxy yellow potatoes (such as Yukon Golds), but you can use floury Russet potatoes if you prefer.
You’ll need to use either a masher (linked in recipe card), a potato ricer, or a food mill.
You can use any herbed creamy cheese you like. You can also use plain cream cheese, and add your own herbs to it as well.
If you want to make these super smooth be sure to use a potato ricer or press the potatoes through a sieve.
You can roast the whole head of garlic wrapped in parchment paper on a baking sheet or use a small ramekin like I did. Cover the ramekin with a lid or a piece of foil. Be sure to keep an eye on the garlic, so it doesn’t burn.
If you want to make this recipe dairy-free, you can use vegan butter and a vegan creamy cheese instead.
I always boil my potatoes in salted water and then taste and adjust at the end. Make sure to boil the potatoes until they are fork-tender, and salt the water after it has boiled. If you don’t like boiling potatoes, you can bake potatoes in the oven with the skin on, peel them, and press them through a sieve or ricer.
You can certainly make this mashed potato side dish ahead of time. Simply make the mashed potatoes as I instructed, let them cool, transfer them into a Tupperware and then place them in the fridge. When you are ready to eat, transfer the potatoes into an oven-safe dish, cover with foil and then reheat at 400F until hot. Lastly, add some more butter or a splash of heavy cream if needed.
Roasted Garlic Mashed Potatoes
- 1 head garlic
- small drizzle olive oil
- 3 pounds potatoes, peeled (I used 18 medium yellow potatoes)
- salt, to taste
- ⅓ cup butter
- ½ cup cream cheese, 75 grams (I used Boursin Shallot and Chive)
- splash whole milk , or heavy cream
- fresh chives, for presentation (optional)
- Preheat the oven to 400°F.
- Cut the top off of the whole head of garlic and place it in a small ramekin. Add a small drizzle of olive oil on top, and put a lid on top of the ramekin. If you don’t have a lid you can cover it with foil. You can also bake the garlic in parchment paper (and make sure you enclose it fully) on a baking sheet.
- Bake for 30 to 40 minutes or until the garlic is soft and caramelized. Take the garlic out and let it cool a bit.
- In the meantime, fill a large pot with water. Add the potatoes and a generous pinch of salt. Let the water come to a boil over high heat. Boil until the potatoes are fork-tender, 15 to 30 minutes, depending on the size of your potatoes.
- Once the potatoes are soft, drain the water, mash the potatoes or process them through a ricer or food mill. Squeeze the cooled roasted garlic out of its shells and add to the potatoes. Add the butter and herbed cheese.
- Mix everything together until super creamy. Feel free to add a splash of warm heavy cream or milk if you want it creamier. Garnish with chives, if using. Enjoy warm.
Nutrition information is automatically calculated, so should only be used as an approximation.