Roasted Garlic Mashed Potatoes

5 from 4 reviews

These Roasted Garlic Mashed Potatoes are the perfect side dish for Thanksgiving, Christmas, or a casual weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: garlic mashed potatoes, mashed potatoes, side dish, thanksgiving recipe

Servings: portions

Preheat the oven to 400°F (200C).
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 30-40 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.

Smooth potatoes: For the creamiest, smoothest mashed potatoes, 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.
Cream cheese: You can use any flavor of cheese spread you like. I love Boursin Shallot & Chive.
Herbs: For extra color and freshness, mix a handful of fresh, chopped chives into the finished mashed potatoes or use the herbs as a garnish.
Cheese topping: 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.