Roasted Garlic Mashed Potatoes – buttery mashed potatoes with roasted garlic. An easy side dish that goes with any meal!
I love mashed potatoes. I love mashed potatoes of all kinds. I even love those little cups of mashed potato flakes that you add water to and microwave. Are those even real potatoes? Who knows.
These Roasted Garlic Mashed Potatoes are my favorite though. (Okay, these or Bacon Cheddar Mashed Potatoes. I can’t choose between them.)
They are easy enough to do on a weeknight but fancy enough for a dinner party or a holiday meal.
I have every single ingredient in my pantry or fridge at all times and I’m sure you do too! It’s just potatoes, garlic, butter, and milk! But they’re so flavorful and just perfect.
Ingredients
- 1 bulb garlic
- 2 tsp olive oil
- 2 pounds red or yukon gold potatoes
- 4 tbsp butter, melted
- ¾ – 1 cup milk
- salt and pepper to taste
How To Make Roasted Garlic
- Keeping the entire garlic bulb in tact, cut off about ½ inch from the top, exposing the tops of all the individual cloves
- Rub olive oil over exposed cloves
- Wrap in aluminum foil
- Bake for 30 – 35 minutes, until the garlic is browned
How To Make Roasted Garlic Mashed Potatoes
- Boil red or yukon gold potatoes in salted water until fork tender; drain
- Mash potatoes with roasted garlic, butter, and milk
- Season to taste with salt and pepper
Can You Make It Ahead?
Yes! You can roast the garlic the day before you plan on serving the potatoes if you need to! Just pop the roasted cloves out of the bulb and place them in an airtight container. I love these glass airtight containers for all our leftovers!
You can also make the mashed potatoes the day before (or earlier in the day) but they will probably thicken up as they sit and made need more liquid to get them back to their original consistency.
Make sure to keep them in the fridge in an airtight container. I recommend reheating on the stovetop, stirring constantly.
Can You Freeze Mashed Potatoes?
Yes, you can freeze them mashed potatoes!
Let the cooked mashed potatoes cool completely and then transfer them to an airtight freezer bag, making sure to squeeze out as much air as possible.
They will be good in the freezer for up to 3 months. Let them sit in the fridge overnight before you serve them and reheat on the stove or microwave. If the potatoes have thickened up, add a splash or 2 of milk to get them back to their original consistency.
What To Serve with Mashed Potatoes
- Slow Cooker Mississippi Roast
- Apple Mustard Chicken Tenders
- Slow Cooker Apple Cider Braised Pork
- Slow Cooker Apple Kielbasa Bites
- Bacon Wrapped Meatloaf
- Balsamic Pot Roast
- Slow Cooker Salisbury Steak
- Mini Turkey Meatloaves
More Side Dish Recipes
- Spicy Honey Roasted Brussels Sprouts
- Green Beans Almondine
- Roasted Broccolini
- Twice Baked Red Potatoes
- Smoked Gouda Risotto
- Sweet Potato Casserole
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Roasted Garlic Mashed Potatoes
Ingredients
- 1 bulb garlic
- 2 tsp olive oil
- 2 pounds red or yukon gold potatoes
- 4 tbsp butter, melted
- ¾ - 1 cup milk
- salt and pepper to taste
Instructions
- To roast garlic, preheat oven to 400F.
- Keeping the garlic bulb intact, slice off about ½ inch of the top, exposing each of the cloves.
- Rub exposed cloves with 2 tsp olive oil.
- Wrap whole garlic in aluminum foil, place on a baking sheet, and roast for 30 - 35 minutes, until garlic is browned.
- Let cool; squeeze all the garlic out and set aside
- To make potatoes, halve (or quarter) potatoes depending on size.
- Place in a large pot and cover with water. Add salt.
- Bring to a boil and cook until potatoes are fork tender, about 15 minutes.
- Drain potatoes and either mash with a potato masher or transfer to a stand mixer fitted with the whisk attachment.
- Add , roasted garlic, butter and ¾ cup milk; continue mashing until smooth.
- Add milk to meet desired consistency.
- Season with salt and pepper to taste.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 141mgCarbohydrates: 34gFiber: 3gSugar: 2gProtein: 5g
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