Roasted Garlic Mashed Potatoes (Ready Fast!)

Name: Roasted Garlic Mashed Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 garlic bulbs; 1 tablespoon olive oil; 3 pounds russet potatoes; 3 dried bay leaves; 4 teaspoons sea salt; 1/2 cup unsalted butter (1 stick); 1 cup whole milk; black pepper to taste; 2 tablespoons, fresh parsley (chopped)

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Do you want the best side dish ever? My roasted garlic mashed potatoes will make your dinner amazing!

The smell of garlic fills my kitchen when I cook it. This side makes any meal better. Your family will ask for more!

I started making this years ago. The mix of butter and garlic is so good. Try it once and you’ll make it again and again. Now let’s find out how to make this creamy recipe step by step.

Why You’ll Love This Recipe?

They taste rich and creamy with each yummy bite.
The garlic gets sweet instead of sharp when roasted.
You can make them ahead for busy dinner times.
Kids and adults both ask for seconds always.
They pair with chicken, beef, or any main dish.

Ingredients You’ll Need

Russet potatoes: These starchy potatoes get super fluffy when mashed. They soak up butter and milk well.
Garlic bulbs: When roasted, they turn sweet and soft. The flavor is mild but rich.
Butter: It makes the potatoes smooth and rich. The fat carries all the good flavors.
Whole milk: This adds creaminess without being too heavy. You can use what you have.
Bay leaves: They add a hint of herb flavor while the potatoes cook.
Salt and pepper: These wake up all the other flavors. Don’t be shy with them.
Olive oil: Just a bit to help roast the garlic until it’s soft and sweet.
Fresh herbs: Parsley, chives, or rosemary add nice color and a fresh taste. Pick the ones you like best

Equipment You’ll Need

Large pot: You need room for all the potatoes to boil without crowding. A heavy bottom prevents burning.
Potato masher: This helps smash the potatoes without making them gummy. You control the texture better.
Small saucepan: For warming the milk and butter. The small size helps heat up quickly.
Aluminum foil: Wraps the garlic for roasting. It traps steam to make the garlic soft.
Colander: Drains water from potatoes quickly. Good drainage makes fluffier mashed potatoes.
Glass bowl: I love using a clear glass bowl for serving. It shows off the creamy white color of the mashed potatoes.

How to Make Roasted Garlic Mashed Potatoes?

First, you roast garlic until sweet and mash it with boiled potatoes. Then add warm butter and milk for the creamiest side dish ever.

Step 1: Roast the garlic.

Cut the tops off garlic bulbs. Drizzle with oil. Wrap in foil. Bake at 400°F for 40 minutes until soft and golden.

Step 2: Prepare the potatoes.

Peel and cut potatoes into chunks. Put in cold water with bay leaves and salt. Bring to a boil and cook for 15 minutes.

Step 3: Drain and dry.

Pour out all the water. Return potatoes to the pot on low heat. Let them dry out completely so they’ll soak up more flavor.

Step 4: Mash everything together.

Squeeze roasted garlic into potatoes. Mash until smooth but not gummy. Work quickly for the best texture.

Step 5: Add the dairy.

Warm butter and milk together. Pour slowly into the potatoes while stirring. Mix just until combined for fluffy results.

Step 6: Season to taste.

Add salt and pepper. Taste and adjust until perfect. The potatoes should be well-seasoned but not too salty.

Step 7: Transfer to a glass bowl.

Spoon the mashed potatoes into a pretty glass bowl. Top with fresh herbs if you want……I love adding chopped fresh parsley!

Tips for the Best Mashed Potatoes

Start with cold water when boiling potatoes. This helps them cook evenly all the way through without getting mushy outside.
Warm your milk and butter before adding them to the potatoes. Cold dairy makes potatoes gummy and less creamy.
Don’t overmix after adding milk. Too much stirring makes potatoes sticky instead of fluffy like mashed clouds.
Taste before serving and add more salt if needed. Potatoes need lots of seasoning to shine their best.
Use a ricer for ultra-smooth potatoes without lumps. It makes the fluffiest texture without overworking the starches.

Variations and Substitutions

Use Yukon Gold potatoes instead of russets for a naturally buttery flavor. They have less starch but make a creamier mash.
Swap milk for cream if you want extra-rich potatoes. The higher fat makes them taste like restaurant quality.
Mix in sour cream for tangy potatoes. Just a few spoonfuls add zip without changing the creamy texture.
Try roasted onions along with the garlic. They add sweet depth that works well with the other flavors.

Make-Ahead and Storage Tips

Make a day early and keep in the fridge. Warm up with a splash of milk stirred in to bring back creaminess.
Freeze in flat bags for up to three months. Let thaw in your fridge overnight before heating up again.
Reheat slowly in a covered dish. High heat can make them dry out and lose their nice, smooth feel.
Add fresh herbs after reheating, not before. They stay bright green and taste fresh this way.
Store leftover roasted garlic in oil in the fridge. Use it on bread or in other dishes within a week.

Serving Ideas

Holiday dinner: Serve alongside turkey and cranberry sauce for a classic feast. The garlic flavor complements traditional holiday foods perfectly.
Steak night: Pair with a juicy grilled ribeye and green beans. The creamy potatoes balance the rich meat flavors.
Sunday roast: Serve with roast chicken and carrots. The whole meal feels fancy, but comes together easily for a family dinner.
Meatloaf meal: A scoop next to meatloaf makes comfort food heaven. The textures work great together on one plate.
Fish dinner: Try with baked salmon and asparagus. The mild garlic flavor doesn’t overpower delicate fish tastes.

Frequently Asked Questions (FAQs)

Yes! Make them up to two days before. Store in the fridge in an airtight container. Reheat slowly with a bit of extra milk to bring back creaminess.

These potatoes contain butter and whole milk, so they’re a treat. For a lighter version, use less butter and low-fat milk. The garlic offers health benefits with antioxidants.

Yes! Heavy cream makes extra-rich and decadent potatoes. The higher fat content creates a silkier texture. Start with less and add more until you reach your desired creaminess.

Unsalted butter lets you control the salt level. Different brands of salted butter contain varying amounts. This way, you can taste and adjust the seasoning perfectly to your liking.

Yes, Yukon Gold makes creamier potatoes with less fluff. Red potatoes hold more shape. Each type creates a different but tasty final texture.

Two full bulbs(about 20-24 cloves total) give perfect flavor when roasted. The roasting process makes them sweet and mild. For a lighter garlic taste, use one head. For intense garlic lovers, add an extra half head.