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These Roasted Garlic Mashed Potatoes are creamy, buttery and made special with a mellow roasted garlic flavor. Make these easy mashed potatoes for your next holiday dinner!
Roasted Garlic Masked Potatoes have been a holiday dinner staple in my family for years. They make such a special side dish for Thanksgiving and Christmas, they almost always seem to find their way onto our menu.
How to make Roasted Garlic Mashed Potatoes
- Roast the garlic – cut the top 1/4 inch off of the garlic head. Wrap the garlic head in foil and drizzle olive oil over the garlic. close the foil around the garlic and roast in oven at 375 degrees F for about an hour. The garlic will be very soft and golden when done. When ready to use, you can easily squeeze the garlic cloves out of the skin.
- Scrub 2 pounds of red potatoes and cut into quarters. PLace in a large pot or dutch oven and cover with cold water. Add 1 tsp salt and bring to a boil. Simmer for 15 minutes or until fork tender.
- Drain and return potatoes to pot, along with the roasted garlic cloves.
- Heat the half and half and butter until butter is melted. Add to the pot with the potatoes and garlic, along with salt and pepper. Mash until milk and butter are incorporated and potatoes are a creamy consistency with some lumps.
- Garnish with fresh herbs and more butter, serve.
Can Garlic Mashed Potatoes be made ahead of time?
Yes, mashed potatoes can be made ahead of time. After preparing the roasted garlic mashed potatoes, cover them with a thin layer of milk or half and half, then cover the dish with foil or cling wrap.
How to reheat mashed potatoes
When ready to reheat, heat add a little more butter and half and half. You can reheat them in a pan on the stove top over medium heat, stirring often to avoid sticking. Or you can cover tightly and reheat in the oven at 350 degrees for about 30 minutes.
Looking for more stellar side dishes? Try my Honey Roasted Carrots, Roasted Brussels Sprouts or Instant Pot Maple Chipotle Sweet Potatoes.
Roasted Garlic Mashed Potatoes
By Meghan McMorrow | Fox and Briar
4.39 from 65 votes
Prep 15 minutes mins
Cook 1 hour hr 15 minutes mins
Servings 6 Servings
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Ingredients
- 1 head garlic
- 1 tsp olive oil
- 2 pounds red potatoes washed and cut into quarters
- kosher salt
- 6 tablespoons butter
- 3/4 cup half and half
- fresh ground pepper
Instructions
Roast the garlic – cut the top 1/4 inch off of the garlic head. Wrap the garlic head in foil and drizzle olive oil over the garlic. close the foil around the garlic and roast in oven at 375 degrees F for about an hour. The garlic will be very soft and golden when done. When ready to use, you can easily squeeze the garlic cloves out of the skin.
See AlsoHomemade Hawaiian Sweet RollsPlace potatoes in a large pot or dutch oven and cover with cold water. Add 1 tsp salt and bring to a boil. Simmer for 15 minutes or until fork tender.
Drain and return potatoes to pot, along with the roasted garlic cloves.
Gently warm the half and half and butter until butter is melted (this can be done on the stovetop or microwave). Add to the pot with the potatoes and garlic, along with salt and pepper. Mash until milk and butter are incorporated and potatoes are a creamy consistency with some lumps.
Garnish with fresh herbs and more butter, serve.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 140mg | Potassium: 746mg | Fiber: 3g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Sides
Cuisine: American
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