Roasted Garlic Mashed Potatoes Recipe
Quick and easy, Roasted Garlic Mashed Potatoes are the most flavorful and buttery mashed potatoes ever. Made with simple ingredients you already have in your kitchen. Guaranteed!
We’re winding down the year, finally, and I’m on day three of wearing the same loungewear. It’s stretched and loose and I kinda never want to change. The chill in the air is screaming “hunker down and fatten up.” So, let’s eat our weight in mashed potatoes because I’m back to craving all things comfort food. And these Roasted Garlic Mashed Potatoes are my new favorite side dish.
ROASTED GARLIC MASHED POTATOES
There’s nothing better than a bowl of mashed potatoes just begging for a ladle full of gravy puddling in the peaks and valleys. Fluffy, butter, sinfully delicious, there’s no better way to help us settle into a long, cold winter ahead.
I love to add fun twists to my potato recipes and so….Roasted Garlic Mashed Potatoes were born.
On a lazy afternoon, I roasted up a whole mess of garlic cloves to toss in all the things. I love to put this Roasted Garlic Aioli on my sandwiches so, while I was whirling up a batch in the food processor, I decided to create this Roasted Garlic Mashed Potatoes Recipe.
HOW TO MAKE THEM
When I started out….I figured I’d make my basic Mashed Potatoes and just fold in a handful of cloves. But once I thought about it some more, it occurred to me that this is an opportunity to make a LIGHTER version of my favorite Mashed Potatoes since roasted garlic adds next level flavor to just about every recipe I can think of.
So, I peel my potatoes (which I almost never do) and boil them in salted water….as everyone should.
Once the potatoes are tender, I drain and immediately throw in some butter to get the meltiness started.
A bit of milk, salt, pepper….all the basics are added and then I beat them until fluffy.
Next, I fold in a whole mess of roasted garlic cloves…mashing some up real good right into the potatoes, others just kind of smooth out into a golden ribbon running through that bowl full of heaven.
Buttery, nutty, amazing…..they are on repeat at least once a week!
THE BEST POTATOES TO USE
Like mentioned above, I love a Yukon Gold Potato or a butter potato for smooth buttery mashed potatoes.
If you want a fluffier mashed potato, a Russet Potato is better for a light, fluffy mash.
Avoid a waxy potato because they tend to produce a gummy, pasty texture which isn’t really the best.
HOW TO MAKE IN ADVANCE
These easy garlic mashed potatoes can be made up to 2 days in advance without any other modifications. Simply store your finished mashed potatoes in an airtight container and refrigerate until ready to serve.
To reheat, either microwave the potatoes until warmed through, stirring halfway through the cooking time or heat in the oven at 350˚F until warmed through.
- Cut the potatoes into uniform pieces so they cook evenly.
- Start the potatoes in cold water and bring to a boil. Turn the heat to low and simmer until fork tender, the potatoes will be cooked in about 20 minutes.
- Don’t add all the cream at once, start by adding 1/3 of the cream called for in the recipe and beat into the potatoes. Add more cream until the desired consistency is achieved.
WHAT TO SERVE THEM WITH
They’re also fantastic….in a big bowl….with a big spoon….and a mess of melted butter.
MORE EASY MASHED POTATO RECIPES
And if you’re looking for more fun Mashed Potatoes recipes….be sure to check out these crazy good Pimento Cheese Mashed Potatoes or these super easy (equally flavorful) Sour Cream and Chive Mashed Potatoes!
All great options for your weekly meal prep because they all keep well in the fridge (in an airtight container, of course) for up to five days!!! Comfort food all week long doesn’t sound too shabby to me. I’ll be sharing more recipe testing over on my Instagram stories….be sure to follow along! Or follow us on Facebook for recipes in your feed all day long!
Get the Recipe: Roasted Garlic Mashed Potatoes Recipe
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into 2 inch cubes
- 1/2 cup milk
- 4 tablespoons butter, room temperature
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 6-8 cloves roasted garlic
- Place the potatoes in a large stock pot and fill with water until the potatoes are just covered. Bring the potatoes to a boil and then lower the heat to medium-low. Continue to simmer for 20 minutes or until the potatoes are fork tender.
- Drain the potatoes and return to the pot. Add the milk, butter, salt and pepper to the pot.
- Using an electric hand mixer, beat the potatoes until well blended and fluffy, approximately 2-3 minutes. (Do not over beat.)
- Using a rubber spatula, fold the garlic cloves into the potatoes.
- Serve immediately.