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!

Roasted Garlic Mashed Potatoes in a blue and white bowl from

March is long. Don’t you agree?  I can’t believe it’s only the 15th. We’re just now in the middle of the month and I just want it to end. There’s not much going on during the month of March except St. Patrick’s Day and, even though the first day of spring is just in 5 days, I feel like warm weather is a lifetime away.  The crunchy grass under my feet this morning was a little depressing as I walked across our lawn to grab the scarf once worn by our now half melted snowman. He will be gone soon….and I’m hoping the March lion-like wind will go with him. In the meantime, 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 in a blue and white bowl with parsley.

About a week ago, 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. 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 Country Mashed Potatoes since roasted garlic adds next level flavor to just about every recipe I can think of. So, I peeled my potatoes (which I almost never do) and boiled them in salted water….as everyone should.

Roasted Garlic Mashed Potatoes in a white bowl from

Once the potatoes were tender, I drained and immediately threw in some butter to get the meltiness started. A bit of milk, salt, pepper….all the basics were added and then I beat them until fluffy. Next, I folded in a whole mess of roasted garlic cloves…mashing some up real good right into the potatoes, others just kind of smoothed out into a golden ribbon running through that bowl full of heaven. I then knew right at that moment that Roasted Garlic Mashed Potatoes were going on repeat from that point on.

Roasted Garlic Mashed Potatoes with blue and white bowl with roasted garlic cloves on top.

This Roasted Garlic Mashed Potatoes recipe is a fantastic side dish for these Honey Chipotle Braised Short Ribs (that’s actually why I made the potatoes in the first place). They’d also be wonderful with your Sunday Roast Chicken! I’m also thinking they’d be fantastic….in a big bowl….with a big spoon….and a mess of melted butter. 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!

Roasted Garlic Mashed Potatoes Recipe

Kellie Hemmerly from The Suburban Soapbox
Maximum flavor with just a few simple ingredients, Roasted Garlic Mashed Potatoes are your new favorite comfort food!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 8
Calories 145 kcal


  • 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.


The potatoes can be made up to 5 days in advance and stored in the refrigerator in an airtight container.


Calories: 145kcalCarbohydrates: 19gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 16mgSodium: 216mgPotassium: 614mgFiber: 3gSugar: 0gVitamin A: 200IUVitamin C: 16.8mgCalcium: 66mgIron: 4.6mg
Keyword mashed potatoes
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One comment on “Roasted Garlic Mashed Potatoes Recipe”

  1. Nothing better than fresh mashed potatoes. And the roasted fresh garlic… YUM!

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