Roasted Garlic Mashed Potatoes

roasted garlic mashed potatoes
Diana Rattray
  • Total: 100 mins
  • Prep: 20 mins
  • Cook: 80 mins
  • Servings: 8 servings

Roasted garlic makes a wonderful appetizer spread and it adds bold flavor to salad dressings, mayonnaise, and vegetables. These roasted garlic mashed potatoes are another excellent example of the versatility of ingredient.

If possible, leave the peels on the potatoes for the extra color and texture they provide. For a richer mash, use half-and-half instead of milk, or use part heavy cream with the milk. For a pleasant tangy flavor, use 1/2 cup of heated milk and 1/2 cup of sour cream.

This recipe makes enough for a big family meal or holiday dinner. If you have leftovers, use them for shepherd's pie or cottage pie, or add them to your favorite meatloaf.


  • 2 heads garlic
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 pounds red-skinned potatoes (or Yukon gold)
  • 1 tablespoon kosher salt (and more, to taste)
  • 6 tablespoons butter (melted)
  • 3/4 cup milk (or as needed)
  • Freshly ground black pepper (about 1/4 to 1/2 teaspoon, or to taste)
  • Optional: chopped fresh chives
  • Optional: chopped fresh parsley

Steps to Make It

  1. Preheat the oven to 400 F.

  2. Slice about 1/2-inch off the top of each head of garlic. Leave the roots intact and remove most of the papery skin off the outside of each head of garlic. All the cloves of garlic should remain connected to the root.

  3. Place the two heads of garlic on a large sheet of foil. Drizzle with the 1 1/2 tablespoons of olive oil. Wrap the foil around the garlic, encasing it completely. Place the foil package on a baking sheet and bake the garlic for about 50 minutes to 1 hour. The garlic cloves should be very tender lightly browned. Remove the garlic from the oven and set aside to cool.

  4. While the garlic is baking, prepare the potatoes. Scrub the potatoes and cut them into chunks. Leave them unpeeled or peel if you prefer.

  5. Place the potato chunks in a large saucepan; add water until it hits 1 inch above the potatoes. Add 1 tablespoon of kosher salt to the water. 

  6. Place the saucepan over high heat and bring the potatoes to a boil. Reduce the heat to medium-low and cover the pan; cook for about 25 minutes, or until the potatoes are tender. Drain thoroughly.

  7. Meanwhile, heat the milk and butter in a saucepan over low heat until the butter is melted.

  8. Transfer the hot drained potatoes to a large bowl; add the hot milk and butter mixture. Mash the potatoes by hand with a potato masher until fairly smooth.

  9. Squeeze the garlic cloves into a medium bowl and mash until smooth. Add the mashed garlic to the potatoes and blend well.

  10. Taste and add salt and pepper, as needed. If you like a looser consistency, add extra milk or cream.

  11. Spoon the roasted garlic mashed potatoes into a large serving bowl and garnish with fresh chopped chives or parsley.


  • Over-mixing potatoes can result in a gummy, glue-like texture, so it's best to mash by hand. If you do use an electric mixer, keep it on low speed and mix just until the potatoes are blended.