Roasted Garlic Mashed Potatoes
Are you looking for a delicious, roasted garlic mashed potato recipe? This timeless favorite is easy to throw together. It tops the list on our ultimate guide to mashed potato side dishes and every meal we can justify it for!
Is there anything more classic than mashed potatoes?
When I think about Sunday dinners growing up, I always think of roast beef, gravy, and, of course, mashed potatoes.
And the mashed potatoes were always my favorite. I don’t know what it is about having a pile of buttery potatoes covered in gravy…but it’s just so comforting.
Ingredients:
- 2 to 3 pounds russet potatoes, peeled and cubed
- 1 teaspoon salt
- 1 bulb garlic
- 2 teaspoons olive oil
- ½ cup sour cream
- 4 tablespoons butter
Directions:
- Preheat oven to 350 degrees.
- Remove paper-like skin from the outside of the garlic bulb, leaving cloves attached.
- Cut ¼ inch from each garlic bulb’s top (stem side), exposing the cloves’ top.
- Pour olive oil over the top of the cloves.
- Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.
- Bake for 55 minutes or until the cloves are tender.
- Cool slightly before separating cloves. Squeeze to remove garlic. Mash the garlic into a paste using the back of a spoon or spatula. Set aside.
- Pour about 10 cups of water and salt into a large stock pot. Add the diced potatoes. Bring to a boil over high heat. Cook for 15 minutes or until potatoes are fork tender. Drain well and return to pot.
- To the potatoes, add the garlic, sour cream, and butter. Mash the potatoes together with the other ingredients using a potato masher or the back of a large spoon.
- Adjust salt and pepper to taste. Serve immediately.
Roasted Garlic Mashed Potatoes FAQ + Helpful Tips
Can I use a different type of potato?
Yes! Russet potatoes are great for fluffy mashed potatoes, but Yukon Golds work beautifully for a creamier, slightly richer flavor. Feel free to use a mix of both!
Can I roast the garlic ahead of time?
Absolutely. Roasted garlic keeps well in the fridge for up to 5 days. Store it in an airtight container and bring it to room temperature before adding it to your potatoes.
How do I make these dairy-free?
Swap out the butter for a plant-based butter and use dairy-free sour cream or full-fat coconut cream. This may slightly change the flavor.
Can I freeze leftover mashed potatoes?
Yes! Let them cool completely, then portion into airtight freezer bags or containers – and freeze them lying flat. Freeze for up to 2 months. Reheat with a splash of milk or cream to bring back that creamy texture.
Can I make these ahead of time for a holiday meal?
Totally! Make them a day in advance and store them in the fridge. When reheating, warm over low heat on the stove or in the oven and stir in a little milk, cream, or butter to freshen them up.
Tips for the Creamiest Mashed Potatoes
- Don’t overmix. Overworking the potatoes can make them gummy. A gentle mash is best!
- Warm your butter and sour cream. This helps them blend into the potatoes more easily and keeps everything nice and hot.
- Peel or not? Peeled potatoes = smoother texture. Leaving the skins on adds a rustic flair and more fiber—it’s totally up to your preference!
Serving Suggestions for Garlic Mashed Potatoes
These mashed potatoes are the ultimate sidekick! Try serving them with:
- Instant Pot Turkey Breast – Juicy, quick, and perfect for weeknight dinners or holidays.
- Tender Brisket – A hearty combo that’s full of flavor.
- Quick Dinner Rolls – For soaking up every last bit of gravy.
- Ham, Potato, and Cheese Roll-ups – A genius way to use leftovers!
Looking for a gravy to top it all off? Don’t miss our guide:
How to Make the Perfect Turkey Gravy with Drippings
More Mashed Potato Recipes to Try Next
If you love this version, be sure to check out these reader favorites:
- Classic Idaho Mashed Potatoes Recipe
- Easy Twice-Baked Mashed Potatoes
- KitchenAid Mashed Potatoes (Game-changer!)
- Copycat Longhorn Steakhouse Mashed Potatoes
- Instant Pot Mashed Potatoes
Garlic Mashed Potatoes
Who doesn't love garlic mashed potatoes? Super delicious and easy recipe right here!
Ingredients
- 2 to 3 pounds russet potatoes, peeled and cubed
- 1 teaspoon salt
- 1 bulb garlic
- 2 teaspoons olive oil
- ½ cup sour cream
- 4 tablespoons butter
Instructions
- Preheat oven to 350 degrees.
- Remove paper-like skin from the outside of the garlic bulb, leaving cloves attached.
- Cut ¼ inch from the top (stem side) of each garlic bulb, exposing the top of the cloves.
- Pour olive oil over the top of the cloves.
- Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.
- Bake for 55 minutes or until the cloves are tender.
- Cool slightly before separating cloves. Squeeze to remove garlic. Mash the garlic into a paste using the back of a spoon or spatula. Set aside.
- Pour about 10 cups of water and salt into a large stock pot. Add the diced potatoes. Bring to a boil over high heat. Cook for 15 minutes or until potatoes are fork tender. Drain well and return to pot.
- To the potatoes, add the garlic, sour cream, and butter. Mash the potatoes together with the other ingredients using a potato masher or the back of a large spoon.
- Adjust salt and pepper to taste. Serve immediately.
