Roasted Garlic Mashed Potatoes
Updated Sep 26, 2025
This roasted garlic mashed potato recipe uses two heads of garlic; one goes into the cream, and the other goes directly into the mashed potatoes.
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Try my creamy Roasted garlic mashed potatoes!
I don’t think there’s such a thing as too much garlic, and these roasted garlic mashed potatoes are proof. This recipe uses two whole heads of garlic! One gets roasted until soft and sweet, and the other is simmered in cream to infuse even more flavor into the potatoes. The result is a bowl of fluffy mashed potatoes that’s all about that deep roasted garlic taste.
I’ve made mashed potatoes a dozen different ways, but this roasted garlic mashed potatoes recipe is hands-down the one my family asks for the most. My daughter swears it’s the best because of how garlicky it is, but I think it’s the combination of roasted garlic and the creamy texture from whipping it in the mixer. Either way, these are the mashed potatoes I always come back to!
Happy Cooking!
– Yumna
Roasted Garlic Mashed Potatoes Ingredients
- Potatoes: I use yellow potatoes or Yukon gold potatoes, but any variety and color works.
- Garlic: You’ll need one head for roasting, and one head for the cream sauce infusion. I leave the skin on for roasting, so look for a garlic head that doesn’t have any mold at the roots. If you need help, check out my tutorial for how to roast garlic.
- Heavy cream: You can also use half and half or whole milk. If you do, you may need to use slightly more to get a creamy texture.
- Butter: I recommend unsalted butter so you can control the salt content, but salted butter works. If you use salted, you may want to use less salt when mashing the potatoes.
- Oil: I use olive oil, but avocado oil also works.
- Herbs and seasonings: Fresh thyme for the garlic cream, chopped chives for garnish, salt, and pepper.
How to Make Roasted Garlic Mashed Potatoes
Roasted Garlic Mashed Potato Recipe
Ingredients
For the Roasted Garlic:
- 1 head garlic cut in half lengthwise
- 1 teaspoon olive oil
- Salt and pepper to taste
For the Garlic Infused Cream:
- 1 head garlic cut in half lengthwise
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3-4 sprigs fresh thyme
For the Potatoes:
- 3 pounds yellow potatoes
- 3 teaspoons salt divided
- 1 tablespoon chives minced
- ¼ teaspoon black pepper
Instructions
- To make the roasted garlic, preheat the oven to 400˚F. Place the garlic in the center of a square of tin foil, then drizzle with olive oil and season with salt and pepper. Wrap the garlic tightly in the foil, then place it in the oven and roast for 45–60 minutes, or until the exposed cloves are golden brown and tender. Set aside to cool.
- To make the garlic infused cream, combine garlic, cream, butter, and thyme in a small saucepan. Place over medium heat and cook just until the butter melts. Remove from the heat, cover, and let sit for 30 minutes.
- Place the potatoes in a large pot and cover with 1 inch of cold water. Add 2 teaspoons salt, place over medium-high heat, and bring to a boil. Once the potatoes reach a boil, cook for 7–9 minutes, or until tender. Drain, then transfer to a stand mixer fitted with the paddle attachment.
- Strain and discard the solids from the garlic cream. Squeeze all of the roasted garlic flesh from the head of roasted garlic. Add the roasted garlic to the potatoes, season with the remaining salt, and mix at low speed. Slowly stream in the garlic infused cream. Mix just until the cream incorporates and most of the potatoes break down.
- Transfer to a serving bowl and garnish with chives and black pepper.
Equipment
- Stand Mixer or
Notes
- Use a potato masher if you don’t have a stand mixer. Mash the potatoes right in the pot after draining. Then, fold in the cream and butter mixture with a rubber spatula.
- Incorporate the cream slowly. This keeps your mashed potatoes from becoming gummy. Add the cream mixture a little bit at a time and mix before adding more until you reach your desired consistency.
- Storage: Store leftovers covered in the refrigerator for 3–5 days. Reheat in a pot on the stove over low heat until warmed through. Or, reheat in an oven-safe dish covered with foil at a low temperature in the oven until warmed through. You may need to add a splash of milk or cream to add moisture and make the mashed potatoes creamy again. I don’t recommend freezing. They get watery and lose their creamy consistency when thawed. Instead, try using them in other dishes, like shepherd’s pie or potato pancakes. Check out more ideas for recipes to make with mashed potatoes.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a potato masher if you don’t have a stand mixer. Mash the potatoes right in the pot after draining. Then, fold in the cream and butter mixture with a rubber spatula.
- Incorporate the cream slowly. This keeps your mashed potatoes from becoming gummy. Add the cream mixture a little bit at a time and mix before adding more until you reach your desired consistency.
- Roast the garlic ahead of time. It’ll stay fresh in the fridge for up to one week. Read more tips on how to roast garlic.
Serving Ideas
- Gravy: Mushroom Gravy, Turkey Gravy, Beef Gravy
- Sides: Oven Roasted Brussels Sprouts, Green Beans with Almonds, Pear Salad with Candied Walnuts
- Mains: Dry Brined Turkey Breast, Roasted Garlic Herb Chicken, Garlic and Herb Crusted Prime Rib Roast
FAQs
It’s up to you! I leave the skins on, but you can peel them if you prefer.
No, you can remove the skin. Some people find that leaving it on gives a stronger garlic flavor, while others remove it due to possible contaminants on the skin. I leave the skin on because it’s faster than peeling each garlic clove individually, but it’s up to you.
Mashed potatoes turn gummy or sticky when they’re overcooked or overmixed and release too much starch. To prevent this, make sure you don’t overcook them and be sure to mix lightly.
Comments
If I wanted to make this vegan, how would I replace the cream?
You can use plant based milk as a substitute for heavy cream, but the beauty of heavy cream is its fat content and ability to create a creamy consistency in mashed potatoes. You may need to use slightly more milk and mix for longer to achieve the same desired consistency.