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Garlic lovers rejoice! This roasted garlic mashed potatoes recipe is for you. These garlic mashed potatoes include not one, but, two heads of garlic. One goes into a cream sauce infusion, and the other, a roasted head of garlic, gets mashed into the potatoes. The result is a creamy, indulgent, and delicious garlicky side dish that will make your taste buds happy. If you’re cooking motto is “there can never be too much garlic,” these mashed potatoes are for you!
I’ve made all kinds of mashed potatoes before, from healthier mashed potatoes made with sour cream to instant pot ones, to olive oil mashed potatoes and even cauliflower mashed potatoes (can we still call them mashed potatoes?). But I think these may just be the most delicious ones yet – at least according to my daughter! I’m sure it has to be with all the garlic in there – from the roasted garlic head to the infused garlic cream. Or maybe it’s how fluffy they are from mashing them in mixer! Either way, these are definitely ones to try!
why you’ll love these homemade garlic mashed potatoes
- Perfect for garlic lovers. Forget recipes that call for a few measly cloves of garlic – Pfft, can they even call them garlic mashed potatoes?! I think not! My garlic mashed potatoes have two whole heads of garlic, one for roasting and the other for infusing in cream. Some may ask if you want some mashed potatoes with your garlic… and I say absolutely!
- Fluffy and creamy. The combination of butter, cream, and a mixer to mash the potatoes makes for a fluffy yet creamy consistency.
- Goes with everything. Serve as a classic side dish alongside roast chicken or steak, or as a tasty addition to your Thanksgiving feast. The options are endless!
- Easy to make. Don’t be intimated by the amount of time it takes to roast the garlic or infuse the cream – it’s actually very hands-off and easy to do. Plus, it can be made ahead of time!
Ingredients to make the best garlic mashed potatoes
- Garlic: You’ll need one head for roasting, and one head for the cream sauce infusion. You will be leaving the skin on for the infusion and roasting, so try and pick garlic that is free of any mold at the roots. I recommend using organic garlic.
- Heavy cream: This will be used for the garlic infusion and also added in to make these mashed potatoes creamy.
- Butter: More dairy goodness for a rich and decadent mashed potato dish.
- Potatoes: I like using yellow potatoes or Yukon gold potatoes for creamy and fluffy mashed potatoes.
- Thyme: Fresh thyme adds a herbaceous note to the cream infusion that pairs well with garlic
- Chives: Topping off with chopped chives adds a fresh pop of flavor and color to these garlic mashed potatoes.
- Salt and pepper: What would mashed potatoes be without these two staple ingredients?!
How to make Roasted garlic mashed potatoes
- To make the roasted garlic, preheat the oven. Place the cut 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 to roast until the exposed cloves are golden brown and tender. Set aside to cool.
- To make the garlic-infused cream, combine the raw garlic, cream, butter, and thyme in a small saucepan. Cook just until the butter has melted.
- Strain and discard the solids from the garlic cream leaving just the flavor behind in your heavy cream.
- Once the potatoes are cooked, add the roasted garlic to the potatoes, season with the remaining salt, and start mixing at low speed.
- Slowly stream in the infused cream and mix just until the cream has been incorporated and most of the potatoes have broken down.
Tips for making creamy garlic mashed potatoes
- Use a potato masher if you don’t have a stand mixer. Simply mash the potatoes with a potato masher right in the pot used to boil the potatoes. Then just fold the cream and butter mixture in with a rubber spatula.
- Roast the garlic ahead. Roasted garlic will stay fresh in the refrigerator for up to one week. I like to make a big batch to use throughout the week, especially during the holidays! Grab my tips to learn how to roast garlic by clicking on the underlined words.
- Slowly incorporate the cream. 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.
- Serve hot! Mashed potatoes are best served warm and freshly made. If making ahead, keep them covered in foil or transfer to an oven-safe dish, cover them, and place them in a low-temperature oven until ready to serve.
popular substitutions & additions
- Pair with gravy. While these mashed potatoes stand up to being served on their own, they also pair well with gravy, especially mushroom gravy! Drizzle warm gravy on top for a comforting side dish.
- Use red potatoes. You can definitely use red potatoes if that’s what you have on hand or prefer. You can make skin-on garlic mashed potatoes or peel them before mashing.
- Add grated cheese. Some types of cheese that pair well with garlic are Parmesan, smoked Gouda, and cheddar. Fold in a half cup or so until melted and incorporated into the mashed potatoes for a cheesy twist on this classic dish.
- Skip the infused garlic heavy cream. This sounds like a big added step, but it’s very hands-off since you just simmer a pot of cream, butter, and garlic. Since you likely have to heat the heavy cream anyways, it’s a great way to flavor it. Feel free to skip it, though, if you’re just adding the cream to the pot and mashing with a masher.
what to serve/pair with your garlic mashed potatoes
- Dry Brined Turkey
- Mushroom Gravy
- Vegetarian Stuffing
- Oven Roasted Brussels Sprouts
- Cranberry Orange Sauce
- Roasted Garlic Herb Chicken
how to store & reheat mashed potatoes
Cover leftovers and place them in the refrigerator. Reheat in a pot on the stove over low heat or transfer to an oven-safe dish, cover with foil, and reheat at a low temperature in the oven until warmed through. You may need to add a splash of milk or cream to re-incorporate moisture and bring them back to the creamy constancy they were before refrigeration.
How long will mashed potatoes last in the fridge?
Mashed potatoes will last about three to five days in the fridge. It is best to eat them within that time frame for optimal taste and texture. After that, they may start to develop a sour or off flavor.
can i freeze mashed potatoes?
It’s not recommended to freeze mashed potatoes as they can become watery and lose their creamy consistency when thawed. It’s best to only make as much mashed potatoes as you will eat within a few days. If you have leftovers, try using them in other dishes, such as shepherd’s pie or potato pancakes. Or, give them away to friends or family members to enjoy.
Frequently asked questions
No, you can remove the skin if preferred. Some people find that leaving it on gives a stronger garlic flavor, while others prefer removing it due to possible contaminants on the skin. It is a lot faster to leave the skin on than peeling each clove, so it’s up to personal preference.
Yes, you can use 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.
Mashed potatoes turn gummy or sticky when too much starch is released from the potatoes during the mashing process. This can happen if the potatoes are overcooked or if you overmix them, breaking down too many of the potato cells and releasing excess starch. To prevent this, make sure not to overcook them before mashing and use a light hand when mixing them.
If you’re looking for a delicious side dish that will please garlic lovers and skeptics alike, look no further than roasted garlic mashed potatoes. Whether you’re hosting a holiday feast or just need a quick weeknight meal, these potatoes will definitely hit the spot. Just serve with your favorite main dish and enjoy!
More mashed potato recipes:
- Smashed Sweet Potatoes
- Healthy Mashed Potatoes
- Olive Oil Mashed Potatoes
- Mashed Sweet Potatoes
- Instant Pot Mashed Potatoes
- Cauliflower Mashed Potatoes
- Rosemary Garlic Smashed Potatoes
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Garlic Mashed Potatoes
For the Roasted Garlic:
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
- 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 in the oven to 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 butter has melted, then remove from heat, cover and let sit for 30 minutes.
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 2 teaspoons salt then place over medium high heat and bring to a boil. Once the potatoes reach a boil, cook for 7 to 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, and 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 start mixing at low speed. Slowly stream in the infused cream and mix just until the cream has been incorporated and most of the potatoes have broken down.
- Transfer to a serving bowl and garnish with chives and black pepper.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.