Roasted Garlic Mashed Potatoes
Updated Oct 07, 2026
Roasted garlic mashed potatoes with Yukon Gold potatoes, two heads of garlic, butter, and a garlic-infused cream. No peeling required!
I may earn commissions on purchases through links in this post. As an Amazon Associate I earn from qualifying purchases. Please read our disclosure policy.
My daughter calls these “THE” garlic mashed potatoes, and she is not exaggerating… I use two whole heads of garlic in my garlic mashed potatoes. It sounds like a ridiculous amount, but once all that garlic cooks, it really isn’t. One head gets roasted until it’s soft, and the other simmers in the cream. The garlic mellows out a lot, but you can still really taste it. She swears these are the best mashed potatoes I make and I can’t wait to hear what you think!
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I’ve made these mashed potatoes enough times to know I want the garlic pretty dark and roasted before I take it out of the oven. If I pull it when the cloves are soft but still pale, the garlic gets a little lost once it’s mixed into three pounds of potatoes. I let it go until the tops are really golden now. That’s when I get more of that sweet roasted garlic flavor my daughter likes so much.
I’ve shortened the time on the garlic cream before too, usually because I was in a hurry and figured ten or fifteen minutes was probably fine. It is fine, but it’s not the same. When I let the garlic and thyme sit in the warm cream for the full 30 minutes, the cream actually tastes like garlic before I even pour it into the potatoes. For this recipe, I want that.
Happy Cooking!
– Yumna
Jump to Section
Roasted Garlic Mashed Potatoes Ingredients
- Potatoes: I use Yukon Golds, but any yellow potato works. I leave the potato skins on, but you can peel them if you prefer a smoother mash.
- 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. Cut across the heads to expose the cloves. If you need help, check out my tutorial for how to roast garlic.
- Oil: I use olive oil, but avocado oil also works.
- Cream, butter, and thyme: Heavy cream, unsalted butter, and fresh thyme help make the garlic cream. You can also use half and half or whole milk. If you do, you may need to add more to get a creamy texture. If you only have salted butter, you may want to use less salt when mashing the potatoes.
- Seasoning and garnish: You’ll also need salt, black pepper, and chopped fresh chives for garnish.
How to Make Roasted Garlic Mashed Potatoes
These step-by-step photos walk you through how to make the best homemade Roasted Garlic Mashed Potatoes. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Roasted Garlic Mashed Potatoes recipe below
1. Season the garlic
Set the cut garlic on a square of foil with the exposed cloves facing up. Drizzle with olive oil and season with salt and pepper.
2. Roast until tender
Wrap the foil tightly around the garlic and bake until the exposed cloves are golden brown and soft. Let the garlic cool enough to handle.
3. Warm the cream mixture
Combine the second head of garlic with the heavy cream, butter, and thyme in a small saucepan. Heat just until the butter melts, then remove from the heat, cover, and let sit for 30 minutes.
4. Strain out the solids
Pour the cream mixture through a strainer, catching the liquid in a bowl or measuring jug. Discard the garlic and thyme.
5. Combine the potatoes and roasted garlic
Boil the potatoes until tender, drain well, and transfer to a stand mixer bowl fitted with the paddle attachment. Squeeze in the roasted garlic cloves, add the remaining salt, and mix on low.
6. Pour in the infused garlic cream sauce
Slowly stream the cream into the potatoes with the mixer on low. Stop once the cream is incorporated and most of the potatoes have broken down, then transfer to a serving bowl and finish with chives and black pepper.
Full Roasted Garlic Mashed Potatoes Recipe
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Parmesan. Fold in ¼ cup finely grated Parmesan after the cream is incorporated. Taste before adding any extra salt.
- Sour cream. For a little tang, fold in ¼ cup sour cream at the end.
- Rosemary. Add 1 small sprig of fresh rosemary to the cream along with the thyme, then strain it out before mixing.
Recipe Tips
- Let excess water drain away. Give the potatoes a minute in the colander before transferring them to the mixer. Water trapped in the potatoes can thin out the mash.
- 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.
- Keep the cream warm. If it cools while the garlic finishes roasting, gently rewarm it before adding it to the potatoes. Avoid boiling it.
- 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
- Mains: I like to serve these mashed potatoes with dry brined turkey breast, roasted garlic herb chicken, or garlic and herb crusted prime rib roast.
- Gravy: I like spooning mushroom gravy, turkey gravy, or beef gravy over the mashed potatoes, depending on what else I’m serving!
- Sides: To round out the meal, I’ll add oven roasted Brussel sprouts, green beans with almonds, or pear salad with candied walnuts.
Troubleshooting
You likely mixed the potatoes for too long or at too high a speed. Once they turn gluey, more mixing won’t fix them. For the best creamy garlic mashed potatoes, use the lowest speed and stop as soon as the cream is incorporated.
The potatoes may not have cooked all the way through. Test a few of the largest ones before draining; they should break apart easily when pressed with a fork. Extra mixing won’t soften undercooked pieces.
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.
Yes! Use a potato masher to mash the cooked potatoes with the roasted garlic and remaining salt, then gradually stir in the strained cream. These homemade garlic mashed potatoes can have a slightly chunkier texture, depending on how much you mash them.
Comments
Yumna your recipes are “so good!” as you always say. Sometimes authentic Lebanese deliciousness, and other times it’s just hearty and hits the spot. Comfort food that soothes the soul. Keep up the great work.
Aww, so glad you like them!! Thanks so much, Bushra!
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.