Roasted Garlic Mashed Potato Recipe

5 from 30 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Cuisine: American

Servings: servings

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.

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.

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