Flavorful Roasted Garlic Mashed Potatoes – You know those mashed potatoes that just melt in your mouth? These Flavorful Roasted Garlic Mashed Potatoes are exactly that. We’re talking creamy, buttery goodness with the kind of rich, roasted garlic flavor that makes you feel like a total pro in the kitchen. The best part? They’re so easy to make! Just a few simple ingredients: russet potatoes, roasted garlic, butter, and milk. Want to wow everyone at the dinner table without breaking a sweat? This is your recipe.
The first time I made these, I was honestly just trying to spice up a basic mashed potato recipe. My husband loves mashed potatoes, but I wanted to surprise him with something a little more… well, special. Roasting garlic seemed like a fun twist, so I gave it a go. Little did I know that when that garlic came out of the oven, it would smell like absolute heaven. I couldn’t wait to mix it in with the potatoes! My little one, who’s usually pretty picky, ended up eating so much, I had to make extra the next time. My husband? He didn’t stop raving about them for days. Seriously, these potatoes? Total game-changer.
What makes this Flavorful Roasted Garlic Mashed Potatoes truly special?
These mashed potatoes? Oh, they’re the definition of comfort food with a fancy twist. The roasted garlic brings this amazing, rich depth of flavor that takes regular mashed potatoes to a whole new level. They’re fluffy, creamy, and have just the right amount of buttery goodness. Plus, they’re super easy to throw together. Roast the garlic, boil the potatoes, and mash it all up—how easy is that? Whether you’re making them for a holiday feast or a cozy weeknight dinner, these potatoes are always a hit. Ready to impress without the stress? This recipe’s got your back.
What You Need To Make This Flavorful Roasted Garlic Mashed Potatoes Recipe?
Garlic: Roasting garlic is like a little kitchen magic trick. When you roast it, the garlic gets all soft, sweet, and buttery. It’s totally different from the sharp raw stuff you’re used to. Just trim off the top of the bulb, drizzle a bit of olive oil, and let the oven do its thing. The flavor is mild but rich—it’ll blend right into the potatoes and make them taste amazing. Plus, squeezing out those soft, golden cloves? So satisfying.
Russet Potatoes: These guys are the go-to for mashed potatoes. Russets are high in starch, which is code for “super fluffy and perfect for mashing.” Peel ’em and quarter ’em before boiling, and they’ll cook evenly. They’re going to soak up all that butter and milk like a dream. Oh, and if you want extra creamy mashed potatoes? Make sure they’re tender before mashing—no one likes lumps.
Butter: Okay, butter is the heart of mashed potatoes, right? The softened kind is best because it’ll melt right into the hot potatoes and give them that smooth, silky texture we all love. You can’t skimp on butter in a recipe like this—more is more!
Milk: You need milk to get that creamy consistency, and it’s all about balance here. Use whole milk if you want it extra rich, but even 2% works in a pinch. Just pour it in slowly while mashing so you don’t end up with mashed potato soup. If you’re feeling fancy, you could swap the milk for half-and-half or even cream.
Salt and Pepper: These might seem basic, but they’re crucial to balancing out all the flavors. Add a pinch of salt and a few cracks of black pepper to taste—it brings everything together. Start slow, and taste as you go. You can always add more, but you can’t take it out once it’s in!
Steps To Make Flavorful Roasted Garlic Mashed Potatoes:
First things first—preheat your oven to 350°F (175°C). Now grab a whole head of garlic and trim off the top so you can see the tops of the cloves peeking out. Drizzle a bit of olive oil over it, then wrap it up in foil like a little garlic present. Pop it in the oven and let it roast for about an hour. Trust me, the smell is going to be incredible.
While the garlic is getting all soft and caramelized, let’s get those potatoes going. Bring a big pot of salted water to a boil. Peel and quarter your russet potatoes, then toss them into the water. Let them cook until they’re nice and tender, about 15 minutes. You’ll know they’re ready when a fork goes through them easily. Once they’re done, drain the water and let them cool off for a few minutes so you don’t burn your hands while mashing.
Now, chop up those slightly cooled potatoes and throw them into a mixing bowl. Add the softened butter, milk, a good pinch of salt, and a few cracks of black pepper. Don’t be shy with the seasoning—it’s what brings everything together.
By now, your garlic should be roasted to perfection. Take it out of the oven, carefully unwrap it (it’ll be hot!), and cut the head in half. Here comes the fun part: squeeze those soft, roasted garlic cloves right into the bowl with the potatoes. It’s like garlic gold!
Now grab an electric mixer (or a potato masher if you’re feeling old-school) and mix everything together until it’s smooth and creamy. You can add a little more milk if you want it creamier, but go slow—it’s easy to add too much.
Taste it. Does it need more salt or pepper? Go ahead and adjust until it’s just right. Serve these mashed potatoes warm and watch them disappear off the table faster than you can say “garlic.”
Tip:
If you really want to take these mashed potatoes to the next tier, here’s a little secret: try roasting extra garlic while you’re at it. Once roasted, garlic becomes this magical, sweet, buttery spread that can be used for all kinds of things—spread it on bread, mix it into other recipes, or even just stir a little extra into your mashed potatoes for a bolder flavor. Also, don’t be afraid to play with the texture! If you like your mashed potatoes super creamy, add a splash of more milk or butter, a little at a time. But if you prefer a bit more texture, go easy on the mixer and leave some chunks. Oh, and one last thing—keep the skins of the potatoes on if you want to add a rustic feel to the dish. Plus, the skins are full of nutrients, so it’s a win-win!
Frequently Asked Questions:
Can I use different types of potatoes for this recipe?
Absolutely! While russet potatoes are the best for that fluffy, classic mashed potato texture, you can definitely experiment. Yukon Golds are creamier and have a slightly buttery flavor that’s amazing too. You might get a different texture, but it’s always fun to try new things!
Can I mash by hand?
Of course! If you don’t have a mixer, a potato masher or even a fork will work just fine. It might take a little more muscle, but it gives you more control over how chunky or smooth you want the potatoes. Just make sure the potatoes are really tender so they’re easy to mash by hand.
Can I make these mashed potatoes ahead of time?
Yes, you can! Mashed potatoes hold up great if you make them a day or two in advance. Just store them in an airtight container in the fridge, and when you’re ready to serve, reheat them gently on the stove or in the microwave. Stir in a little extra milk or butter while reheating to keep them creamy.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Flavorful Roasted Garlic Mashed Potatoes
Ingredients
- 1 medium head of garlic with the top trimmed to expose the cloves
- 1 tbsp olive oil
- 2 lb russet potatoes peeled and quartered
- 4 tbsp softened butter
- ½ c milk
- Salt and pepper to taste
Instructions
- Start by preheating your oven to 350°F (175°C). Take your garlic head, drizzle some olive oil over it, and wrap it up in aluminum foil. Pop it in the oven and let it roast for an hour—your kitchen is going to smell amazing.
- After about 35 minutes of roasting time, get a large pot of salted water boiling. Toss in the peeled and quartered potatoes and cook them until they’re nice and tender, which should take around 15 minutes. Once they’re done, drain the water and let the potatoes cool for a few minutes.
- Chop up those potatoes and throw them into a mixing bowl. Add the softened butter, milk, and a pinch of salt and pepper to taste.
- By now, your garlic should be perfectly roasted. Take it out of the oven, cut the head in half, and squeeze those soft, golden cloves right into the bowl with the potatoes. Grab your electric mixer and blend everything together until it’s smooth and creamy—adjust the consistency as you like. Now, get ready for some seriously good mashed potatoes!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
