These Air Fryer Mashed Potatoes are rich, creamy, and packed with roasted garlic flavor. No boiling needed—just crispy roasted potatoes mashed to perfection with butter, cream, and a touch of cream cheese!
Let’s be real—boiling potatoes is a hassle. You have to wait forever for the water to boil, then drain them without burning yourself (which I fail at 9 times out of 10), and if you overcook them? Hello, sad, gluey mashed potatoes.
So, one night, when I was already running late for dinner, I had a lazy genius moment. Instead of pulling out a pot, I threw the potatoes in the
Then came the magic moment: roasted garlic. Because if you’re going to make mashed potatoes, you might as well go all in, right? The garlic softened into this buttery, slightly sweet perfection, and when I mashed it into the potatoes with warm cream, melted butter, and a little cream cheese for extra fluffiness… game over. These were hands-down the best mashed potatoes I had ever made.
So now, I’m officially never boiling potatoes again. And after you try these? You might not either.
Why You’ll Love This Air Fryer Mashed Potatoes Recipe?
- No boiling, no draining, no mess – Your days of babysitting a pot of water are over.
- Way more flavor than regular mashed potatoes – Roasting the potatoes brings out their natural sweetness and depth.
- Roasted garlic takes it to another level – Because butter + garlic = always a good idea.
- Creamy but not too heavy – Thanks to the perfect balance of butter, cream, and a touch of cream cheese.
- Perfect for weeknights or holidays – These are fancy enough for Thanksgiving but easy enough for Tuesday night dinner.
Ingredient Notes:
This recipe is simple, but every ingredient has a job. Let’s break it down.
- Yukon Gold or Russet Potatoes – Yukon Golds make mashed potatoes naturally creamy and buttery, while Russets give you that ultra-fluffy texture. Either one works!
- Whole Head of Garlic – Roasting garlic makes it soft, caramelized, and slightly sweet. Mash it right into the potatoes for that chef’s kiss flavor.
- Olive Oil – Helps the garlic roast up perfectly.
- Salted Butter – Because, let’s be honest, mashed potatoes without butter just aren’t the same.
- Heavy Cream – Keeps the potatoes rich and velvety. (Milk works, but cream makes a difference.)
- Cream Cheese – It’s the secret ingredient for the fluffiest, creamiest mashed potatoes. Just trust me.
- Salt & Black Pepper – Don’t skimp on seasoning! Adjust to taste.
- Chopped Chives – Not just for garnish! They add a little freshness and color.
Pro Tip: Want to make these extra indulgent? Try mixing in a little grated Parmesan or sour cream for added depth.
How To Make Air Fryer Mashed Potatoes?
This is so easy, you’ll wonder why you ever made mashed potatoes any other way.
Step 1: Roast the Potatoes & Garlic
Preheat your
Wash the potatoes and dry them well. Then, poke a few holes in them with a fork to prevent them from exploding (because that would be a disaster).
Cut the top off the garlic head, drizzle it with olive oil, and wrap it in foil.
Place both the potatoes and wrapped garlic in the air fryer basket. Roast for 30-40 minutes, flipping the potatoes halfway through. The garlic will be done after 30 minutes, so take it out and let it cool.
Step 2: Prep the Potatoes & Garlic
Once the potatoes are fork-tender, remove them from the
Peel them (or leave the skins on if you like a more rustic texture).
Squeeze the roasted garlic cloves out of their skins and mash them into a paste.
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Step 3: Mash & Mix
In a small saucepan, warm up butter, cream, and cream cheese over low heat until melted and smooth.
In a large bowl, mash the potatoes and roasted garlic together. Slowly pour in the warm butter-cream mixture, stirring until smooth and creamy. If the potatoes are too thick, add a little more cream.
Season with salt and black pepper to taste.
Step 4: Serve & Enjoy
Sprinkle with chopped chives, and dig in while they’re warm.
Pair them with steak, chicken, or any holiday meal, and get ready for people to ask for seconds.
Storage Options:
Mashed potatoes are just as good the next day—sometimes even better.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a saucepan over low heat, adding a splash of cream or milk to bring back the silky texture.
Pro Tip: Avoid microwaving in one big batch—heat in smaller portions, stirring every 30 seconds for even warmth.
Variations and Substitutions:
Want to mix it up? Try these ideas:
- Cheesy Mashed Potatoes – Stir in shredded cheddar or Parmesan for extra richness.
- Herb-Infused Mashed Potatoes – Add fresh rosemary or thyme for an earthy, savory kick.
- Loaded Mashed Potatoes – Toss in crumbled bacon and shredded cheese for a loaded baked potato vibe.
- Dairy-Free Version – Use vegan butter and coconut milk instead of cream.
What to Serve with Air Fryer Mashed Potatoes?
These mashed potatoes go with pretty much everything, but here are some top picks:
- Grilled or Roasted Chicken – A classic pairing.
- Steak or Ribs – Because creamy potatoes and juicy meat = perfection.
- Roasted Vegetables – A fresh contrast to all that buttery goodness.
- Thanksgiving or Holiday Meals – Perfect with turkey, ham, or prime rib.
Frequently Asked Questions:
Can I use red potatoes?
Yep! Red potatoes will give you a chunkier, more rustic texture.
Do I need to peel the potatoes?
Totally up to you! Leaving the skins on adds texture and nutrients.
Can I use milk instead of cream?
Of course! But cream makes it extra rich and luxurious.
Once you try making mashed potatoes in the
So, what do you think? Are you trying these tonight? Got a favorite mashed potato twist? Let me know—I love hearing from fellow potato lovers!
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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!
Keep the Flavor Coming – Try These:
Air Fryer Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 1 whole head of garlic
- 1 tablespoon olive oil
- 3 tablespoons salted butter
- ⅓ cup heavy cream or milk of choice
- 2 tablespoons cream cheese optional, for extra creaminess
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped chives for garnish
Instructions
Roast the Potatoes and Garlic
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Thoroughly wash and dry the potatoes. Using a fork, pierce each potato several times to allow steam to escape during cooking.
- Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil, then wrap it in aluminum foil.
- Place the potatoes and foil-wrapped garlic into the air fryer basket. Cook for 30-40 minutes, flipping the potatoes halfway through to ensure even roasting. The garlic will be ready after 30 minutes—remove it and allow it to cool.
Prepare the Mashed Potatoes
- Once the potatoes are fork-tender, remove them from the air fryer and let them cool slightly.
- Peel the potatoes (or leave the skins on for a more rustic texture).
- Squeeze the roasted garlic cloves out of their peel and mash them into a paste.
Mash and Incorporate Ingredients
- In a small saucepan over low heat, warm the butter, cream, and cream cheese until melted and smooth.
- Transfer the potatoes and mashed roasted garlic to a large mixing bowl. Gradually add the warm butter-cream mixture, mashing the potatoes thoroughly until a smooth consistency is achieved. If necessary, add additional cream to reach the desired texture.
- Season with salt and black pepper, adjusting to taste.
Serve and Garnish
- Sprinkle the mashed potatoes with chopped chives for added flavor and freshness.
- Serve warm alongside grilled meats, roasted vegetables, or as part of a holiday spread.
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!
