Roasted Garlic Mashed Potatoes is a delectable side featuring creamy, silky yukon potatoes flavored with fragrant roasted garlic, Parmigiano-Reggiano, sour cream, and chives. Enjoy all year long with your favorite main course!
What is a holiday meal without perfectly fluffy mashed potatoes? They're rich, creamy, and taste amazing with every bite on your plate. While most homemade mashed potato recipes are labor intensive and involve a lot of hand mashing, this recipe gives your arm a rest thanks to a potato ricer and can be made the day before your Thanksgiving dinner.
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About Roasted Mashed Potatoes
- Taste - These potatoes are perfectly buttery with notes of fragrant garlic and nutty Parmigiano-Reggiano
- Texture - The potatoes are creamy and fluffy.
- Effort - Easy! Simply roasted the garlic, boil and rice the potatoes, and fold the mix-ins.
- Time - It takes about 20 minutes to prep and 45 minutes to roast the garlic and cook the potatoes.
Ingredients
- Yukon gold potatoes - The best potatoes for mashing because they have a rich flavor and when mashed are both buttery and fluffy.
- Extra Virgin Olive oil - Use to cook the garlic bulbs.
- Garlic bulbs - Provide the quintessential garlic flavor that is not overpowering.
- Heavy cream - Provides extra creaminess and richness to the mashed potatoes.
- Grated Parmigiano-Reggiano - Grated parmesan or parmigiano-Reggiano will add a yummy cheesiness and taste delicious when combined with the other ingredients.
- Butter - Essential to making the mashed potatoes creamy and rich. We recommend using European butter like Kerry Gold because it has a higher fat content and is richer than American butter.
- Chives - Add a brightness and mild onion flavor.
- Kosher Salt and Fresh ground black pepper - Add to taste.
Substitutions
- Red potatoes - While less buttery than Yukon potatoes, red potatoes have a distinct flavor and hold their shape when boiled
- Russet potatoes - Russet potatoes are oblong are very light and fluffy when mashed.
- Cheese - Swap Parmigiano-Reggiano for Pecorino Romano, gruyere, white cheddar, or another light and nutty cheese.
- Stock - Boil the potatoes in chicken, vegetable, or beef stock instead of salted water for even more flavor.
Variations
- Extra Cheesy - Add 1 cup of gruyere or sharp cheddar cheese to the mashed potatoes, or a combination of the two, for cheesy decadence.
- Parsley - Add finely chopped parsley for garnish.
- Herbs - Add rosemary and thyme to make the mashed potatoes herbaceous.
- Sage - Sage adds a sharp and earthy aroma.
- Honey Mashed Potatoes - Add honey to the mashed potatoes to increase the umami flavor.
- Flavored butter - Use a flavored butter, like Miso Garlic Butter Paste or Garlic Herb Butter, for even more flavor.
- Milk - Use your choice of milk, like buttermilk, dairy-free milk, or regular milk instead of heavy cream based on your preference.
- Twice-Baked Mashed Potatoes - Try our Twice Baked Mashed Potatoes if you want extra decadent mashed potatoes garnished with crispy prosciutto.
- Truffle Mashed Potatoes - Our truffle mashed potatoes have a rich and pungent accent.
- Browned Butter Mashed Potatoes - Browned butter mashed potatoes are extra silky with a unique buttery flavor.
- Dairy-Free Mashed Potatoes - Try a dairy-free version of these mashed potatoes that are still just as delicious.
- Roasted garlic without foil - You can also roast the garlic without foil in a cocotte, ramekin, or other baking dish.
Instructions
Roasted Garlic
- Prepare oven - Heat oven to 400°F. Tear off a square of aluminum foil that is large enough to wrap a whole bulb of garlic. Remove the paper on the outside of the garlic bulbs to reveal the individually-wrapped cloves. Slice off about a quarter inch off of the top of the garlic bulbs so the raw cloves are exposed. (Photo 1)
- Prepare garlic - Place the garlic cut side up on the aluminum foil and drizzle the cloves with olive oil. Wrap the garlic tightly in the aluminum foil. (Photo 2 and 3)
- Roast garlic - Place the aluminum foil-wrapped garlic on a baking sheet and place it on the middle rack in the oven. Roast for 40-45 minutes.
- Remove roasted garlic - Allow the garlic to cool then use a small fork, chopsticks, or your hands to remove the cloves. To use your hands, pinch the bottom of the bulb with your fingers and squeeze in an upward motion to push out the garlic. (Photo 4)
Mashed Potatoes
- Boil potatoes – While the garlic roasts, start the potatoes. In a large pot, add peeled potatoes. Add enough broth to cover the potatoes then bring the broth to a boil. Once the water begins to boil, salt the water and cook for 15-20 minutes or until fork tender. (Photo 5)
- Cream and butter Mixture - While the potatoes cook, make a cream and butter mixture. Add butter and heavy cream to a saucepan and warm over medium heat. Remove from heat once hot and set aside. (Photo 6)
- Strain and mash potatoes - Once the potatoes are cooked, strain them and immediately use a potato masher or process the potatoes through a potato ricer over a large mixing bowl. (Photo 7)
- Mix mashed potatoes - Once the potatoes are mashed, add in the warm butter and cream mixture, roasted garlic, grated parmigiano-reggiano, sour cream, kosher salt, pepper, and chives.
- Fold potatoes - Fold the ingredients into the potatoes. If too dry, add more heavy cream a quarter cup at a time until it reaches the desired consistency. (Photo 9)
- Serve - Transfer to a serving bowl and top with chives. Serve immediately. (Photo 10)
What to serve with Garlic Mashed Potatoes
These homemade mashed potatoes go well with so many dishes! f you want to make this these classic garlic flavored mashed potatoes for Thanksgiving, check out these other Thanksgiving recipes: Rolled Turkey Roulade, Homemade Turkey Gravy, Maple Brussel Sprouts , Cranberry Sauce with Orange Juice, and Homemade Herb and Mushroom Dressing.
If you want a California Thanksgiving meal check out our: Whole Roasted Chicken, Miso Butter Mashed Potatoes, Quinoa Salad, Roasted Japanese Pumpkin, Sautéed French Green Beans, and Sautéed White Wine Mushrooms.
Storage
Store leftover mashed potatoes in an air-tight container in the refrigerator for up to 3 days. Reheat leftover roasted mashed potatoes in a pan on the stove over low-medium heat or microwave them in a microwave safe container until hot.
Top Tips
- Use a potato ricer for perfectly silky potatoes. This is the absolute best way to achieve fluffy potatoes and it requires less manual labor.
- Use fresh garlic for the best flavor and so you don't have to deal with the germ.
Related Recipes
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📖 Recipe
Roasted Garlic Mashed Potatoes (Fluffy & Creamy)
Roasted Garlic Mashed Potatoes is a delectable side featuring creamy, silky yukon potatoes flavored with fragrant roasted garlic, Parmigiano-Reggiano, sour cream, and chives. Enjoy all year long with your favorite main course!
Servings: 8
Calories: 271kcal
Equipment
- 1 potato peeler optional
- 1 Skillet
Ingredients
- 2 garlic bulbs
- 2 tablespoon olive oil
- 3 lbs yukon potatoes cut in half or quarters, skin on or peeled
- 6 tablespoon butter cubed
- ½ cup parmigiano-reggiano grated
- ¾ cup heavy cream plus more as needed
- ¾ cup sour cream or creme fraiche
- 1 teaspoon kosher salt or sea salt or to taste
- ½ teaspoon freshly cracked black pepper or to taste
- 2 tablespoon chives chopped, plus more for garnish
Instructions
Roasted Garlic
- Prepare oven - Heat oven to 400°F. Tear off a square of aluminum foil that is large enough to wrap a whole bulb of garlic. Remove the paper on the outside of the garlic bulbs to reveal the individually-wrapped cloves. Slice off about a quarter inch off the top of the garlic bulbs so the raw cloves are exposed. Place the garlic cut side up on the aluminum foil and drizzle the cloves with olive oil. Wrap the garlic tightly in the aluminum foil.2 garlic bulbs, 2 tablespoon olive oil
- Roast garlic - Place the aluminum foil-wrapped garlic on a baking sheet and place it on the middle rack in the oven. Roast for 40-45 minutes.
- Remove roasted garlic - Allow the garlic to cool then use a small fork, chopsticks, or your hands to remove the cloves. To use your hands, pinch the bottom of the bulb with your fingers and squeeze in an upward motion to push out the garlic.
Mashed Potatoes
- Boil potatoes – While the garlic roasts, start the potatoes. In a large pot, add peeled potatoes. Add enough broth to cover the potatoes then bring the broth to a boil. Once the water begins to boil, salt the water and cook for about 20 minutes or until fork tender.3 lbs yukon potatoes
- Cream and butter mixture - While the potatoes cook, make a cream and butter mixture. Add butter and heavy cream to a saucepan and warm over medium heat. Remove from heat once hot and set aside.¾ cup heavy cream, 6 tablespoon butter
- Strain and rice potatoes - Once the potatoes are cooked, strain them and immediately use a potato masher or process the potatoes through a potato ricer over a large mixing bowl.
- Mix mashed potatoes - Once the potatoes are mashed, fold in the warm butter and cream mixture, roasted garlic, grated Parmigiano-Reggiano, sour cream, kosher salt, pepper, and chives. If too dry, add more heavy cream a quarter cup at a time until it reaches the desired consistency. Transfer to a serving bowl and top with chives. Serve immediately.½ cup parmigiano-reggiano, ¾ cup sour cream or creme fraiche, 1 teaspoon kosher salt or sea salt, ½ teaspoon freshly cracked black pepper, 2 tablespoon chives
Video
Notes
Storage
- Refrigerate leftover mashed potatoes in an air-tight container in the refrigerator for up to 3 days. In order to reheat leftovers, reheat them in a pan on the stove over low-medium heat or microwave them until hot.
- Use fresh garlic for the best flavor and so you don't have to deal with the germ.
- Use a potato ricer for perfectly silky potatoes. This is the absolute best way to achieve fluffy potatoes and it requires less manual labor.
Nutrition
Calories: 271kcal | Carbohydrates: 32g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 419mg | Potassium: 767mg | Fiber: 4g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 1mg
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