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If you want the creamiest, most garlic-y mashed potatoes, you’re in the right place! These Creamy Roasted-Garlic Mashed Potatoes are like velvet! They’re fast, and easy to make, and only require 7 simple ingredients:
- Red skinned potatoes – I use medium-sized ones
- Heavy cream – because it’s much richer and creamier than milk
- Garlic – lots of it! Like 2 heads.
- Butter – I use unsalted, but you can use salted if you wish. If you do use salted butter, you may not need as much salt as the recipe calls for. Just adjust the amount of salt to your taste.
- Olive oil – for roasting the garlic in the oven
- Salt and pepper
Why so much garlic?
Because it adds incredible flavor. You might be thinking that 2 entire heads of garlic is excessive, but I promise you it’s not. I’ve never had anyone tell me that these creamy roasted garlic mashed potatoes are anything less than delicious. I usually just throw the roasted heads of garlic right into the pot and mash them right with the potatoes. You can mash the roasted garlic up with a fork and then add it to the pan, if you prefer.
Do I have to use red-skinned potatoes?
If you would have asked me this a year ago, you would have gotten a flat no because I’m someone who loves skin. The answer though, is yes you can. One time I didn’t have red-skinned potatoes so I had to use Russet and man, did they come out amazing! If you don’t like the texture of skin, Russet’s your man. Russet mashed potatoes come out so soft and creamy, but the potatoes need to be peeled. In terms of my personal favorite, it just depends on whether I’m in the mood to peel potatoes or not. They’re both delicious!
Can I substitute milk for heavy cream?
Personally, I don’t like to tell people that they can’t use a healthier/lower fat alternative. In terms of taste, I think that mashed potatoes made with heavy cream have a better taste and creamier texture. I can’t act like I didn’t grow up on mashed potatoes made with milk though. There are plenty of different ‘milk’ options that you can use.
Step 1: Roast the garlic
This step takes about 10 minutes. Peel the garlic and cut each clove in half lengthwise. Place the halved garlic cloves on a small sheet of foil and drizzle them with some olive oil. Fold the foil into a packet and place the packet (seam-side up) on a metal baking sheet. Roast the garlic at 400°F for 10-15 minutes. If your oven runs hot, I would start at 10 minutes and then add additional time if needed.
The garlic should turn soft and yellow in color. If you roast the garlic too long you’ll end up with crispy pieces and you don’t want that.
Step 2: Dice your potatoes and boil them.
If you’re using red potatoes, you can keep the skin on. Boil the potatoes in salted water for the best flavor. You don’t have to wait for your water to boil to add the potatoes either. just dice the potatoes, put them in a pot, add some salt and and just enough tap water to cover the potatoes.
Boil the potatoes for 15-20 minutes. You should be able to pierce the potatoes with a fork at this point. Once the potatoes are soft enough, drain them (don’t rinse!) and return them to the pan.
Step 3: Mash everything together!
Taste one of the potatoes to get a feel for how much salt needs to be added, then add the roasted garlic, butter, black pepper and your desired amount of salt. I start off with a small amount of salt and add more as needed.
Gradually add the heavy cream as you’re mashing. Stop once you’ve reached your desired texture or lumpiness. Be careful not to mash them too much or they’ll get gummy.
I usually stop mashing around this point and then finish off with a whisk.
Step 4: Garnish and serve!
Because I like to get fancy, this is my favorite part. I like to top my roasted garlic mashed potatoes with butter, thinly sliced green onions and a little bit of cracked pepper. There’s something about this presentation that my guests go nuts over!
A little close-up for you.
If you’re making these mashed potatoes for a holiday, make sure to double (or triple!) the recipe depending on how many people you’re hosting.
Serve these creamy Roasted Garlic Mashed Potatoes along with your favorite holiday dish!
Check out my other Holiday recipes!Print
Creamy Roasted-Garlic Mashed Potatoes
These velvety mashed potatoes are made with roasted garlic, butter and heavy cream. This quick and easy recipe can be made during the week or reserved for holidays and special occasions!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Sides
- 12–14 cloves of roasted garlic (this is about 2 heads)
- 2 teaspoons of extra-virgin olive oil
- 6–7 medium-sized red potatoes
- 1 teaspoon of salt, plus more for salting the boiling water
- 4 tablespoons of unsalted butter
- 1 and ⅓ cups of heavy cream
- pinch of black pepper
- Optional: 1-2 green onions, thinly sliced plus more butter for serving
- Preheat your oven to 400° F. Use the flat edge of a kitchen knife to press on each clove of garlic to remove the peel. Cut each garlic clove in half, lengthwise.
- Arrange the garlic cloves on a sheet of foil and drizzle them with 2 teaspoons of olive oil. Fold the foil into a little packet and place the packet with the seam facing up on a metal baking sheet. Roast in the oven for 10-15 minutes. Watch the garlic closely to make sure it doesn’t burn.
- While the garlic is roasting, wash and dice the potatoes. Place them in a large sauce pan and sprinkle them 2 tablespoons of salt. Cover the potatoes in water and boil them for 15-20 minutes.
- Once you’re able to pierce the potatoes with a fork, this is a signal that they are done. Remove the pan from the stove and drain the potatoes. Don’t rinse! Return the potatoes to the pot.
- The roasted garlic should be done by now. Add the garlic to the the pan with the potatoes.Add the butter, salt and pepper and toss the potatoes. Once the butter starts to get soft and starts to melt, give it a quick mash with a potato masher.
- Pour in the heavy cream a little at a time and continue to mash until the potatoes reach your desired creaminess. You can finish this step off with a metal whisk if desired. Be sure to taste the potatoes and add more salt, pepper or heavy cream, as needed.
- Optional: top the mashed potatoes with a slice of butter, thinly-sliced green onions and a dash of black pepper.
- For large family gatherings make sure to double or triple the recipe as needed.
- Adjust the amounts of salt, pepper, heavy cream or butter to your liking.
Keywords: creamy, roasted garlic, mashed potatoes, quick, weeknight, holiday, dinner, 30 minutes