These Roasted Garlic Mashed Potatoes are the cozy, flavor-packed side dish you’ll crave all season long. Made with buttery Yukon Gold or fluffy Russet potatoes, a whole head of sweet, caramelized roasted garlic, warm cream, and plenty of butter, this recipe delivers ultra-creamy mashed potatoes with deep, roasted flavor in every bite.
Roasting the garlic ahead of time transforms it into a soft, golden paste that blends effortlessly into the potatoes—adding richness without any harshness. The potatoes are boiled until perfectly tender, mashed or riced for your preferred texture, then folded together with warm dairy to keep them silky smooth instead of gluey.
Whether you make them for Thanksgiving, Christmas dinner, a cozy Sunday meal, or your favorite weeknight main, these mashed potatoes shine next to anything from roasted chicken to steak to holiday turkey. They’re simple, classic, and endlessly comforting — everything you want in a homemade mashed potato recipe.
This dish also reheats beautifully and can be prepped ahead for stress-free entertaining. Garnish with fresh chives or parsley for a bright, herbaceous finish that balances the rich, roasted garlic flavor.
Why you’ll love this recipe!
What ingredients do I need?
- Russet Potatoes or Yukon Gold Potatoes: Both work beautifully. Russets create a light, fluffy texture, while Yukon Golds make naturally creamy, buttery mashed potatoes.
- Roasted Garlic: A whole head of garlic roasted until soft and caramelized. It adds a mellow, sweet, deeply savory flavor that blends seamlessly into the potatoes. Check out my How To guide on roasting garlic here.
- Unsalted Butter: Adds richness, silkiness, and classic mashed potato flavor. Using unsalted butter helps control the seasoning.
- Heavy Cream or Whole Milk (warmed): Warm dairy keeps the potatoes smooth, not gluey. Heavy cream yields the creamiest mash, while whole milk gives a slightly lighter but still rich result.
- Salt: Essential for seasoning both the cooking water and the final mash. Potatoes need more salt than you might expect to bring out their full flavor.
- Freshly Ground Black Pepper: Adds mild heat and balances the sweetness of the roasted garlic.
- Chives or Parsley: Fresh herbs used as a garnish for brightness, color, and a pop of freshness that complements the rich potatoes.
Recipe Variations
- Double Garlic Mashed Potatoes: Add 1–2 extra teaspoons of garlic powder or a spoonful of garlic-infused oil for a bigger punch.
- Cream Cheese Mashed Potatoes: Mix in 4 oz of softened cream cheese for rich, tangy flavor (a holiday favorite!).
- Herb-Infused Mashed Potatoes: Simmer your cream with rosemary, thyme, or sage before adding to the potatoes, then strain.
- Parmesan Roasted Garlic Mash: Fold in ½–¾ cup freshly grated Parmesan for nutty, savory depth.
- Buttery Sour Cream Mashed Potatoes: Replace half the cream with sour cream for fluffier, slightly tangy mashed potatoes.
- Olive Oil Roasted Garlic Potatoes (Dairy-Free Option): Swap butter for high-quality olive oil and use warm, unsweetened plant milk.
Pro Tips
- Start with cold, salted water. Heating potatoes slowly helps them cook evenly and prevents gumminess.
- Dry your potatoes. Letting them steam in the empty pot for 1–2 minutes keeps them fluffy.
- Warm your dairy. Cold milk or cream can shock the potatoes and make them gluey.
- Don’t overmix. Fold gently to avoid a gummy texture.
- Choose your potato wisely:
- Yukon Gold = extra creamy + naturally buttery
- Russet = lighter, fluffier texture
- Roast the garlic ahead of time. It becomes sweet, rich, and completely different from raw garlic. My How To Roast Garlic guide can be found here.
- Finish with a pat of butter. It gives the top a glossy, irresistible finish.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Potatoes: Swap Yukon Gold or Russet potatoes for red potatoes or white potatoes if needed. They’ll create a slightly denser, more rustic mash but still taste delicious.
- Roasted Garlic: No time to roast? Use sautéed garlic, garlic paste, or ½–1 teaspoon garlic powder. The flavor will be sharper, but still great.
- Unsalted Butter: Salted Butter or Olive Oil
- Salted butter works fine — just reduce added salt.
- For dairy-free, use extra-virgin olive oil, vegan butter, or ghee for a slightly nutty flavor.
- Salted butter works fine — just reduce added salt.
- Heavy Cream: Whole Milk, Half & Half, or Plant Milk
- Whole milk gives a lighter mash, while half & half creates a similar richness to cream.
- For dairy-free, use unsweetened oat milk, cashew milk, pea protein milk, or almond milk warmed before adding.
What If I Don’t Have a Potato Ricer?
No ricer? No problem — your potatoes will still turn out creamy and delicious. Best options:
- Stand Mixer (With Caution):
Use the lowest speed and stop as soon as the potatoes look smooth. Over-mixing can make them gluey. - Fine-Mesh Sieve:
Press the potatoes through with a spatula for ultra-smooth results, similar to a ricer. - Hand Masher:
Great for rustic mashed potatoes with a little texture. Just don’t overwork them. - Potato Masher + Whisk:
Mash first, then gently whisk on top to fluff them up.
Leftovers and Storage
- How to Store Leftover Mashed Potatoes:
- Transfer to an airtight container.
- Refrigerate for up to 4 days.
- Freeze for up to 1 month (texture becomes slightly softer, but still delicious).
- How to Reheat:
- Stovetop (Best): Warm over low heat with a splash of cream, milk, or broth. Add extra butter to restore richness.
- Microwave: Reheat in 30–45 second intervals, stirring between each round. Add liquid if needed to loosen.
- Oven: Place in a covered baking dish at 300°F for 20–30 minutes, stirring once halfway through.
But, I Still Have A Few Questions…
Can I use Yukon Gold or Russet potatoes? Yes! Both work beautifully. Yukon Golds make a naturally creamy, rich mashed potato, while Russets create a fluffier, lighter texture. Use whichever you prefer or a mix of both.
Do I have to roast the garlic? Roasting the garlic gives it a sweet, mellow flavor that blends seamlessly into the potatoes. Raw or sautéed garlic will taste much sharper. For the best flavor, use roasted.
Can I make these mashed potatoes ahead of time? Absolutely. These mashed potatoes reheat beautifully. Just store them tightly covered and reheat gently on the stove or in the oven with a splash of warm cream.
Why are my mashed potatoes gluey? This usually happens when potatoes are overworked or mixed with cold dairy. Warm your cream or milk before adding, and fold gently at the end.
How do I get extra-smooth mashed potatoes? Use a potato ricer or a fine-mesh sieve to press the potatoes through. This removes lumps and keeps the texture silky.
Can I make this recipe dairy-free? Yes! Swap the butter for a high-quality olive oil and use warm, unsweetened plant milk (such as oat or almond milk).
Can I double the recipe? Definitely — this recipe scales perfectly. Just be sure to mash in batches so the potatoes stay fluffy.
I have so many leftovers, what do I do with them?
There are so many possibilities, here are a few below:
- Crispy Mashed Potato Cakes: Mix leftover mashed potatoes with an egg, a handful of cheese, and herbs. Form into patties and pan-fry until golden. Serve with sour cream or aioli.
- Shepherd’s Pie Topping: Use your mashed potatoes as the creamy top layer on a classic shepherd’s or cottage pie. Broil until lightly golden and bubbly.
- Loaded Mashed Potato Bowls: Warm leftovers and top with cheese, bacon, chives, crispy onions, or roasted veggies. Quick comfort food!
- Potato Gnocchi Shortcut: Use mashed potatoes as the base for quick gnocchi — mix with flour and an egg, roll into ropes, cut, and boil until they float.
- Mashed Potato Empanadas or Hand Pies: Use mashed potatoes as a filling with cheese, caramelized onions, or leftover meat. Bake or air fry until crisp.
- Potato Croquettes: Roll mashed potatoes into logs or balls, freeze, coat in breadcrumbs, and fry until crisp. Great appetizer or snack!
- Breakfast Hash Add-In: Stir mashed potatoes into morning hash for extra creaminess and flavor.
- Pierogi Filling: Use mash as a filling with sautéed onions and cheddar for homemade pierogi.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Ingredients
- 2 lbs about 4 large Russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 head garlic roasted*prep ahead of time
- ½ cup unsalted butter cut into cubes
- ½ to ¾ cup heavy cream or whole milk warmed slightly
- 1 teaspoon salt plus more to taste
- Freshly ground black pepper
- Garnish with chives or parsley
Instructions
Cook the potatoes:
- Add potatoes to a large pot of cold, salted water. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender — about 15–20 minutes.
Drain well:
- Drain the potatoes, then return them to the hot pot. Let sit for 1–2 minutes to steam off excess moisture (this keeps them fluffy instead of watery).
Mash:
- Push potatoes and roasted garlic through a sieve, mash by hand for a rustic texture, or use a ricer for ultra-smooth potatoes.
Add butter and cream:
- Gently fold in butter until melted, then slowly add warm cream or milk, while stirring, until the desired consistency is reached. Season generously with salt and pepper.
Finish:
- Taste and adjust seasoning. Serve topped with a pat of butter and a sprinkle of chopped chives or parsley if desired.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.