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Roasted Garlic Mashed Potatoes

  • Makes 6 portions
  • Prep 10 minutes
  • Cook 20 minutes
  • Total 30 minutes
Roasted Garlic Mashed Potatoes

Our creamy Roasted Garlic Mashed Potatoes are the first dish to disappear from our holiday dinner table every year. They’re made completely from scratch and pack in all the flavor, love, and nostalgia you crave. The secret? A creamy herbed cheese spread (Enter: Boursin) and an entire (yes, entire!) head of roasted garlic. Roasting your own garlic adds a sweet, caramelized flavor to the dish that is both mouthwatering and rich. Top them with pot roast for the U L T we M A T E weeknight comfort meal. Or, serve them with your Thanksgiving Turkey and our Gravy Recipe as a side everyone will know and love – even your picky nephew.

Before you start

  • Roasted Garlic Mashed Potatoes are creamy, garlicky, and addictive, making them a favorite holiday side dish.
  • The recipe features golden potatoes, roasted garlic, cream cheese, butter, and heavy cream for rich flavor.
  • For the creamiest texture, use a ricer or sieve to mash the potatoes and incorporate melted butter and milk.
  • You can customize the recipe with your favorite cheese spreads or add fresh chives for color and brightness.
  • Pair them with savory proteins, fresh salads, or decadent desserts for a complete meal.

What stands out

They’re creamy. They’re garlicky. And that new show you’ve been marathoning? It’s got nothing on how addictive these Roasted Garlic Mashed Potatoes are. Every bite is an explosion of flavor. By using the ricer method, you’ll have the creamiest potatoes with no lumps. Meanwhile, the tangy cream cheese melts into the background like a top secret weapon. Aromatic garlic pulls double duty as a flavor bomb. Finally, melted butter and heavy cream give this recipe the creamiest texture with a flavor that is doing the absolute most.

Potatoes: We like to use golden potatoes because they’re naturally buttery and creamy. They’re slightly starchy, although not as much as russet potatoes, making them suited to mashing and absorbing flavors.

Garlic: We roast a whole clove of garlic drizzled in olive oil. Then, it’s straightforward to mash them into the potato mixture.

Butter: Of course, you can’t have mashed potatoes without butter! It’s the golden ingredient that adds rich flavor and keeps you coming back for more.

Salt: Adding salt in layers ensures your mashed potatoes are properly seasoned. First, boil your potatoes in generously salted water. Then, add more salt to taste while mashing the potatoes together with all your ingredients.

⬜ Cream cheese: Adds a smooth, velvety texture and tangy depth of flavor as it melts into the warm potatoes.

Milk: Think of it as mashed potatoes’ favorite moisturizer. It keeps your potatoes creamy and hydrated.

Chives: Finally, this finishing touch adds bright color and flavor to your garlicky mashed potatoes.

Kitchen tip

Once the potatoes are ready, drain and use a masher or a ricer for a smoother texture. Our secret to the smoothest mashed potatoes is to actually press them through a sieve. This step takes a lot of time but it’s worth the effort.

A plate of creamy Roasted Garlic Mashed Potatoes topped with butter, cracked black pepper, and fresh green herbs, with a wooden spoon resting in the dish.

Swaps

  1. You can use any flavor of cheese spread you like. For instance Boursin Shallot & Chive adds creaminess and rich flavor.
  2. Additionally, for extra color and freshness, mix a handful of fresh chopped chives into the finished mashed potatoes or use the herbs as a garnish.
  3. Meanwhile, for a crispy, cheesy finish, transfer the finished recipe into an oven-safe dish top with some melty shredded cheese (such as mozzarella), and pop under the oven’s broiler for a minute or two until the shredded cheese is bubbling and brown.
  4. F inally, you can make the potatoes extra creamy by adding a splash of milk or cream. As a result, you’ll get the silkiest mashed potatoes every time.

Serve it with

Other Holiday Recipes

Questions

What kind of potatoes should we use?

We prefer waxy yellow potatoes (such as Yukon Golds); however, you can use floury Russet potatoes if you prefer a lighter, fluffier texture.

Do we need any special equipment?

You’ll need to use either a strong mark masher, a potato ricer, or a food mill. Additionally, a sieve can work in a pinch if you want ultra-smooth potatoes.

What kind of herbed creamy cheese should we use?

You can use any herbed creamy cheese you like. Alternatively, you can both use plain cream cheese and add your own herbs for a fresh twist.

can we make this recipe dairy-free?

Absolutely! You can use vegan butter and a vegan creamy cheese instead. Likewise, plant-based milk can be swapped in for regular milk or cream.

Can we make this dish ahead of time?

Certainly! You can make these mashed potatoes ahead of time. Once cooled, transfer them to an airtight container and store in the fridge for 2–3 days. To reheat, bake at 400°F (200C) until warm. If your potatoes seem a bit dry, then add more butter or a splash of heavy cream to bring them back to life.

Ingredients

Makes 6 portions

  • 1 head garlic
  • small drizzle olive oil
  • 3 pounds potatoes, peeled (I used 18 medium yellow potatoes)
  • salt, to taste
  • ⅓ cup butter
  • ½ cup cream cheese, 75 grams (I used Boursin Shallot and Chive)
  • splash whole milk, or heavy cream
  • fresh chives, for presentation (optional)

Equipment

  • Peeler
  • Potato Masher
  • 10 Ounce Ramekin
  • Redmond Real Salt
  • Nakiri Knife
  • Large Pot
  • Parchment Paper
  • Ricer

Method

  1. Preheat the oven to 400°F (200C).
  2. Cut the top off of the whole head of garlic and place it in a small ramekin. Add a small drizzle of olive oil on top, and put a lid on top of the ramekin. If you don’t have a lid you can cover it with foil. You can also bake the garlic in parchment paper (and make sure you enclose it fully) on a baking sheet.
  3. Bake for 30-40 minutes or until the garlic is soft and caramelized. Take the garlic out and let it cool a bit.
  4. In the meantime, fill a large pot with water. Add the potatoes and a generous pinch of salt. Let the water come to a boil over high heat. Boil until the potatoes are fork-tender, 15 to 30 minutes, depending on the size of your potatoes.
  5. Once the potatoes are soft, drain the water mash the potatoes or process them through a ricer or food mill. Squeeze the cooled roasted garlic out of its shells and add to the potatoes. Add the butter and herbed cheese.
  6. Mix everything together until super creamy. Feel free to add a splash of warm heavy cream or milk if you want it creamier. Garnish with chives, if using. Enjoy warm.

Kitchen notes

  • Smooth potatoes: For the creamiest, smoothest mashed potatoes, use a masher or a ricer for a smoother texture. Our secret to the smoothest mashed potatoes is to actually press them through a sieve. This step takes a lot of time but it’s worth the effort.
  • Cream cheese: You can use any flavor of cheese spread you like. We love Boursin Shallot & Chive.
  • Herbs: For extra color and freshness, mix a handful of fresh, chopped chives into the finished mashed potatoes or use the herbs as a garnish.
  • Cheese topping: For a crispy, cheesy finish, transfer the finished recipe into an oven-safe dish, top with some melty shredded cheese (such as mozzarella), and pop under the oven’s broiler for a minute or two, until the shredded cheese is bubbling and brown.

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