These Roasted Garlic Mashed Potatoes are the ultimate side dish! Creamy, loaded with garlic flavor and BUTTERY! They are truly the best and will be a major crowd pleaser at any dinner.
Not to freak you out or anything, but did you know that Easter is just in a couple weeks? It’s best to start planning your menu NOW to avoid buying groceries the day before (like I often do…ha!), and you MUST put these mashed potatoes on your list to make.
Why You’ll Love These Mashed Potatoes:
First off, they’re incredibly easy! This is a dish that you can make early on in the day to reduce the stress OR even the day before (find those instructions later in the blog post). They’re so simple to whip up.
I absolutely love the flavor here! Two words: ROASTED GARLIC. I love how the garlic flavor gets caramelized and mellowed out after it roasts. There is no spicy bite of raw garlic but instead an incredibly nuanced delicious garlic flavor that is throughout the potatoes.
I used Yukon gold potatoes for this recipe and I truly think they are the BEST. They make super creamy mashed potatoes. I even left the skin on for texture purposes – but feel free to peel them if you want them super duper creamy with no pieces of skin in there.
These mashed potatoes are lusciously creamy, have such incredible flavor and go well with pretty much anything. So let’s get into what you need to make them!
Ingredients You Need:
Yukon Gold Potatoes – the BEST potato choice. If you’re in a pinch, you can also use russet potatoes.
Fresh Garlic – you’ll need 2 large bulbs for this recipe.
Olive Oil – needed for roasting the garlic, can also use olive oil
Melted Salted Butter – highly recommend using salted butter for this recipe.
Whole Milk – this makes the potatoes super creamy.
Garlic Powder – optional, but if you want a little extra garlic flavor, I think this goes a long way!
Salt and Pepper – NEEDED – especially the salt! This is a lot of potatoes so be liberal with the salt!
How to Make Mashed Potatoes in 5 Simple Steps:
- Start off by making the roasted garlic! Preheat the oven to 450. Grab the 2 large garlic bulbs and carefully cut the tops of them off, making sure that the tops of each clove are exposed. Place these on 2 separate sheets on aluminum foil. Add a drizzle of olive oil on each of them and then a pinch of salt. Wrap them up and let them roast for 30 minutes or until the cloves are easily pierced with a fork. Once they are done, let them cool!
- While the garlic is roasting, make the potatoes! Wash your potatoes well and then if desired, peel them. I didn’t peel mine! Quarter your potatoes. Add them to a large pot and then cover them with water. Add a pinch of salt. Let them come to a boil and then let them cook, boiling for 7-8 minutes or until fork tender. Make sure you are stirring them occasionally to make sure they don’t stick to the bottom.
- When the potatoes are done, drain them and then put them directly back into the pot. Mash them using a potato masher until there are few lumps remaining.
- Place the oven eye that the pot is on on low heat. Melt the butter and add it directly to the potatoes as well as the whole milk. Stir to combine. Squeeze the cooled roasted garlic bulbs into a bowl and mash them with a fork to make a paste. Add this to the mashed potatoes as well as the garlic powder and a LARGE pinch of salt.
- Taste and adjust seasoning if needed. Add more salt (seriously, can’t over emphasize this enough to add enough salt to taste! This is a lot of potatoes so it needs it!). Serve when the potatoes are fully warmed. To serve, I really enjoyed adding 2 more tbsp of melted butter on top – it makes it look AND taste delicious. Enjoy!
Making Ahead of Time:
If you want to make these ahead of time, I recommend that you do the exact steps above the night before you plan on serving them (aside from adding the extra butter at the end) and storing them in the refrigerator – you could even store it IN the pot you cooked it in, just be sure you add the lid on top in the fridge.
20 minutes before you’re ready to serve, be sure to warm them back up on the stove. You might need to add a splash of more milk to make sure they are creamy enough.
Serve with the melted butter on top!
Storing Leftovers:
To store leftovers, be sure to place any mashed potatoes in a tightly sealed container in the fridge. These will last in the fridge for a few days – you just might need to add a splash more milk each time you warm them up.
What to Serve With:
- Garlic Herb Roasted Pork Loin – this would be the perfect main dish to serve alongside these mashed potatoes.
- Easy Deviled Eggs – who doesn’t love a tangy deviled egg!?
- Roasted Rainbow Carrots with Maple Dijon Sauce – these would be the perfect sweetness to add to the plate.
Whether you’re serving this at a family get together or just eating it straight from the pot on the stove, I hope you enjoy and love these mashed potatoes as much as I do!
Did you love this recipe? Here are a few others you might like:
Roasted Lemon Rosemary Potatoes
Rosemary Garlic Butter Smashed Potatoes
Crispy Loaded Smashed Potatoes
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Roasted Garlic Mashed Potatoes
These Roasted Garlic Mashed Potatoes are the ultimate side dish! Creamy, loaded with garlic flavor and BUTTERY! They are truly the best and will be a major crowd pleaser at any dinner.
Ingredients
- 3-3.5 lbs Yukon Gold potatoes, quartered (peeled if desired)
- 2 cups whole milk (more if needed) - see notes
- 14 tbsp (1 and 1/2 sticks) melted salted butter (DIVIDED)
- lots of salt to taste
- 2 medium bulbs of garlic, roasted
- 1 tsp garlic powder
Instructions
Roasting Garlic
-
Preheat the oven to 450. Slice 2 full bulbs of garlic to expose the tops of the cloves. Place the garlic bulbs on a sheet of aluminum foil, drizzle with a dash of olive oil, season with a pinch of salt and pepper and then wrap them up. Place directly in the oven and roast for about 30 minutes or until the cloves are fork tender.
-
Once they are done, unwrap and let cool. Once cooled, squeeze the roasted cloves into a bowl and mash into a paste. Set aside for now.
Making Mashed Potatoes
-
Wash your potatoes WELL! Dice and quarter the yukon gold potatoes. Place them in a large pot and then put enough water to cover them. Add a dash of salt to the water. Let this pot come to a rolling boil, stirring the potatoes occasionally to make sure they don't stick to the bottom.
-
Let it boil on medium/high heat for about 7-10 minutes or the potatoes are easily pierced with a fork (fork-tender).
-
Drain the potatoes and then place them back into the pot. Mash them until they are fully lump free and smooth.
-
Place the oven eye on low and add in 12 tbsp of melted salted butter, and whole milk. Stir until smooth. Taste and adjust seasoning. Add a generous pinch of salt until they are seasoned enough for you - if you like your potatoes extra creamy, add more milk if desired.
-
Add the roasted garlic paste into the mashed potatoes and stir it in. Add in the garlic powder as well. TASTE and adjust seasoning! If it needs more salt, add more! Needs to taste creamier? Add a splash more milk! Keep the mashed potatoes on low heat/warm until you're ready to eat.
-
When you are ready to serve, add 2 tbsp more of salted melted butter on top as well as cracked pepper. Enjoy!
Recipe Notes
When it comes to the timeline of cooking this, I recommend you begin making the potatoes AFTER you put the garlic in the oven to roast!
Depending on how big of serving that you take, this recipe makes 6-8 servings.
I highly recommend TASTING and adjusting seasoning as you go!!! This is a LOT of potatoes so they need a lot of salt.