This Roasted Garlic Mashed Potatoes recipe is delicious, this will be one of your new favorite side dishes at dinner. Creamy, buttery, and that amazing flavor from the roasted garlic just takes them to the next level!
If you haven’t posted garlic yet you must, it’s the greatest thing! About 30 minutes into roasting garlic the house will be filled with the most amazing smell. I love garlic the more the better, but after roasting it I’m just obsessed. These roasted garlic mashed potatoes are addicting, good luck stopping at one scoop!
The kids always grab spoons and try to get a taste from the pot before they are served.. haha. Trust me, if you love garlic as I do, you are going to LOVE these garlic mashed potatoes.
My one tip for this recipe is to start the roasted garlic well before you start this recipe. The one and the only downside is the roasted garlic does take about an hour. But you can certainly roast the garlic a day in advance and warm it before adding it to the potatoes.
If you are a garlic lover like myself I would roast a few extra bulbs and add the cloves on top of the mashed potatoes.
Ingredients in Roasted Garlic Mashed Potatoes
The ingredients used in the recipe you likely have on hand!
- yukon gold potatoes
- chicken broth
- avocado oil
- half and half
How To Make Roasted Garlic Mashed Potatoes
You can do this two ways, stovetop or Instant Pot. Both equal delicious results.
- start by roasting your garlic, remove cloves and mash.
Stovetop: Boil your potatoes until tender, drain, and add back to the pot. Add butter, milk, salt, roasted garlic. Mash till desired consistency. Taste and adjust salt if needed. Serve with fresh thyme.
Instant Pot: Add your potatoes, chicken broth, and salt to the instant pot. Place lid on top with the dial on sealed. Pressure cook for 6 minutes. Let natural release for 15 minutes. Turn the dial to vent and remove the lid. Add in butter, milk, and roasted garlic. Mash potatoes with a masher or hand mixer. Season with salt to taste and garnish with thyme.
Tips for the Best Roasted Garlic Mashed Potatoes
- These are potatoes are best served not extreemly smooth, a little texture is so nice in these.
- These are a true decent splurge! Feel free to add more milk, butter or roasted garlic to these.
More Recipes You Will Love
- Perfect Mashed Potatoes
- Instant Pot Garlic Mashed Potatoes
- Garlic Herb Grilled Shrimp Skewers
- Easy Stuffing Recipe
- Slow Cooker Turkey Breast + Gravy
Roasted Garlic Mashed Potatoes
These Roasted Garlic Mashed Potatoes are delicious, they will be one of your new favorite side dishes at dinner. Creamy, buttery, and that amazing flavor from the roasted garlic just takes them to the next level!
- 1 large bulb garlic, or 2 small
- 2 tbsp avocado oil
- 3 lbs Yukon gold potatoes, peeled and cut into large wedges
- 4 tbsp butter + more for topping
- 1/2 cup half & half
- 2 sprigs thyme for garnish
- salt to taste
- Preheat oven to 400 degrees F. Cut garlic heads about 1/2-inch from the top to expose inside of cloves. Transfer garlic heads to a sheet of foil, drizzle about 1 tsp avocado oil over each head and add a sprinkle of salt. Wrap foil around the garlic but not over it. Cook in preheated oven until lightly golden and cloves are soft about 45- 55 minutes. Squeeze roasted garlic from shells and mash with a fork.
- Add your peeled and chopped potatoes to a large stalk pot and cover them with water. You want the water level to be about 1-2 inches above the potatoes. Add salt to the water and cook the potatoes until fork-tender. Drain your potatoes you do not want any water in your Mashed Potatoes
- Once you drain your potatoes let them sit in the collider for a few minutes to let the excess water drain out. In the same pot turn heat to low and add in your butter, half & half, and roasted garlic. Once butter is melted add your potatoes back to the pot. Mash your potatoes using a masher. It's important to do these while potatoes are hot they mash easier which means smoother potatoes.
- Season with salt. Garnish with butter and fresh thyme.
- Peel and dice potatoes into 1-inch chunks.
- Add potatoes, salt, and broth to the pot and place the lid on the pot.
- Select Pressure Cook for 6 minutes on high pressure with the pressure valve sealed.
- Let natural release for 10 minutes, Remove lid (quick release if needed).
- Add in milk and butter and roasted garlic.
- Mash potatoes with a masher. Season with a salt taste. Garnish with more butter and fresh thyme if desired, enjoy.
If you love garlic serve with roasted garlic cloves on top.
Amount Per Serving: Calories: 355Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 202mgCarbohydrates: 50gFiber: 5gSugar: 3gProtein: 7g