Roasted Garlic Mashed Potatoes
Roasting the garlic whole is the trick that separates this from plain mashed potatoes — the cloves go soft and caramel-sweet in the oven, trading that sharp, raw garlic bite for something deep and mellow you can fold in generously. The potatoes stay simple on purpose: Yukon Golds riced while hot, then folded with warm cream, butter, and a little cream cheese so they hold a silky, rich body instead of turning gluey. Because it's mixed and seasoned ahead, this is the make-ahead Thanksgiving side that keeps the stovetop free — a natural next to our Creamy Mashed Potatoes when you want the plain version, and to Balsamic Roasted Brussels Sprouts on the same plate.
Side · Vegetarian, Gluten-Free, Make-Ahead • 1 hr 5 min
Nutrition (per serving)340Calories·20gFat·33gCarbs·6gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the roasted garlic:
- 2 whole heads garlic
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- For the potatoes:
- 3 pounds Yukon Gold potatoes, peeled and cut into 1½-inch chunks
- 1 tablespoon kosher salt, for the cooking water, plus more to taste
- ¾ cup heavy cream, warmed
- ½ cup unsalted butter, softened and cut into pieces
- 4 ounces cream cheese, softened and cut into pieces
- ½ teaspoon freshly ground black pepper
- For serving:
- 2 tablespoons fresh chives, thinly sliced
- 1 tablespoon melted butter, for the top (optional)
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Steps
- Roast the garlic: Heat the oven to 400°F with a rack in the center. Slice the top ¼ inch off each head of garlic so the tips of the cloves are exposed. Set each head on a square of foil, drizzle with the olive oil, and sprinkle with the salt. Wrap the foil up around the garlic to form loose packets and place them on a small baking sheet. Roast until the cloves are deeply golden, soft, and caramelized, 40 to 45 minutes. Let cool until easy to handle, then squeeze the cloves out of their skins into a small bowl and mash into a rough paste with a fork.
- Cook the potatoes: While the garlic roasts, place the potatoes in a large pot and cover with cold water by 2 inches. Stir in the 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are easily pierced with a fork, 15 to 20 minutes. Drain well and let the potatoes steam in the colander for 2 minutes to dry out.
- Mash: Pass the hot potatoes through a ricer or food mill back into the warm pot — or return them to the pot and mash by hand with a potato masher. Add the roasted garlic paste, warm cream, butter, and cream cheese. Fold everything together with a rubber spatula until smooth and combined — fold, don't whip, or the potatoes will turn gluey. The mash should be creamy but still hold some body.
- Season and serve: Season with the black pepper and more salt to taste — the roasted garlic should taste sweet and mellow, not sharp. Transfer to a serving bowl, swirl the top with the back of a spoon, and finish with the chives and a drizzle of melted butter if you like. Serve hot.
Tips & Variations
Make Ahead
This is a make-ahead cook's side dish. Make the potatoes up to 2 days ahead, then scrape them into a buttered 2-quart baking dish, cover, and refrigerate. To serve, cover with foil and rewarm in a 350°F oven for 30 to 40 minutes, stirring once halfway and adding a splash of warm cream if they look dry. You can also hold them warm in a slow cooker on the 'keep warm' setting for up to 3 hours, stirring occasionally. The roasted garlic can be made up to 3 days ahead and stored in the fridge in a sealed jar with a thin layer of olive oil.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat with a splash of milk or cream, stirring often, until hot. The mash freezes well thanks to the butter and cream cheese — freeze in a sealed container for up to 2 months, thaw overnight in the fridge, and rewarm slowly, whisking in a little warm cream to bring back the silkiness.
Substitutions
Russets make a fluffier, lighter mash but need a touch more cream and butter to stay moist. No time to roast garlic? Simmer 6 peeled garlic cloves with the potatoes and mash them in — sharper and less sweet, but still good. Swap the cream cheese for sour cream or crème fraîche for a tangier finish, or leave it out entirely for a cleaner, more classic mash. For a dairy-free version, replace the cream with warm unsweetened oat milk or broth and use a good olive oil in place of the butter, skipping the cream cheese. Fold in 1 tablespoon of minced fresh thyme or rosemary with the butter if you want an herb note.
Nutrition
Per serving: ⅛ of the recipe (about ¾ cup)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
