Creamy Roasted Garlic Mashed Potatoes
Creamy roasted garlic mashed potatoes are the very best way to make homemade mashed potatoes. These flavor packed spuds are studded with sweet, rich roasted garlic and mashed with cream for a decadent side dish!
The best meals are always rounded out by the best side dishes.
And these creamy roasted garlic mashed potatoes are the absolute best whatever the occasion, a regular family supper or as an indulgent side to a special holiday gathering.
This recipe not only has rich, creamy potatoes, but it has loads of golden roasted garlic flavor and two kinds of cheese.
The combination of garlic and cheese makes the magic happen that makes these so much more than mashed potatoes.
It’s more like a luxury experience on your plate.
We’re talking mellow, rich notes mixed into those luscious potatoes.
Everyone who tries them will want seconds- and thirds!
Ingredients
To make these you’ll need:
- Potatoes– Russet potatoes, peeled and cubed.
- Garlic– A whole bulb of garlic.
- Olive oil– For roasting the garlic.
- Heavy cream– Do not substitute this for a lower fat dairy. This is what makes them so creamy.
- Cheese– Shredded parmesan and shredded fontina.
- Butter– Salted.
- Salt and pepper– To taste.
How to Make
These roasted garlic mashed potatoes need a little elbow grease but they are more than worth the work!
Start by cutting the top off of the garlic bulb to expose all the cloves.
Put the garlic bulb in the middle of a square of foil that has enough excess to wrap around the bulb tightly and completely.
Drizzle the olive oil over top of the garlic.
Then bring all the corners of the foil up and twist them together to tightly seal the bulb inside.
Bake the garlic bulb at 350° for 35-40 minutes.
After time is up, take it out of the oven and let it rest for a few minutes before unwrapping it.
Let the garlic cool almost completely and then squeeze the cooled cloves out into a bowl, adding any oil left in the tin foil.
Mash the garlic until a paste forms.
While the garlic is cooling, add the cut and peeled potatoes to a pot.
Add water until the potatoes are covered by a 1/2″.
Bring the pot to a boil, and then reduce the heat to a simmer.
Let the potatoes keep simmering until they are fork tender or about 15 minutes, depending on how big the pieces are.
Once they are fork tender, drain the potatoes and transfer them to a large mixing bowl.
Roughly mash the potatoes with a potato masher.
Then add the garlic paste, olive oil, butter, milk, cream, cheeses, salt, and pepper and keep mashing until the potatoes are smooth and creamy.
You can serve as is or transfer them to a small buttered casserole dish and bake them at 350° for 15-20 minutes.
Finish them off with dollops of butter, and let the butter melt before scooping and serving.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through or transfer them to an oven safe dish and warm them at 300° until they are warm.
Tips and Tricks
- Make sure to let the roasted garlic fully cool before you remove it from the bulb and make a pulp. You can roast the garlic a day ahead of time and refrigerate it wrapped in the foil until you are ready to use it.
- Taste them for seasoning prior to serving and add more salt and pepper as needed.
- Cook the potatoes just until fork tender for the best texture.
Other Potato Recipes
Roasted garlic mashed potatoes make a delicious addition to any holiday meal or family dinner.
Make them and enjoy!
Looking for other potato recipes?
Try these:
- Swiss Mushroom Potato Soup
- Whipped Boursin Cheese Mashed Potatoes
- Twice Baked Crab Stuffed Potatoes
- Garlic Butter Cracked Potatoes
- Loaded Baked Potato Salad
- Crispy Salt & Vinegar Potatoes
- Cheesy Scalloped Potatoes Au Gratin
- Slow Cooker Creamy Ranch Potatoes
If you’ve tried these ROASTED GARLIC MASHED POTATOES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Creamy Roasted Garlic Mashed Potatoes
Ingredients
- 2 1/2 lbs russet potatoes peeled & cubed
- 1 whole garlic bulb
- 1 tbsp olive oil
- 1/2 cup heavy whipping cream
- 1/4 cup milk optional
- 1/2 cup shredded Parmesan cheese
- 1 cup shredded Fontina cheese
- 2 tbsp salted butter
- additional salt & pepper to taste
Instructions
- Cut the top off of the garlic bulb, just to expose the tops of all the cloves within.1 whole garlic bulb
- Set the garlic bulb on a square of foil with enough excess to wrap it tightly and completely, and pour the olive oil over top. Bringing all the corners of the foil up, twist them together to tightly to completely seal the bulb.
- Bake the garlic bulb at 350 degrees for 35-40 minutes. Remove it from the oven, then let it rest for 2-3 minutes to cool until safe to handle, then unwrap fully.
- Allow the garlic to cool almost completely. Squeeze the cloves out into a bowl, adding any oil left in the tin foil, and mash until a paste has formed.
- While the garlic is cooling, add the potatoes to a pot, and add water until the potatoes are covered by a 1/2". Bring the pot to a boil, and reduce the heat to a simmer- cooking until the potatoes are fork tender.2 1/2 lbs russet potatoes
- Drain the potatoes and transfer them to a large mixing bowl. Using a potato masher, roughly mash the potatoes.
- Add the garlic paste, olive oil, butter, cream, milk (if using), cheeses, salt, and pepper (to taste) and continue mashing until the potatoes are smooth & creamy.1 tbsp olive oil, 1/2 cup heavy whipping cream, 1/2 cup shredded Parmesan cheese, 1 cup shredded Fontina cheese, 2 tbsp salted butter, additional salt & pepper, 1/4 cup milk
- You can serve as is, or if you want the potatoes piping hot- transfer the mashed potatoes to a small buttered casserole dish. Bake them at 350 degrees for 15-20 minutes, or until hot throughout. Dollop them with pats of butter, and let them melt before scooping and serving.
- Serve warm and enjoy!
Notes
- Make sure to let the roasted garlic fully cool before you remove it from the bulb and make a pulp. You can roast the garlic a day ahead of time and refrigerate it wrapped in the foil until you are ready to use it.
- Taste them for seasoning prior to serving and add more salt and pepper as needed.
- Cook the potatoes just until fork tender for the best texture.
Nutrition
recipe adapted from My Turn For Us
Thanks so much for bringing over this perfect mashed potato recipe to Fiesta Friday this week!