Looking for an easy, delicious side dish? These Roasted Garlic Mashed Potatoes are creamy, buttery, and bursting with sweet, caramelized garlic flavor. Made with a whole head of roasted garlic, plenty of butter, and a splash of cream, they’re the ultimate comfort side dish.
They’re perfect for holiday dinners, Sunday roasts, or any meal that deserves a touch of indulgence.
Audrey’s notes
Truth be told, I’ve never been a huge fan of plain mashed potatoes — they often feel a bit too bland for my taste, so I usually need gravy or some sort of savory topping to make them exciting. But these roasted garlic mashed potatoes are a completely different story!
This mash features an entire head of garlic (yes, a whole one!) that’s slowly roasted in the oven until it becomes sweet, soft, and caramelized. Don’t be intimidated by the amount: the roasting transforms the garlic into something mellow and buttery, infusing the potatoes with a nutty depth of flavor.
In true French fashion, the potatoes are enriched with plenty of butter and cream. I often swap half of the cream for milk to keep them a bit lighter, but feel free to go all-in for extra indulgence.
As for texture, I like my mashed potatoes a little rustic and chunky, so I simply crush them with a sturdy wooden spoon. It gives them that hearty, homemade feel. But if you prefer yours silky-smooth, a potato ricer will do the trick beautifully.
I love serving these mashed potatoes topped with dabs of butter and a sprinkle of fresh chives – my little French touch that always makes guests smile.
This is great recipe to serve aside one of those classic French stews, like a Beef Bourguignon, a Chicken Chasseur (Hunter’s Chicken) or a Beef & Beer stew (Carbonnade Flamande). And of course, this is always a crowd-pleasing side dish during the Holidays.
Bon appétit!
xoxo Audrey
Ingredients you’ll need for roasted garlic mashed potatoes
- Potatoes. For the best mashed potatoes, choose a starchy variety – meaning one that’s high in starch and low in moisture, like Russets, Yukon Golds, German Butterballs or Bintje (my favorites!). Unlike waxy potatoes, their fluffy, dry flesh breaks down easily when cooked, giving you smooth, light, and perfectly creamy mashed potatoes.
- Salt. Don’t skip the salt when boiling your potatoes! Add it at the very beginning in the water. It seasons the potatoes from the inside out and helps keep starchy varieties, like Russets or Bintje, from turning gummy.
- Garlic. For this recipe, we use a whole head of garlic, roasted to golden perfection. The cloves stay nestled in their papery skins, wrapped in foil with some olive oil to keep them from burning. As it roasts, the garlic gently steams inside the foil, turning irresistibly soft and sweet.
- Cream and milk. I like to use a mix of half cream and half milk for my potatoes. It gives you that rich, velvety texture without feeling too heavy. Of course, if you’re in the mood for something extra indulgent, feel free to go all in with cream! Don’t worry if it looks like there’s too much liquid at first: the potatoes will soak it up as you stir, creating that perfectly creamy consistency.
- Butter. What would French mashed potatoes be without a generous amount of butter!?
- Chive (optional). A good sprinkle of freshly minced chive just before serving is always good.
- Salt and pepper. We add them at the end to adjust seasoning if needed.
How to Make Roasted Garlic Mashed Potatoes (step-by-step)
Here’s a quick overview of the process. You can find the complete recipe ingredient list and instructions at the bottom of this post.
- Roast the garlic.
First, roast the garlic head at 390°F (200°C) until golden and soft. This can take up to 50 minutes. Tip: roast the garlic ahead of time, it keeps for 3 days in the fridge!
- Cook the potatoes.
Peel the potatoes, cut them in large even sized chunks and place them in a large pot. It’s important not to cut them too small and have the chunks even in size. Cover them by 1-inch with water, add salt, cover and bring to a boil.
Boil until the potatoes are fork-tender, but not mushy yet. Drain immediately and let the potatoes steam off for about 10 minutes, so they lose their excess moisture. (Essentially, just let the potatoes sit outside of the water (in the colander/strainer), and allow the steam to naturally escape the potatoes)
- Prepare the fixings.
Meanwhile, melt the butter in a small sauce pan with the cream and milk. Watch carefully, we don’t want the liquid to start foaming. As soon as the butter is melted, set aside.
Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.
- Make the mash.
Transfer the potatoes into a large pot and mash them. I use a large wooden spoon for a chunky texture; use a ricer or hand masher for a creamy texture. Fold in the “garlic milk” and mix until just incorporated.
Don’t overmix or the mashed potatoes will turn gummy! Season to taste and top with butter bits and fresh chive before serving.
Expert Tips for making the best Garlic Mashed Potatoes
- Pick the right potatoes. Go for starchy ones like Russets, Yukon Golds or Bintje for that naturally creamy, buttery texture.
- Roast the garlic ahead. Get a head start by roasting your garlic in advance. It keeps in the fridge for up to 3 days (or freezes for months!) so you can whip up these roasted garlic mashed potatoes in no time.
- Cut potato pieces into equal sized pieces, for even cooking and smooth mashing.
- Start with cold water. Always cover your potatoes with cold water before boiling. It helps them cook evenly from the inside out.
- Salt the cooking water, just like pasta. It’s your first (and best) chance to infuse flavor into the potatoes and create a creamy texture.
- Mash while warm. Never mash cold potatoes! Warm potatoes mash up silky smooth; cold ones turn gummy and gluey.
- Add warm milk/cream. Likewise, always add warm liquid to your mashed potatoes. Cold dairy will turn them gummier.
- Skip the blender or mixer. It’s tempting, but these tools overwork the starch. Stick to a wooden spoon, a potato masher or ricer for fluffy, lump-free results.
- Don’t forget the salt! Add salt in the boiling water and at the start. Potatoes soak up seasoning, so don’t be shy.
FAQs – Roasted Garlic Mashed Potatoes
Can these garlic mashed potatoes be made the day before and reheated?
Yes, absolutely. They can be made up to two days ahead of time and reheat perfectly in the oven.
If you’d like to make them ahead and reheat before serving, transfer them into an oven-safe dish, top with little dots of butter, cover with a piece of foil and reheat at 350°F (180°C) for 15-20 minutes. You can remove the piece of foil near the end, if you want that delicious thin skin to form at the top.
How to keep mashed potatoes warm?
My favorite technique here is to set my oven at a low setting (200°F/93°C) to keep the mashed potatoes warm, covered with foil or a lid. Stir occasionally so they don’t stick to the dish.
How long do they keep?
Cooked mashed potatoes usually keep well in the fridge for 3-4 days. Store them well in an airtight container.
Can I freeze these mashed potatoes?
Yes absolutely. After you let them cool completely, transfer them into an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the oven.
Whether you’re making them for a dinner party, Thanksgiving feast, or just to elevate a weekday meal, these Roasted Garlic Mashed Potatoes are the ultimate crowd-pleasing side dish.
I hope you enjoy this recipe as much as I do. If you have any questions or feedback, please leave a comment—I’ll be glad to assist.
More French potatoes recipes
We love our potato sides in France! From creamy gratins to hearty salads, here are some delicious recipes for you to try.
- Potato Gratin Dauphinois
- Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)
- Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)
- Piemontaise Potato Salad
- French-Style Potato and Green Bean Salad
- Classic French-Style Potato Salad
4 comments
Love your recipes, Audrey! What do you mean by let the potatoes steam after cooking? Is that over a low flame? Would that be with the lid on or uncovered?
Thanks!
Hello Diane. “Let the potatoes steam” simply means letting them sit, off the stove, (on a plate or in the same pot without the water) and let steam evaporate from the potatoes. Basically, you’re letting the potatoes steam off the excess moisture, naturally. No stove, heat or anything needed, just let the potatoes rest without water around them to steam. Hope this helps!
I don’t buy whole milk. I use 2%. Can I use this instead of whole milk?
It will work, Kathryn. A touch less creamy, but it will absolutely still taste great 🙂