Roasted garlic mashed potatoes are smooth and fluffy with a rich garlic flavor from incorporating oven-roasted garlic! These mashed potatoes are so creamy and rich that you won't even need gravy. They're sure to become your new go-to favorite mashed potato recipe!
Roasted Garlic Mashed Potatoes Recipe
It should come as no surprise that I love mashed potatoes. I have a ton of tasty recipes in my arsenal, like these rich bacon cream cheese mashed potatoes and even a mashed potato casserole!
However, I must say these roasted garlic mashed potatoes sit high at the top of my list of favorites. They are so simple yet flavorful that I can make them for family dinners or even special occasions like the holidays!
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🥘 Roasted Garlic Mashed Potatoes Ingredients, Notes, & Substitutions
I love these mashed potatoes because you only need a handful of simple ingredients, and they turn out delicious every time. You can quickly roast your own garlic by following my easy instructions here!
- Red Potatoes - 8 large red potatoes (sliced, boiled, and drained).
- Butter - 4 tablespoons of unsalted butter or a butter substitute.
- Roasted Garlic - 6 cloves of garlic that have been roasted (*see my roasted garlic).
- Cream Cheese - 2 ounces of cream cheese (¼ of the standard 8 oz package) or a cream cheese substitute.
- Heavy Cream - ¼ cup of heavy cream, milk, or a heavy cream substitute.
- Salt & Pepper - ¼ teaspoon each of salt & pepper (to taste).
- Fresh Parsley - 1 tablespoon of chopped fresh parsley or a parsley substitute (reserve ½ for garnish).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Roasted Garlic Mashed Potatoes
Once you've roasted your garlic, making the mashed potatoes is a breeze. You'll need a large pot, a mixing bowl, measuring utensils, and a hand mixer or potato masher.
8 large red potatoes make about 6 servings. If you need more, you can scale the ingredients up as needed on the recipe card below!
Step 1: Prep the potatoes. To make these creamy mashed potatoes, wash and slice 8 red potatoes.
Step 2: Boil. Boil the potatoes until they are fork-tender, then drain them and transfer them to a large mixing bowl.
Step 3: Add ingredients & mash. Add 4 tablespoons (56.7 grams) of butter, 6 cloves (18 grams) of roasted garlic, 2 ounces (56.7 grams( of cream cheese, ¼ cup (59 milliliters) of heavy cream, ¼ teaspoon (1.42 grams) of salt, and ¼ teaspoon (1.42 grams) of pepper and mash to combine. (I use a hand mixer to combine all of the ingredients, but you can also mash them by hand.)
Step 4: Add parsley and serve. Stir in ½ tablespoon of chopped parsley just before serving, then top off your creamy roasted garlic mashed potatoes with the second ½ tablespoon of the chopped parsley when serving. Enjoy!
🥗 What To Serve With Roasted Garlic Mashed Potatoes
I got you covered for ideas for what to serve with mashed potatoes right here! You can always top these mashed potatoes with amazing gravy like my country gravy or my Thanksgiving turkey gravy, or savor them as-is! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I like to leave the skin on. It adds color to my potatoes. Sometimes I peel half the potatoes to make them smoother and to spare myself from the little one complaining about them!
- I recommend salting the water you boil your potatoes in for a little extra flavor. Use about 1 tablespoon of salt per 1 pound of potatoes (I used 1 ½ tablespoons of salt for 6 large red potatoes).
- If using a hand mixer to 'mash' your potatoes, you'll want to keep it on low speed. A fork or potato mashed is also a great option. Using a blender or overbeating your potatoes with the hand mixer can give them a sticky, gummy texture.
🥡 Storing & Reheating
Let your roasted garlic mashed potatoes cool to room temperature, then transfer them to an airtight container. They can be kept refrigerated for up to 4 days.
Freezing Roasted Garlic Mashed Potatoes
For the best flavor and texture, I don't recommend freezing these mashed potatoes. However, if you do decide to freeze them, be sure to follow the steps here on how to freeze mashed potatoes!
Reheating Roasted Garlic Mashed Potatoes
Reheat your roasted garlic mashed potatoes over low heat in a pan on the stovetop, stirring occasionally. For more detailed instructions as well as some tips and tricks for the best results, see my page on how to reheat mashed potatoes!
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes, you can use raw garlic in mashed potatoes, but the flavor will be stronger and sharper compared to roasted garlic. Roasting garlic mellows its flavor and adds a slightly sweet and nutty taste to any dish. Raw garlic is sharp and spicy, so it will alter the overall flavor of this recipe.
While I use red potatoes for this recipe, russet potatoes or Yukon gold potatoes would also work beautifully. Starchy potato varieties will have the best texture. In fact, I have an entire page dedicated to the best potatoes for mashed potatoes if you'd like to learn more!
This is a personal preference, and I personally prefer not to peel my potatoes. I like the pop of color from the potato peels, but you can definitely peel them if you want your potatoes super creamy.
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📖 Recipe Card
Roasted Garlic Mashed Potatoes
Ingredients
- 8 large red potatoes (sliced, boiled, and drained)
- 4 tablespoon butter (½ stick)
- 6 cloves garlic (roasted)
- 2 oz cream cheese (¼ of the standard 8 oz package)
- ¼ cup heavy cream (or milk)
- ¼ teaspoon each, salt & pepper
- 1 tablespoon fresh parsley (chopped, reserve ½ for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Wash and prepare potatoes as desired (skin on, partially removed, or completely peeled).
- Cook and drain the potatoes.
- In a large mixing bowl, combine the potatoes, butter, roasted garlic, cream cheese, heavy cream, salt, and pepper.
- Mash by hand and combine all ingredients thoroughly, or use a hand mixer to cream everything together.
- Add ½ of the parsley and stir it in just before serving. Top with the 2nd half of parsley for garnish when serving, if desired.
Notes
-
- I like to leave the skin on. It adds color to my potatoes. Sometimes I peel half the potatoes to make them smoother and to spare myself from the little one complaining about them!
-
- I recommend salting the water you boil your potatoes in for a little extra flavor. Use about 1 tablespoon of salt per 1 pound of potatoes (I used 1 ½ tablespoons of salt for 6 large red potatoes).
-
- If using a hand mixer to 'mash' your potatoes, you'll want to keep it on low speed. A fork or potato mashed is also a great option. Using a blender or over-beating your potatoes with the hand mixer can give them a sticky, gummy texture.
- To reheat: See my post on reheating mashed potatoes.
- To store: Cool to room temperature, then transfer them to an airtight container. They can be kept refrigerated for up to 4 days. See my post on freezing mashed potatoes.
Sandra says
It sounds great, but I haven’t made them yet. Some of your measurements leave a lot to be guessing. For one recipe of Creamy Roasted Garlic Mashed Potatoes you say 6 red potatoes. Even red potatoes come in a large variation in size. Telling me how many pounds of potatoes would be much more helpful or even list both; 6 potatoes or ___ lbs.
I look forward to making this recipe. Thanks
Angela @ BakeItWithLove.com says
Use 6 large red potatoes, approximately 2.5-3 pounds. Enjoy!
Sean Connolly says
Great recipe site! Going to make mashed potatoes, garlic or crispy lcheesy ones, whichever one my stomach is craving at prep time. Making your instant pot pork chops for main.
I really like this site, ton of good recipes and very easy to navigate. I will be here often.Thank you, Sean