Go Back
Roasted Garlic Mashed Potato Recipe
Ash Tyrrell

Roasted Garlic Mashed Potato Recipe

I started roasting my garlic before mashing potatoes years ago, and I honestly can't go back to the plain version anymore. The smell alone, garlic caramelizing low and slow in the oven, is enough to pull everyone into my kitchen before dinner's even close to ready.
Print Recipe Pin Recipe
Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 large head of garlic — roasting it first mellows the sharp bite into a sweet caramelized flavor
  • 3 pounds Yukon gold or russet potatoes peeled and cubed — Yukon golds give a naturally buttery, creamy texture
  • 1 tablespoon olive oil — used to coat the garlic head before it goes into the oven
  • 6 tablespoons unsalted butter softened — adds richness, so let it come to room temperature first for easier mixing
  • 1 cup whole milk or half-and-half warmed — warming it before adding keeps the potatoes from turning gluey and cold
  • ½ cup sour cream optional — stirred in for extra creaminess and a slight tang
  • Salt to taste — season gradually, since the potato water and butter both carry their own saltiness
  • Freshly ground black pepper to taste — adds a gentle warmth that balances the sweetness of the roasted garlic

Method
 

  1. Preheat your oven to 400°F. Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, and wrap it tightly in foil. Roast for 40 to 45 minutes, until the cloves are soft and deeply golden.
  2. While the garlic roasts, place your peeled and cubed potatoes into a large pot and cover with cold, salted water. Bring it to a boil, then reduce to a simmer and cook for 15 to 18 minutes, until a fork slides through easily.
  3. Once the garlic head is cool enough to handle, squeeze the cloves out of their papery skins into a small bowl. Mash them lightly with a fork until you have a smooth, spreadable paste.
  4. In a small saucepan, gently heat the butter and milk together just until the butter melts and everything is warm. Keeping it warm instead of cold helps the potatoes stay silky instead of turning gummy.
  5. Drain the potatoes well and return them to the hot pot for a minute to let excess steam escape. Add the roasted garlic paste, warm butter and milk mixture, and sour cream if using, then mash everything together until creamy. Season with salt and pepper, and serve while hot.

Notes

  • I always roast an extra head of garlic on the side, since I inevitably want more stirred in at the end.
  • I keep my milk and butter warm rather than cold, which keeps the texture smooth instead of pasty.
  • I never rush the roasting step, because undercooked garlic tastes sharp instead of sweet.
  • I like using a ricer instead of a masher when I want an ultra-smooth, lump-free texture.
  • I taste as I go and add salt in small amounts, since the roasted garlic itself brings a surprising amount of flavor.