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Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes combine Yukon Gold potatoes with soft, lightly golden roasted garlic for a creamy, savory side dish. Warm milk and butter make them smooth, while freshly ground black pepper adds a gentle finish.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 garlic head
  • 1 tsp olive oil
  • 3 lb Yukon Gold potatoes peeled and cut into 1.5-inch pieces
  • 8 cup cold water plus more as needed to cover
  • 1 tbsp salt kosher, divided
  • 1 tsp salt kosher, remaining
  • 6 tbsp unsalted butter
  • 0.75 cup whole milk
  • 0.5 tsp black pepper freshly ground

Equipment

  • 1 5-quart pot

Method
 

  1. Heat the oven to 400°F.
  2. Cut 1/4 inch off the top of the garlic head.
  3. Drizzle the cut surface with olive oil.
  4. Wrap the garlic in foil.
  5. Roast for 40–50 minutes, until the cloves are soft and lightly golden.
  6. Put the potatoes in a 5-quart pot with the water and 1 tablespoon of the salt, adding more water if needed to cover.
  7. Bring the potatoes to a boil.
  8. Reduce the heat and simmer for 15–20 minutes, until a fork slides easily into the potatoes.
  9. Drain the potatoes well and return them to the pot.
  10. Set the pot over low heat for 1 minute, shaking it gently to evaporate excess moisture.
  11. Warm the milk in a microwave-safe measuring cup for 30–45 seconds, until warm but not boiling.
  12. Squeeze the roasted garlic cloves out of their skins into the potatoes.
  13. Add the butter, warm milk, remaining 1 teaspoon salt, and pepper.
  14. Mash until creamy.

Notes

For the smoothest texture, mash the potatoes while hot and use the warm milk as directed. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use plant-based milk and vegan butter.