Roasted Garlic Mashed Potatoes
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Roasted Garlic Mashed Potatoes take the ultimate comfort food and everyone’s favorite side dish to the next level!
Looking for more potato recipes? You’ll love these Crispy Smashed Potatoes Loaded Nachos, BBQ Chicken Baked Sweet Potatoes, and these Roasted Mini Potatoes.
Roasted Garlic Mashed Potatoes Recipe
Mashed Potatoes are the ultimate comfort food. They’re delicious, perfectly buttery, and never let you down.
My favorite way to eat them is with a nice juicy steak or air fryer turkey drumsticks.
These Roasted Garlic Mashed Potatoes however, take that classic comfort food everyone knows and loves, and really levels it up.
We can thank the garlic and mozzarella cheese for the incredible flavor that pairs perfectly with this dish. Yes, these potatoes are loaded with mozzarella cheese! It’s what makes them extra tasty.
Plus, who doesn’t love cheesy mashed potatoes?! PS – Twice Baked Potatoes in Air Fryer are another great way to enjoy them!
Roasted Garlic Mashed Potato Ingredients
Potatoes: I used russet potatoes for this recipe. You can also use Yukon gold potatoes or a mix of both.
Garlic: this is where all those incredible garlic flavors are going to come from. There is really no substitution for a full head of fresh roasted garlic, so make sure you don’t miss this ingredient!
Dairy: if you are dairy sensitive, we’ve got substitutions for you below. However, I used whole milk, unsalted butter, and mozzarella cheese.
Dairy substitutions:
Milk: lactose-free milk or almond milk
Butter: ghee or plant butter
Cheese: vegan mozzarella cheese
Spices: for this recipe, you’ll need sea salt, black pepper, and if you’d like you can add parsley.
Optional toppings: chopped fresh chives, green onions, or fresh parsley.
How do you make garlic mashed potatoes from scratch?
1. Preheat the oven. Preheat the oven to 350°F.
2. Roast the Garlic. Trim ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Place the garlic in a muffin tin, drizzle with 1/2 tbsp of olive oil, and cover with foil.
Roast for 60-70 minutes or until the cloves are deeply golden brown and tender. Alternatively, you can wrap the garlic in the foil if you don’t have a muffin tin.
Remove from the oven and let cool for 2-3 minutes. Use the back of a chef’s knife or your fingers to squeeze the garlic out of the peel. Then smash into a paste using a fork and set aside.
3. Cut the potatoes. Feel free to peel your potatoes or leave the skins on (I peel mine). Then cut them into 4 chunks, and transfer them to a large stockpot full of cold water.
4. Boil the potatoes. Once all of your potatoes are cut, make sure there’s enough cold water in the pot so that the water line sits about 1 inch above the potatoes.
Stir 1 tbsp sea salt into the water. Then turn the heat to high and bring the water to a boil.
Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until you can easily poke the potatoes with a fork. Carefully drain out all of the water.
5. Mash the potatoes. Place the potatoes in a large mixing bowl and mash with a hand mixer or stand mixer. Add salt and pepper to taste, butter, roasted garlic, and slowly pour in the milk while mixing. Then fold in the cheese.
6. Taste and season. Taste the potatoes and season with extra salt and/or pepper if needed. Garnish with fresh chopped chives, green onions, or parsley and serve warm!
Questions you may have
Can you make mashed potatoes ahead of time and reheat them?
Yes! Mashed Potatoes are a great “make ahead” recipe. You make them, store them in the fridge, and then pop them in the oven at 300 F about 30 minutes before you need them and reheat with (with a foil covering).
Can baking potatoes be used for mash?
Yes! In fact, baking potatoes, also called russet potatoes, are the best potato to use when making mashed potatoes because they have the least amount of moisture and a lot of starch giving you that light and fluffy mash.
What is a good substitute for butter in mashed potatoes?
If you don’t want to use butter in your mashed potatoes, extra virgin olive oil is a good substitute adding that rich buttery flavor, without the butter.
What can I use instead of milk to make mashed potatoes?
Vegetable or chicken stock. I recommend using chicken stock because it has the most flavor.
Is it better to boil or bake potatoes for mashed potatoes?
Baking potatoes with the skin is the best make to make mashed potatoes (and the healthiest)!
When you leave the skin on you are leaving the nutrients intact. When you skin the potato, most of the healthy vitamins and nutrients are lost.
All that being said, I prefer removing the skin from my potatoes and boiling them because it’s much quicker!
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Roasted Garlic Mashed Potatoes
Ingredients
- 5 pounds russet potatoes
- 1 large head of garlic
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon fresh cracked black pepper
- 6 tablespoons unsalted butter, cut into even sized cubes
- 1 cup whole milk
- 1/2 cup shredded mozzarella cheese
- optional toppings: chopped fresh chives, green onions, or parsley
Instructions
- Preheat the oven to 350°F.
- Trim ¼ inch off the top of the garlic bulb (the pointy part). Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Place the garlic in a muffin tin, drizzle with 1/2 tbsp of olive oil, and cover with foil. Roast for 60-70 minutes or until the cloves are deeply golden brown and tender. Alternatively, you can wrap the garlic in the foil if you don't have a muffin tin. Remove from the oven and let cool for 2-3 minutes. Use the back of a chef’s knife or your fingers to squeeze the garlic out of the peel. Then smash into a paste using a fork and set aside.
- Feel free to peel your potatoes or leave the skins on (I peel mine). Then cut them into 4 chunks, and transfer them to a large stockpot full of cold water.
- Once all of your potatoes are cut, be sure that there is enough cold water in the pot so that the water line sits about 1 inch above the potatoes. Stir 1 tablespoon sea salt into the water. Then turn the heat to high and bring the water to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until you can easily poke the potatoes with a fork. Carefully drain out all of the water.
- Place the potatoes in a large mixing bowl and mash with a hand mixer or stand mixer. Add salt and pepper to taste, butter, roasted garlic, and slowly pour in the milk while mixing. Then fold in the cheese.
- Taste the potatoes and season with extra salt and/or pepper if needed. Garnish with fresh chopped chives, green onions, or parsley and serve warm!
