Garlic Mashed Potatoes

Creamy, garlic mashed potatoes are fluffy, buttery, and bursting with roasted garlic, making the most flavorful and satisfying side.

Course Side Dish

Cuisine American

Keyword garlic mashed potatoes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 145kcal

Author Lisa Bass

Preheat oven to 400 degrees.
Cut the top of the head of garlic and place it in a baking dish.
Drizzle it with olive oil and sprinkle it with a bit of salt and pepper.
Roast the garlic in the oven at 400 degrees for about 15 minutes or until soft. Allow to cool.
Wash and peel potatoes. If you like mashed potatoes with potato skins, you could skip the peeling.
Put the potatoes in a large stock pot and cover with water. Bring to a boil. Simmer with the lid on until tender.
Drain the potatoes and add them to a mixer. With a balloon whisk, combine potatoes with the rest of the ingredients.
When roasted garlic has cooled, squeeze it right out of the peels and into the potato mixture.
Whip on medium speed until fluffy or mash them with a potato masher.
Taste, then season with salt, if desired.

I like to use a stand mixer to whip these mashed potatoes, making them super smooth and creamy. You could also use a ricer or just mash them with a potato masher. Your result might just have more texture.
Roasting the garlic before adding it to the potatoes gives it a sweet, more subtle flavor. It is absolutely delicious.
Make sure the potatoes are perfectly cooked before draining and adding the remaining ingredients. Just poke with a fork and if you can easily pierce the potato, they are ready.
If you want smooth mashed potatoes, peel the potatoes before cooking, or leave them on for more texture.