Roasted Garlic Mashed Potatoes

These Roasted Garlic Mashed Potatoes are so flavorful you don’t even need to pour on the gravy. Mashed potatoes will forever be a comfort food that reminds me of family and Sunday family meals. And there’s nothing better than creamy mashed potatoes that are infused with roasted garlic. 

Mashed potatoes alone are one of life’s simple pleasures. And then of course, when you add roasted garlic, they become an enticing indulgence. The flavor that is released from those little tiny cloves throughout the potatoes takes it over the top in deliciousness. Gratifying and satisfying are words that I would definitely use to describe these Homemade Mashed Potatoes. A delightful recipe taking me back to my grandma’s kitchen which always smelled of “yumminess. And “yummy” does have an aroma.

If you really want to dress these potatoes up as a full-blown comfort food dish, load them up with my Homemade Chicken and Noodles recipe. Another recipe that is loaded with garlic is my Hasselback Potato Recipe which has gooey cheese throughout as well and one that I think you will find satisfying. You might want to check out these Garlic Cheesy Scalloped Potatoes as well. They are to die for.

Roasted Garlic Mashed Potatoes

Ingredients

• Red Potatoes. I chose red potatoes because I love the red color popping out of the dish. But you can use either russet or Yukon potatoes.
• Salt. The salt is added at two different intervals. One in the boiling water when the potatoes are cooking. And the second is added when the potatoes are being mashed.
• Butter. It adds an extra silky texture to the mashed potatoes. If you’re trying to lower your fat intake, you can leave out the butter or reduce how much you use. 
• Roasted Garlic.
• Freshly Ground Pepper.
• Half and Half. An added creaminess comes from using Half and Half. Again, if you want less fat in this recipe, you can use milk as a substitute.

How to Make Homemade Garlic Mashed Potatoes:

• Roast the garlic. You can find step-by-step instructions for Roasting Garlic here. I use one or two roasted bulbs for five pounds of potatoes. 
• Cut red potatoes into 1 to 1 1/2-inch cubes. When you’re cutting potatoes for boiling, cut them into similar-sized cubes, 1 to  1/2-inch. In this way, they will cook evenly. 

• Boil the red potatoes until tender. Add enough water to cover the potatoes in the pot and be sure and start with cold water. Begin by bringing the water to just a small boil over medium-high heat. Then turn the burner to low and simmer for about 15-20 minutes or until the potatoes are very tender.

• Drain the cooked potatoes with roasted garlic. Drain the potatoes in a large wire mesh strainer and add them back into the same heated pan. 

• Mash the potatoes with butter, garlic, and a half and half. It is best to melt the butter before you mash the potatoes. Add the roasted garlic and season with salt and pepper. Half and Half is the best way to make these potatoes richer. Warm it first and start with 1/4 cup and beat with a hand mixer. Add more as needed until the potatoes are creamy with some lumps. 

What are the Best Potatoes for Mashed Potatoes

• Red Potatoes. These are considered waxy potatoes meaning they have less starch and more moisture. Also, they hold up well when boiling. They are good for mashing although they can become sticky and gummy if over-mixed. Red potatoes tend to be best for a rustic lumpier mashed potato recipe. 
• Russet Potatoes. These make soft and fluffy mashed potatoes due to the high starch found in them. Because the skins are tough, it is best to peel them before cooking. Be careful not to overcook these as they can become mushy, especially if not drained thoroughly. 
• Yukon Potatoes. These are considered medium-starch potatoes and are best known for their rich texture and creamy dense consistency. And because they have soft skins, they can be mashed without having to peel them. Yukon potatoes are probably the most popular for mashing. 

How to Roast Garlic for Mashed Potatoes.

• Leave the outside paper on each bulb that you plan on roasting. With a sharp knife, slice about 1/2 inch off the top of the bulb so that you are able to see the cut cloves inside. 
• Preheat the oven to 400°F. Place the whole bulb on a piece of foil that you’ll wrap around the garlic. Close it up loosely so the air can circulate during the roasting process. 
• Open the packets and let them sit out on the countertop for 5-10 minutes or so until you can handle them easily. 
• Gently squeeze out the roasted garlic.

Can I use a Hand Mixer?

A food mill or a ricer makes the fluffiest mashed potatoes, but I’ve always used a hand mixer and have gotten great results. The food mill and the ricer will give you a smooth silky finish. I like a more rustic texture that has some lumps in the potatoes. The hand mixer gives me that outcome.

Can these Potatoes be made ahead of time?

Yes, they can be made ahead of time. Once the potatoes are done, move them to a baking dish and smooth them out in an even layer. Let them cool completely and cover them with foil. This will allow them to heat evenly when ready to reheat. The mashed potatoes can be stored in the refrigerator a day ahead of time. 

How to Reheat Creamy Mashed Potatoes

To serve, pull the covered dish from the fridge and heat in a 325°F oven until the potatoes are heated through. Stir in extra Half and Half (heated) and melted butter then spoon into a serving dish. If at all possible though, it is best to serve potatoes immediately after they have been mashed. This is when they are the fluffiest and creamiest. There are times when convenience wins out though, especially if you’re cooking a large meal for a crowd.

Tips for Making the Best Garlic Mashed Potatoes.

• Depending on how much garlic flavor you want in your mashed potatoes, use one or two bulbs for a 5-pound bag of red potatoes. 
• One-half pound of potatoes per person is a good indicator when you’re trying to figure out how many pounds you’ll need for a meal.
• For this recipe, I like to leave the skins on. Not only do the skins add texture and nutrition, but they also create a beautiful bowl of mashed potatoes with red streaks throughout. 
• When you’re cutting potatoes for boiling, cut them into similar-sized cubes, 1 to  1/2-inch. In this way, they will cook evenly.
• Don’t add the potatoes to boiling water. The outside of the potato will overcook and the inside will undercook.
• Make sure and use plenty of salt (a good tablespoon) in your water. Otherwise, the finished product will be quite bland.
• Be careful not to boil your potatoes. Potatoes will fall apart when there is a full boil happening in the pan.
• A knife tip inserted into a potato cube will give a good indication that the potatoes are fully cooked. or not If there is no resistance when inserted the potatoes are done. If the potato clings to the knife, they need to cook a little longer. 
• Put the drained cooked potatoes back on the stove over low heat and stir for a few minutes. This will help further remove any moisture left in the potatoes.
• Don’t add the half and half directly from the fridge. Warm it either in the microwave or on the stop before you pour it into the potatoes.
• Make sure to not over-mash the potatoes. Otherwise, the potatoes will become gummy and sticky.

Believe it or not, I add MORE butter to these already luscious spuds! Make a well in the middle of the mashed potatoes and pour in some of that yummy melted goodness. Because in my book, you can never have enough butter. I hope you find so much comfort in these Garlic Mashed Potatoes. 

More Potato Recipes

Hasselback Potato Recipe

Cheesy Scalloped Potatoes

Pan Roasted Vegetables and Potatoes

Sweet Potato Fries

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