Roasted Garlic Mashed Potatoes are a delicious addition to any meal! This mashed potatoes recipe is perfect for special occasions and easy to make ahead too!
Okay, you probably guessed these were coming, didn’t you? With my recent post on how to roast garlic, I feel sure you felt this headed your way. Well, now I’m going to get all bossy on you, too. Because, well, you really, really, really need to try these roasted garlic mashed potatoes.
Life just wouldn’t be the same without them. I swear.
I can’t imagine a Thanksgiving meal or serving a pot roast without having these on the table. The recipe is scalable so that you can easily cut it in half if you aren’t serving twelve for Thanksgiving or you can easily double it if you plan on having an even larger crowd.
For me personally, I like to cook a full recipe so that I know I have plenty in the refrigerator to go along with any leftovers.
So, here’s to roasted garlic mashed potatoes with butter on top!
Roasted Garlic Mashed Potatoes Recipe
- 5 pounds Russet or Yukon gold potatoes peeled and cut into chunks
- 1 stick butter melted + 2 tablespoons cut into pieces
- 3/4 cup half and half
- cloves from about 2 bulbs of roasted garlic
- 1 teaspoon kosher salt
- 1 1/2 teaspoons freshly ground pepper
- Place potatoes into large saucepan and add enough water to cover, plus about 1 inch. Cook over medium-low heat until fork tender, about 15-20 minutes.
- In a medium saucepan, melt butter, add half and half and roasted garlic. Heat until simmering.
- Drain potatoes and pour potatoes back into saucepan used to cook them. Mash potatoes over low heat until smooth. Add the melted butter and half and half mixture to potatoes. Continue to mash the potatoes until creamy. Then, mix well with a wooden spoon until light, fluffy and smooth. Stir in salt and pepper.
- Pour potatoes into a serving bowl for serving.
- Serve warm.
Prepare mashed potatoes and pour into a casserole dish. Cover tightly with aluminum foil or a lid and refrigerate until about 20 minutes before ready to serve. Then, place in a preheated oven at 350º F for 20 minutes.
When you remove from the oven, top with remaining 2 tablespoons of butter and a sprinkle of salt and pepper, if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
That sounds pretty heavenly, pure comfort.
I completely agree…life wouldn’t be the same without them!! Yours looks divine!
Oh, fabulous! I love roasted garlic. And mashed potatoes. I usually use 1 bulb of garlic with that many potatoes…looks like I need to try yours with 2!
Thanks for another way of preparing a mashed potato recipe. I am thinking on how to do it for more grown up taste since the usual mashed potatoes caters the kids taste buds:-). Mashed potatoes add savor and goodness as a side dish. What do you mean by 3/4 cup half and half?
Made this for Christmas dinner with the roaster garlic & it was DIVINE! Hands down BEST mashed potatoes I have ever made! Absolutely in love! Thank you for the wonderful recipes!
I’m so glad you loved it, Heather. Thanks so much for letting me know how much you enjoyed it. I really appreciate it! Merry Christmas!
if I wanted to add prepared horseradish sauce to this recipe, how much would you recommend?
When I add prepared horseradish to my mashed potatoes, I add about two-three tablespoons, depending on taste.