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Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes are made with Yukon Gold potatoes, roasted garlic, butter, and warm milk for a creamy, savory side. Roasting the garlic until very soft adds mellow flavor to each scoop.
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Prep Time 15 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 22 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

For the roasted garlic
  • 1 garlic large head
  • 1 tsp olive oil
For the potatoes
  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt divided
  • cold water for covering the potatoes
  • 0.75 cup whole milk
  • 6 tbsp unsalted butter cut into pieces
  • 0.5 tsp freshly ground black pepper

Equipment

  • 1 5-quart pot
  • 1 small saucepan

Method
 

Roast the garlic
  1. Heat the oven to 400°F.
  2. Slice off the top 1/4 inch of the garlic head to expose the cloves, drizzle with olive oil, and wrap in foil.
  3. Roast for 40-50 minutes, until the cloves are very soft, then cool until easy to handle.
Cook the potatoes
  1. Put the potatoes in a 5-quart pot and cover with cold water by 1 inch.
  2. Stir in 2 teaspoons of the salt.
  3. Bring to a boil over high heat, then reduce to a steady simmer.
  4. Cook for 15-20 minutes, until the potatoes are easily pierced with a knife.
Warm the dairy
  1. Combine the milk and butter in a small saucepan and warm over low heat for about 3 minutes, until the butter melts and the milk is steaming; do not boil.
Finish the potatoes
  1. Drain the potatoes and return them to the pot.
  2. Let them steam-dry for 1 minute.
  3. Squeeze the roasted garlic cloves from their skins into the potatoes.
  4. Add the warm milk mixture, remaining 1 teaspoon salt, and pepper.
  5. Mash until creamy and serve hot.

Notes

For the creamiest texture, mash the potatoes while they are hot. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the texture may turn grainy. For a dairy-free swap, use plant-based milk and butter.