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Roasted Garlic Mashed Potatoes

These roasted garlic mashed potatoes take a simple potato to the next level with lots of butter, whole milk and of course a long roasting of whole garlic.


bowl of roasted garlic mashed potatoes topped with melted butter, fresh chives and black pepper

These Homemade Mashed Potatoes are Creamy, Comfort Food at its Finest.

Mashed potatoes are the ultimate comfort food, and these roasted garlic mashed potatoes take treating yourself to a whole other level. Thanks to the flavor powerhouse that is homemade roasted garlic, our creamy mashed potatoes are the quintessential sidekick to the best meals your table will ever see.

peeled chopped potatoes, 2 bay leaves, whole milk, butter, garlic heads, salt and pepper in bowls on a counter

How To Make Perfect Mashed Potatoes.

The best garlic mashed potatoes begin, obviously with the best homemade mashed potato recipe. What do we look for in our mashed potatoes?

  • Fluffy. Airy, whipped and light—never dense or gummy.
  • Ultra-creamy. Thanks, butter.
  • Perfectly seasoned. Not too salty, not too bland.

What Are The Best Potatoes to Mash?

For creamy, mashed potatoes, we love to use russet potatoes. They are our favorite kind of potatoes for mashing as they are starchier than waxed potato varieties (like Yukon Golds). This means fluffier potatoes (so long as they aren’t overcooked!) in the end.

  1. Roast your garlic.
  2. Add your peeled potatoes and bay leaves to large pot of cold water and bring to a boil. Cook until fork tender and drain well, removing the bay leaves.
  3. Peel your roasted garlic and add to the boiled potatoes. Use a ricer or masher to incorporate all that garlic flavor into your homemade mashed potatoes and mash until smooth.
  4. Heat your butter and milk in small saucepan, then incorporate into the potatoes.
  5. Salt and pepper to taste.
garlic heads wrapped in foil
roasted garlic heads wrapped in foil
chopped boiled potatoes in a colander with 2 bay leaves
chopped boiled potatoes in a pot

How Long To Boil Potatoes for Mashed Potatoes?

Boiling russet potatoes for making mashed potatoes is an art unto itself. Here’s how to do it with ease:

  1. Peel your potatoes and cut them into, two-inch pieces so they cook quickly and and uniformly.
  2. Add the potatoes to a large pot of salted water.
  3. Turn the heat to high and bring the water to a boil. Boil them for about 20 minutes, or until just fork-tender. Take care to not overcook them. If they cook too long, all of that pleasant starch we admire so much about the russet potato will go wild, and you’ll be left with potato paste.
  4. Drain the potatoes and return them to the pot.
  5. Over the lowest heat setting, allow the potatoes to dry out completely. Dry potatoes are better able to absorb that lucious milk and butter.
a pot of potatoes mashed with roasted garlic
pot of garlic roasted mashed potatoes with whole milk and 2 sticks of butter
pot of roasted garlic mashed potatoes
pot of roasted garlic mashed potatoes topped with melted butter and black pepper

How To Roast Garlic?

Roasting garlic takes this assertive allium from spicy and sharp to pure caramelized sweetness. In addition to mixing it into mashed potatoes, we love to serve it as part of a cheese platter, toss it into pasta, and even spread it straight onto good, crusty bread. Here’s how to roast garlic:

  • Preheat your oven to 400°.
  • Peel off the loose papery husk on the outside of the garlic head.
  • Slice off the top to reveal the tops of the raw cloves.
  • Drizzle with olive oil and wrap the head of garlic in foil.
  • Roast until carmel-colored and tender, about 40 minutes.
  • Squeeze onto bread, into mashed potatoes, or just straight into waiting mouths.
pot of roasted garlic mashed potatoes topped with melted butter and black pepper
Roasted garlic mashed potatoes topped with melted butter and black pepper in a pot

Tips for Making Mashed Potatoes.

This is inherently a simple side dish, but a little bit of extra know-how will ensure that your potatoes come out perfectly:

  • Ricing your potatoesbefore you add your warm dairy helps get them smoother without over processing them.
  • Speaking of warm dairy—don’t add your dairy straight from the fridge. The shock of the cold fat will negatively alter the texture of your potatoes.
  • Using an electric mixer can be tricky. If you decide to go this route be careful not to overmix, or those starches will activate and you’ll be left with a sticky paste.
  • If you really want to go for broke, try replacing half of the milk with heavy cream.
  • Don’t be afraid to season your mashed potatoes. Salt is this homemade roasted garlic mashed potato recipe’s best friend. Salt, then taste, then salt again if necessary.

How To Keep Mashed Potatoes Warm.

To keep your mashed potatoes warm before eating (or to reheat if they’ve been made ahead) we recommend using a double boiler. Warming your potatoes using this method of indirect heat will help prevent them from drying out or becoming overworked. Don’t have a double boiler? No worries! Just simmer water on the stove and place potatoes in a heat resistant bowl atop the pot. Stir occasionally and until the roasted garlic mashed potatoes are warmed through.

serving bowl filled with roasted garlic mashed potatoes topped with melted butter, fresh chives and black pepper

Tools You’ll Need to Make Roasted Garlic Mashed Potatoes

  • A ricer is extremely helpful for ensuring that your mashed potatoes are airy and fluffy, instead of dense and gummy. We love this one.
  • A large stock pot. Potato Side Dishes We Know You'll Love.

More Potato Side Dishes We Know You'll Love.

Ready for some more potato inspo? We’ve got you covered.

bowl of roasted garlic mashed potatoes topped with melted butter, fresh chives and black pepper on a plate

It’s Just Better With Roasted Garlic, Isn’t It?

So, now you’ve been to the otherside. You’ve seen the promised land, tasted those creamy, smoky, fluffy, garlic mashed potatoes of your dreams and you’ll never go back. Do us a favor, and the next time you whip up a batch of the world’s best mashed potatoes, snap a picture and post it to Instagram tagging @themodernproper and #themodernproper so we can pat ourselves on the back for a job well done. Happy eating!

Roasted Garlic Mashed Potatoes

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  35 min
  • Calories: 456


  • 2 heads of garlic
  • 1 Tbsp Extra virgin olive oil
  • 3 lb russet potatoes, peeled, 2" cubed
  • 1 cup butter, 2 sticks
  • 1 cup whole milk
  • 3 bay leaves
  • salt & pepper


  1. Preheat your oven to 400°.
  2. Peel off the loose papery skin on the outside of the garlic head. Slice the top off of the garlic head to reveal the tops of each clove. Drizzle with the olive oil and wrap the head of garlic in foil. Place in the oven on the center rack and roast until caramel colored and tender, about 40 minutes.
  3. Peel the potatoes, rinse and cube them into 2-inch pieces. Fill a large pot with cold water and add potatoes along with the bay leaves. Bring the water to a boil over high heat, turn the heat to low and simmer until potatoes are just fork tender, but not falling apart.
  4. Using a colander, drain the potatoes. Add the potatoes back to the pot and place it back on the heat. Keep the burner on the lowest heat setting until the potatoes have completely dried out. The dryer the potatoes get, the more liquid they will reabsorb. Remove the bay leaves at this time.
  5. Using a ricer or potato masher, mash potatoes. Gently squeeze the cloves from the roasted garlic into the mashed potatoes and mix until smooth.
  6. In a small sauce pan melt the butter and milk together until both are hot, but not boiling. Using cold dairy will compromise the texture of the potatoes.
  7. Add the milk-butter mixture to the potatoes stirring quickly with a large spoon until fully absorbed. Generously season with salt and pepper to taste.

Nutrition Info

  • Per Serving
  • Amount
  • Calories456
  • Protein5 g
  • Carbohydrates38 g
  • Total Fat32 g
  • Dietary Fiber5 g
  • Cholesterol85 mg
  • sodium247 mg
  • Total Sugars4 g

Roasted Garlic Mashed Potatoes

Questions & Reviews

Join the discussion below.

  • Terri Janki

    Can you make these ahead? How long / any tips on reheating to serve. Thanks!

    We think they are best served fresh.

  • Ken

    Can you use heavy cream instead of milk?

    That should work fine!

  • Neens

    Can you you different types of potatoes? I only have red skin potatoes but I really want to try this recipe!

    We haven't tested with red but it should be fine!

  • Sara Z

    You are using unsalted butter correct? Then adding salt as needed?


    Yes! So that you can control the saltiness, unsalted is best. Then simply add salt to taste.

  • Cloey

    Seems like a lot of garlic, does this overtake the potatoes?

    Nope. It's mild and lovely!

  • Greg Arent

    Omg. The best mashed potatoes I’ve ever had. Everyone at the dinner party asked for the recipe. It’s by far one of my favorite. Followed the recipe exactly and didn’t add a thing.

    THANK YOU GREG! Love to hear everyone enjoyed them, thanks for sharing the recipe with others!