Garlic Mashed Potatoes – A Couple Cooks
This Roasted Garlic Mashed Potato Recipe is full of flavor, no one will be able to stop shoveling bites of this creamy mash! There is mashed potatoes, then there is Roasted Garlic Mashed Potatoes....

This Roasted Garlic Mashed Potato Recipe is full of flavor, no one will be able to stop shoveling bites of this creamy mash!

Garlic Mashed Potatoes

There is mashed potatoes, then there is Roasted Garlic Mashed Potatoes. This creamy and dreamy mashed potato is fragrant with the sweet aromatic flavor of roast Garlic. It's softer and more luxurious than the typical tangy bite of raw material. Toss it with creamy Yukon Gold potatoes and a little Parmesan, and it truly is something magical. This one went so well in our house, we don't just keep it for vacations like Thanksgiving. Whip up this garlic mashed potato recipe any time of year for a truly stellar side dish (thank you family).

Don't want to roast the garlic? Use our alternative method below.

The best potatoes for garlic mashed potatoes?

Does the type of potato matter in a garlic mashed potato recipe? Yes! The preference here is Yukon Gold potatoes, also labeled as yellow potatoes. Why? It all comes down to texture. Here's why you should go for Yukon gold:

  • Russet potatoes can taste quite bland and flat. Russet potatoes have a fluffy texture but can be a bit floury. The overall flavor is also a bit bland.
  • Yukon Gold Potatoes have a buttery texture and a rich flavor! The yellow flesh of a Yukon Gold potato is more robust, and the buttery flavor and texture works well with roasted garlic.
Garlic Mashed Potato Recipe

Peel the potatoes or cut them into pieces with the skin on!

Here's the thing: Alex and I love a recipe for mashed potatoes. I've never been one for this utterly sweet and chewy mash. For me, it's boring! If you want to be completely silky, you can peel the potatoes here. But do you really want to make them interesting? Leave on the potato skins. That's right, you know like a restaurant mashed potato that has a lot of garlic skins and potatoes? This makes them even more delicious: and a lot of the nutrients in potatoes are found in the skin.

Roast the garlic in advance

There is a long delay element to this garlic mashed potato recipe: roast the garlic! It is very easy to grill garlic, it only takes an hour. The advantage is that it is easy to prepare in advance. Just roast the garlic and refrigerate it until you get the potatoes. And the kicker? Roasted garlic makes your kitchen smell amazing. You can thank us later. Here are the basic steps for how to roast garlic:

  • Roasted at 400 degrees Fahrenheit. The high heat caramelizes it until golden, but it is not so high that it burns it.
  • Slice the tops of the cloves, then wrap in foil. You'll cut off the top so you can easily squeeze out the garlic once it's roasted. Wrap it in foil and throw it in the oven.
  • Roast 45 minutes to 1 hour. It's done when it's perfectly tender when pierced with a sharp knife!
Roasted garlic

Alternative method: use fresh garlic!

Don't want to spend all your time roasting garlic? OK, we understand. It takes a little while! The garlic flavor you get from roasted garlic is very sweet: not in your face the garlic like a bunch of garlic pasta. For a fresh garlic mashed potato, here's what to do instead:

  • Mince 4 cloves of garlic.
  • Melt 4 tablespoons of butter. Add the garlic and sauté, 1 to 2 minutes, until fragrant but not golden.
  • Add the garlic to the potatoes and the milk!

It is that simple! This variation of the garlic mashed potato recipe is definitely more tangy: it has more of an Italian vibe than roasted garlic. We use this trick in our mashed red potatoes with garlic and it works like a charm.

Roasted Garlic Mashed Potatoes

Ways to serve garlic mashed potatoes

This roasted garlic mashed potato recipe is perfect with a little butter on top! But of course, it's even better with a little sauce or the optional Parmesan cheese mixed in. Here are some options we recommend:

mashed potatoes

This garlic mashed potato recipe is ...

Vegetarian and gluten free. For vegans, plant-based and dairy-free, go to Vegan mashed potatoes.

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The description

This Roasted Garlic Mashed Potato Recipe is full of flavor, no one will be able to stop shoveling bites of this creamy mash!



  • 1 1/2 heads roasted garlic (alternative method below *)
  • 2 pounds of Yukon Gold potatoes (aka yellow potatoes)
  • 3/4 cup whole milk (or 2%)
  • 4 tbsp salted butter
  • 1/2 cup grated parmesan cheese (optional)
  • 1/2 teaspoon kosher salt, and more to boil
  • Fresh chives, for garnish

  1. If you haven't already, roast garlic. You can make this day of (it takes 1 hour) or ahead and refrigerate it.
  2. Roughly chop the potatoes into 2-inch pieces. You can peel them if you like, or leave them unpeeled if you like mashed potatoes with the skin like we do!
  3. Place the potatoes in a large saucepan and cover with 1 inch of cold water. Stir in 1/2 tbsp kosher salt. Bring to a boil.
  4. Once boiled, cook until tender, about 10 to 15 minutes, depending on the size of the potatoes (pierce a piece of potato with a fork to assess doneness). Drain and return the potatoes to the pot.
  5. Meanwhile, remove the roasted garlic from the cloves, pressing the bottom to pop them out. Crush the roasted garlic with your fingers. Then combine the roasted garlic, whole milk and butter in a small saucepan and cook for a few minutes over low heat until hot. Stir until the garlic is incorporated and forms a thick mixture.
  6. Add the milk and garlic mixture to the pot with the potatoes, along with 1/2 teaspoon kosher salt, lots of fresh ground pepper and Parmesan (if using). Mash with a potato masher until the desired texture is obtained. Add additional milk if needed. Taste and add a pinch of salt if you wish.


* Don't have time to roast the garlic? Here is an alternative to fresh garlic: mince 4 garlic cloves. Melt 4 tablespoons of butter. Add the garlic and sauté, 1 to 2 minutes, until fragrant but not golden. Then add this garlic to the mashed potatoes with the milk.

  • Category: Side dish
  • Method: Cooker
  • Cooked: American

Keywords: Garlic Mashed Potatoes, Roasted Garlic Mashed Potatoes

More potato recipes

There are so many tasty recipes with potatoes, apart from the traditional mash! Here are some other ideas:

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You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

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Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

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This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

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So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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