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Garlic Mashed Potatoes

from kristineskitchenblog.com
Roasted garlic brings the best flavor to creamy mashed potatoes! These Garlic Mashed Potatoes are creamy, buttery and garlicky. They are one of our favorite side dishes!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Servings: 6 servings
Calories: 255kcal


  • 1 whole garlic bulb
  • olive oil
  • 3 pounds Yukon gold or Russet potatoes about 8 medium Yukon gold or 4 medium Russet
  • 4 tablespoons unsalted butter at room temperature, cut into 4 pieces, plus more if desired, to taste
  • 1 teaspoon salt divided, plus more to taste
  • ¼ teaspoon pepper or to taste
  • ½ cup whole milk warmed, plus more as needed


Roast the Garlic

  • Preheat oven to 400° F.
  • If the garlic bulb has any loose papery skins, remove them. Do not peel the garlic though, as you want the cloves to stay together in the bulb. Slice off about ¼ inch of the top of the garlic bulb, or enough to expose the tops of the garlic cloves.
  • Place garlic bulb on a piece of foil. Drizzle with olive oil. Wrap the foil up and around the garlic, keeping the bulb sitting upright. Place the foil-wrapped garlic in a small baking dish.
  • Roast in the oven for 40-55 minutes, until garlic is soft and browned.
  • Let the garlic cool until it is cool enough to handle. Then use a small fork and your fingers to remove the roasted garlic cloves from the papery skins and place on a small plate or bowl. Mash the roasted garlic with a fork until smooth. Set aside while you cook the potatoes.

Make the Mashed Potatoes

  • Scrub the potatoes under cool water. You can peel the potatoes or leave the skins on, depending on your preference.
  • Cut the potatoes into 1-inch pieces. Place them in a pot of cold water. Add ½ teaspoon salt to the water.
  • Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. Transfer potatoes to a colander and drain well.
  • Immediately return the drained potatoes to the empty hot pot. Let the potatoes rest in the hot pot for 2-3 minutes to evaporate any extra moisture.
  • Add the butter pieces to the potatoes in the pot. Use a potato masher to mash the potatoes.
  • Add the mashed roasted garlic, remaining ½ teaspoon salt, pepper, and half of the warm milk. Stir. Then stir in the remaining milk, plus more if needed to reach your desired creaminess. Taste and adjust seasonings as needed. Serve.



  • For extra rich and creamy potatoes, substitute heavy cream for the whole milk.


Calories: 255kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 411mg | Potassium: 987mg | Fiber: 5g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 45mg | Calcium: 54mg | Iron: 2mg
Nutrition information is only an estimate.
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