Don’t be intimidated by the amount of garlic that goes into this recipe for Garlic Mashed Potatoes; the mellow, roasted cloves make the creamiest and most indulgent mashed potatoes you’ve ever had.
In my humble opinion, the best garlic mashed potatoes ever are made with a ton of garlic. But not that hot, spicy, stay-with-you-forever raw garlic. What I'm talking about is 40 (yes!) cloves of buttery, velvety, gooey roasted garlic that transforms ordinary spuds into the stuff dreams are made of.
If you’ve been making mashed potatoes with garlic powder all this time—maybe, just maybe— consider roasting garlic at home. It’s easy to do and the results are worth it.
Making garlic mashed potatoes for two, or twenty? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How do you roast garlic?
Because we're using so much garlic, the technique in this recipe has you break up the cloves and dry roast them, skin on, on the stove in a skillet. If you need something with a little less over-the-stove time, you can roast garlic in the oven. I show you how to roast whole heads of garlic to add to my favorite recipes all week long in this recipe.
- First, trim the tops off the garlic heads with a sharp knife, about 1/4” to 1/2” off. Then, drizzle a little olive oil on the garlic. 1-2 tablespoons per head, depending on the size.
- Next, wrap each head tightly in foil. However, if you’d like to try oven roasted garlic for this recipe, here’s a trick for roasting a large amount of garlic: place all the heads in a muffin tin, then wrap the top of the tin tightly with foil.
- Bake the garlic in a 400 degree oven for 30 to 40 minutes, until the garlic is caramelized in color and can be pierced with a knife.
- Once cool enough to handle, you can firmly (but gently!) squeeze the garlic out of the top you trimmed.
Can you make Garlic Mashed Red potatoes?
If you want to make garlic mashed potatoes with red potatoes instead of Russet, go right ahead! Baby red potatoes with skin on make excellent garlic mashed potatoes.
How to dress up Mashed Potatoes:
There are infinite ways to make mashed potatoes; depending on who you’re cooking for, or what tickles your fancy, you can add almost anything and make it delicious. After all, potatoes go with everything.
- Garlic Mashed Potatoes with sour cream: In place of half and half, use sour cream to add an extra layer of creamy richness to your potatoes. What’s not to love?
- Garlic Mashed Potatoes with cream cheese: Cream cheese melts beautifully into potatoes and can give some serious creamy texture to mashed potatoes. If you’re making a mashed potato casserole, add some cream cheese and stand back. You might get stabbed with a fork.
- Garlic Mashed Potatoes with skin: Mashed potatoes get a little more rustic when left au natural. Garlic mashed potatoes, skin on? The earthiness of the roasted garlic with a little added texture from the skin can be a beautiful (and delicious) thing.
- Garlic Mashed Potatoes with chives: Freshly chopped chives from the garden are good year round. Chives on garlic mashed potatoes are especially lovely.
- Garlic Mashed Potatoes with cheese: Grated white cheddar cheese folded into mashed potatoes, or even some blue cheese crumbles mixed in can turn garlic mashed potatoes into a pretty big deal. Perfect for baked potato lovers.
- Garlic Mashed Potatoes with bacon: Potatoes and bacon have been going steady for decades. Some crumbles of bacon added to garlic mashed potatoes just might seal the deal.
- Garlic Mashed Potato casserole: Once you make the mashed potatoes, move them into a casserole and dot with butter. Cover with foil and bake at a 350 degree oven, or keep warm until dinner time. Any potluck would be lucky to have you.
Instant Pot Garlic Mashed Potatoes:
It's easy and fast to make Instant Pot mashed potatoes.
- First, peel and cut your potatoes for cooking. Add them to the Instant Pot, and add enough cold water to cover them completely. Depending on the size of your pot, this should be 4 to 5 cups. Add some salt to the water.
- When you're ready, place the lid on your instant pot. Set the valve to sealed and cook on manual for 8 minutes. Keep in mind that it will take about 8-10 minutes for the pot to come to pressure.
- Once the timer beeps, you can quick release the pressure from your pot. Carefully drain the potatoes and then return them to the Instant Pot with the power off.
- Then, simply add in the garlic, butter, and half and half. You can mash these up with a standard potato masher if you wish. Or, you can mash then whip them with a hand-held mixer. Season to taste.
Slow Cooker Garlic Mashed Potatoes:
- Once you cook the potatoes, drain them.
- In a bowl, mash to a uniform consistency (or use a potato ricer or food mill.)
- Using a flexible rubber spatula, fold in the melted butter and minced garlic until just incorporated. Fold in 1 1/2 cup of the half-and-half, adding the remaining 1/2 cup as needed to adjust the consistency.
- When finished mixing, transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.
- Just before serving, stir in butter and season with salt and pepper to taste.
Are Garlic Mashed Potatoes make ahead?
If you’re pressed for time, these can definitely be made ahead. I have the perfect recipe for Make Ahead Mashed Potatoes, if you're so inclined. All you need to do is cook the garlic, peel it, and mince it up to fold into the potatoes.
Garlic Mashed Potatoes Recipe
- 40 cloves garlic unpeeled (skin on)
- 5 pounds Russet potatoes peeled, quartered, and cut into 1-inch chunks
- 1 cup butter melted (2 sticks)
- 2 cups half-and-half hot
- Salt and freshly ground black pepper
- chopped fresh chives for garnish, optional
To roast the garlic:
- In a medium skillet over the lowest possible heat, toast garlic cloves until spotty, dark brown, and slightly softened, about 20 to 25 minutes.
- Remove pan from heat, cover, and let stand until garlic is completely soft, 10 to 15 minutes. Peel and mince garlic, set aside.
To make the potatoes:
- Cover potatoes by 1 inch of water in a large pot. Bring to a boil then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 20 to 25 minutes.
- Drain potatoes in colander, tossing to remove any excess water. Wipe the pot dry.
- Add potatoes back to pot and mash to a uniform consistency, (or process through food mill or ricer back into the dry pot).
- Using a flexible rubber spatula, fold in the melted butter and minced garlic until just incorporated. Fold in 1 1/2 cups of the half-and-half, adding the remaining 1/2 cup as needed to adjust the consistency.
- Season with salt and pepper to taste and garnish with chives if desired.