Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

My creamy roasted garlic mashed potatoes are first to disappear from the table. Anytime I serve these garlicky herbed mashed potatoes, everyone asks for the recipe. Not only are they so creamy, but they are also garlicky and incredibly easy to make. The secret is in the roasted head of garlic that becomes sweet and caramelized in combination with the creamy chive and shallot soft white cheese. Every bite is an explosion of flavour and you won’t be able to get enough. I promise you; everyone will be asking for seconds and thirds. You can make them as creamy as you like, I will leave all my notes, substitutions, and tips below. These mashed potatoes are the perfect side dish for Thanksgiving, Christmas, or any other holiday. They are also the perfect side dish to any weeknight dinner. If you make them, please leave me a comment below and let me know how you liked this recipe.

Roasted garlic mashed potatoes

Roasted Garlic Mashed Potatoes

Themodernnonnathemodernnonna
These mashed potatoes are the perfect side dish for Thanksgiving, Christmas, or any other holiday. They are also the perfect side dish to any weeknight dinner. If you make them, please leave me a comment below and let me know how you liked this recipe.
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Prep Time 10 mins
Cook Time 20 mins
Servings 6

Ingredients
  

  • 3 lbs of potatoes I used 18 medium yellow potatoes
  • salt to taste
  • 1 whole head of garlic
  • small drizzle of olive oil
  • cup of butter 5 tablespoons or adjust if you like more
  • ½ cup (75 grams) herbed cream cheese I used Boursin shallot and chive
  • chives for presentation are optional

Instructions
 

  • Preheat the oven to 400°F. Cut the top of a whole head of garlic and place it in a small ramekin. Add a small drizzle of olive oil on top, and put a lid on top of the ramekin. If you don’t have a lid you can cover it with foil. You can also bake the garlic in parchment paper and make sure you close it fully and place it on a baking sheet to roast.
  • Bake for 30-40 minutes or until the garlic is soft and caramelized. Take the garlic out and let it cool a bit.
  • In the meantime, add water to a big pot, peel the potatoes and add them in. Let the water come to a boil and add a generous pinch of salt. Boil until fork tender.
  • Once the potatoes are soft, drain the water, mash them, put them through a ricer, or a sieve. Squeeze in the cooled roasted garlic, add the butter, and herbed cheese.
  • Mix and mash everything together until super creamy. Feel free to add a splash of warm heavy cream or milk if you want it creamier. Enjoy warm.

Notes

You can use any herbed creamy cheese you like. You can also use plain cream cheese as well.
If you want to make these super creamy be sure to use a potato ricer or press the potatoes through a sieve as it will make the smoothest mash. You are more than welcome to add a splash of warm milk or cream for extra creaminess. I am leaving everything up to you as you can improvise on this recipe.
You can roast the whole head of garlic wrapped in parchment paper on a baking sheet or use a small ramekin like I did. I cover that ramekin with a lid, or you can cover it in foil as well. keep an eye on the garlic, so it doesn’t burn.
If you want to make this recipe dairy free, you are more than welcome to use vegan butter and a vegan creamy cheese. if you use a plain cream cheese, you can definitely add your own herbs to it as well.
I always boil my potatoes in salted water and taste and adjust at the end. Make sure to boil the potatoes until fork, tender and salt the water after it has a boiled.
If you don’t like boiling potatoes, you can definitely bake potatoes in the oven with the skin on, peel them, and press them through a sieve or ricer.
You can absolutely make this mashed potato side dish ahead of time. I made it and re-heated for two days and it was absolutely perfect (and just as good as freshly made). Simply make the mashed potatoes as I instructed, let them cool and transfer into a Tupperware and place in the fridge. When you are ready to eat, I transfer them into an oven safe dish, cover with foil and re-heat at 400F until hot. You can absolutely add some more butter or a splash of heavy cream if needed but I didn’t have to.  
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