Garlic Mashed Potatoes – Searching for a creamy, fluffy, flavor-packed mashed potatoes recipe? Then here it is! Roasted garlic and sour cream add loads of flavor to these supernaturally smooth potatoes that are perfect for both special occasions and weeknight family dinners.
This is one of my most-requested side dishes, and with good reason. I’m not exaggerating when I say that everyone in my family always goes back for seconds (myself included 🙊). If you want to hear the same “Will you pass the potatoes, please?” chorus in your house, I’m here to share all my best garlic mashed potato tips and techniques.
The roasted garlic is actually the key to this recipe’s amped-up flavor. And as for textures, you can do quite a few things to get perfectly creamy, fluffy potatoes. Get ready for all the details on how to make restaurant-quality garlic mashed potatoes! 👩🍳
Easy Garlic Mashed Potatoes From Scratch
I could ramble on for days about how flavorful and creamy this recipe is, but let me assure you that making garlic mashed potatoes from scratch is easy! There are only two cooking techniques involved: roasting and boiling.
I’ve got a few tips to keep everything light, fluffy, and creamy, but nothing is complicated at all. Even beginner home cooks can master this recipe. In fact, this recipe is ideal for someone just starting out because it proves that making home-cooked, flavorful meals are totally doable.
Recipe Ingredients
- Roasted Garlic – One large head, a sprig or two of thyme, and some olive oil is all it takes to turn regular old mashed potatoes into pure heaven. 😇
- Potatoes – Russets work great for mashed potatoes, but Yukon golds are good too. However, some prefer red potatoes, so take your pick.😉
- Dairy – Here’s where things start getting really fluffy. Warm milk, sour cream, and butter make these potatoes oh-so-light-and-creamy. ✨
- Seasonings – We’ll keep it simple since the main ingredients are already spectacularly flavorful! A little S&P, plus some chopped parsley as a garnish, are all you need here.
How to Make Garlic Mashed Potatoes
Roast the Garlic
- Prep Garlic – Cut the top ¼ to ½ inch off the top of a whole garlic head so that each clove is visibly exposed. (Photo 1)
- Drizzle – Place the head of garlic on foil paper together with your thyme sprigs. Drizzle the top with about a teaspoon of olive oil. (Photo 2)
- Roast – Wrap it all up and place it in a preheated 400℉/205℃ oven for about 40 minutes. When the garlic is golden, soft, and fragrant, take it out of the oven and set it aside to cool. (Photo 3)
Cook the Potatoes
- Peel the potatoes, removing any bad or bruised spots with a knife.
- Chop – Cut the potatoes into large, even-sized chunks. Give the potatoes a good rinsing until the water runs clear. (Photo 4)
- Simmer – Next, place the potatoes in a large pot and cover them completely with water. Add 1-2 teaspoons of salt to the water. Bring the potatoes to a boil and simmer them until they are fork-tender. (Photo 5)
- Drain the potatoes and put them in the pot. Then gently reheat them to remove excess moisture. (Photo 6)
Ready to Mash
- Get Ready – Transfer the potatoes to a stand mixer with a whipping paddle or a large bowl if you’re using a hand mixer.
- Add Buttery Goodness – Add the butter, sour cream, garlic (by gently squeezing the cloves out of the head), and pepper. Start mixing and add the warm milk as you go until the potatoes are smooth and fluffy. If they seem too thick, add a bit more milk. (Press the potatoes and garlic into a large bowl through a potato ricer if using. Add the butter, sour cream, and milk and stir gently to blend.) (Photos 7-8)
- Serve – Give your potatoes a taste test and adjust the salt and pepper as needed. Finally, garnish with parsley and serve warm!
Recipe Variations
- Make an easy cheesy garlic mashed potato recipe. Just add a cup of your favorite melty cheese to add another layer of deliciousness. Cheddar or Monterey jack are two popular options. 🧀
- You can also make baked garlic mashed potatoes by putting the creamy potatoes into a baking dish, topping them with extra melted butter (or cheese), and baking for a few minutes until the top is golden and bubbly. The top may get a little crisp, giving your mashed potatoes a slightly different texture overall.
Tips and Tricks
- Make cheesy garlic mashed potatoes. Add a cup of your favorite melty cheese (grated) to add another layer of deliciousness. Cheddar and Monterey jack are two popular options. 🧀
- You can also make baked garlic mashed potatoes by putting the creamy potatoes into a baking dish, topping them with extra melted butter (or grated cheese), and baking for a few minutes until the top is golden and bubbly. The top may get slightly crisp, giving your mashed potatoes a decadent texture.
- Whatever method you’re using to mash your taters, don’t overmix them. If you do, they’ll release too much starch and get gluey. 💔
- Warm up your milk and bring your sour cream and butter to room temperature so your mashed potatoes don’t get cold on you too fast.
Make-Ahead Instructions
You can make garlic mashed potatoes up to two days ahead of time. Simply store them in an airtight container in the fridge and reheat them over medium heat in a buttered skillet until they’re warmed through.
If you just want a partial make ahead, peel and cut the potatoes and keep them submerged in water overnight in the fridge. You can also roast the garlic the day before, then boil the potatoes and mash everything the next day.
Serving and Storage Instructions
Serve garlic mashed potatoes steaming hot. You can garnish them with a little chopped parsley or top them with a healthy serving of homemade gravy.
Store leftover mashed potatoes in the fridge in an airtight container for 3-5 days. You can reheat them either on the stovetop in a buttered skillet or in the microwave.
FAQs
It’s hard to say a number since potato sizes can vary from variety to variety. Instead, calculate about half a pound of potatoes per person.
Sure! Just remove the eyes and scrub the skin well to remove dirt. If you leave the skin on, this recipe will be a little less creamy and a little more rustic, but lots of folks prefer their mashed potatoes like that, so you do you!
It is a handy kitchen tool that pushes cooked potatoes through little holes to mash them. A potato ricer is a must-have to make perfect gnocchi, but it also removes stubborn lumps like you might get with a regular potato masher. I love using a ricer for smooth, creamy potatoes when I’m not in a rush, but I usually use my stand mixer to save time.
What Goes With Roasted Garlic Mashed Potatoes
Literally anything! That’s another reason this fabulous side is regularly on my dinner table. It goes great with almost all meats, though my favorites to pair it with are probably steak tips and oven-baked pork chops.
They also go wonderfully with other sides, like parmesan-crusted baked asparagus, blanched green beans, Southern collard greens, and cornbread.
More Spectacular Sides to Try
- Greek Salad
- Southern Corn Pudding
- Sweet Potato Casserole
- Southern Baked Mac and Cheese
- Easy Dinner Rolls
Conclusion
Is this creamy garlic mashed potatoes recipe making your mouth water yet? Would you love more drool-worthy comfort food recipes? Then follow me on Instagram for the latest and greatest. ❤️
Watch How to Make It
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This blog post was originally published in October 2017 and has been updated with additional tips, new photos, and a video.
Roast Garlic Mashed Potatoes
Ingredients
- 2 medium or 1 large garlic head
- 1-2 sprig of thyme
- 1-2 teaspoon salt
- 2 -2 1/2 pounds (0.907grams- 1.1kgram) russet potatoes
- ¾ – 1 cup (180-240mL) or more warm milk
- ⅓ cup (60grams) sour cream (room temperature)
- 3- 4 ounce (85- 113grams) Soft butter
- Salt and freshly ground black pepper or white pepper to taste
- Chopped Parsley for garnishing
Instructions
- Cut the top ¼” to ½” off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed.
- Place the head of garlic on foil paper together with the thyme. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon. Wrap it up and place it in the oven to roast for about 30 minutes or more. It should be soft, fragrant, and golden. Let the garlic cool, then squeeze individual cloves out of the skin.
- Peel the potatoes, removing any spoiled spots, such as bruising and discoloration.
- Cut into big even sized chunks. Place potatoes in water as you peel to prevent discoloration.
- Wash the potatoes and rinse until water runs clear. Place the potatoes in a large pot with about 1 -2 teaspoons of salt and enough water to cover the potatoes.
- Bring to a boil. Cook until potatoes are fork tender. Be sure to drain the potatoes after cooking . Then gently reheat the drained potatoes on the stovetop to remove moisture from the potatoes .
- Transfer potatoes to a stand mixer attached with a whip paddle. Then, add butter, sour cream, garlic, and black pepper. Start mixing while adding warm milk as you go until the mashed potatoes are whipped and fluffy. You may add more milk if desired .
- If using a potato ricer, press potatoes and garlic into large bowl. Add, butter, sour cream , milk ; stir to blend. Season to taste with salt and pepper
- Adjust salt and pepper. Garnish with parsley. Serve warm.
Joseph says
no heating oven for roasting. just add pealed crushed garlic cloves to potatoe chunks boil together then mash together my preferred method
B H says
Joseph, I do this as well because it is much easier, however I have to admit it does not impart the wonderful flavor of roasted garlic! I do use that technique as well when more time is available. Good to great either way. Garlic…YES!
Thanks Imma, Love your recipes!
Imma says
Thank you so much for your love and support:) Stay tuned and have more amazing recipe!
Kay says
I understand it all except what does everyone do as it all goes cold so quick when your mixing adding cold butter then after dishing whatever else up, potato always on cold side
Tweety says
Hi Imma,
I am a lady fan from Nairobi Kenya, I just want to say I love your website, the ingredients you use are locally available which makes it very easy for me to experiments.
Thank you
imma africanbites says
So happy to hear that, Tweety. And thank you for taking the time to leave a comment on this site. Happy weekend!
Bobbie says
Hi Imma,
I adore your site. I may be missing it, but I don’t see in the recipe what temperature to set the oven to roast the garlic. I can’t wait to make this with your Salisbury Steak w/mushroom gravy and some asparagus.
ImmaculateBites says
Hello Bobbie,
Thank you so much!!! Roast at 400 Degrees F until soft and tender about 40 minutes or more .
Joanna says
Muchos LOVEY from Nigeria.
I added some celery…lip smacking☺☺
Kirti Yadav says
I am so in love with the smoked garlic that I cant express my love for it. Recently I saw the recipe of smoked garlic mayonnaise and now garlic massed potatoes seems so promising.
ImmaculateBites says
Yes, it is. makes everything tastes so much better and it’s healthy too.
Deodata says
Best mashed potatoes i have ever tried. Thanks for the recipe Imma
Michelle says
Can you use a handheld electric mixer instead?
ImmaculateBites says
You sure can. If making larger quantities you might have to do so in batches.
Violet says
Hi, Imma…….. I came across your blog by accident and am glad i did. I love to experiment with new things esp’ use of different spices in cooking. Keep up with the good work of spicing food, coz even those food that appeared dull & boring are brought to life by your input. No more boring food on the table. Kudos
ImmaculateBites says
What a Great Compliment Violet ! I love playing with spices and adding more flavor to my food. Glad you noticed … Thank you so much for taking the time out to share this with me. Have a Great Weekend!!!
Lady says
Hey Imma I’ve been subscribed to ur blog for a couple of weeks now and I haven’t received my e-book but I wanted you to know I love your recipes!
ImmaculateBites says
My bad! I have sent a copy . Thanks for trying out my recipes . Happy Cooking !!!