Roasted Garlic Mashed Potatoes, roasted garlic and herbs make this mashed potato recipe a stand out dish!
No peeling required, this is the easiest roasted garlic mashed potato recipe you will ever make.
Roasted Garlic Mashed Potatoes
With multiple holidays right around the corner, now is a great time to get a bunch of recipes in your arsenal! Among those has to be a knock out roasted garlic mashed potato recipe… amiright?!
I normally make my mashed potatoes just a touch lighter using chicken broth in place of something heavier like cream. Using a chicken broth makes the mash more light and fluffy than weighed down.
The perfect vehicle for that sinful gravy! 😉
BUT, that doesn’t mean these homemade roasted garlic mashed potatoes skip on the flavor, oh no!
I add a whole head of roasted garlic, butter, sour cream and a mix of herbs along with the chicken broth to really make them stand out!
I always get the baby dutch yellow potatoes that come in little biggies in the produce section to make my mashed potatoes.
roasted garlic mashed potatoes recipe
They are just full of flavor already and are so smooth and creamy… perfect for mashing! You can also use the mini red potatoes for this roasted garlic mashed potato recipe as well.
You hardly ever catch me actually peeling potatoes. I love the varying textures the skins give, plus… I’m lazy.
So, this recipe calls for no peeling of potatoes – score!
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Tools used to make Homemade Roasted Garlic Mashed Potatoes
Ugh, these mashed potatoes are soooo good and full of flavor!
How to make roasted garlic mashed potatoes
Roasted Garlic Mashed Potatoes
- 1 head garlic
- 1 Tablespoons olive oil
- 1/4 teaspoon kosher salt
- 2 cracks fresh black pepper
- 1 1/2 pounds baby dutch yellow potatoes or potatoes of your choice, I do not suggest russets for this recipe or any other baking potato
- 1/2 Cup Chicken Broth
- 6 Tablespoons butter
- 4 Tablespoons sour cream
- 1/2 teaspoon fresh thyme minced
- 1/2 teaspoon fresh rosemary minced
- 1 teaspoon or more kosher salt
- Preheat oven to 375 degrees. Cut off the top of the garlic head, to expose the cloves. Place in a large piece of foil cut side up, drizzle with olive oil, salt, and pepper. Crinkle foil around the garlic to make a little pouch. Place in oven and cook for 1 hour to 1 hour and 15 minutes. Check after one hour.
- Garlic will be light golden brown and when pierced with a fork into a clove with having no resistance. I suggest making the garlic ahead of time and letting it cool completely before taking the cloves out.
- Rinse off potatoes and trim off any bad spots and/or dirt. Place in a medium to a large sized stock pot and cover with cold water. Place on stove and bring to a boil, reduce heat to a simmer and cook until potatoes are tender about 30 to 45 minutes.
- Drain, add in the roasted garlic, butter, stock, sour cream, herbs and salt to taste. Mash with a potato masher to the consistency you prefer, I like to keep them a little chunky. Taste, adjust seasoning. (These potatoes take a lot of salt! Don't be surprised.) Serve and enjoy!